Paneer Tikka is a beloved Indian starter. It involves marinating paneer cubes and veggies in yogurt and spices and then grilling them to perfection. This recipe allows you to make restaurant-quality paneer tikka at home in under 30 minutes.
Traditionally, tikka is prepared in restaurants using a tandoor. However, you can achieve a tastier and healthier version at home using various cooking methods like stovetop, tawa, grill, air fryer, oven, or OTG. Simply follow the provided recipe and helpful tips.
WHAT IS PANEER TIKKA?
Paneer Tikka is a popular Indian dish made from chunks of paneer, which is Indian cottage cheese. The paneer is marinated in a mixture of yogurt and spices, often including onions, bell peppers, and tomatoes, and then grilled until it’s charred and flavorful.
It’s a vegetarian alternative to dishes like chicken tikka and other meat-based options. Paneer Tikka is widely enjoyed in India and among Indian communities worldwide.
WHY YOU LOVE PANEER TIKKA?
- You can easily make restaurant-style tikka at home on your gas stove without needing an oven, tandoor, or special equipment. If you don’t have a gas stove, you can also use a nonstick pan, grill, or tawa.
- This appetizer is excellent for dinner parties. You can prepare individual servings and make them in advance. Reheat on the gas stove before serving.
- I make paneer tikka with only butter for basting at the end. No oil is used. This tikka is great for a weight loss diet due to the paneer’s protein content.
- To achieve a classic charred appearance, cook this tikka on a gas stove for approximately 3 to 4 minutes.
INGREDIENTS FOR PANEER TIKKA
Paneer: This is the main ingredient of this dish. Ensure you use high-quality store-bought or homemade paneer. Fresh paneer results in juicy and mouth-melting tikka. Leftovers store well.
Veggies: I’ve used onions and bell peppers. You can add mushrooms, baby corn, cauliflower, broccoli, zucchini, etc., to the mix.
Marinade: Yogurt serves as the marination base for tikka. Aromatic spices such as garam masala, coriander, cumin powders, chat masala, kasuri methi, chili powder, and ginger-garlic paste are included to create a well-balanced, highly addictive flavor.
Gram flour (Besan): Ensure chickpea flour (besan) is added to the marinade. This aids the paneer in absorbing aromatic spices effectively. I prefer roasting chickpea flour for 3 to 4 minutes until fragrant, then adding it to the marinade.
Garnish: Remember to add lemon juice and chaat masala at the end.
See the recipe card below for a full list of ingredients and measurements.
HOW TO MAKE TANDOORI PANEER TIKKA?
The marination is the same across all cooking methods. I favor the stovetop gas method due to its simplicity, speed, and restaurant-like charred appearance and taste. Additionally, it allows for oil-free cooking while yielding tender, melt-in-mouth paneer.
MARINATION
- In a bowl, add 1 cup of thick yogurt. With a whisk beat the curd lightly till smooth.
- Now, add 1 tablespoon of ginger-garlic paste to the curd. Also add all the dry spice powders, 1 teaspoon cumin powder, 1 ½ teaspoon coriander powder,1 teaspoon chat masala, 1 teaspoon garam masala, 1 teaspoon kasuri methi, 2 tablespoons red chile powder, 2 tablespoons roasted gram flour, and ½ teaspoon salt, and mix well.
Add onion, capsicum, and paneer cubes to the marinade. Gently mix them with the marinade until each piece is well coated in the marinade. Cover and keep the marinated paneer and veggies in the refrigerator for at least 2 hours.
This is how they look after 2 hours.
ARRANGE THE TIKKA ON SKEWERS
- Begin to thread the veggies and paneer alternately on a bamboo skewer. Soak or rinse the bamboo skewers before threading. You don’t have to add potato cubes, but they can be useful when cooking on a gas flame for the first time to keep paneer and veggies on the skewers.
- Afterward, include onion, capsicum, and paneer. Continue adding onion, capsicum, and paneer 2 to 3 more times.
TANDOORI PANEER TIKKA ON GAS
- Turn on the gas at medium-high heat. Place skewers with paneer and veggies 2 inches from the flame. Cook for 3 to 4 minutes.
- Cook until charred spots form, rotating skewers for even cooking.
- Brush with some melted butter all over.
- Pour lemon juice and sprinkle chaat masala. Serve while hot and savor.
OTHER COOKING METHODS
To make paneer tikka on a tawa, oven, or air fryer, follow these instructions.
TAWA OR GRILL PAN
If you have no oven, try this method. Grill pan optional. I like a grill pan for nice charred marks on paneer and veggies. Without grill pan, use nonstick pan (dosa tawa or roti tawa) for tawa paneer tikka.
Apply oil to the pan. Put in the skewers. Cook over medium-high heat for 2 minutes. Turn the skewers and continue cooking until they turn golden brown on all sides.
OVEN
After adding paneer and veggies to skewers, put them on a parchment-lined baking sheet and drizzle with oil. This prevents drying or sticking.
Place the tray on the top rack and grill in the preheat oven to 450°F. Bake skewers for 8-10 minutes. Next, take out the tray from the oven and rotate the paneer tikka skewers.
Again Place on top oven rack. Grill until paneer and veggies turn golden or slightly charred, approximately 3 to 5 minutes. Avoid overcooking to prevent paneer from becoming tough. Monitor due to oven temperature variations.
