Introduction
Paneer Tikka Masala is a crown jewel of North Indian cuisine. Juicy, marinated paneer cubes grilled to smoky perfection and then simmered in a luscious, spiced tomato-onion gravy that’s what makes this dish truly unforgettable. Whether you’re cooking a special family dinner or hosting guests, this Paneer Tikka Masala recipe for 4 servings brings restaurant-style flavors straight to your home kitchen. It’s rich, aromatic, and guaranteed to impress every time.
Servings: 4 people
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: ~55 minutes
Difficulty Level: Easy
Cuisine: North Indian
Calories (per serving): ~280 kcal
🧾 Ingredients (Serves 4)
👉 For the Paneer Tikka:
Paneer (Indian cottage cheese): 250 g, cut into medium-sized cubes
Thick curd (yogurt): ½ cup, smooth and fresh
Gram flour (besan): 2 tablespoons
Ginger-garlic paste: 1 tablespoon
Red chili powder: 1 teaspoon (adjust as per spice preference)
Turmeric powder: ¼ teaspoon
Garam masala: ½ teaspoon
Lemon juice: 1 teaspoon, freshly squeezed
Salt: as required
Oil: 1 tablespoon, for marination
👉 For the Gravy:
Tomatoes: 4 medium, pureed into a smooth paste
Onions: 2 medium, finely chopped
Ginger-garlic paste: 1 tablespoon
Cashew nuts: 12 pieces, soaked in warm water and blended into a paste
Kashmiri red chili powder: 1 teaspoon, for vibrant color and mild heat
Coriander powder: 1 teaspoon
Garam masala: ½ teaspoon
Kasuri methi (dried fenugreek leaves): 1 teaspoon, lightly crushed
Fresh cream: 3 tablespoons, for richness
Butter: 2 tablespoons
Salt: to taste
Fresh coriander leaves: for garnish
👩🍳 Step-by-Step Method
Step 1: Marinate the Paneer
In a mixing bowl, combine yogurt, gram flour, ginger-garlic paste, chili powder, turmeric, garam masala, lemon juice, salt, and oil.
Add paneer cubes and coat well.
Cover and refrigerate for at least 30 minutes.
Step 2: Cook the Paneer Tikka
Heat a grill pan, tawa, or oven.
Cook paneer cubes until golden brown with a smoky aroma.
Set aside.
Step 3: Prepare the Gravy
Heat butter in a pan, sauté onions until golden.
Add ginger-garlic paste and cook for 1 minute.
Add tomato puree, cook until oil separates.
Stir in chili powder, coriander powder, and salt.
Add cashew paste for creaminess and cook for 5 minutes.
Step 4: Combine the Paneer with the Gravy
Gently add the grilled paneer tikka cubes into the prepared gravy.
Sprinkle in garam masala and crushed kasuri methi for a rich aroma.
Pour in the fresh cream, mix well, and let it simmer on low heat for 2–3 minutes so the flavors blend beautifully.
🌟 Pro Tips for Restaurant-Style Taste
1. For Smoky Flavor: Place hot coal in a small bowl inside the curry, drizzle ghee, cover for 2 minutes — authentic restaurant smokiness.
2. Paneer Softness: If using store-bought paneer, soak in warm water for 10 minutes before cooking.
3. Rich & Creamy Texture: Always use fresh cream and cashew paste for that silky gravy.
🍽️ Serving Suggestions
This recipe serves 4 people generously.
Pair with butter naan, garlic roti, or paratha for a complete Indian meal.
Enjoy with jeera rice or plain steamed basmati rice for a lighter option.
Add a fresh salad and pickle on the side for extra flavor.
❓ FAQs
Q1: Can I use tofu instead of paneer?
Yes! Replace paneer with tofu for a vegan-friendly version.
Q2: How long does Paneer Tikka Masala stay fresh?
You can refrigerate it for 2 days. Reheat with a splash of milk or cream.
Q3: Can I skip cashews?
Yes, you can replace them with almonds or add extra cream for richness.
Q4: Is this recipe spicy?
It’s medium spicy. Adjust red chili powder as per your taste.
📝 Conclusion
Paneer Tikka Masala goes beyond being just another curry — it’s a true celebration of Indian flavors. With its smoky paneer pieces, velvety cashew-tomato base, and a balance of aromatic spices, this dish is always a crowd-pleaser. Designed to serve 4, it makes the perfect centerpiece for a family dinner or a small gathering with friends. Prepare it step by step, and you’ll recreate the rich, restaurant-style taste right in your own kitchen.