Paneer Tikka Masala

Top 4 Tikka Masala Recipies

In this post today, I am going to tell you about 4 Best Tikka Masala Recipe with Cooking Methods
Read this post completely and you will easily learn how to make them

1. Chicken – Tikka Masala
2. Mushroom – Tikka Masala
3. Paneer – Tikka Masala * (Method Is Not Given)
4. Cauliflower – Tikka Masala

1. Chicken – Tikka Masala

Chicken Tikka Masala
Chicken Tikka Masala

Learn how to make Chicken Tikka Masala at home


For Marination
250 gms Boneless Chicken
2-3 tbsp Curd
Tandoor Food Colour (Orange)
1 tsp Kashmiri Red Chilli Powder
1 tsp Mix Masala
1 tbsp Ginger Garlic Paste
Salt to taste

For Gravy
1 Onion smashed
1 tsp Ginger Garlic Paste
Coriander Leaves
1 tsp Kashmiri Red Chilli Powder
1 tsp Mix Masala
3 tsp Cashew Powder
2 tbsp Oil


For Marination
– Take boneless chicken in a large bowl, add curd, Kashmiri red chilli powder, mix masala, ginger garlic paste, tandoor colour & salt. Mix all the ingredients well.
– In a pan, cook the marinated chicken for 5-10 mins without oil or ghee.
– Once the marinate in the chicken dries, take it off the flame and let it cool down completely.

For Gravy
– In a pan, add oil & ginger garlic paste. Roast the ginger garlic paste for 2 mins.
– Then add onion paste, coriander leaves, Kashmiri red chilli powder, mix masala, salt, cashew powder. Mix all the ingredients well.
– Add some water when the gravy thickens. Then add kitchen king masala & tandoor colour. Mix everything well.
– Cover it with a lid and let the gravy simmer on a low flame.
– Meanwhile, to get the tandoori flavor, place the cooled chicken pieces on a skewer and roast them on the gas till the chicken gets black outer line.
– Add the roasted chicken pieces to the gravy and mix well.
– Add some water and cover it. Let the gravy simmer for 5 mins.
– Serve the hot Chicken Tikka Masala with Butter Naan or Roti.

2. Mushroom- tikka masala

Mushroom Tikka Masala
Mushroom Tikka Masala

1/4 cup Curd
1 tbsp Gram flour, roasted
1/2 tsp Garam Masala
1 tsp Ginger Garlic paste
1 tbsp Red Chilli powder
1/2 tsp Turmeric powder
1/2 tsp Chaat Masala
1 tsp Lemon juice
2 tsp Oil
2 cups Button Mushrooms
1 tbsp Oil
1 tbsp Butter

For Masala
1 tbsp Butter
1/2 tsp Cumin seeds
1 Bay Leaf
1 cup Onions, sliced
1 tsp Ginger Garlic paste
2-3 Green Chillies
1 tsp Red Chilli powder
1/2 tsp Garam Masala powder
1/4 tsp Turmeric powder
1/2 cup Tomatoes, chopped
1 tbsp Cashew nuts
1 tbsp Oil
Coriander leaves chopped

Method of preparation:
In a bowl, add curd, gram flour, garam masala, ginger garlic paste, red chilli powder, turmeric powder, chaat masala, lemon juice, oil, salt and give it a good mix.
Add mushrooms to the marination, mix well and keep it aside for 10 minutes.
Heat a pan, add oil, butter, mushrooms and cook it on high flame till they are 3/4 cooked.

For Masala
Heat a pan, add butter, cumin seeds, bay leaf, onion, cook the onion till they are translucent.
Add salt and mix well.
Add ginger-garlic paste, cook it for a minute and add green chilies, red chili powder, garam masala powder, turmeric powder, mix well.
Add tomatoes, cashew nuts, water, salt, mix well, cover the lid and allow it to cook on high flame for 10-12 minutes.
Switch off the flame, allow it to cool down and then grind it to a soft and fine paste.
Remove the bay leaf before grinding it.
Heat oil in a pan and add the ground masala.
Add some water in the mixer jar and give it a final grind.
Add water to the masala and allow it to cook for 10-12 minutes.
Once you see oil oozing out, add the mushroom tikka and give it a nice mix.
Allow the mushroom to cook in the masala for 2-3 minutes.
Add coriander leaves and mix well.
Our Mushroom Tikka Masala is ready.

