Paneer Tikka
Cubes of firm paneer marinated in a vibrant, tangy yogurt sauce with classic Indian spices. Grilled to perfection with charred edges, this dish is a smoky, flavorful appetizer that's a staple at any celebration.
For 4 servings
Prepare the Marinade Base (5 minutes)
- In a small, dry pan over low heat, lightly roast the besan (gram flour) for 2-3 minutes until it becomes fragrant. This removes the raw taste. Set aside to cool.
- In a large mixing bowl, whisk the hung curd or Greek yogurt until completely smooth and creamy.
- Add the roasted besan, ginger-garlic paste, mustard oil, lemon juice, and all the powdered spices: Kashmiri red chili powder, coriander, turmeric, garam masala, cumin, ajwain, and salt.
- Crush the kasuri methi between your palms and add it to the bowl. Mix everything thoroughly to form a thick, lump-free marinade.
Marinate the Paneer and Vegetables (30 minutes to 4 hours)
- Gently add the paneer cubes, onion petals, and capsicum pieces to the marinade.
- Use a spatula or your hands to carefully coat all the ingredients evenly, ensuring the paneer cubes do not break.
- Cover the bowl and refrigerate for at least 30 minutes. For deeper flavor, marinate for up to 4 hours.
Assemble the Skewers (5 minutes)
- If using wooden skewers, soak them in water for at least 20 minutes to prevent them from burning during cooking.
- Thread the marinated paneer, onion, and capsicum pieces onto the skewers, alternating them for a balanced and colorful look. Don't pack them too tightly to allow for even cooking.
Cook the Paneer Tikka (10-15 minutes)
- Grill Method: Preheat a grill or grill pan to medium-high heat. Place the skewers on the grill and cook for 10-12 minutes, turning every 2-3 minutes. Baste with melted butter during the last few minutes of cooking until you see light char marks.
- Oven Method: Preheat your oven to 220°C (425°F). Arrange the skewers on a baking tray lined with parchment paper, ensuring they don't touch. Bake for 12-15 minutes, flipping halfway through. Baste with butter and broil for the last 1-2 minutes for extra char.
- Pan-Fry Method: Heat 1 tbsp of oil in a non-stick skillet over medium-high heat. Place the skewers (or just the paneer and veggies) in the pan and cook for 8-10 minutes, turning occasionally until all sides are golden brown and slightly charred.
Serve Hot (2 minutes)
- Once cooked, transfer the paneer tikka skewers to a serving platter.
- Immediately sprinkle with chaat masala and squeeze fresh lemon juice over the top.
- Serve hot with mint chutney and onion rings.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For softer paneer, soak the cubes in warm salted water for 15 minutes before marinating. Pat dry completely before use.
- 2Ensure your marinade is thick. If it seems runny, add another teaspoon of roasted besan to thicken it.
- 3For an authentic smoky 'tandoori' flavor, use the dhungar method. After marinating, place a small steel bowl in the center of the mixing bowl. Add a piece of red-hot charcoal to it, drizzle 1/2 tsp of ghee over the charcoal, and immediately cover the bowl with a tight lid for 2-3 minutes to trap the smoke.
- 4Do not overcook the paneer as it can become dry and chewy. Cook just until it's heated through and has nice char marks.
- 5Cut the paneer and vegetables into uniform sizes to ensure they cook evenly.
Adapt it for your goals.
Haryali Paneer Tikka
Add a paste of 1 cup cilantro, 1/2 cup mint leaves, and 2-3 green chilies to the marinade for a fresh, herby, and vibrant green tikka.
Achari Paneer TikkaAchari Paneer Tikka
Incorporate 1-2 tablespoons of Indian mango or mixed vegetable pickle masala (achar masala) into the marinade for a tangy and pungent flavor.
Malai Paneer TikkaMalai Paneer Tikka
For a milder, creamier version, use a marinade of fresh cream (malai), cashew paste, ginger-garlic paste, white pepper, and a little cheese.
Vegan TikkaVegan Tikka
Substitute paneer with firm tofu or plant-based paneer. Use a thick, unsweetened plant-based yogurt (like coconut or cashew) for the marinade.
Why this is on our healthy list.
Excellent Source of Protein
Paneer is a high-quality protein source, crucial for muscle building, tissue repair, and keeping you feeling full and satisfied.
Supports Bone Health
Rich in calcium and phosphorus, paneer plays a vital role in developing and maintaining strong bones and teeth, helping to prevent osteoporosis.
Aids Digestion
The spices used in the marinade, such as ajwain (carom seeds), ginger, and cumin, are well-known in traditional medicine for their digestive properties, helping to prevent indigestion and bloating.
Energy Booster
The combination of protein and healthy fats in paneer provides a sustained release of energy, making it an excellent snack to combat midday slumps.
Frequently asked questions
One serving of homemade Paneer Tikka (one skewer) contains approximately 250-300 calories, depending on the amount of oil and the fat content of the paneer and curd used.