Print Pin
4.3 from 10 votes

Paneer Tikka Masala

Quick and easy restaurant style Paneer Tikka Masala recipe at home. Marinated Paneer cubes sauteed in onion-tomato gravy.
Course Main Course
Cuisine Indian
Prep Time 2 hours
Cook Time 50 minutes
Total Time 2 hours 50 minutes
Servings 4 PEOPLE
Author Ruchi



  • 350 Gms. Paneer (1 cup thick cubes of paneer)
  • 1 small Onion, cubed
  • 1 medium Green capsicum, cubed
  • 1 cup Beaten Curd (yogurt)
  • 1 teaspoon Crushed Garlic
  • 1 teaspoon Crushed ginger
  • 1 teaspoon Kastoori methi/ dried fenugreek leaves
  • 1 tablespoon Homemade tandoori masala
  • 1 teaspoon Garam Masala Powder (optional)
  • 1/4 teaspoon Nutmeg Powder
  • Salt to taste
  • 1 tablespoon Butter/Ghee/oil (for basting or cooking )




  • Let's begin with our marinade ingredients.
  • Clean and cube paneer pieces.
  • Wash and clean veggies. Cube them in pieces.
  • Soak wooden skewers in water for 30- 40 minutes. Preheat oven at 350 degree F.
  • Meanwhile in a large bowl whisk up curd and make it smooth with no lumps. Mix in crushed ginger-garlic paste...
  • Add in kastoori methi, tandoori masala, nutmeg powder and salt. Whisk and mix till all the spices are well blended.
  • Toss cubed paneer and veggies in the marinade and rub the marinade all over the paneer and coat it well. Marinate it for 2-3 hours.
  • After the marination time, put paneer and veggies on skewers, alternating the veggies and paneer pieces.
  • Put skewers on a wire rack and place a tray underneath the skewers.
  • Place them in preheated oven and bake them for 20-30 minutes or...
  • Until brown from both the sides, turning them occasionally.
  • Once grilled, allow them to cool down completely.
  • Remove them from skewers..
  • If you prefer small pieces of paneer in the gravy then cut them into smaller pieces or else let them be.


  • Assemble ingredients for the gravy.
  • And the spices.
  • Heat oil in a pan,add cumin seeds and as they start to sputter add in ginger garlic paste and saute for a minute. Add in onion paste...
  • And cook till all the liquid has evaporated and masala is reduced in half (4 minutes). Mix in tomato puree..
  • Mix and stir in all the spices, curd and cashew paste. Mix and saute for 5-6 minutes on medium flame.
  • Add butter and cook for another 4-6 minutes. This part is OPTIONAL.
  • When the oil/butter separates from the masala, pour in 1/4 cup of water. Add water accordingly, if you prefer thick gravy pour in less water.
  • Bring it to a boil (2 minutes) and adjust seasonings.
  • Add cream and mix until well blended.
  • Add kastoori methi or chopped cilantro leaves and mix.
  • Add grilled paneer pieces along with grilled onions and capsicum/bell pepper.
  • Mix and take the kadhai off the flame. Cover and let the paneer pieces soak in all the flavors.
  • When ready to serve sprinkle it with few drops of cream and...
  • Serve hot with warm rotis.