Restaurant-Style Paneer Tikka Masala Recipe

Combine paneer tikka masala ingredients such as yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, ground cumin, ground coriander, chaat masala, lemon juice, and salt In a large bowl. Mix them well and then add the paneer cubes and coat them thoroughly. Cover and refrigerate for at least 2 hours, or overnight for best results.

Preheat your grill or oven to 400°F (200°C). If using a grill, thread the marinated paneer cubes onto skewers. Brush with vegetable oil and grill for 10-12 minutes until the paneer is golden and slightly charred. Alternatively, you can make paneer tikka in the oven on a lined baking sheet.

Heat butter and oil over medium heat in a large pan. Add the chopped onions and green chilies, sautéing until the onions are golden brown.

Stir in the ginger-garlic paste and cook for another 2-3 minutes.

Add the pureed tomatoes to the pan, along with turmeric powder, red chili powder, ground cumin, and ground coriander. Cook for 10-15 minutes for paneer tikka curry until the tomato mixture thickens and the oil separates from the masala.

Lower the heat and add the heavy cream, stirring continuously to avoid curdling, and add water as per your preferences. Cook paneer tikka gravy with salt and simmer for 5-7 minutes.

Gently fold the grilled paneer into the gravy. Make sure it is well-coated with the masala. Simmer for another 5 minutes to allow the flavors to meld.

Sprinkle garam masala and crushed kasuri methi over the dish, stirring gently to combine. Garnish with fresh cilantro before serving the Paneer Tikka Masala.