Paneer Tikka Masala Using Ready Makhani Gravy (QSR/Restaurant Format)

Ingredients (Serves 2–3 portions)

🔸 For Paneer Tikka:

• Paneer – 200 g (medium cubes)

• Hung curd – 2 tbsp

• Ginger-garlic paste – ½ tsp

• Kashmiri red chili powder – ½ tsp

• Turmeric – 1 pinch

• Garam masala – ¼ tsp

• Roasted besan – 1 tsp

• Lemon juice – ½ tsp

• Mustard oil – 1 tsp

• Salt – to taste

🔸 For Gravy:

• Ready Makhani Gravy – 250 g

• Butter – 1 tbsp

• Cream – 2 tbsp

• Kasuri methi – ½ tsp (crushed)

• Garam masala – ¼ tsp

• Kashmiri red chili powder – ½ tsp (for color)

• Sugar/honey – ½ tsp (optional)

• Water – 60–80 ml

• Salt – to taste

Optional (For Smoky Flavor):

• Charcoal – 1 small piece (for dhungar method)

• Ghee – ½ tsp

🔥 Step-by-Step Process

Step 1: Marinate & Cook Paneer Tikka

1. In a bowl, mix curd, spices, besan, mustard oil, and lemon juice. Whisk until smooth.

2. Add paneer cubes and coat well. Rest for 20–30 minutes.

3. Grill or pan-fry paneer until charred on edges (can also bake or use tandoor for best result).

   • For QSR: Use a tandoor, griddle, or combi oven for speed and consistency.

Step 2: Prepare the Gravy

1. In a pan, heat 1 tbsp butter.

2. Add 250 g of ready makhani gravy base and sauté on low for 2 minutes.

3. Add 60–80 ml warm water to adjust consistency.

4. Add ½ tsp chili powder, ¼ tsp garam masala, and ½ tsp sugar if needed. Stir well.

5. Add cream and kasuri methi, simmer for 2 minutes on low.

Step 3: Combine & Finish

1. Add the grilled paneer tikka to the simmering gravy.

2. Mix gently so tikka remains intact.

3. Simmer for 2–3 minutes to infuse the flavors.

4. (Optional) Dhungar (smoke method):

   • Place a hot charcoal piece in a steel bowl inside the pan.

   • Drizzle ghee over charcoal and cover for 1–2 minutes for smoky aroma.

🍽️ Final Plating

• Serve hot in kadhai or deep bowl.

• Drizzle cream, top with coriander or grilled capsicum-onion cubes.

• Pair with butter naan, lacha paratha, or jeera rice.