How to Do Paneer Tikka Masala in 10 Easy Steps

If you want to master paneer tikka masala without fuss, you’ll find that breaking the process down into 10 simple steps makes it manageable and enjoyable. From marinating the paneer to creating a rich, flavorful gravy, each stage builds on the last. You’ll discover how straightforward it can be to bring authentic taste to your kitchen with some practical techniques.

This easy paneer tikka masala recipe will guide you through each part of the cooking process, ensuring delicious results every time. Whether you’re a beginner or looking to refine your skills, these steps simplify making this classic Indian dish. Ready to see how each step comes together?

Gather Ingredients

Before you begin cooking, gather all your ingredients to streamline the process. Start by cutting 400 grams of paneer into bite-sized cubes and set them aside.

To prepare the marinade, you’ll need thick yogurt combined with essential spices like red chili powder, garam masala, turmeric, and kasuri methi. Don’t forget to add ginger-garlic paste, lemon juice, and salt for flavor.

Collect cooking essentials such as oil and ghee, plus optional vegetables like onions and bell peppers if you want to include them for garnish or in the marinade.

Keep cumin, coriander, and additional chili powders ready to enhance your curry base.

Finally, have equipment like skewers, baking sheets, or a blender on hand to prepare and cook your paneer tikka masala efficiently.

Prepare the Marinade

Once you’ve gathered all your ingredients and cubed the paneer, you can move on to preparing the marinade. Start by choosing thick, strained yogurt or Greek yogurt as your base. It helps the marinade adhere well to the paneer.

Begin by selecting thick yogurt to ensure the marinade clings perfectly to your cubed paneer.

In a bowl, combine the yogurt with ginger garlic paste, red chili powder, coriander powder, garam masala, turmeric, salt, and a squeeze of lemon juice to build rich flavor. Gently mix these spices into the yogurt until smooth.

If you like, add diced onions and bell peppers for extra texture. Your marinade is now ready to coat the cubed paneer evenly.

This flavorful mixture will ensure your paneer soaks up every bit of the spices during marination.

Marinate the Paneer and Vegetables

Although you’ve prepared the marinade, take care to gently coat each paneer cube and vegetable piece so they absorb the flavors without breaking apart.

Use thick yogurt blended with spices like red chili powder, garam masala, turmeric, and kasuri methi for a rich base.

Add ginger-garlic paste, lemon juice, salt, and oil to complete the mix.

Dip the paneer and vegetables evenly in this marinade, ensuring every piece is well covered.

If the marinade feels runny, fix it by adding gram flour or sattu to help it stick better.

Once coated, cover the bowl and refrigerate it for at least 30 minutes.

Longer marination, up to 4 hours, enhances the taste, making your paneer tikka masala flavorful and tender.

Make the Gravy Base

To build a rich and flavorful gravy base, start by sautéing chopped onions in oil until they turn translucent or golden brown, which brings out their natural sweetness and depth.

Next, add chopped tomatoes, cashews, salt, and a pinch of sugar, cooking until the tomatoes soften and become mushy.

Stir in spices like red chili powder and garam masala, then sauté for another two minutes to release their aroma.

Let the mixture cool slightly before blending it into a smooth tomato puree.

Return the blended gravy to the pan and add water to reach your desired consistency.

Simmer gently until the oil begins to separate, signaling a well-cooked base that will perfectly complement the paneer in your tikka masala.

Blend and Strain the Gravy

Before blending, let the sautéed tomato, onion, and spice mixture cool slightly to prevent splattering.

Once cooled, use a blender or immersion blender to blend the mixture until you achieve a smooth, uniform gravy.

Blend the cooled mixture until smooth and uniform for the perfect gravy base.

Add a little water if the consistency feels too thick.

After blending, strain the gravy through a fine sieve or chinois to remove any coarse bits and pulp.

This step guarantees your gravy is silky and velvety, enhancing the overall texture of your paneer tikka masala.

Straining eliminates unwanted onion and tomato pieces, giving you a refined curry base.

Once strained, return the smooth gravy to the pan, ready for the next step in cooking and adding the grilled paneer.

Cook the Gravy With Spices

Once the gravy base is smooth and strained, heat some oil or ghee in a pan and add whole spices like cumin seeds and a cinnamon stick, letting them sizzle briefly to release their aroma.

Next, sauté finely chopped onions, garlic, and ginger until they turn light golden and fragrant.

Add pureed tomatoes along with ground spices such as turmeric, Kashmiri red chili powder, coriander powder, and salt.

