Recipe

Paneer Tikka Masala Recipe: A Dish That Always Impress

Team Chukde

14/11/2025

Paneer Tikka Masala is one of those dishes that instantly brings warmth and celebration to the table. Soft paneer, smoky veggie bites, and a rich masala base—this recipe delivers everything people love about festive food without making you work too hard.

The magic really starts with the marinade: curd, roasted besan, ginger-garlic paste, kasoori methi, lemon juice, and a splash of hot mustard oil. Coat the paneer, onions, and capsicum well, let them rest, and roast until lightly charred. That smoky flavour is what makes this dish unforgettable.

The Secret Lies in the Gravy

Once the paneer is ready, the rest is super simple. Start with whole spices in hot oil, add onions and basic masalas, then stir in tomato purée until the oil separates. Pour in some water, let it boil, and add the roasted paneer mixture. A quick simmer and a final touch of kasoori methi and coriander bring everything together into a creamy, restaurant-style dish.

And honestly, the quality of spices makes or breaks this recipe. I used Chukde Spices, and the difference shows instantly—deep colour, bold aroma, and clean flavours that elevate even basic ingredients. For a festive dish like this, good spices aren’t optional; they’re essential..

Other Paneer Recipes:

• Step-By-Step Paneer Masala Recipe​ with Chukde Spices
• Tasty Malai Paneer Recipe – Creamy, Flavorful & Comforting
• Let’s Make Delicious Makhani Paneer — Creamy, Comforting, And Full Of Flavor!
• Try Creamy Paneer Lababdar Recipe Instead of Matar Paneer
• Paneer Butterfly Recipe – Crispy, Crunchy & Irresistible!
• Restaurant-Style Shahi Paneer Recipe in 20 Minutes at Home

FAQs

1. Can I bake or air-fry the paneer instead of roasting it in a pan?

Yes! Bake at 200°C for 12–15 minutes or air-fry at 180°C for about 10 minutes. Just don’t overcook the paneer—it should stay soft.

2. Can I skip the roasted besan in the marination?

You can, but roasted besan helps bind the marinade and gives that restaurant-style texture. Highly recommended.

3. What’s the best way to make the gravy richer?

A spoon of fresh cream at the end works like magic. Alternatively, add 1–2 tbsp cashew paste while cooking the tomato gravy.

4. Can I use tofu instead of paneer?

Absolutely. Firm tofu works very well—just press it for 15–20 minutes before marinating.

5. Why mustard oil in marination?

Hot mustard oil adds depth, smokiness, and that classic North Indian touch to tikka dishes.

Why Choose Chukde Spices for This Recipe?

Paneer Tikka Masala depends heavily on the quality of spices. If your haldi isn’t vibrant or your red chilli doesn’t have the right colour and aroma, the dish simply won’t shine. Chukde Spices deliver consistent freshness and naturality—no fillers, no dull flavours, just clean, strong spices that make every dish pop. Whether it's their red chilli, jeera, kasoori methi, or whole spices for tempering, each pack brings authentic flavour straight from the source.

Using Chukde in this recipe ensures your Paneer Tikka Masala turns out rich, colourful, and full of genuine desi aroma.