Paneer Tikka Masala
Smoky paneer meets royal gravy
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What does 'Tikka' mean in this dish?
Tikka refers to pieces of paneer that have been marinated in yogurt and spices, then grilled or roasted.
Does it have a smoky flavor?
Yes, the charred edges of the tandoori-roasted paneer impart a wonderful smokiness to the curry.
Is the gravy sweet?
Unlike butter masala, this gravy is more tangy, savory, and significantly spicier.
Are there other vegetables in the curry?
It often includes chunks of grilled onions and bell peppers alongside the paneer.
What pairs well with it?
A garlic naan or butter tandoori roti compliments the robust flavors.
About Paneer Tikka Masala
Paneer tikka masala is the vegetarian answer to chicken tikka masala, pairing char-grilled cottage cheese with a spiced tomato-onion gravy. It depends entirely on the tikka step being done properly, which is where many kitchens fall short and ours does not.
The paneer is marinated in yogurt and spices, then cooked in a real charcoal tandoor at around 480 degrees with the marinade still wet, so the edges catch and char and pick up genuine smoke; gas-tandoor versions simply cannot reproduce that. The charred cubes, often joined by grilled onions and bell peppers, are then folded into a gravy of tomato and onion finished with kasoori methi and a touch of cream. The paneer is set fresh in-house every morning from full-fat milk split with lemon juice, pressed for about three hours and cubed before it ever meets the tandoor, never vacuum-packed, which keeps it soft inside its charred crust. Masalas are ground fresh daily, the kitchen is vegetarian and halal-friendly with no pork, and ghee is used, with oil available on request.
The flavour is hot and noticeably tangy rather than sweet, the gravy savoury and spice-forward, with the smokiness of the tandoor running clearly through it; this is a bolder, fierier curry than the gentle butter masala. The cream is there only to round the edges, not to soften the heat much. The chef from Uttarakhand handles the grilling himself.
It stands up to robust breads, so a garlic naan or a buttered tandoori roti suits it best, though jeera rice works for those who prefer it. A cooling raita is welcome alongside, and it makes a strong centrepiece for diners who like their food with real heat and smoke.
Best ordered fresh — call ahead if you are coming straight after work. Visit BHARAT →
See also: the Main Course - Veg menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.