Paneer Tikka Masala

Paneer Tikka Masala is probably the most popular vegetarian curry house style curries.

You know when you go out for a curry and you have a selection of different proteins that can be added to the different curry sauces? Well this is my version of paneer tikka masala and if you're a fan of the curry, you are going to love it.

Paneer tikka masala can be made with fried paneer or tandoori paneer tikka. Both work really well in this curry. If in a rush, you could also add raw paneer at the end of cooking and let it heat through before serving.

Paneer tikka masala on a serving plate with chapatti and salad.

About this recipe.

This paneer tikka masala is really just like curry house style chicken tikka masala but with tandoori paneer tikka instead of tandoori chicken. You cook it in exactly the same using the same or similar tandoori marinade.

You can use tandoori style paneer tikka which is I recommend doing or fried paneer tikka which is also very good. If you want to add raw paneer to the sauce, you can do that too but add it just at the end of cooking to heat it through.

Don't let raw paneer simmer too long in the sauce or it will begin to fall apart.

It's the tandoori paneer tikka and/or the fried paneer that really bring this dish together and make it taste just like the paneer tikka masala you get at restaurants.

The marinade on the paneer and that delicious char you get from cooking it first adds another layer of unmissable flavour.

Ingredients

Fresh ingredients are key to getting the best flavour from this Paneer Tikka Masala recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin. All of the authentic Indian restaurant style curry recipes on my site use a base curry sauce. My 'go to' recipe is here.

See recipe card for quantities.

ghee or rapeseed (canola) oil
garlic and ginger paste
sugar (more or less to taste)
ground almonds
coconut flour
passata
mixed powder
tandoori masala
paprika
base curry sauce
tandoori paneer tikka
single cream (more or less to taste
red food colouring powder (optional)
Juice of one lemon
Salt to taste
dried fenugreek leaves (kasoori methi)
garam masala
chopped coriander (cilantro) to taste

How To Make Base Sauce

In order to get this Salmon Tikka Masala to taste just like it does when you go out, you will need to do some forward planning. First, you will need to cook a base sauce and have it hot and ready to add to the curry.

Following are a few methods you can try with the first and second options being the closest to how. base sauce is cooked at restaurants.

You can also freeze the base sauce for that last minute Tikka Masala craving. Just be sure to label and date it and freeze it in convenient sized containers. It will freeze for up to 6 months.

For the Paneer

I have used my Tandoori Paneer with vegetables recipe (and used the charred vegetables in the curry also) and you can find my recipe here. You could also use Fried Paneer - or if you aren't going for vegetarian, add chicken to make it classic.

Step by step photos

Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.

Frying the garlic and ginger paste in oil in a pan.

Step 1: Heat the oil in a pan over a medium-high heat. Stir in the garlic and ginger paste and fry for about 30 seconds.

Stirring in the ground spices, coconut, sugar and ground almonds.

Step 2: Stir in the ground spices, coconut, sugar and ground almonds and stir well to combine.

Adding the passata to the pan and stirring it into the spices.

Step 3: Pour the passata into the pan and stir it into the garlic, ginger and spices.

Adding a ladle of the base sauce to the pan.

Step 4: The pan will be looking quite dry so add a ladle of the base curry sauce and bring it all to a simmer.

Step 5: As the sauce simmers, it will begin to caramelise to the side of the pan. Scrape that in for added flavour and keep topping the sauce up with more base.

Adding the paneer to the sauce in the pan.

Step 6: Once you have a nice sauce going, add the paneer tikka. If using raw paneer, do this at the end of cooking or it will fall apart.

Step 7: Add the kasoori methi by rubbing it between your finger into the pan.

Step 8: Let the paneer begin to cook through, topping the pan up with small amounts of base sauce if looking dry. Then add the cream.

Step 9: Stir in the cream and it will look like this. If you want to add food colouring, now is the time to do it.

Adding red food colouring powder to the curry.

Step 10: Stir in about 1/2 tsp of red food colouring powder. You can add more to achieve the colour you're looking for.

Stirring salt and lemon juice into the curry to taste.

Step 11: Once you have your curry hot and the colour you desire, squeeze in the lemon juice and season with salt to taste.

Step 12: Add the butter and let it melt into the sauce. Stir to combine.

Can you work ahead?

Yes. Both the paneer and the masala sauce can be prepared ahead of time if more convenient. Curry house curries were developed with economy, speed and flavour in mind. You prepare the different components of the curries ahead of time and then put them all together at the end.

Go ahead and prepare your paneer tikka a couple of days ahead of cooking. You can do the same with the masala sauce. In fact, if you do make the sauce ahead of time, the flavours will develop further and it will be even better.

Then just heat up your pan and follow the recipe to finish it off. This paneer tikka masala is meant to be a quick and easy curry though just like it is at restaurants. With the paneer and base sauce made, you can whip this curry up in minutes.

