South Asia

Paneer Tikka Masala: Oven-Browned Paneer in a Tomato-Onion Cream Gravy

Name: Paneer Tikka Masala: Oven-Browned Paneer in a Tomato-Onion Cream Gravy
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: North Indian
Ingredients: 250g Paneer; 1 medium Bell pepper (capsicum); 1 medium Onion; 6 tbsp Hung curd or thick Greek yogurt; 1 tsp Ginger-garlic paste; 1 tsp Lemon juice; 1/2 tsp Kashmiri chilli powder; 1/2 tsp, optional Coriander powder; 1/2 tsp Garam masala or tandoori masala; 1/4 tsp Turmeric powder; 2–3 pinches Nutmeg; 12–15 strands, optional Saffron; 1 tbsp Besan (gram flour); 1–2 tsp Oil; 1/2 tsp Salt; 100g Onion; 200g Tomatoes; as needed Water for blanching; a pinch Salt for blanching; 2 tbsp Oil; 1 tsp Ginger-garlic paste; 1 tsp Coriander powder; 1/2 tsp, optional Cumin powder; 1/2 tsp Garam masala or tandoori masala; 1/2 tsp Kashmiri chilli powder; 1/4 tsp Turmeric powder; 2–2.5 tbsp Plain full-fat yogurt; up to 1/2 cup Water; 3 tbsp Light cream; 1/2 tsp Kasuri methi (dried fenugreek leaves)

How to make paneer tikka masala for four, following one North Indian restaurant-style recipe: paneer, onion and bell pepper marinated in thick spiced yogurt and grilled in the oven at 200°C, then folded into a tomato-onion gravy finished with cream and kasuri methi. Covers choosing paneer, Kashmiri chilli, besan and kasuri methi, how it differs from paneer tikka and paneer butter masala, and how to avoid rubbery paneer and split yogurt.

Published: November 1, 2026Total: 2 hrLevel: Intermediate

Cooking flow

Cooking steps

STEP 11 / 10

Mix the yogurt marinade

Thick yogurt being mixed with besan and spices into a marinade — A thick, smooth marinade, before the paneer and vegetables go in

In a bowl, combine 6 tbsp hung curd or thick Greek yogurt with 1 tsp ginger-garlic paste, 1 tsp lemon juice, 1 tbsp besan, 1/2 tsp salt, 1/2 tsp Kashmiri chilli powder, 1/2 tsp coriander powder (if using), 1/2 tsp garam masala or tandoori masala, 1/4 tsp turmeric, 2–3 pinches of nutmeg and the saffron (if using). Mix until the besan has no lumps and the marinade is thick and smooth, falling slowly from the spoon.

STEP 22 / 10

Coat the paneer and vegetables, then chill

Paneer, onion and bell pepper coated in marinade, ready to be covered and chilled — Fold gently so each piece is coated and stays whole

Add the paneer cubes, the onion squares from the tikka onion and the bell pepper squares. Fold gently so every piece is lightly coated without breaking. Cover the bowl and refrigerate for at least 1 hour, or up to overnight.

STEP 33 / 10

Thread the skewers and brush with oil

Marinated paneer and vegetables threaded on skewers and brushed with oil — The paneer is still pale here; only a thin film of oil goes on

Thread paneer, onion and bell pepper alternately onto metal skewers and lay them on a lined tray. Brush 1–2 tsp oil thinly over the surface. If you use bamboo skewers instead, soak them in water for at least 10 minutes and confirm that they are suitable for oven use.

STEP 44 / 10

Grill the paneer tikka at 200°C

Paneer on skewers under the oven's top element, picking up browned edges — Turn the skewers halfway and stop when the edges show light brown spots

Preheat the oven for at least 10 minutes. Using the top element, grill the skewers on the upper rack at 200°C for 15–20 minutes, turning them halfway through. Take them out once light brown spots start to appear along the edges. Do not let them blacken or grill until the paneer dries out: over-grilling makes paneer dense and rubbery.

Convection microwave ovens

In a convection microwave oven, use 180°C. That is a different condition from the standard oven's 200°C top element, and it does not apply to ordinary microwave heating.