Cook the mixture, stirring occasionally, until it thickens and the oil begins to separate from the gravy.

To adjust consistency, stir in a little water or stock, then simmer uncovered for about 10 minutes.

This step deepens the flavor and helps thicken the gravy perfectly for your paneer tikka masala.

Grill or Cook the Paneer Tikka

Although the marinated paneer is ready, you’ll want to grill or cook it properly to develop that perfect char and flavor.

Thread the paneer cubes and veggies onto skewers or place them on a greased baking sheet or grill rack.

You can grill or bake them at 430°F (220°C) for 8-10 minutes, turning halfway for even charring.

If you prefer stovetop, heat a skillet or grill pan on high and cook each side for 3-5 minutes until golden and the marinade slightly dries.

Using an air fryer? Preheat to 390°F (200°C), brush the marinade on paneer, then air fry for 5-7 minutes, turning halfway.

Remove once the paneer is cooked through with a nicely charred exterior.

Combine Paneer Tikka With Gravy

When you finish grilling the paneer, transfer the hot cubes directly into the spicy tomato gravy so they soak up all the vibrant flavors. Gently stir the paneer tikka into the gravy, making sure each piece is evenly coated without breaking the cubes.

This careful mixing allows the paneer to absorb the rich, herbal notes of the sauce. Once combined, let the mixture simmer for 8-10 minutes. This simmering helps thicken the gravy and deepens the flavor, creating a harmonious blend between the paneer and the spicy tomato base.

Avoid stirring too vigorously to keep the paneer intact. Later, you’ll add cream to enhance the texture, but for now, focus on achieving a perfect balance between the paneer tikka and the savory, herbal gravy.

Add Cream and Garnish

To enrich the paneer tikka masala, gently stir in ¼ to ½ cup of fresh cream or coconut milk, which adds a smooth, velvety texture and balances the spices. This addition brings a wonderful richness that complements the tangy tomato gravy and tender paneer cubes.

Be careful not to boil the dish after adding cream; just let it simmer on low heat for a few minutes to avoid curdling.

Before you serve, garnish the masala with chopped fresh cilantro and a drizzle of cream for a vibrant, inviting look.

The cilantro adds a fresh herbal note that brightens the dish, while the cream swirl enhances its smoothness. This final touch ensures your paneer tikka masala looks as good as it tastes.

Serve With Accompaniments

Since paneer tikka masala boasts rich, bold flavors, you’ll want to serve it with soft naan or fragrant basmati rice to balance the spices and create a satisfying meal.

Butter naan brushed with ghee adds extra richness, while rice, whether plain basmati or cumin-spiced jeera rice, complements the garam masala in the curry.

For fresh contrast, garnish your paneer tikka masala with chopped cilantro and a dollop of yogurt or cream. These accompaniments bring cooling notes that cut through the richness.

To round out the experience, serve crisp papadums or tangy pickles on the side.

Including side salads like kachumber or raita will cool the palate and complete your flavorful, balanced feast perfectly.

Frequently Asked Questions

How to Make Tikka Paneer Masala?

You marinate paneer, grill it with veggies, then cook a rich tomato-cashew gravy. Add the grilled paneer, simmer briefly, finish with cream, and garnish with coriander.

Serve hot with naan or rice for delicious tikka masala.

How to Make Paneer Tikka Step by Step?

You marinate paneer cubes in spiced yogurt, then thread them onto skewers with veggies. Grill or air fry until golden and slightly charred, turning halfway.

Serve warm, either as an appetizer or in your favorite gravy.

How Do You Make Paneer Masala?

You’ll craft paneer masala by simmering tender paneer cubes in a rich, spiced tomato gravy, letting flavors dance like a vibrant festival on your palate.

Finish with cream, and garnish to bring your dish alive.

How to Make Simple Paneer Curry?

You sauté onions, tomatoes, and spices, then add paneer cubes with a bit of water or cream.

Simmer gently until flavors blend. Finish with coriander, and serve your simple paneer curry hot with rice or naan.

Conclusion

Who knew that a simple mix of yogurt and spices could transform your kitchen into an Indian restaurant? By marinating, grilling, and simmering your paneer tikka masala just right, you’re not only crafting a delicious meal but also creating a memorable experience.

So, next time you crave something rich and flavorful, remember—it’s all just ten easy steps away. Ready to impress yourself and your guests? Let’s get cooking and enjoy the authentic taste of homemade paneer tikka masala!