How to Make Paneer Tikka Masala Recipe? – Cook Tikka Easily

If you’re looking for a delicious, Indian-inspired meal that is hearty and easy to make, you’ll love this Paneer Tikka Masala recipe! 

Tikka Masala is a popular Indian dish usually made with chicken or beef. It’s a spicy, creamy, and tomato-based dish usually served with rice. This recipe for Paneer Tikka Masala will show you how to make a vegetarian version of the dish as delicious as the traditional version.

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COOKING INFORMATION:

Preparation time: 1 hour

Cooking time: 30 minutes

Total time: 1 hour 30 minutes

Type: Curry

Cuisine: Indian

Recipe yield: 4 servings

EQUIPMENT:

1. Large bowl
2. Spatula
3. Refrigerator
4. Teaspoon
5. Skillet
6. Grill pan
7. Pan-spray
8. Pan

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INGREDIENTS:

Paneer Tikka:

• 1/3 cup yogurt + 1 tbsp use creamy, strained plain whole milk yogurt or Greek yogurt.
• Ginger-garlic paste, 1 1/2 tsp.
• 1 teaspoon of ground coriander.
• Cumin powder, 12 tsp.
• For color, use 1 tbsp Kashmiri red chili powder.
• 1/4 tsp cayenne pepper or more.
• Half a lime’s worth of juice.
• Paneer, diced, 225 grams.
• quartered and peeled 1 medium red onion.
• 1/4-inch thick cubes of medium green pepper.

Curry:

• 1 tbsp. of cooking oil. You can use whatever oil you like.
• 2 tablespoons of butter, either salted or unsalted, cut up.
• 1/2 tsp. toasted cumin seeds.
• 1-inch long cinnamon stick.
• A medium-sized white onion, about 150 grams in weight.
• 3-4 large, minced garlic cloves.
• 1 inch of ginger, finely minced.
• Approximately 400 grams of chopped tomatoes from three large tomatoes.
• 1 and a half tsp. curry paste.
• Kashmiri red chili powder is divided into three-quarters of a teaspoon (for color, not hot).
• 3/4 tsp. Salt, or more to your preference.
• For a teaspoonful of honey, I used white sugar granules. The exact amount you require.
• 30-45 ml heavy cream, 2 to 3 tablespoons.
• 1 tbsp. of finely minced cilantro.

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DIRECTION FOR PANEER TIKKA MASALA:

1. The paneer tikka is the first dish we’ll make. Make a large bowl of creamy yogurt. Ensure the yogurt is not too runny. You can either use Greek yogurt or drain regular homemade yogurt for 3-4 hours before using it in the recipe.
2. Coriander and garam masala powders; red and Kashmiri chili powders; red chili powder; 1/4 teaspoon salt; and half a lime juice to the ginger-garlic paste.
3. Use a spatula or a whisk to mix everything until it’s all uniformly distributed.
4. Now add the paneer cubes, onion petals (quartered), and green pepper.
5. Before serving, the paneer, onion, and peppers should be thoroughly coated in the marinade. It is a place where you are permitted to use your hands. Refrigerate the bowl for at least 30 minutes with the lid on.
6. While we wait, let’s get started on the curry. On medium heat, melt the butter with the oil in a frying pan. Add cumin seeds and a cinnamon stick when the oil is hot.
7. After the seeds begin to sizzle, add chopped white onion, chopped garlic cloves, and chopped ginger. Stir and cook for about 5 to 6 minutes, frequently stirring, until the onions turn a light golden brown color.
8. On top of that, mix the roughly chopped tomatoes with the curry powder, Kashmiri red chili powder, and 3/4 teaspoon salt (or more, depending on taste). Tomatoes should be stirred and cooked for 7 to 8 minutes, or until they are soft and cooked all the way through.
9. Consider it an important step, so don’t rush. When the tomatoes are done cooking, cover the pan and turn off the heat. You can use a blender to make a smooth paste out of this mixture after the cinnamon stick is removed. Take care of that.
10. Return to the tikka and remove the marinated paneer from the fridge. Heat a skillet over medium heat, grill, or bake. An old grill pan was used. Pan-spray the pan with oil, and then add a layer of paneer, onion slices, and bell peppers.
11. During the cooking process, turn the paneer several times to ensure even browning and cooking of the paneer, onions, and peppers. The curry is ready to be served.
12. Tikka should be baked on skewers for 10 minutes at 450 degrees Fahrenheit, then broil for 2 to 3 minutes to brown it a bit (optional).
13. Reheat the pan to medium and stir in the pureed paste we made earlier. If you want the curry to be a brighter red, you can add the remaining 1/4 teaspoon of Kashmiri red chili powder at this point.
14. Incorporate 1 cup of water into the mixture. Add the remaining 1 tbsp. Butter, the cream, and the cilantro, and combine well—Cook for 2 minutes after mixing.
15. Mix well the slow-cooked paneer, red onion, and peppers into the curry. Simmer on low heat for 2 to 3 minutes, and stir to combine to ensure even cooking. Serve paneer tikka masala with naan or paratha garnished with more cilantro.