STEP 55 / 10

Blanch the gravy onion and tomatoes

Gravy onions and tomatoes blanching briefly in salted water — Blanch briefly, then cover and leave off the heat

Bring water to a boil with a pinch of salt. Add the gravy onion, halved, and the tomatoes, and cook for 1–2 minutes. Turn off the heat, cover, and leave for 15–20 minutes. This is the gravy onion, not the one for the tikka.

STEP 66 / 10

Puree the onion and tomatoes separately

Blanched onion and tomatoes made into a separate paste and puree — Onion paste and peeled tomato puree, kept apart

Blend the onion into a paste without adding water. Peel the blanched tomatoes, then puree them separately. Keep the two in separate bowls: they go into the pan at different times.

STEP 77 / 10

Cook the onion paste, then add ginger-garlic paste

Onion paste cooked in oil, with ginger-garlic paste being added — Cook the onion paste until golden before the ginger-garlic paste goes in

Heat 2 tbsp oil in a sauté pan over medium heat and add the onion paste. Stir occasionally until it turns golden. Add 1 tsp ginger-garlic paste and keep stirring until its raw smell is gone. Don't let it burn, which turns it bitter; move on to the tomato before that happens.

STEP 88 / 10

Cook down the tomato and ground spices

Tomato puree and ground spices cooked until oil appears at the edge — Cook until a thin ring of oil separates at the edge of the pan

Add the tomato puree and cook, stirring, until oil separates and shows along the edge of the gravy. Then stir in 1/4 tsp turmeric, 1/2 tsp Kashmiri chilli powder, 1 tsp coriander powder, 1/2 tsp cumin powder (if using) and 1/2 tsp garam masala or tandoori masala. If it starts to catch on the bottom, lower the heat. Do not rush the dairy in while the mixture is still wet.

STEP 99 / 10

Stir in the yogurt off the heat, then simmer

Yogurt stirred into the gravy in a pan taken off the heat — Mix the yogurt in with the pan off the heat, then simmer

Take the pan off the heat. Whisk 2–2.5 tbsp full-fat yogurt until smooth, add it, and stir well so it blends in without splitting. Return the pan to the heat, add up to 1/2 cup water and salt to taste, and simmer over low to medium-low heat for 5–6 minutes. Aim for a medium consistency: a little oil on the surface and a sauce that leaves a thin coat on a spoon.

STEP 1010 / 10

Add cream and kasuri methi, then fold in the tikka

Grilled paneer folded into the gravy with cream and crushed kasuri methi — Fold the tikka in with the heat off so the paneer stays tender

Add 3 tbsp light cream and 1/2 tsp kasuri methi crushed between your palms, and cook over low heat for 1 minute. Taste; if the tomatoes are sharp, add 1/2–1 tsp sugar. Turn off the heat, slide the grilled paneer and vegetables off the skewers, and fold them gently into the gravy. Let the residual heat warm them; don't keep simmering. Scatter 1–2 tbsp chopped coriander leaves over the top.

Turn the heat off first, then add the tikka, to keep the paneer from overheating.

0 / 0

Ingredients

1 / 3

For the paneer tikka

Ingredient	Amount	Role and how to choose
Paneer	250g	The lower end of a 250–300g range. Cut into roughly 2.5 cm cubes
Bell pepper (capsicum)	1 medium	Adds sweetness and color once grilled. No color is specified
Onion	1 medium	Separate into layers and cut into squares to thread between the paneer
Hung curd or thick Greek yogurt	6 tbsp	A thick, low-moisture yogurt that clings to the pieces
Ginger-garlic paste	1 tsp	For the marinade only
Lemon juice	1 tsp	Lime juice also works
Kashmiri chilli powder	1/2 tsp	For color and mild heat
Coriander powder	1/2 tsp, optional	Can be left out
Garam masala or tandoori masala	1/2 tsp	Blends vary in salt and heat; check the label
Turmeric powder	1/4 tsp	Color and an earthy note
Nutmeg	2–3 pinches	Ground or freshly grated
Saffron	12–15 strands, optional	For aroma. Can be left out
Besan (gram flour)	1 tbsp	Helps the marinade hold on. Used here instead of cornstarch, not together with it
Oil	1–2 tsp	Only for brushing the skewers before grilling. A neutral oil
Salt	1/2 tsp	Check whether your spice blend already contains salt

