Paneer Tikka is a well-loved Indian appetizer with a smoky flavor and simple, bold spices. It’s made by marinating soft paneer, an Indian cottage cheese, along with fresh vegetables like bell peppers and onions, in a spiced yogurt mixture. The combination of soft paneer and slightly crisp veggies makes it a great mix of flavors and textures.
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Traditionally, it’s cooked in a clay oven called a tandoor, which gives it a smoky flavor. But you don’t need a tandoor to enjoy this dish at home. You can easily make it on a stovetop, in an oven, or in an air fryer, making it simple and convenient for anyone to try. You can also use it to prepare Paneer Tikka Masala, another popular North Indian dish.
This Paneer Tikka works well as an appetizer, a side dish, or even a light meal when paired with naan, roti, or a salad. The spiced yogurt marinade is what makes this dish special, giving the paneer and vegetables their deep flavor.
You can also adjust the spice level and choose your favorite vegetables to make it just how you like it. Whether it’s for a dinner party or a simple meal at home, this recipe is a tasty way to bring the flavors of North Indian cooking to your table.
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Ingredients and Substitutions Overview
To prepare this Paneer Tikka, you’ll need a few simple Indian pantry staples. These ingredients are easy to find in most Indian grocery stores or even your local supermarket. Let’s take a look at what you'll need:
- Paneer: Paneer is the main ingredient. Fresh paneer works best, but you can also use store-bought paneer. Make sure to cut it into even-sized cubes so it cooks evenly.
- Vegetables (Onion, Green, and Red Bell Peppers): These vegetables bring a mix of crunch, sweetness, and color to the dish. Using a mix of colors, like red and green, makes the dish look more vibrant and appealing.
- Spice Powders (Paprika, Coriander, Tandoori Masala, Cumin, Turmeric): This spice mix is key to getting that authentic tikka flavor. Paprika gives a smoky touch, coriander adds freshness, and tandoori masala brings that classic restaurant-style taste. A bit of turmeric adds a subtle earthy flavor and color.
- Optional Spices (Ajwain, Chaat Masala, Amchur, Pepper Powder): These spices let you adjust the flavors to your liking. Ajwain adds a bold aroma, chaat masala gives a tangy twist, and amchur adds a slight sourness. If you like a bit of heat, sprinkle in some pepper powder.
- Kasuri Methi (Dried Fenugreek Leaves): Kasuri methi adds a slightly bitter, earthy flavor that really enhances the aroma.
- Hung Curd/Greek Yogurt: It helps the marinade stick to the paneer and veggies and keeps the paneer soft while cooking. Use thick curd or yogurt to avoid a runny marinade.
- Ginger Garlic Paste: This paste is a must-have in Indian cuisine. It adds a rich aroma and enhances the flavor of the paneer and vegetables while cutting through any raw taste.
- Gram Flour (Besan): Besan thickens the marinade, helping it stick perfectly to the paneer and veggies. Lightly roasting it before use adds a nutty flavor and removes any raw taste, but you can skip this step if you're short on time—it works well without roasting too.
- Mustard Oil: Adds a bold, authentic Indian flavor that makes the tikka stand out.
- Wooden Skewers: Wooden skewers are great for grilling the paneer and vegetables evenly, and they add a slight charred flavor. Make sure to soak them in water for about 30 minutes before using to prevent them from burning during cooking.
How to Make Paneer Tikka at Home?
Let’s explore the delicious way to cook Paneer Tikka with step-by-step instructions, detailed photos, and a video. We’ll begin by preparing the marinade, marinate the paneer and veggies to soak up the flavors, and then pan-grill them to achieve the perfect texture and taste. If you’re interested, I’ve also shared tips to make this tikka in an air fryer or oven. Let’s get started!
Discover More Skewer and Paneer Recipes:
- Vegetable Skewers
- Chicken Skewers
- Shrimp Skewers
- Paneer Tikka Masala
- Paneer Masala
- Chilli Paneer
- Palak Paneer
- Saag Paneer
Paneer Tikka
Enjoy the taste of authentic Indian cuisine with Paneer Tikka, a flavorful appetizer made with paneer and veggies marinated in a spiced yogurt mix. Easy to prepare in an oven, air fryer, or stovetop, it’s a great choice as a starter or a light main dish for both lunch and dinner.
