Restaurant Style Paneer Tikka Masala

Smoky, charred paneer cubes swimming in a spicy, creamy, orange gravy.

Many people confuse Paneer Butter Masala with Paneer Tikka Masala. Let me clear the air:
• Butter Masala uses raw paneer in a sweet, silky gravy.
• Tikka Masala uses marinated, grilled paneer in a spicy, textured gravy.

The magic of this dish lies in the "double cooking" method. First, we roast the paneer to get those lovely char marks, and then we finish it in a rich onion-tomato sauce. It’s bold, it’s spicy, and it’s the king of vegetarian party dishes.

🛒 The Ingredient Checklist

Part 1: The Tikka Marinade

• Paneer: 400g (Cut into large cubes).
• Hung Curd (Thick Yogurt): ½ cup (Must be thick so it sticks to the paneer).
• Ginger-Garlic Paste: 1 tbsp.
• Mustard Oil (Sarson Ka Tel): 1 tbsp (Crucial for the smoky flavor).
• Kashmiri Red Chili Powder: 1 tbsp (For the bright red color).
• Besan (Gram Flour): 1 tbsp (Roasted). This acts as a binder.
• Spices: 1 tsp Cumin powder, 1 tsp Garam Masala, 1 tsp Chaat Masala, Salt to taste.
• Veggies: 1 Capsicum and 1 Onion (Cut into large square chunks/petals).

Part 2: The Gravy (Masala)

• Onions: 2 large (Finely chopped).
• Tomatoes: 4 medium (Pureed).
• Cashews: 10-12 (Soaked and ground to a paste).
• Cream: 2 tbsp.
• Spices: Turmeric, Red Chili Powder, Coriander Powder, Kasoori Methi.
• Butter/Oil: 2 tbsp each.

👩‍🍳 Step-by-Step Instructions

Step 1: Marinate the Paneer (The "Tikka" Base)

In a large bowl, whisk the hung curd until smooth. Add the roasted besan, mustard oil, ginger-garlic paste, and all the dry spices (chili, cumin, garam masala, salt). Whisk to form a thick, red paste.

Add the paneer cubes, onion petals, and capsicum chunks. Coat them gently with your hands. Let it rest for at least 30 minutes.

Step 2: Grill the Tikka

Pan Method: Heat a non-stick pan with a little oil. Place the paneer and veggies in a single layer. Cook on medium-high heat. Flip them until they have black/brown char spots on all sides. Remove and set aside.

Oven Method: Skewer the paneer and veggies. Grill at 200°C (400°F) for 15 minutes.

Step 3: Prepare the Masala Gravy

1. Heat butter and oil in a deep pot (Kadai). Add cumin seeds and let them splutter.
2. Add the finely chopped onions. Sauté them until they turn golden brown. (Don't rush this! Raw onions ruin the texture).
3. Add 1 tbsp ginger-garlic paste and sauté for a minute.
4. Lower the flame and add turmeric, red chili powder, and coriander powder. Give it a quick stir.
5. Pour in the Tomato Puree. Cook this mixture on medium heat for 10-12 minutes until the oil separates from the sides.

Step 4: The Creamy Finish

Now, add the Cashew Paste. You will see the gravy turn orange and creamy. Cook for 2-3 minutes. Add 1 cup of warm water to adjust consistency.

Step 5: Bringing it Together

Add the grilled Paneer Tikka (and the grilled veggies) into the boiling gravy. Simmer for just 2-3 minutes so the paneer absorbs the sauce but doesn't get soggy.

Finish with fresh cream, a sprinkle of Garam Masala, and crushed Kasoori Methi (Dried Fenugreek leaves).

🍽 How to Serve

Paneer Tikka Masala is a heavy, rich dish. It pairs best with:

• Butter Naan or Garlic Naan (The classic combo).
• Jeera Rice (Cumin Rice).
• Onion Salad: Sliced onions with lemon juice and chaat masala to cut through the richness.

Enjoy your restaurant-style feast!