2 / 3

For the gravy

Ingredient	Amount	Role and how to choose
Onion	100g	Or 2 medium onions. Blanched, then made into a paste on its own
Tomatoes	200g	Or 3 medium tomatoes. Ripe and red. Blanched, peeled and pureed separately
Water for blanching	as needed	Enough to cover the onion and tomatoes. Separate from the water added to the gravy
Salt for blanching	a pinch	Added to the blanching water
Oil	2 tbsp	For cooking the onion paste. Butter also works
Ginger-garlic paste	1 tsp	For the gravy. Measured separately from the marinade
Coriander powder	1 tsp
Cumin powder	1/2 tsp, optional
Garam masala or tandoori masala	1/2 tsp
Kashmiri chilli powder	1/2 tsp	Measured separately from the marinade
Turmeric powder	1/4 tsp
Plain full-fat yogurt	2–2.5 tbsp	Whisked smooth. Added with the pan off the heat
Water	up to 1/2 cup	Added to adjust the thickness of the gravy
Light cream	3 tbsp	For richness
Kasuri methi (dried fenugreek leaves)	1/2 tsp	Crushed between your palms before adding
Sugar	1/2–1 tsp, optional	Only if the tomatoes taste sharp
Salt	to taste	Taste first, since spice blends vary in salt
Coriander leaves	1–2 tbsp	Chopped, to finish

3 / 3

To serve (optional)

Ingredient	Amount	Note
Prepared roti	as needed	Served on the side. Naan, chapati or paratha also suit

0 / 0

Paneer Tikka Masala: Browned Edges First, Creamy Gravy Last

What this dish should keep

Grill the marinated paneer only until its edges pick up light brown spots, and fold it into the gravy at the very end. The contrast between the grilled pieces and the smooth tomato-onion sauce is what this dish is about.

Cubes of paneer, petals of onion and squares of bell pepper are threaded onto skewers, coated in a thick yogurt marinade tinted red-orange with Kashmiri chilli and turmeric. Under the oven's top element, small golden-brown spots begin to appear along the edges. Meanwhile, in a separate pan, onion paste turns golden, tomato puree and ground spices cook down until oil gathers at the rim, and the sauce is softened with yogurt and cream.

This recipe follows a single recipe from Dassana's Veg Recipes, scaled for four servings. The recipe card lists 1 hour 30 minutes of preparation and 30 minutes of cooking, about two hours in total. The work splits cleanly into two parts: first the paneer tikka, marinated and grilled; then the masala gravy, into which the tikka goes at the end. Keeping those two parts separate is what makes paneer tikka masala different from simply simmering paneer in sauce.

The amounts here are taken from one recipe card only. Where the card offers a range or a choice, this version picks one option and says so. Nothing is borrowed from other recipes.

What Sets Paneer Tikka Masala Apart

Paneer tikka is the grilled paneer itself; paneer tikka masala is that tikka finished in a gravy. The source recipe describes paneer tikka as marinated pieces that are grilled or pan-fried, and the masala as the tomato-onion gravy they are added to. If you stop after grilling, you have paneer tikka, a dish in its own right. Carry on with the gravy, and it becomes a main-course curry.

The recipe's author describes this version as a restaurant-style Punjabi curry and files it under North Indian and Punjabi cuisine. That describes the style of this particular recipe; it is not a settled account of where or when the dish began, and this article does not claim one.

Paneer butter masala is often mentioned alongside it, but it is a separate dish: it does not start from grilled tikka, and its sauce is built differently. A similar name does not mean a shared recipe.

Ingredients for 4 Servings: Tikka and Gravy Measured Separately

Paneer, bell pepper, onions, yogurt, tomatoes, spices and the other ingredients for the gravy — Measure the tikka ingredients and the gravy ingredients as two separate sets

Several ingredients appear twice: onion, ginger-garlic paste, yogurt, oil, salt and some of the ground spices. Measure each set separately so the marinade amounts and the gravy amounts never get mixed up.

Allergens and diet

This dish contains dairy (paneer, yogurt, cream) and chickpea (besan). Check the ingredient labels of spice blends such as garam masala or tandoori masala, as well as any shared-facility statements. Roti and naan served alongside may contain wheat. The dish is vegetarian, but because it contains dairy it is not vegan.

Equipment

Oven with a top heating element
Baking tray, lined
Metal skewers (oven-safe)
Pastry brush, for the oil
Tongs, for turning the skewers
Mixing bowls
Small pot, for blanching
Blender
Sauté pan, for the gravy
Whisk or fork, for the yogurt

No tandoor or special grill is needed; a home oven works.