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PRO TIPS:

• To get that beautiful red color, add the Kashmiri red chili powder when you stir in the pureed paste.
• Before cooking, add more water if you prefer a thicker gravy. 
• You can also put the tikka on skewers and grill for a fun presentation.

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COOKING NOTE:

Paneer Tikka Masala Recipe

If you're looking for a delicious, Indian-inspired meal that is hearty and easy to make, you'll love this Paneer Tikka Masala recipe! 

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Curry

Cuisine Indian

Servings 4 servings

Calories 367 kcal

Equipment

• Large bowl
• Spatula
• Refrigerator
• Teaspoon
• Skillet
• Grill pan
• Pan-spray
• Pan

Ingredients

  

Paneer Tikka:

• ⅓ cup yogurt + 1 tbsp use creamy strained plain whole milk yogurt or Greek yogurt.
• Ginger-garlic paste 1 1/2 tsp.
• 1 teaspoon of ground coriander.
• Cumin powder 12 tsp.
• For color use 1 tbsp Kashmiri red chili powder.
• ¼ tsp cayenne pepper or more.
• Half a lime’s worth of juice.
• Paneer diced, 225 grams.
• quartered and peeled 1 medium red onion.
• 1/4- inch-thick cubes of medium green pepper.

Curry:

• 1-inch long cinnamon stick.
• A medium-sized white onion, about 150 grams in weight.
• 3-4 large, minced garlic cloves.
• 1 inch of ginger, finely minced.
• Approximately 400 grams of chopped tomatoes from three large tomatoes.
• 1 and a half tsp. curry paste.
• Kashmiri red chili powder is divided into three-quarters of a teaspoon (for color, not hot).
• 3/4 tsp. Salt, or more to your preference.
• For a teaspoonful of honey, I used white sugar granules. The exact amount you require.
• 30-45 ml heavy cream, 2 to 3 tablespoons.
• 1 tbsp. of finely minced cilantro.
• 1 tbsp. of cooking oil. You can use whatever oil you like.
• 2 tablespoons of butter, either salted or unsalted, cut up.
• 1/2 tsp. toasted cumin seeds

Instructions

 

• The paneer tikka is the first dish we'll make. Make a large bowl of creamy yogurt. Ensure the yogurt is not too runny. You can either use Greek yogurt or drain regular homemade yogurt for 3-4 hours before using it in the recipe.
• Coriander and garam masala powders; red and Kashmiri chili powders; red chili powder; 1/4 teaspoon salt; and half a lime juice to the ginger-garlic paste.
• Use a spatula or a whisk to mix everything until it's all uniformly distributed.
• Now add the paneer cubes, onion petals (quartered), and green pepper.
• Before serving, the paneer, onion, and peppers should be thoroughly coated in the marinade. It is a place where you are permitted to use your hands. Refrigerate the bowl for at least 30 minutes with the lid on.
• While we wait, let’s get started on the curry. On medium heat, melt the butter with the oil in a frying pan. Add cumin seeds and a cinnamon stick when the oil is hot.
• After the seeds begin to sizzle, add chopped white onion, chopped garlic cloves, and chopped ginger. Stir and cook for about 5 to 6 minutes, frequently stirring, until the onions turn a light golden brown color.
• On top of that, mix the roughly chopped tomatoes with the curry powder, Kashmiri red chili powder, and 3/4 teaspoon salt (or more, depending on taste). Tomatoes should be stirred and cooked for 7 to 8 minutes, or until they are soft and cooked all the way through.
• Consider it an important step, so don’t rush. When the tomatoes are done cooking, cover the pan and turn off the heat. You can use a blender to make a smooth paste out of this mixture after the cinnamon stick is removed. Take care of that.
• Return to the tikka and remove the marinated paneer from the fridge. Heat a skillet over medium heat, grill, or bake. An old grill pan was used. Pan-spray the pan with oil, and then add a layer of paneer, onion slices, and bell peppers.
• During the cooking process, turn the paneer several times to ensure even browning and cooking of the paneer, onions, and peppers. The curry is ready to be served.
• Tikka should be baked on skewers for 10 minutes at 450 degrees Fahrenheit, then broil for 2 to 3 minutes to brown it a bit (optional).
• Reheat the pan to medium and stir in the pureed paste we made earlier. If you want the curry to be a brighter red, you can add the remaining 1/4 teaspoon of Kashmiri red chili powder at this point.
• Incorporate 1 cup of water into the mixture. Add the remaining 1 tbsp. Butter, the cream, and the cilantro, and combine well—Cook for 2 minutes after mixing.
• Mix well the slow-cooked paneer, red onion, and peppers into the curry. Simmer on low heat for 2 to 3 minutes, stir to combine to ensure even cooking. Serve paneer tikka masala with naan or paratha garnished with more cilantro.

Notes

1. To get that beautiful red color, add the Kashmiri red chili powder when you stir in the pureed paste.
2. Before cooking, add more water if you prefer a thicker gravy. 
3. You can also put the tikka on skewers and grill for a fun presentation.

Keyword Paneer Tikka Masala Recipe