Kitchen Recipe Collection
Indian Paneer Tikka
Cubes of paneer and bell peppers marinated in a vibrant, spiced yogurt mixture, skewered, and charred to smoky perfection.
- Prep
- 40 min
- Cook
- 15 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- paneer (cottage cheese)
- thick yogurt (hung curd)
- besan (gram flour)
- mustard oil
- kashmiri red chili powder
- garam masala
- kasuri methi (dry fenugreek)
- ajwain
- lemon juice
- capsicum (bell peppers)
- onions
- chaat masala
Equipment
- Oven or Grill pan
- Skewers
Instructions
- 1
Prepare Veggies
Cut paneer into large, thick cubes. Cut capsicum (bell peppers) and onions into large square pieces (petals).
- 2
The Secret Mustard Oil Trick
Heat 2 tablespoons of mustard oil in a small pan until it smokes slightly. Turn off the heat and instantly whisk in 1 tablespoon of Kashmiri red chili powder. This creates the vibrant red color naturally.
- 3
Prepare the Marinade
In a large bowl, take thick hung yogurt (water removed). Add the red mustard oil mixture.
- 4
Add Spices
Add roasted besan (gram flour, acts as a binder), ginger-garlic paste, garam masala, crushed kasuri methi, ajwain, turmeric, salt, and lemon juice. Whisk until smooth.
- 5
Marinate
Gently toss the paneer cubes, capsicum, and onions in this thick marinade until completely coated. Cover and refrigerate for at least 30 minutes (up to 4 hours).
- 6
Thread the Skewers
Thread the marinated vegetables and paneer onto skewers, alternating them (e.g., onion, paneer, capsicum).
- 7
Method 1: Oven
If using an oven, preheat to the highest setting (220°C/450°F). Bake the skewers for 10-12 minutes until the edges char slightly.
- 8
Method 2: Grill Pan
Heat a heavy grill pan with a little oil. Grill the skewers on high heat, rotating them, until charred grill marks appear (about 6-8 minutes).
- 9
The Coal Smoke (Dhungar Method)
For authentic tandoori flavor without a tandoor: Place a hot piece of burning charcoal in a small steel bowl. Place it next to the cooked tikka.
- 10
Smoke the Tikka
Drop a spoon of ghee onto the hot coal. As it smokes heavily, cover the entire tray with a large lid for 2 minutes.
- 11
Finish
Remove the coal. Sprinkle the hot paneer tikka generously with Chaat Masala.
- 12
Serve
Serve immediately with a squeeze of fresh lemon, onion rings, and cooling Mint-Yogurt Chutney.
Cooking Tips
- Do not overcook the paneer. Paneer becomes rubbery and tough if exposed to high heat for too long.
- Hung curd (yogurt with all water strained out) is essential. Regular watery yogurt will slide off the paneer during grilling.
Variations
- Chicken Tikka: Replace paneer with boneless chicken pieces (requires longer grilling time).
Chef's Notes & Storage
- The undisputed king of vegetarian Indian appetizers, famously cooked in clay Tandoors.
Nutrition Estimate
320 calories · 16g protein · 10g carbs · 24g fat · 2g fiber per serving