Choosing and Substituting: Paneer, Chilli, Besan and Kasuri Methi

Paneer is an Indian fresh, unripened cheese made by heating milk and curdling it with acid. It has a firm, cohesive body and a mild, slightly sweet, slightly tangy, nutty flavor, and it holds its shape when cooked instead of melting. Its texture varies with the type of milk and the way it is made. Tofu and ordinary cheeses differ in moisture, milky flavor and how they brown, so they are not equivalents in this recipe. Look for it under the name "paneer" or "Indian fresh cheese".

Kashmiri chilli powder gives color with gentle heat. Sweet paprika covers the color, but its heat and aroma are not the same. Hotter chilli powders should not be swapped in at the same amount. Whatever you use, check the label and start small.

Besan (gram flour, made from chickpeas) is the option chosen here to help the marinade cling. Cornstarch also works; if you use it, use it in place of the besan, never both together. Other starches have not been checked for this recipe.

Kasuri methi is dried fenugreek leaves. Ground fenugreek seed is a different ingredient and should not be used in its place.

Cream: this version uses 3 tbsp light cream. Use 3–4 tbsp if you use light cream, or 1–2 tbsp if you use heavy cream. Light cream is roughly 25–35% fat; product names differ from country to country, so check the fat percentage on the label.

Optional spices: the marinade’s 1/2 tsp coriander powder, saffron and the gravy’s cumin are optional; the gravy’s 1 tsp coriander powder remains part of the base recipe, and nutmeg can be left out too. Each has its own aroma, so leave them out individually rather than replacing them all with another spice.

Method: Grill the Tikka, Build the Gravy, Bring Them Together

How the work is split

Steps 1–4 make the paneer tikka; steps 5–9 make the gravy; step 10 joins them. While the paneer marinates, you can blanch and puree the gravy vegetables.

When Things Go Wrong: Rubbery Paneer, Runny Marinade, Split Yogurt

Problem	Likely cause	What to do
The paneer is hard and rubbery	Grilled too long, or simmered in the gravy after it was added	Check from 15 minutes for light browning at the edges. Turn the heat off before adding the tikka to the gravy
The marinade slides off	Yogurt too watery	Use hung curd or a thick Greek yogurt. Besan helps it hold
The yogurt in the gravy split	Cold yogurt added to a pan still on high heat	Take the pan off the heat and stir in well-whisked full-fat yogurt
The tomato tastes too sharp	Underripe or very acidic tomatoes	Choose ripe red tomatoes. If needed, add a little of the optional sugar, tasting as you go
The kasuri methi has little aroma	Dried leaves added whole	Crush them finely between your fingers or palms before adding
The gravy tastes bitter	Onion or ginger-garlic paste burned	Watch the color in steps 7 and 8 and lower the heat before it catches

If the yogurt does split, there is no guaranteed fix. The best protection is the step itself: pan off the heat, yogurt whisked smooth, then stir.

Variations Within the Same Recipe

Cooking on a tawa instead of in the oven. The source recipe also mentions pan-frying, and a separate home recipe from Neha's Cook Book cooks marinated paneer and vegetables on a tawa over low-to-medium or medium heat, turning until browned. That recipe has its own quantities and order, so they are not mixed in here. If you try the pan route, keep this recipe's amounts, cook a few pieces at a time, and judge by the browning on the surface rather than a fixed time. The same page describes the tandoor as a source of smoky flavor; neither an oven nor a pan will reproduce charcoal smoke.

Milder color, less heat. Sweet paprika in place of Kashmiri chilli gives color, but not the same heat or aroma.

Leaving out optional spices. The marinade’s 1/2 tsp coriander powder, saffron and the gravy’s cumin can each be left out; retain the gravy’s 1 tsp coriander powder. Leave out only what you choose to; don't replace them all with one other spice.

Adjusting sweetness. The sugar is optional. Add it only after tasting the finished gravy.

Salt. Paneer and spice blends vary in salt, and the gravy salt has no fixed amount. Taste before seasoning.

Paneer, Punjabi Restaurant Style, and the Tawa at Home

The recipe followed here presents itself as a restaurant-style Punjabi curry from North India. That is a description of this version's style. The origin and date of paneer tikka masala as a dish could not be confirmed from the sources used, so no origin story is told here.