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Ingredients
For Marinating Paneer
- 1 lb Paneer, cut into cubes
- 2 tbsp Mustard Oil
- 2 tsp Paprika
- 3 tbsp Hung curd , or plain greek yogurt
- 1½ tsp Coriander Powder
- 1½ tsp Tandoori Masala Powder
- ½ tsp Turmeric Powder
- 1 tsp Cumin Powder
- 2 tsp Ginger Garlic Paste
- 1 tsp Kasuri Methi, crushed
- 3 tsp Gram Flour
- 1 tbsp Lemon Juice
- Salt, to taste
- 1 Onion, cut into cubes and layers separated
- 1 Green Bell Pepper, cut into cubes
- 1 Red Bell Pepper, cut into cubes
For Grilling Paneer
- 2 tbsp Oil, for grilling
Instructions
Marinating the Paneer
- In a mixing bowl, start by combining mustard oil and paprika. Stir well until they are fully blended. The mustard oil adds a bold flavor, and paprika gives a mild smoky touch that enhances the overall taste of the marinade.
- Add coriander powder, tandoori masala, cumin powder, turmeric powder, salt, ginger-garlic paste, curd, and gram flour to the bowl. Mix everything thoroughly until the marinade is smooth and free of lumps
- Add the paneer cubes, along with red and green bell peppers and onion slices, into the bowl. Use your hands to gently toss and coat each piece evenly with the marinade. Be careful not to press too hard on the paneer, as it can break. Mixing by hand ensures the vegetables and paneer are well-coated for even cooking.
- Cover the bowl with a lid and let it sit at room temperature for at least 30 minutes to allow the flavors to blend. If you have more time, refrigerate the marinated mixture for up to 2 hours or overnight. This longer marination helps the spices soak into the paneer and veggies, making them even more flavorful.
Making Paneer Tikka
- Thread the marinated paneer cubes, onions, and bell peppers alternately onto wooden skewers. Press them gently onto the skewer, leaving a little space between each piece to allow for even cooking. If you are using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
- Heat a grilling pan over medium heat and lightly grease it with oil. A cast-iron grill or non-stick pan works best for grilling. Place the skewers on the pan, making sure they don’t overlap, to allow proper charring.
- Cook the paneer and veggies 3–5 minutes per side, turning the skewers occasionally so that all sides cook evenly. Aim for a golden-brown color with a slightly charred texture to bring out the smoky flavor. Optionally, use a basting brush to lightly coat the skewers with oil or butter while cooking to add moisture and enhance the richness.
- Once done, remove the skewers from the heat. Your Paneer Tikka is now ready to be served warm and enjoyed.
Serving
- Serve the delicious Paneer Tikka with lemon wedges, green chutney, and sliced onions. It's perfect as an appetizer or a side dish. For more pairing ideas, don’t forget to check out our Serving Suggestions section below.
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Chef's Notes and Tips
Here are some essential tips to help you make the best Paneer Tikka that everyone will enjoy:
- Paneer Selection: Choose whole milk or malai paneer for a soft and creamy texture, as it absorbs the marinade better. If using store-bought paneer that feels hard or dry, soak it in warm water for 15 minutes before marinating. This step softens the paneer, making it more tender and pleasant to eat.
- Good Marinade: A good marinade is key to flavorful Paneer Tikka. Use thick curd or plain yogurt to prevent the marinade from becoming runny, and opt for fresh spice powders like tandoori masala and cumin for bold flavors. Mustard oil adds an authentic touch, enhancing the smokiness. If you want to experiment, try adding garam masala for extra warmth or smoked paprika for a unique smoky flavor. Always taste the marinade before adding the paneer to adjust spices to your preference.
- Curd/Yogurt Consistency: Strain your curd or yogurt for the marinade using a cheesecloth for 15–20 minutes if it’s not thick enough. This prevents the marinade from becoming watery and helps it coat the paneer and veggies more effectively.
