Paneer Tikka Masala

Paneer Tikka (Quick n Easy) 100% Natural Authentic Indian Speciality Spice Mix

The starter that steals the show. Every single time.

There's a reason Paneer Tikka is the first thing that disappears at every party, every dinner, every family gathering. Those golden, charred cubes of paneer — smoky, spiced, tender inside — with that unmistakable tandoori aroma that fills the whole kitchen the moment they hit the heat.

Kardemome's Paneer Tikka Masala No. 18 is handcrafted to give you that exact restaurant-style result at home, without a tandoor, without hours of prep, and without needing to measure out ten different spices. Just marinate, cook, and watch it vanish from the plate.

This is the masala Bhavna's family asks for every single day. Now yours too.

No artificial flavours. No colours. No preservatives. Just pure, handcrafted perfection.

What's inside

A vibrant, aromatic blend of red chilli, coriander, cumin, turmeric, dry fenugreek (kasuri methi), black pepper, cardamom, clove, cinnamon, and smoked paprika — giving you that signature deep-orange colour, smoky aroma, and bold tandoori flavour that makes paneer tikka unforgettable.

Classic Paneer Tikka — the foolproof recipe

Serves 4 | Prep: 10 minutes | Marination: 30 minutes | Cook: 15 minutes

What you'll need:

• 250g paneer, cut into generous cubes
• 1 large capsicum, cut into squares
• 1 large onion, cut into squares
• 4 tbsp thick yoghurt (hung curd gives the best result)
• 2 tbsp Kardemome Paneer Tikka Masala No. 18
• 1 tbsp lemon juice
• 1 tbsp oil
• Salt to taste
• Butter for basting

Method:

1. Whisk together yoghurt, Kardemome Paneer Tikka Masala, lemon juice, oil, and salt into a smooth, thick marinade.
2. Add paneer cubes, capsicum, and onion. Coat everything thoroughly — get the marinade into every side of the paneer.
3. Cover and refrigerate for at least 30 minutes. One hour is better. Overnight is best.
4. Thread alternately onto skewers — paneer, capsicum, onion, paneer, repeat.
5. Cook on a hot grill pan or tawa on high heat, turning every 2–3 minutes, until you get beautiful char marks on each side. Baste with a little butter as you go.
6. Serve immediately with green mint chutney, sliced onion rings, and a squeeze of lemon.

Pro tip: Press the paneer gently with a kitchen towel before marinating to remove excess moisture — it helps the marinade cling better and gives you a crispier, more charred exterior.

No grill? No problem.

• Oven method: Bake at 220°C for 18–20 minutes, turning once halfway. Finish with 2 minutes under the grill for char marks.
• Air fryer method: 200°C for 12 minutes, shaking halfway. Incredibly quick and equally delicious.
• Tawa method: Cast iron pan on high heat with a tiny bit of oil. Works beautifully — the heavy pan gives even charring.

Beyond the starter — more ways to use it

• Paneer Tikka Masala curry — after grilling, toss the paneer into a simple onion-tomato gravy with a pinch more of the masala. Restaurant-style curry in 10 minutes.
• Paneer Tikka wraps — stuff into a warm roti with chutney, onions, and a squeeze of lemon. The best lunch you'll have this week.
• Paneer Tikka pizza — unusual but extraordinary. Use as a topping with mozzarella on a naan base.

Why Kardemome No. 18?

• 100% natural ingredients — pure whole spices only
• No preservatives or artificial colours
• Authentic tandoori spice profile with kasuri methi
• Handcrafted in small batches in Mumbai
• Works equally well for vegetables, chicken, and prawns
• Consistent perfection — same great result every single time

Perfect for Dinner parties where you want to impress, kids who love bold flavours, vegetarians who want a stunning starter, anyone who's been ordering paneer tikka from restaurants and never realised how easy it is to make at home, and every family that deserves a Bhavna moment at their dinner table.