Paneer Tikka is a popular Indian appetizer that’s known for its smoky, char-grilled flavors and spicy, tangy marinade. Made with marinated cubes of paneer (Indian cottage cheese) and vegetables, paneer tikka is traditionally cooked in a tandoor (clay oven), but it can easily be made at home using a grill, oven, or stovetop. Whether you’re planning a party or simply craving a delicious vegetarian dish, this step-by-step guide will show you how to make perfectly grilled Paneer Tikka at home.
Ingredients You’ll Need
For the Marinade:
- 250g paneer (cubed)
- 1/2 cup thick yogurt (hung curd)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 teaspoon chaat masala
- 1 tablespoon lemon juice
- 1 tablespoon mustard oil (or regular oil)
- Salt to taste
For the Vegetables:
- 1 large onion (cut into squares)
- 1 large bell pepper (capsicum) (cut into squares)
- 1 tomato (cut into squares)
- 1 teaspoon chaat masala (for sprinkling)
For Cooking:
- Skewers (wooden or metal)
- Oil or butter for basting
Step 1: Prepare the Marinade
In a large mixing bowl, add the thick yogurt and whisk until smooth. To the yogurt, add ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, chaat masala, lemon juice, mustard oil, and salt. Mix all the ingredients well to form a smooth, thick marinade. The mustard oil adds an authentic flavor to the tikka, but you can use regular oil if needed.
Step 2: Marinate the Paneer and Vegetables
Add the cubed paneer, onion, bell pepper, and tomato to the marinade. Gently mix everything together, ensuring that the paneer and vegetables are well-coated with the marinade. Be careful not to break the paneer while mixing. Cover the bowl and refrigerate for at least 30 minutes, or ideally, for 2-3 hours. This resting time allows the paneer to absorb the flavors of the marinade.
Step 3: Skewer the Paneer and Vegetables
Once the paneer and vegetables have marinated, it’s time to assemble the skewers. Take a skewer and thread one piece of paneer, followed by a piece of onion, bell pepper, and tomato. Repeat the pattern until the skewer is full, leaving a little space at both ends for handling. If you’re using wooden skewers, soak them in water for 30 minutes before use to prevent them from burning during cooking.
Step 4: Grill or Cook the Paneer Tikka
There are several ways to cook paneer tikka at home:
1. Oven Method: Preheat your oven to 200°C (400°F). Place the skewers on a baking tray lined with foil. Brush the paneer and vegetables with oil or melted butter to enhance the flavor and prevent drying. Grill in the oven for 10-12 minutes, then flip the skewers and grill for another 10-12 minutes until the paneer is golden and slightly charred.
2. Stovetop Grilling: Heat a grill pan or non-stick skillet over medium heat. Grease the pan with a little oil or butter. Place the skewers on the pan and cook for 3-4 minutes on each side, until the paneer gets a nice char. You may need to cook in batches if your pan is small.
3. Outdoor Grill: If you have an outdoor grill, preheat it to medium-high heat. Grill the skewers for 10-15 minutes, turning occasionally to ensure even cooking and charring on all sides. Baste with oil or butter while grilling for extra flavor.
Step 5: Serve the Paneer Tikka
Once the paneer tikka is cooked, remove the skewers from the grill. Sprinkle a little chaat masala on top for an added burst of flavor. Serve the tikka hot, accompanied by green chutney (made with mint, coriander, and yogurt) and lemon wedges. You can also serve it with pickled onions for an authentic touch.