You can reduce or increase the time as required, If you are looking for softer paneer, then cook the skewers for 6 to 8 minutes.
AIR FRYER
Put 3-4 skewers in a single layer in the air fryer. Cook at 390°F (200°C) for 5 minutes. Flip, brush with oil/butter, and cook for 1-2 more minutes.
TIPS
- Please remember not to overcook the paneer because doing so will result in it becoming hard, rubbery, and dry.
- You can prepare this dish in the summer using your barbecue grill.
- The minimum marination time is 15 minutes. You can marinate for 2 hours or overnight in the fridge for better flavor infusion.
- Before adding marinated paneer and veggies, soak bamboo skewers in water for 15 to 30 minutes.
- You can omit the skewers and place the marinated paneer and vegetables in one layer on a greased tawa or baking pan.
SERVING SUGGESTIONS
Whether you prepare paneer tikka in the oven or on a tawa, it’s typically accompanied by Mint Chutney made from yogurt. This chutney is a customary dip for tandoori dishes.
This appetizer or starter is traditionally accompanied by onion slices and lemon wedges.
Paneer tikka complements side dishes. Enjoy it with roti, naan, or bread, or make wraps with your favorite fillings and veggies.
FAQs
You can refrigerate marinated paneer for 3-4 days before cooking.
After cooking, leftovers are good for 2-3 days in the fridge or 2-3 months in the freezer. However, cooked paneer may become dry and rubbery over time, so it’s best enjoyed freshly cooked.
To reheat, use the microwave, oven, or stovetop, and add oil or water to prevent drying.
Yes, you can make paneer tikka without skewers. You can use a baking pan or a tawa on the stovetop. Simply spread marinated paneer and veggies in a single layer, add oil, cook, flip halfway, and continue cooking.
Paneer tikka isn’t junk food. It’s a healthy, protein-rich option for vegetarians. When prepared without oil, it’s great for a weight loss diet – delicious and diet-friendly.
RECIPE CARD
Paneer Tikka Recipe
Equipment
- Skewers
- Measuring Spoon
- Bowl
Ingredients
For Paneer Tikka Marination
- 1 cup thick yogurt
- 1 tbsp ginger garlic paste
- 1 tsp roasted cumin powder
- 1 ½ tsp coriander powder
- 1 tsp chat masala
- 1 tsp garam masala or Tandoori masala
- 1 tsp kasuri methi or dried fenugreek leaves
- 2 tbsp kashmiri red chili powder (This gives good color. Adjust as needed)
- 2 tbsp gram flour or Chickpea flour
- ½ tsp salt
Other ingredients
- 1 onion, cut into cubes
- 1 capsicum, cut into cubes
- 200 g paneer, cut into cubes
- 1 tbsp melted butter (optional)
- Juice of half lemon
- Chat masala
- Cilantro or coriander leaves (optional)
Instructions
Paneer Tikka Marination
- In a bowl, add 1 cup of thick yogurt. With a whisk beat the curd lightly till smooth.
- Now, add 1 tablespoon of ginger-garlic paste to the curd. Also add all the dry spice powders, 1 teaspoon cumin powder, 1 ½ teaspoon coriander powder,1 teaspoon chat masala, 1 teaspoon garam masala, 1 teaspoon kasuri methi, 2 tablespoons red chile powder, 2 tablespoons roasted gram flour, and ½ teaspoon salt, and mix well.
- Add onion, capsicum, and paneer cubes to the marinade. Gently mix them with the marinade until each piece is well coated in the marinade. Cover and keep the marinated paneer and veggies in the refrigerator for at least 2 hours.1 Onion, cut into cubes,1 Capsicum, cut into cubes, 200 grams Paneer, cut into cubes
Arrange the paneer tikka on bamboo skewers or sticks
- Begin to thread the veggies and paneer alternately on a bamboo skewer. Soak or rinse the bamboo skewers before threading. You don't have to add potato cubes, but they can be useful when cooking on a gas flame for the first time to keep paneer and veggies on the skewers.
- Afterward, include onion, capsicum, and paneer. Continue adding onion, capsicum, and paneer 2 to 3 more times.
- You can skip skewers. Place marinated paneer and vegetables on a greased tawa or baking pan.
Making paneer tikka directly on gas (stovetop)
- Turn on the gas at medium-high heat. Place skewers with paneer and veggies 2 inches from the flame. Cook for 3 to 4 minutes.
- Cook until charred spots form, rotating skewers for even cooking.
- Brush with some melted butter all over. Pour lemon juice and sprinkle chat masala. Serve while hot and savor.1 tablespoon Melted butter (optional), Juice of half lemon, Chat masala, Cilantro or coriander leaves (optional)
Notes
- I used melted butter for flavor, but you can skip it on a diet. Use ghee or oil as substitutes.
- Kashmiri red chili powder adds color and spiciness; adjust to taste.
- Consider adding lemon juice to the marinade.
- Optionally, heat and add 1-2 tsp of mustard oil.
- Swap green capsicum with colored bell peppers, mushrooms, and zucchini for variety.
- Add chickpea flour for better spice coating.
- Crush ginger and garlic instead of paste.
- Don’t overcook paneer; it’ll become hard.
- Read the post for various cooking methods.