Paneer tikka is a popular and delicious tandoori appetizer which can be made at home on Tawa or grill pan with this easy recipe.
Cubes of paneer, onion and bell peppers are marinated in spiced yogurt and then roasted in the oven or on the tawa to perfection.
Traditionally paneer tikka was made in tandoors. Tandoor is a clay oven. But with time and trend paneer tikka is made in ovens, barbecues and on the stovetops.
Irrespective of the method of cooking the recipe of the marinade remains the same and it yields a perfect paneer tikka just like the one served in restaurants.
Different ways to eat paneer tikka
Paneer tikka can be used in many ways and not just like an appetizer. You can make paneer tikka wraps, sandwiches, top it off on pizza, you can even make paneer tikka fried rice or even paneer pulao. Or you can even serve it on the side of yellow rice, raita, green chutney, and salad.
Paneer tikka is usually served with green chutney, onion slices, and lemon wedges.
Note: If you do not have hung curd or Greek yogurt, strain the regular yogurt for 3-4 hours on a cheesecloth.
Unlike the traditional method which is making the paneer tikka in the tandoors, we can also make it on stovetops. A grill pan will work the best but if you do not have it a simple pan or tawa will also work. Prepare all the skewers and place them on a heated pan. You can put the paneer pieces and the veggies directly on the pan instead of threading them on skewers. Always remember to oil the pan before placing the paneer tikka on it.
Let’s see how to make it
- 2 tbsp gram flour (besan)
- 1/2 cup thick hung curd or Greek yogurt
- 2 tbsp ginger garlic paste
- 2 tsp red chili powder
- 1 tsp roasted jeera powder
- 1 & 1/2 tsp garam masala
- 1 tsp black pepper powder
- 1 & 1/2 tsp mustard oil
- 1/2 tbsp lemon juice
- 1 tsp food color ( optional)
- Salt to taste
- 300 gms Paneer
- 2 onions
- 1 capsicum or bell pepper
- Cooking oil as needed
- 1/4 tsp chaat masala for garnish
- onion slices for garnish
- Lemon wedges for garnish
- First, dry roast 2 tbsp gram flour (besan) until a nice aroma comes and the raw smell of the besan is gone.
- Once roasted, take it into a bowl and keep aside.
- In another mixing bowl, take 1/2 cup thick curd or hung curd or Greek yogurt and add 2 tbsp ginger garlic paste, a tsp roasted jeera powder, 2 tsp red chili powder, 1 & 1/2 tsp garam masala, 2 tbsp besan, a tsp black pepper powder, 1 & 1/2 tsp mustard oil, 1/2 tbsp lemon juice, 1 tsp food color, and salt to taste.
- Whisk to combine everything together.
- Stir in the paneer cubes, onions and bell peppers.
- Mix very gently until the paneer pieces and veggies are well coated with the marinade.
- Cover the bowl and refrigerate for a minimum of half an hour or up to 4 hours. Overnight also works.
- After half an hour, take the marinade out of the refrigerator. Take a skewer and arrange paneer, onion and bell peppers, alternating with each other.
- Prepare all the skewers similarly.
How to make paneer tikka on tawa or grill pan on the stove?
- Heat a tawa or a grill pan.
- Brush a tablespoon of oil on the tawa or pan.
- When the tawa or pan is hot enough, place the skewers and cook on medium heat.
- Keep checking and turning them to ensure even grilling on all sides.
- When they look grilled and golden brown in color they are ready, take them off the grill pan or tawa and transfer into a serving plate.
How to make paneer tikka in the oven?
- Preheat the oven to 450 F degrees. Make sure you preheat the oven for good 15 – 20 minutes.
- Arrange all the prepared skewers on a baking sheet lined with a parchment paper. Drizzle some oil on the skewers or spray the oil the prepared skewers. This is important so that the veggies do not dry out.
- Now bake the paneer tikka on 450 F degrees in the oven for 10 minutes. And then turn on the broil for 2 – 3 minutes until the paneer pieces look a little charred.
- When broiling, make sure to keep an eye. If you forget after turning on the broil, then you will end up with coal tikka instead of paneer tikka 😛.
- Remove from the oven and transfer into a serving plate.
Place the skewers in a serving plate, sprinkle chaat masala, serve with onion slices, lemon wedges, and green chutney.
Now when you cook the paneer in the oven, it could get rubbery and chewy. So how do you avoid that? First thing drizzle a little oil or spray oil on the tikka before putting them into the oven. And since paneer is cheese you don’t have to cook for long. If you want the paneer to be very soft and juicy then bake at 450 F degrees for 5 minutes and broil for 3 – 4 minutes.
Before you go…
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