Paneer Tikka is a traditional Indian dish with a smoky flavor, tender paneer cubes, and a delicious spice blend. This dish, a favorite in Indian homes and restaurants, is traditionally prepared in a tandoor but is easily adaptable for home cooking. Here’s a step-by-step guide to making restaurant-style paneer tikka at home.
Paneer Tikka Ingredients
| The Marinade | The Vegetables | Grilling | Optional Garnishes |
|---|---|---|---|
| 200 grams paneer (cottage cheese), cut into 1.5-inch cubes, 1/2 cup thick yogurt (hung curd or Greek yogurt), 1 tablespoon gram flour (besan) | 1 medium-sized onion, cut into squares | 2 tablespoons oil or melted butter | Chaat masala |
| 1 tablespoon mustard oil (optional, for a smoky flavor), 1 teaspoon ginger-garlic paste, 1 teaspoon Kashmiri red chili powder (for color) | 1 medium-sized capsicum (green bell pepper), cut into squares | Bamboo skewers (soaked in water for 30 minutes if using) | Lemon wedges |
| 1/2 teaspoon turmeric powder, 1 teaspoon garam masala | 1 medium-sized tomato, deseeded and cut into squares | Fresh coriander leaves | |
| 1 teaspoon roasted cumin powder, 1 teaspoon chaat masala | |||
| 1/2 teaspoon coriander powder | |||
| Salt to taste | |||
| Juice of half a lemon |
Paneer Tikka
Instructions – 1. Prepare the Marinade
Whisk the Yogurt- In a large mixing bowl, beat the yogurt until it is smooth and creamy. This ensures an even coating of paneer and vegetables.
Spices- Combine the ginger and garlic paste, Kashmiri red chili powder, turmeric, garam masala, roasted cumin powder, coriander powder, and salt. Mix thoroughly to combine.
Incorporate Mustard Oil and Gram Flour- Gently heat the mustard oil (if using) and stir it into the yogurt mixture. Roast the gram flour in a dry pan until it emits a nutty aroma, then mix it into the marinade. Mix everything thoroughly.
Lemon- Squeeze fresh lemon juice into the marinade for Tanginess.
2. Marinate the Paneer and Vegetables
Gently fold in the paneer cubes, onion squares, capsicum, and tomato pieces to the marinade. Ensure that they are evenly coated.
Marination Time, Allow the bowl to marinate for at least 30 minutes. Refrigerate for 2-4 hours to deepen the flavor.
3. Assemble the Skewers
Prepare the Skewers, by alternating marinated paneer cubes with onion, capsicum, and tomato pieces on the skewers. Repeat the process until all ingredients have been used up. Then, ensure the skewers are evenly assembled. Next, double-check that the marinade is well-coated on each piece. Afterward, brush the skewers with oil to prepare them for grilling. Finally, proceed to cook them to perfection.
Brush with Oil, Lightly coat the assembled skewers with oil or melted butter to prevent sticking and improve the grilling experience.
4. Cooking the Paneer
Can be cooked in a variety of ways, depending on the equipment you have at home.
1. Oven Method –
Preheat the oven to 200°C (392°F) for ten minutes.
Place the skewers on a baking tray lined with aluminum foil or parchment paper.
Bake for 15-20 minutes, turning skewers halfway through to ensure even cooking. Broil for the final 2-3 minutes to achieve a charred, tandoor-like finish.
2. Stovetop Method –
Heat a grill pan or nonstick skillet over medium-high heat. Grease it lightly with oil or butter.
Cook the skewers in the pan, turning occasionally, until the paneer and vegetables are lightly charred on all sides. This usually takes 10 to 12 minutes.
3. Air Fryer Method –
Preheat the air fryer to 180°C (or 356°F).
Place the skewers in the basket and cook for 10-12 minutes, shaking halfway through to ensure even browning.
4. Outdoor Grill Method –
Preheat your outdoor grill to medium heat.
Place the skewers on the grill and cook. Meanwhile, turn them occasionally to ensure even cooking. Eventually, continue grilling until the paneer and vegetables are nicely charred. Afterward, remove them from the heat and serve hot. This method provides the most authentic smoky flavor.
Tips for Perfect Paneer Tikka
Use Fresh Paneer, Fresh and firm paneer keeps the cubes intact while grilling. Homemade paneer is preferable, but store-bought paneer works well when fresh.
Thick Yogurt, Avoid using watery yogurt because it will make the marinade runny. Before using regular yogurt, strain it to remove any excess whey.
Marinate thoroughly, Longer marination times result in deeper flavors. However, do not marinate the paneer for more than 24 hours because it will become too soft.
Maintain Medium Heat, Cook on medium heat, whether in a grill, oven, or skillet, to avoid over charring the vegetables and keep the paneer soft.
Avoid Overcrowding, Allow enough space between the skewered items to ensure even cooking.
Tikka Conclusion
Tikka is more than just a dish, instead, it’s an experience combining flavors, textures, and aromas. Whether served as an appetizer, snack, or as part of a larger meal, it never disappoints. Furthermore, its versatility allows it to cater to various preferences and occasions. In addition, the smoky char and vibrant spices make it an irresistible choice for gatherings. Ultimately, paneer tikka encapsulates the essence of Indian cuisine in every bite. Finally This recipe to recreate the magic of paneer tikka in your own kitchen and enjoy a restaurant-style treat suitable for any occasion.