How to make Paneer Tikka?



If you are not familiar with this: marinated paneer cubes and veggie pieces are grilled in tandoor (clay oven). So basically this is called tandoori paneer tikka. But at home we do not have tandoor, so we will be making it without tandoor and you will not have to compromise the taste and texture.


Paneer – 200 grams (7 oz), cut into 1 inch cubes
Green bell pepper – ⅓ cup, cut into 1 inch pieces
Red bell pepper – ⅓ cup, cut into 1 inch pieces
Yellow pepper – ⅓ cup, cut into 1 inch pieces
Onion – ½ cup, cut into 1 inch pieces
Tomato – ⅓ cup, cut into 1 inch pieces, optional
Oil – few tablespoons, for brushing the tikka

For the marinade:
Yogurt (Curd or dahi) – 1 cup, once you hang it and let the water drain out it will gives ½ cup thick hung yogurt
Red chili powder – 1 ½ teaspoon, for brighter red color use kashmiri chili powder
Cumin powder – ½ teaspoon
Coriander powder – 1 teaspoon
Garam masala – ½ teaspoon
Fennel seeds powder – ½ teaspoon
Chaat masala – 1 teaspoon
Aamchur powder (dried mango powder) – 1 teaspoon
Black pepper powder -¼ teaspoon
Kasoori methi (Dried fenugreek leaves) – 1 teaspoon
Salt – to taste
Ginger paste or freshly grated – 1 teaspoon
Garlic paste or freshly grated – 1 teaspoon
Lemon juice – 1 ½ teaspoons
For serving:
Lemon wedges
Mint chutney or coriander chutney

Step By Step Recipe

1) Take yogurt in muslin cloth or man’s handkerchief, put it in the strainer and keep a bowl or jug under it to collect excess water. Keep this in the fridge for about an hour and let all the water drain out.

2) and You will left with thick, hung curd or yogurt in the cloth. 1 cup of yogurt will give ½ cup of thick yogurt. Take thick or hung curd in a bowl.

3) Add all the spice powders (kashmiri red chili powder, cumin powder, coriander powder, chaat masala, garam masala, aamchur powder, fennel powder, black pepper powder and kasuri methi) along with salt.

4) Mix it well.

5) Add ginger paste and garlic paste.
6) Add lemon juice and mix well. Our marinade is ready

7) Cut veggies into 1 inch pieces and cube the paneer. Make sure that size of veggie and paneer pieces are same.

8) Add it to the prepared marinade.

9) using your clean hand, gently mix. All the pieces should be coated with marinade.

10) Cover it with plate or plastic wrap and let paneer and veggie marinade in the fridge for at least 2 hours. More the better.

1) If you are using wooden skewers like me then submerge in the water for 10-15 minutes before using. At the time of using, wipe them using towel or paper napkin. If using metal skewers, no need to soak.

Make Paneer Tikka In The Oven:

1) Pre-heat the oven to 350 degree F or 180 degree C for at least 10 minutes.

2) Line a baking tray with aluminum foil. It is optional but I like to do it for easy cleaning later on. Grease the foil or tray with oil or spray it with nonstick cooking spray thus tikka will not stick.

3) Arrange the veggies and paneer on the skewer or toothpick. order does not matter, but keep each veggie pieces between two paneer pieces. It will look good and everyone will get equal portion of veggie and paneer (not like some get more paneer while some get less)

4) Brush the generous amount of oil, flip the tikka and also apply on other side as well. Please be generous while using oil because paneer tends to dry out while baking in the oven, this oil will keep it moist.

5) Bake in the pre-heated oven for 10-12 minutes. remove it, flit it and again brush with oil.

6) Again bake it for 10-12 minutes. Paneer tikka is ready to serve.

Make Paneer Tikka On Stove Top:

1) Brush the tikka with oil from all the sides.

2) Heat the non stick tawa on medium heat. Once hot place the skewer on the tawa, shallow fry them.

3) turn it and cook all the sides till it is golden brown about 2-3 minutes.