For Paneer Tikka

  • Cottage cheese or paneer – 250-300 gms
  • Capsicum – 1 medium sized, Diced
  • Onion – 1 medium sized, peeled and halved
  • Yogurt – 6 tablespoons
  • Garlic- ginger paste – ½ teaspoon
  • Lemon juice – 1 table spoon
  • Paprika or red chilli powder – ½ teaspoon
  • Garam masala powder – ½ teaspoon
  • Turmeric powder – ¼ teaspoon
  • Jaiphal powder – 2-3 pinches
  • Besan or corn flour – 1 tablespoon
  • Oil for brushing
  • Table salt – ½ teaspoon

For Gravy

  • Onion – 100 gms Peeled and halved
  • Tomatoes – 200 gms
  • Garlic- ginger paste – ½ teaspoon
  • Coriander powder – 1 teaspoon
  • Paparika or red chilli powder – ½ teaspoon
  • Garam masala powder – ½ teaspoon
  • Turmeric powder – ¼ teaspoon
  • Cumin powder – ¼ teaspoon
  • Low fat cream (25-30%) – 3-4 tablespoons
  • Salt and water as required
  • Coriander leaves – for garnishing

Paneer tikka masala is a popular delicacy, primarily found in North India, with paneer cubes dipped in spicy onion capsicum gravy.


  1. Whisk the curd thick and add garlic-ginger powder. Mix all the spices, corn starch, and gram flour very well. Add the paneer cubes, onion, and capsicum to the mixture.
  2. Gently mix, so that the cubes, onion, and capsicum are evenly coated. Cover the bowl and leave it to marinate for an hour or so.
  3. Now line the baking dish or tray with aluminum foil. Preheat the oven for about 10 mins. At 200 degree Celsius or 390 degrees Fahrenheit, skewer the paneer cubes. Do it with a bamboo stick or metal rod. And keep it in the oven for about 25-30 mins. Brush about ½ tbs of oil evenly on onions and capsicum. Keep checking the cubes in the oven.

  1. Now heat some oil in a frying pan. Fry the paneer cubes side by side till they become golden brown. Place it aside. Boil some water with a pinch of salt and onions and tomatoes in it for two minutes. Let it sit for 20 mins, and then roughly chop the onions and grind. Peel the tomatoes and grind it to make a puree.
  2. Beat some yogurt to avoid lumps. Put 2 tbs. of oil in a pan to heat it. Add onion puree and saute till it is golden brown, and then add garlic-ginger paste and saute it till the aroma is removed.
  3. Add dry spices and then the tomato puree. Till the mixtures think and creamy. Take it off the flame and after 1-2 mins. Add the beaten yogurt while off the flame, and mix it well. Now add salt and water, and simmer till the fat starts to float.
  4. Now add the vegetables and paneer cubes. Let the flame be on for 2 more mins. Take the pan off the flame, and garnish it well with coriander leaves and lemon juice. Add cream and serve fresh.


To make the gravy creamier and thicker, add roasted cashews.


  • Do not overheat the paneer cubes as it would make them rubbery.
  • Keep an eye on the skewers in the oven as different ovens cook differently.