Paneer tikka recipe

.Prep time

2 hours 15 mins

Cook time

25 mins

Total time

2 hours 40 mins

paneer tikka recipe with step by step photos – popular tandoori snack which can be easily made at home. i am sharing step by step recipe to make paneer tikka.

this recipe is for paneer tikka and not paneer tikka masala. paneer tikka is drywhereas paneer tikka masala is a gravied dish. you can also check paneer tikka recipe on stove top, quick paneer tikka and achari paneer tikka recipe.

for newbies to indian food, paneer tikkais marinated paneer/cottage chese cubes, arranged on skewers and grilled or baked in the oven. specifically the recipe is called as tandoori paneer tikka, as the paneer is cooked in the tandoorwhich lends a subtle smoky charcoal flavor to the paneer. paneer tikka is usually served as a starter. other variations of this popular snack aremushroom tikka, tandoori aloo,mushroom tikka masala and tandoori gobi or gobi tikka.

i have made the paneer tikka in the ovenand not in a tandoor… hence i am not calling it tandoori paneer tikaa  even though i made it at home, the recipe was similar to the ones which is served in the restaurants. in fact it was much better than the paneer tikka served in the restaurants. to make this paneer tikka in tava, please check the notes below in the recipe section.

few points for paneer tikka recipe:

• you can also grill or barbeque the paneer tikka. if you have a grill option in your oven, you can use it. i baked the paneer tikka for 25 mins in the oven at 180 degree celsius.
• best to marinate the paneer cubes for 2 hours or more. you can also keep the marinated paneer overnight in the fridge. since i made the paneer tikka for dinner, i marinated the paneer and veggies for 2 hours in the refrigerator. more marination, the better the flavors gets infused in the paneer and veggies.
• the veggies used can be of your choice. i used red, yellow and green bell pepper with onions. you can use baby corn, mushrooms, cauliflower, tomatoes, broccoli etc.
• if you do not have oven or grill, then this should not stop you from making paneer tikka at home. on a non stick tava/flat pan heat some oil. keep the skewered paneer on the tava and fry the paneer and veggies till cooked. i have done both the methods and there is not any difference in the taste except the texture… frying makes the veggies and paneer a little crispy than baking or grilling these.
• just to ensure that you have a smooth frying experience… add some besan/gram flour to the marinade as it avoids the paneer from sticking to the pan.
• whilst grilling or baking the paneer tikka, they become dry. hence oil is applied to the paneer and veggies to avoid them from becoming dry.
• don’t overcook the paneer as they then become rubbery, dry and hard. the paneer shoud be soft, well cooked and yet succulent. its better to bake the paneer tikka at lower temperatures for some more time than at higher temperatures.
• the extra marinade can be applied or brushed on the paneer tikka before baking/grilling them. if you are making paneer tikka masala, you can use the extra marinade in the gravy.

Author: Mridul

Recipe type: snack

Cuisine: north indian

Serves: 10 medium size skewers

Ingredients

the main ingredients for paneer tikka:

• 250 gms paneer/cottage cheese
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large green bell pepper/capsicum/shimla mirch
• 1 medium size onion

for the marinade:

• 200 gms hung curd/yogurt or thick curd/yogurt
• 1 tbsp ginger garlic paste or crushed ginger garlic
• 1 tsp ajwain/carom seeds
• 1 to 2 tsp kashmiri red chili powder
• ½ tsp turmeric powder/haldi
• 1 tsp jeera powder/cumin seeds powder
• 1 tsp dhania powder/coriander powder
• ½ tsp garam masala powder
• 1 tsp dry mango powder/amchur powder
• 1 tsp chaat masala
• ½ tsp black pepper powder (optional)
• juice of half lemon
• 1 to 2 tbsp oil or ghee or butter for brushing
• rock salt or black salt

step by step paneer tikka recipe in the oven.

1. take 200 grams thick curd/yogurt or hung curd in a bowl and smoothen the curd.

2. add 1 tbsp ginger garlic paste or crushed ginger garlic to the curd.

3. add all the dry spice powders and black salt to the curd. below you see the following indian spice powders in clock wise order: 1 to 2 tsp kashmiri red chili powder, 1 tsp coriander powder, 1 tsp cumin powder, ½ tsp garam masala powder, ½ tsp turmeric powder and 1 tsp ajwain/carom seeds. in the center is black salt.

4. hmmm. i have not used any red color in the recipe and i feel that the redness is less in the marinade… hence i added some more kashmiri red chili powder to the marinade. kashmiri red chili powder gives a nice red color to the food and its not hot.

5. mix well. can you see some little more redness in the marinade?

6. add juice of half lemon, mix and keep the marinade aside.

7. dice the veggies (1 large red bell pepper, 1 large yellow bell pepper, 1 large green bell pepper/capsicum/shimla mirch and 1 medium size onion).

8. chop 250 gms paneer/cottage cheese and cube them. best to use homemade paneer.

9. add the veggies and paneer to the marinade.

10. and slowly and gently mix them with the marinade. i tasted the marinade with my sis and both of us felt that some thing is missing in the marinade… it was close but not very close… what is it???….  and lo…  i realized that i had forgotten to add chaat masala… so obviously the next step isadding 1 tsp chaat masala…. no prizes for guessing this step 

11. ok… everything is marinated well. cover and keep the marinated paneer and veggies in the refrigerator for 2 hours or more.

12. this is how they look after 2 hours.

13. skewer the veggies and paneer in a skewer or tooth pick.

14. arrange them on a plate or a rack. brush with some oil and keep in the oven. after 10 minutes remove from the oven, turn the skewers, brush some oil and again keep in the oven.

(1 to 2 tbsp oil or ghee or butter for brushing)

15. remove after 10 or 15 minutes. serve the paneer tikka sprinkled with 1 tsp chaat masala along with mint chutney, onion slices and lemon wedges.