Paneer Tikka Masala Recipe (Restaurant Style)

Cut paneer, capsicum and tomato into equal cube sizes. In a mixing bowl, whisk together thick curd, red chilli powder, cumin powder, ginger garlic paste, a pinch of turmeric and salt. Coat the paneer and vegetable cubes evenly and marinate for at least 15 minutes (up to 2 hours in the fridge for deeper flavour).

Heat a tawa or non-stick pan on medium-high with half a teaspoon oil. Once hot, lower the flame slightly and add the marinated paneer cubes, shaking off excess marinade. Roast from all four sides until golden and slightly charred — about 2 minutes per side. Remove and set aside. Roast the capsicum and tomato cubes for 1–2 minutes separately.

Heat 1 tbsp oil in a heavy-bottomed pan. Fry ginger garlic paste until the raw aroma disappears. Add sliced onions and cook until light golden. Add cashew nuts and fry until slightly golden. Stir in red chilli powder, then add sliced tomatoes. Cook on medium heat until tomatoes break down completely and the mixture looks jammy. Cool fully and blend into a very smooth, lump-free puree.

In a separate pan heat a little oil. Splutter whole cumin seeds, then add chopped garlic and onions and fry until golden brown. Add red chilli powder, coriander powder, turmeric powder and garam masala. Sauté on low heat for 30 seconds so the spices bloom without burning.

Pour the prepared onion-tomato-cashew puree into the spiced base. Mix well and cook on medium heat for 2 minutes, adding a splash of water to adjust consistency. Add a tablespoon of slightly beaten curd and stir continuously so it does not split.

Gently fold in the roasted paneer tikka and vegetables along with salt. Cook together for 1 minute. Add the butter cube and stir until it melts into the gravy. Pour in fresh cream and stir. Finally, crush dried fenugreek leaves between your palms and add them to the gravy — this is the key step for restaurant-style aroma. Taste, adjust salt and consistency. Garnish with chopped coriander and serve hot.