Paneer tikka is a popular vegetarian starter where paneer cubes are marinated in a spice yogurt-based marinade, arranged in skewers and grilled in oven or stovetop. This Restaurant Style Paneer Tikka can be easily prepared at home.
Traditionally, paneer tikka is prepared in tandoor, a cylindrical shape clay or metal oven. However, you can definitely cook paneer tikka without tandoor oven.
I have used my oven in grill mode to prepare paneer tikka and the dish turns out delicious every time. Few years ago when I did not have an oven, I made Restaurant Style Paneer Tikka on stovetop and guests also appreciated it.
Though we are family of non-vegetarians but we equally love vegetarian dishes. While eating out vegetarian dishes, paneer tikka is one of our favorite dish from Indian cuisine.
What are the ingredients required to prepare Restaurant Style Paneer Tikka
Paneer: Paneer is the primary ingredient to prepare this dish. Taste of the dish some what depends on the quality of the paneer used here. You can also prepare paneer at home. Click here to know How to make Paneer at home.
Vegetables: I have used different varieties of bell peppers such as red, yellow and green. I have also used onions. If you do not have all three types of bell pepper no worries, you can make with any one variety.
Hung curd: Hund curd or hung yogurt is prepared by draining the excess water (whey) present in the curd. It is thicker than normal curd and provides creamy texture to the dish. It is also low fat and helps in digestion.
Ginger-Garlic Paste: These add flavor to the paneer tikka as it does in any other dish.
Dry Spices: I have used dry spices like turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder and chaat masala in this recipe. Many people also use aamchur powder or dry mango powder however, I have avoided this as I felt it will make the dish more tangy.
Besan: I have directly added besan in the marinade. You can dry roast for few minutes and use it. Addition of besan gives a nice flavor and texture to the dish. Apart from this, it helps to absorb the excess moisture present in the marinade.
How can we keep paneer soft in paneer tikka?
Homemade paneer is softer than the store bought paneer. If you are using store bought paneer, keep it out from the refrigerator at least half an hour before cooking.
Also, soak the paneer in warm water for 10 minutes. This will make your paneer soft and tender.
Learn to make Paneer Tikka at home by following by easy step-by-step recipe
Marinating the paneer and vegetables is a key step of this paneer tikka recipe. Prepare the marinade by whisking the hung curd in a large bowl. Add ginger garlic paste and give a good mix. Later add all the spice powders, salt, lemon juice and oil. Combine well. At this time, also add gram flour and add such a way that there should not be any lumps.
Once the marinade is ready, add the paneer and vegetable cubes in the spice based yogurt mixture. Gently coat each of them and keep it in the refrigerator for 2 hours.
Arranging paneer and vegetables in skewers
After that, arrange the paneer cubes and vegetables in alternate manner in a bamboo skewer. Remember to soak the bamboo skewers in water before using them. Well-soaked skewers will remain longer on the grill without burning because they release their moisture slowly.
Making of Paneer Tikka in Oven
Preheat the oven at 220 degree C or 430 degree F for 10 minutes. Put on only the top heating element.
Prepare a baking tray by lining with butter paper or parchment paper.
Place the paneer skewers on the tray now. Apply some oil to them and place the tray on the top rack of the oven.
Grill for 12 to 15 minutes and after that, flip the skewers over, spray with oil, and cook for 10 minutes on the top rack.
Once done, take it out from the oven, excess heat can make the paneer cubes hard.
Making of Paneer Tikka on Stovetop
Place a pan or tawa on a gas stove for the stovetop process.
Heat the pan and apply some oil in it.
Place paneer skewers in the pan and when one side is done, flip it over and brush the other side with oil.
To obtain the burnt flavor on the tikka, place a roti roaster (roti jali) on gas and keep the skewers on it for a few seconds. Keep in mind that if you keep it for too long, the bamboo skewers may catch fire.
How to serve Paneer Tikka?
Restaurant Style Paneer Tikka is usually served as starter or appetizer. It is served along with green chutney, ketchup or any other dip of your choice.
Paneer Tikka can also be served as a part of snack platter. Sometimes I stuff roll using paneer tikka (Paneer Tikka Roll) and it is a great on the way meal or a good option for lunchbox.
Restaurant Style Paneer Tikka
- 200 gms Paneer/Indian Cottage Cheese
- 1 no Red Bell Pepper cut into 1 inch cubes
- 1 no Yellow Bell Pepper cut into 1 inch cubes
- 1 no Green Bell Pepper cut into 1 inch cubes
- 1 no Onion, medium cut into 1 inch cubes
- 1 cup Hung Curd
- 2 teaspoon Ginger Paste
- 2 teaspoon Garlic Paste
- Besan/ Gram Flour
- ½ teaspoon Turmeric Powder
- ⅔ teaspoon Red Chilli Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- 1 teaspoon Chaat Masala
- ½ teaspoon Garam Masala Powder
- 3 tablespoon Vegetable Oil
- Salt to taste
- 1 teaspoon Lemon Juice
- In a large mixing bowl, lightly whisk the hanging curd (Greek yoghurt) until smooth.
- Add ginger-garlic paste into the curd, followed by all the dry spices, salt, lemon juice and oil into it. Give a good mix.
- Also, add besan in the mixture and combine well.
- Now add the vegetables and paneer cubes to the marinade and gently coat them with the marinade. Allow to marinate them for at least 2 hours in the refrigerator.
- After 2 hours, alternately thread the paneer and vegetables on bamboo skewers. Before threading the bamboo skewers, soak or rinse them.
- Preheat the oven at 220 degree C or 430 degree F for 10 minutes. Put on only the top heating element.
- Prepare a baking tray by lining with butter paper or parchment paper.
- Now arrange the paneer skewers on the tray. Brush them with some oil.
- Place the tray on the top rack of the oven and grill it for 12-15 minutes.
- After that turn the other side of the skewers, brush with oil and grill on the top rack for 10 minutes.
- Take out the skewers and sprinkle some chaat masala and serve it with green chutney.
- For stovetop method place a pan or tawa on a gas stove. Brush with oil.
- After heating the pan, place paneer skewers on it. Once it is cooked turn the other side and brush with oil.
- Now place a roti roaster (roti jali) on gas and place the skewers on it for few secs to get the burnt flavor on the tikka. Be careful, don't keep it for longer time, bamboo skewers may catch fire.
- Serve Paneer tikka with green chutney.
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