- Charcoal Smokiness: For an authentic tandoor-like flavor, place a small bowl with hot charcoal in the center of the marinated mixture. Drizzle oil over the charcoal and cover the bowl with a lid for 5–10 minutes to let the smoke infuse into the paneer and veggies.
- Optimal and Even Cooking: Cook the paneer and veggies on medium heat for 3–5 minutes per side to avoid burning or undercooking. Make sure your griddle or grilling pan is hot before placing the skewers, as this helps create a nice char without sticking. Regularly rotate the skewers to cook all sides properly, giving the paneer and veggies that signature golden-brown exterior.
- Avoid Overcooking: Paneer can become rubbery if overcooked. Keep an eye on the cooking process and remove the skewers as soon as the paneer turns golden and slightly charred. Soft and tender paneer is the goal.
- Veggie Choice: Experiment with other vegetables like zucchini, mushrooms, or cherry tomatoes for more variety and flavor. These veggies also char beautifully and complement the spices.
- Air-Fryer Method: Preheat your air fryer to 360°F and cook the skewers for 8 minutes. Brush them with oil to enhance the flavor and crispness, then air fry for an additional 2 minutes. This method is quick, convenient, and provides a charred finish similar to grilling.
- Oven Baking: Preheat the oven to 400°F and bake the skewers for 10–12 minutes. Midway, brush the paneer and veggies with oil to prevent drying. For a crispy exterior, bake for another 5 minutes, then broil for 2–5 minutes at the end. Broiling adds a nice char that enhances the overall flavor.
- Skewer-Free Option: If you don’t have skewers, spread the marinated paneer and veggies on a baking tray lined with parchment paper or foil. Grill or bake them, tossing occasionally for even cooking.
- Additional Tip: After cooking, sprinkle the tikka with a pinch of chaat masala or squeeze fresh lemon juice over it for a tangy kick. Serve it hot for the best taste and texture.
Nutrition Info
Serving: 1serving | Calories: 199kcal | Carbohydrates: 5g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 14mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 451IU | Vitamin C: 28mg | Calcium: 227mg | Iron: 0.4mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Paneer Tikka pairs well with a variety of sides and drinks that complement its rich flavors. Here’s how you can make your meal even more enjoyable with some great pairing ideas:
- Bread Varieties: Pair Paneer Tikka with warm naan, roti, or paratha for a traditional and satisfying combination.
- Rice Dishes: Serve with basmati rice, jeera rice, matar pular or flavorful biryanis. Their flavors complement the bold spices of the Tikka beautifully.
- Tikka Platter: Serve Paneer Tikka alongside other variations like chicken tikka or vegetable tikka for a mixed platter.
- Salads and Raita: Add a cucumber salad, quinoa salad, or a creamy raita to your meal for a fresh and cooling element.
- Sauces and Chutneys: Serve with green chutney, mint yogurt sauce, or tamarind sauce to add extra bursts of flavor.
- Beverages: A chilled mango lassi, buttermilk or sparkling lemonade pairs wonderfully, offering a cool contrast to the warm spices.
- Dessert: End your meal on a sweet note with mango sorbet, kulfi, gulab jamun, or any light dessert to make it a complete experience.
- Leftover Creativity: Use any leftover Paneer Tikka in sandwiches, wraps, or as a flavorful topping for pizzas. It’s a simple and tasty way to reuse the dish!
Storage Suggestions
I recommend enjoying Paneer Tikka fresh off the grill for the best texture and flavor. However, if you have leftovers or extra marinated mix, here’s how to store them:
- Refrigeration: Store cooked Paneer Tikka in an airtight container in the refrigerator for up to 1-2 days. When reheating, avoid the microwave as it can make the paneer rubbery. Instead, drizzle a little oil in a pan and gently warm the tikka over low heat. This helps retain the soft texture and brings back the flavors. You can also reheat it in an air fryer for a quick and even result.
- Marinated Mix: If you have leftover marinated paneer and veggies, store them in an airtight container in the refrigerator. They’ll stay fresh for up to 2 days. When ready to cook, let the marinated mix sit at room temperature for about 15–20 minutes before grilling. This helps with even cooking and keeps the paneer from becoming too firm.
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