This foolproof Paneer Tikka recipe delivers perfectly charred, juicy cottage cheese cubes bursting with authentic tandoori flavors right at home.
Ingredients For the Marinade:
• 1 cup Thick Yogurt / Greek Yogurt (Hung curd)
• 1 tbsp Ginger-Garlic Paste
• 1 tbsp Mustard Oil (Crucial for that smoky aroma)
• 1 tbsp Lemon Juice
• 1 tbsp Kashmiri Red Chili Powder (For that vibrant red color)
• 1/2 tsp Turmeric Powder
• 1 tsp Garam Masala
• 1 tsp Kasuri Methi (Dried fenugreek leaves), crushed
• 1/2 tsp Chaat Masala
• Salt to taste
For the Skewers:
• 300g Paneer (Cottage Cheese), cut into large cubes
• 1 large Green Bell Pepper, deseeded and cut into squares
• 1 large Red Bell Pepper, deseeded and cut into squares
• 1 large Red Onion, layers separated and cut into squares
• Melton Butter or oil for basting
Instructions
Step 1: Prepare the Marinade
1. In a large mixing bowl, whisk the thick yogurt until smooth.
2. Add the ginger-garlic paste, mustard oil, lemon juice, and all the spices (Kashmiri chili powder, turmeric, garam masala, kasuri methi, chaat masala, and salt). Mix thoroughly to create a smooth paste.
Step 2: Marinate the Paneer & Veggies
1. Gently add the paneer cubes, bell peppers, and onions into the marinade.
2. Coat everything evenly with your hands, being careful not to break the paneer.
3. Cover and refrigerate for at least 30 minutes (up to 2 hours for maximum flavor absorption).
Step 3: Assemble the Skewers
1. If using wooden skewers, soak them in water for 10 minutes beforehand to prevent burning.
2. Thread the marinated paneer cubes alternating with the onions and bell peppers onto the skewers.
Step 4: Cook Your Paneer Tikka
Option A: In the Oven / Grill
1. Preheat your oven to 200°C (400°F).
2. Place the skewers on a baking sheet lined with parchment paper.
3. Bake for 15-20 minutes, turning halfway through, until the edges are golden and slightly charred.
4. Brush with melted butter during the last 5 minutes of cooking.
Option B: On a Stove top Tawa / Grill Pan
1. Heat a grill pan or non-stick tawa over medium-high heat and grease with a little butter or oil.
2. Place the skewers on the pan and cook for 2-3 minutes on each side.
3. Rotate until all sides are golden brown with nice grill marks.
Chef’s Tips for Success
• Don’t Overcook: Cooking paneer for too long makes it rubbery and dry. Keep a close eye on it!
• Hung Curd is Key: Ensure your yogurt is thick so the marinade sticks to the paneer instead of becoming watery.
• The Smoky Finish: For an authentic restaurant flavor, you can perform the Dhungar method (charcoal smoking technique) on the marinade or the finished dish.