What can be said is about paneer itself. A scientific review describes it as an Indian fresh, unripened dairy product made by heating milk and curdling it with acid, with a firm, cohesive body and a mild sweet-acidic-nutty flavor. That firmness is why it can be marinated, threaded onto skewers and grilled without melting. The same review discusses the history of paneer, but the evidence it presents is debated and geographically broad, and it does not tell the story of this particular curry.

Home cooks have more than one way to grill the tikka. The recipe followed here uses the oven; another home recipe cooks the tikka on a tawa, the flat griddle common in Indian kitchens, and offers it as a way to make the dish without an oven. Neither is presented as the one standard for every household. For more dishes from the same country, see India.

Serving and Leftovers

Paneer tikka masala scattered with chopped coriander, with roti on the side — Finish with chopped coriander and serve with roti or another flatbread

The source recipe suggests serving paneer tikka masala with naan, roti, chapati or paratha. A plain roti on the side lets you scoop up the gravy with the grilled pieces.

The source recipe does not give a storage period for the finished dish, so none is given here. Following general home food-safety guidance from Japan's Ministry of Health, Labour and Welfare: cool leftovers quickly in shallow containers, don't leave them at room temperature for long, and when reheating, heat until the center reaches 75°C for at least 1 minute.

Frequently Asked Questions

What is the difference between paneer tikka and paneer tikka masala?

Paneer tikka is paneer marinated in spiced yogurt and grilled or pan-fried. Paneer tikka masala takes that tikka and folds it into a tomato-onion gravy, making it a curry served as a main dish.

Can I use tofu or another cheese instead of paneer?

Not as an equivalent. Paneer is an acid-set fresh cheese that keeps its shape when heated, and tofu and other cheeses differ in moisture, flavor and how they brown. Look for paneer under that name, or as Indian fresh cheese.

What if I don't have an oven?

The source recipe mentions pan-frying, and a separate home recipe cooks the tikka on a tawa. Keep this recipe's amounts, don't mix in the other recipe's formula, and judge by browning; heat and timing need to be watched as you go.

How do I keep the paneer from turning hard?

Don't over-grill it: stop when the edges show light brown spots. Once it goes into the gravy, let it warm through with the heat off instead of simmering.

Why does the yogurt in the gravy split?

Adding cold yogurt to a pan on high heat makes it more likely to separate. Take the pan off the heat, whisk full-fat yogurt until smooth, and stir it in well before adding water and simmering.

How long does it keep?

The recipe followed here does not state a storage period, so no number of days is given. Cool leftovers quickly in shallow containers, and reheat until the center reaches 75°C for at least 1 minute.

Sources

Dassana Amit, Dassana's Veg Recipes, "Paneer Tikka Masala Recipe." The recipe followed in this article: four servings, preparation and cooking times, the marinade and gravy amounts, oven grilling at 200°C, the warning about over-grilling, the recipe's own description as restaurant-style Punjabi and North Indian, and the suggested breads. https://www.vegrecipesofindia.com/paneer-tikka-masala-recipe/
Neha's Cook Book, "Paneer tikka masala | how to make paneer tikka masala | paneer tikka gravy." A separately written home version cooked on a tawa, cited only to show that a pan-cooked variant exists and for its mention of the tandoor's smoky flavor; its quantities and timings are not used here. https://www.nehascookbook.com/paneer-tikka-masala-how-to-make-paneer-tikka-masala-paneer-tikka-gravy/
Kumar, Rai, Niranjan and Bhat, "Paneer—An Indian soft cheese variant: a review," Journal of Food Science and Technology (full text on PubMed Central). Paneer as an acid-coagulated, fresh, unripened cheese, its firm texture and flavor, and how texture varies with milk and method. Not used as evidence for the origin of paneer tikka masala. https://pmc.ncbi.nlm.nih.gov/articles/PMC4008736/
Ministry of Health, Labour and Welfare, Japan, "Six points for preventing food poisoning at home" (in Japanese). General home guidance on cooling food in shallow containers and heating to a center temperature of 75°C for at least 1 minute. https://www.mhlw.go.jp/stf/seisakunitsuite/bunya/kenkou_iryou/shokuhin/syokuchu/01_00006.html