3.  Paneer Tikka Masala

Paneer Tikka Masala
Paneer Tikka Masala

Paneer Tikka Masala Gravy,  Dhaba Style Paneer Tikka  Cooked in Spicy Gravy,

Paneer – 250 grams
Curd – 2 tbsp
Chickpea flour (बेसन) – 2 tbsp
Oil – 2 to 3 tbsp
Tomatoes – 3 (300 grams)
Butter – 2 tbsp
Green coriander – 2 to 3 tbsp (finely chopped)
Asafoetida – ½ pinch
Garam masala – ¼ tsp
Cumin seeds – ½ tsp
Dry fenugreek leaves – 1 tsp
Turmeric powder – ½ tsp
Coriander powder – 1.5 tsp
Red chilly powder – 1 tsp
Ginger paste – 1/2 tsp
Salt – 1 tsp or to taste
Sugar – ½ tsp (optional)

4.  Cauliflower – Tikka Masala. 

Cauliflower - Tikka Masala.
Cauliflower Tikka Masala

Ingredient       Quantity
For Marination:
Cauliflower cut into florets     1 no. (Medium)
Oil        1tbsp
Ajwain (carom seeds)      ¼ tsp
Gram Flour (Besan)     2 tbsp
Turmeric powder      ½ tsp
Kashmiri Red Chilli powder     1tbsp
Coriander powder      1 tsp
Garam masala powder     1 tsp
Curd        ¼ cup
Ginger and garlic paste    1 tbsp
Mustard oil       1 tbsp
Kasoori methi       ½ tsp
Lemon juice       ½ no
Salt        to taste
For gravy
Oil        for cooking
Cumin seeds       1 tsp
Onion chopped     1no
Ginger Garlic paste      1 tbsp
Tomatoes pureed      1 cup
Red chilli powder      1½ tsp
Coriander powder      1½ tbsp
Turmeric powder       ½ tsp
Garam masala powder     1 tsp
Salt        to taste
Cashew nut paste     2 tbsp
Capsicum cubes      1 no
Onion cube      2 no
Tomato cube (without seed)    1 no.
Cream       ¼ cup
Kasoori methi        ½ tsp
Coriander chopped       2tbsp

1. Blanch the cauliflower in hot water. Keep it aside.
2. Heat oil in a pan, add ajwain, and gram flour mix it well and cook for medium flame about 2 Min.
3. Remove in a bowl, then add turmeric powder, red chili powder, garam masala, coriander powder, curd, ginger garlic paste, salt, kasoori methi, mustard oil, and lemon juice, mix well.
4. Add cauliflower florets and mix well. Keep aside 20-25 min.
5. Preheat the oven to 180°C for 5-6 min.
6. Grease the baking tray with little oil and place the marinated cauliflower on it and bake for 10-15 min.
7. After 5 min. remove the cauliflower from the oven brush some butter and cook again for 10 min. Remove and keep it aside.
For gravy
1. Heat 2 tbsp of oil in a pan; add the cumin seeds sauté till cumin splutter.
2. Add chopped onions and sauté till onion becomes brown.
3. Add ginger-garlic paste, mix well, and cook for 1 min.
4. Add Tomatoes puree, mix well and cook for 2 min.
5. Add the red chili powder, coriander powder, turmeric powder, garam masala powder, and salt, mix well and Cook for 3-4 min.
6. Add cashew nut paste, mix well and sauté for 1 min. keep it aside.
7. Heat 1 tbsp of oil in another pan, add onion cubes and capsicum cubes sauté for 2 min. then add tomato cubes, mix well and cook for another 1 min. Transfer this into the gravy and mix well.
8. Add kasoori methi, cream, and garam masala, chopped coriander and mix well.
9. Add cauliflower and mix well.
10. Remove it in a serving bowl and serve hot

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