Paneer Tikka Recipe
Paneer Tikka is a classic Indian appetizer made by marinating cubes of paneer, bell peppers, and onions in spiced yogurt, then baking or grilling until smoky and golden. This oven version delivers the same restaurant-style flavor with less effort and no open flame.
Equipment
- 2 Mixing bowl
- 1 Whisk or spoon
- 2 Skewers (wooden or metal)
- 1 Baking tray
- 1 Oven
Ingredients
- ½ cup thick yogurt hung curd or Greek yogurt
- 1 tbsp gram flour besan
- 1 tsp ginger-garlic paste
- ½ tsp turmeric powder
- 1 tsp red chili powder or paprika
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp chaat masala optional
- 1 tsp lemon juice
- 1 tbsp mustard oil or olive oil
- Salt
- 200 g paneer cut into cubes
- ½ green bell pepper cubed
- ½ red bell pepper cubed
- ½ onion cubed
- Chaat masala for sprinkling
- Fresh coriander leaves chopped
- Lemon wedges
- Mint chutney
Instructions
- Take a mixing bowl and add thick yogurt (curd) to it. Use a whisk or spoon to stir the yogurt until smooth and creamy.
- Add gram flour (chickpea flour), ginger-garlic paste, turmeric powder, red chili powder (cayenne or paprika), garam masala, cumin powder, chaat masala, lemon juice, mustard oil (or olive oil), and salt. Mix everything well to form a smooth and thick marinade.
- Add paneer cubes, bell peppers, and onions to the prepared yogurt marinade and toss gently until everything is evenly coated. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.
- Preheat your oven to 200°C (390°F) for 10 minutes and line or lightly grease a baking tray to ensure even roasting for this oven-baked paneer tikka.
- Thread marinated paneer, bell peppers and onion alternately onto wooden or metal skewers to assemble kebabs, spacing pieces evenly for uniform cooking and attractive presentation.
- Bake the skewers at 200°C for 12–15 minutes, turning once halfway for even golden color, then broil/grill 2–3 minutes if you want smoky, charred grill marks and a crisp exterior.
- Remove paneer tikka from skewers and plate as a vegetarian appetizer, finishing with a sprinkle of chaat masala, chopped coriander (cilantro), lemon wedges and a side of mint chutney for tangy, refreshing contrast.
Notes
- For the best texture, use firm and fresh paneer. If the paneer is store-bought and slightly hard, soak it in warm water for 10 minutes before marinating.
- Use thick curd or Greek yogurt to prevent the marinade from becoming watery. Hung curd gives the best coating.
- Marinate the paneer for at least 30 minutes, but overnight marination enhances the flavor even more.
- If using wooden skewers, soak them in water for 15–20 minutes before baking to prevent burning.
- Mustard oil gives authentic North Indian flavor, but olive oil or sunflower oil works well too.
- To make it smoky like restaurant-style tikka, you can place a small piece of hot charcoal in the bowl of cooked tikka, drizzle a few drops of oil on it, cover for 2–3 minutes, then remove.
- For extra crisp edges, brush the paneer pieces lightly with oil before baking or broiling.