Serving the paneer tikka masala on a serving plate with chapatti and garnished with chopped coriander (cilantro). — All done! Enjoy with white rice and/or chapattis or naans. Garnish with the chopped coriander (cilantro) to serve.

What do you serve with Paneer Tikka Masala?

Other Curries: If you are serving a group, why not make a few other popular rich Indian curries such as, Paneer Jalfrezi , Prawn Pathia, Chicken Jalfrezi, Chicken Dhansak, Chicken Madras, Chicken Patia, Chicken Korma. Lamb Dopiaza,

Rice Dishes: All of these side dishes will go great with dahi chicken curry - Steamed Basmati Rice, Boiled Basmati Rice, Pilau Rice, Mushroom Fried Rice

Breads: Tandoori Naans, Tandoori Roti ,Chapatis , Spiced Chapatis , Stovetop Naans (1493)

Dals: Chana Dal , Tarka Dal, Spinach Dal, Dal Makhani

Storage

Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

Fry the paneer cubes until golden before adding them to the curry – this keeps them firm, adds a nutty flavour, and stops them from breaking apart in the sauce.

FAQ

Do I need to grill the paneer before adding it to the sauce?

Yes, grilling, pan-frying, or baking the marinated paneer gives it that smoky flavour and slightly charred texture, which makes the dish taste more authentic.

Can I make paneer tikka masala without a grill or oven?

Absolutely. You can cook the marinated paneer in a hot frying pan until golden on all sides. It won’t be as smoky but will still taste delicious.

Can I prepare paneer tikka masala ahead of time?

Yes... you can make the sauce a day in advance and refrigerate it. Add the grilled paneer just before serving to keep it from going too soft.

Looking for other recipes like this? Try these:

Pairing

Rice

Naan

Dahls

You will find many spicy and delicious recipes on my blog. Here are some you've got to try!

Curry house style base sauce - Make a curry just like those at the best curry houses using this sauce.
Lamb Bhuna from Scratch - This one is from my book 'The Curry Guy One Pot'
One Pot Chicken Dhansak - from my book 'The Curry Guy One Pot
Asian Honey Glazed Baked Salmon
Sri Lankan Black Chicken Curry
Peruvian Chicken - Pollo a la Brasa
Korean Braised Beef Stew
Dal Makhani - An Indian restaurant favourite!
Tonkotsu Broth - When only the best will do. This one takes some time but it is just like you find at the best ramen restaurants!
Tonkotsu Ramen - Use that homemade tonkotsu broth in this ramen!
The Best Butter Chicken - Try it and you'll agree.
Authentic Saag Recipe - This is so good
Thai Beef Green Curry - Authentic recipe with homemade curry paste
Air Fryer Chicken Biryani
Cajun Mac and Cheese - The creamiest mac on the planet!
One Pot Chicken Vindaloo
Chicken 65 - One of my favourites. You might also like to try this air fryer chicken 65.
One Pot Chicken Chilli Garlic Curry
Homemade Sriracha Sauce - So much better than any sriracha you can purchase!
Tandoori Chicken Tikka - Homemade is alway best and this recipe gets restaurant quality results.

Have you tried this recipe?

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Yield: 2

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

3 tbsp ghee or rapeseed (canola) oil
1 tbsp garlic and ginger paste
1/2 tbsp sugar (more or less to taste)
1 tbsp ground almonds
1 tbsp coconut flour
70ml (1/4 cup) passata
1 tbsp mixed powder
1 tbsp tandoori masala
1/2 - 1 tbsp paprika
300ml (1 1/2 cups) base curry sauce
300g (11 oz) tandoori paneer tikka
100ml (scant 1/3 cup) single cream (more or less to taste
1 tsp red food colouring powder (optional)
Juice of one lemon
Salt to taste
1/2 tsp dried fenugreek leaves (kasoori methi)
1/2 tsp garam masala
2 tbsp chopped coriander (cilantro) to taste

Instructions

Heat the ghee/oil in a frying pan over medium high heat
When visibly hot, add the garlic and ginger paste and stir well for about 30 seconds to cook out the rawness.
Add the coconut flour, sugar, ground almonds, mixed powder, tandoori masala and paprika and stir it into the garlic and ginger.
Pour in the tomato puree and bring to a simmer. Then add about a ladle of base curry sauce. You will need to top this up from time to time. If the curry is looking too dry, add more base sauce. If too saucy, cook it down.
Bring this all to a bubbling simmer and then add the paneer tikka. Stir well to coat the paneer with the sauce. Remember to add more base if it is looking dry. Scrape around the edges of the pan as the base sauce caramelises to the side. This will add a delicious flavour to your paneer tikka masala.
Now add the kasoori methi by rubbing it between your fingers into the sauce and add the food colouring, if using.
Continue stirring to colour the sauce adding more of the heated curry sauce when required.
Simmer for about a minute and pour in the cream.
Top with the butter and season with salt to taste and finish with a squeeze of lemon to taste and the garam masala.