Paneer Tikka
Paneer Tikka recipe is a popular restaurant-style Indian appetizer made with cubes of paneer marinated in a spiced yogurt mixture. The marinated paneer is skewered with vegetables and grilled until lightly charred and flavorful. This recipe can be made easily at home in an oven, on a stovetop skillet/tawa, or on a grill. Paneer tikka is a dry dish and is best served hot with mint chutney and lemon wedges.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
- 200 to 250 grams paneer ((Indian cottage cheese))
- 1/2 cup onions (– diced)
- 1/2 cup capsicum (– diced, bell pepper - green, yellow or red)
- 200 g hung curd (or greek yogurt)
- 1 tbsp ginger garlic paste (or 1 tablespoon crushed ginger-garlic)
- 2 tsp kashmiri chilli powder (or sweet paprika)
- 1/2 tsp turmeric powder ((ground turmeric))
- 1 tsp cumin powder ((ground cumin))
- 1 tsp coriander powder ((ground coriander))
- 1/2 tsp garam masala
- 1 tsp ajwain ((carom seeds))
- 1 tsp dry mango powder ((amchur powder))
- 1 tsp chaat masala
- 1/2 tsp black pepper powder (– optional (ground black pepper))
- 1.5 tsp lemon juice
- 1 tbsp mustard oil (or any neutral tasting oil)
- 1/2 tsp black salt (– optional)
- salt ( as required)
- mustard oil (for brushing, as needed)
Instructions
- 1
Chop the paneer in square shaped cubes.
- 2
Dice the onions and capsicum in 1 or 1.5 inches square pieces.
- 3
In a large bowl, take the hung curd (greek yogurt) and whisk it lightly till it becomes smooth
- 4
Add ginger-garlic paste, all the spice powders, carom seeds, black salt, regular salt, lemon juice and mustard oil.
- 5
Mix very well. Check the taste and add more seasonings if required.
- 6
Add the veggies and paneer to the marinade. Slowly and gently mix them with the marinade.
- 7
Cover the bowl and marinate for at least 2 hours or more in the refrigerator.
- 8
After 2 hours thread the paneer and veggies alternately on bamboo skewers. Soak or rinse the bamboo skewers before threading.
- 9
Preheat the oven for 15 to 20 minutes at 230 or 240 degree celsius or 464 degrees Fahrenheit. Use only the top heating element.
- 10
Line a baking tray with aluminium foil or parchment paper. Arrange the paneer skewers on the tray. Brush some oil on the veggies and paneer cubes all over.
- 11
Place the tray on the top rack. Grill the paneer tikka first for 7 to 10 minutes at 230 or 240 degree celsius or or 464 degrees Fahrenheit. Then remove and turn the skewers.
- 12
Place back on the top rack in the oven and continue to grill for 3 to 5 minutes more till the edges of the paneer are golden or slightly charred. Do not grill for a long time as then paneer cubes becomes hard.
- 13
Since temperatures vary from oven to oven do keep a check. You can reduce or increase the time as required. Total grilling time will be 15 to 20 minutes.
- 14
Remove from the oven and then place the paneer cubes on a serving plate. Sprinkle some chaat masala and lemon juice.
- 15
Serve paneer tikka hot or warm.
- 16
Serve paneer tikka hot with mint chutney, lemon wedges, and sliced onions. It works well as a starter or snack.
- 17
Store leftover paneer tikka in an airtight container in the refrigerator for up to 2 days. Reheat gently on a skillet/tawa or in an oven to avoid drying out.