Uploaded April 2026 | Updated September 2026, 2 weeks ago
In this video we will see how to make Paneer Tikka Masala Recipe in Tamil, a rich, creamy, and restaurant-style gravy that is perfect for chapathi, naan, parotta, or jeera rice. This recipe starts with soft paneer cubes marinated in curd, spices, and herbs along with onions and bell peppers, then cooked until slightly roasted for that classic tikka flavor. These flavorful paneer tikka pieces are finally simmered in a smooth, aromatic masala gravy made with onions, cashews, and Indian spices, giving you a thick, silky curry that tastes just like a hotel dish.
Paneer Tikka Masala is one of the most loved vegetarian gravies because it has the perfect balance of spice, creaminess, and smoky tikka taste. The cashew-onion base masala makes the gravy rich and smooth without needing too much cream, while kasoori methi adds that signature restaurant aroma. The bell peppers and onions add a beautiful texture and color, making the dish look as good as it tastes.
This recipe is ideal for special dinners, guests, celebrations, or weekend cooking when you want to prepare something grand yet easy. Even beginners can follow this method and get perfect paneer tikka masala at home. Serve it hot with rotis or naan and enjoy a full restaurant-style meal in your own kitchen.
Friends, please do try this Paneer Tikka Masala recipe at home and share it with your friends and family. Also, please do share your feedback about the recipe in the comments below. All the best and happy cooking!
For marinating Paneer:
200g Paneer
1/2 Onion
1/2 Bell Pepper
1/4 curd
1/2 tsp Garam masala
1/2 tsp Cumin powder
2 tsp Kashmiri chilli powder
1/2 tsp Pepper powder
1 tsp Ginger garlic paste
Coriander leaves
1 tsp Lemon juice
Salt as required
2-3 tbsp Oil
For the Base masala to grind:
1-2 tbsp Oil
1 Onion
7-8 Cashews
1 tsp ginger garlic paste
1/4 tsp garam masala
1/4 tsp Cumin powder
1 tsp Coriander powder
1.5 tsp Chilli powder
Water
Salt
For paneer Tikka masala:
3-4 tbsp Oil
2 cinnamon
2 cloves
2 cardamom
Water
Salt
Kasoori methi
Coriander leaves
In this video we will see how to make Paneer Tikka Masala Recipe in Tamil, a rich, creamy, and restaurant-style gravy that is perfect for chapathi, naan, parotta, or jeera rice. This recipe starts with soft paneer cubes marinated in curd, spices, and herbs along with onions and bell peppers, then cooked until slightly roasted for that classic tikka flavor. These flavorful paneer tikka pieces are finally simmered in a smooth, aromatic masala gravy made with onions, cashews, and Indian spices, giving you a thick, silky curry that tastes just like a hotel dish.
Paneer Tikka Masala is one of the most loved vegetarian gravies because it has the perfect balance of spice, creaminess, and smoky tikka taste. The cashew-onion base masala makes the gravy rich and smooth without needing too much cream, while kasoori methi adds that signature restaurant aroma. The bell peppers and onions add a beautiful texture and color, making the dish look as good as it tastes.
This recipe is ideal for special dinners, guests, celebrations, or weekend cooking when you want to prepare something grand yet easy. Even beginners can follow this method and get perfect paneer tikka masala at home. Serve it hot with rotis or naan and enjoy a full restaurant-style meal in your own kitchen.
Friends, please do try this Paneer Tikka Masala recipe at home and share it with your friends and family. Also, please do share your feedback about the recipe in the comments below. All the best and happy cooking!
For marinating Paneer:
200g Paneer
1/2 Onion
1/2 Bell Pepper
1/4 curd
1/2 tsp Garam masala
1/2 tsp Cumin powder
2 tsp Kashmiri chilli powder
1/2 tsp Pepper powder
1 tsp Ginger garlic paste
Coriander leaves
1 tsp Lemon juice
Salt as required
2-3 tbsp Oil
For the Base masala to grind:
1-2 tbsp Oil
1 Onion
7-8 Cashews
1 tsp ginger garlic paste
1/4 tsp garam masala
1/4 tsp Cumin powder
1 tsp Coriander powder
1.5 tsp Chilli powder
Water
Salt
For paneer Tikka masala:
3-4 tbsp Oil
2 cinnamon
2 cloves
2 cardamom
Water
Salt
Kasoori methi
Coriander leaves
