Restaurant-Style Paneer Tikka: An Easy Tandoori Recipe
1 hour 40 minutes
831 reads
About Restaurant-Style Paneer Tikka: An Easy Tandoori Recipe
Craving the smoky, vibrant flavors of Indian paneer tikka? This easy recipe brings the restaurant experience home, transforming tender paneer and colorful veggies into a culinary masterpiece.Imagine succulent paneer cubes marinated in a rich, fragrant yogurt-spice blend, then grilled to smoky perfection. No tandoor? No problem! A stovetop grill pan or your broiler will deliver that authentic taste in minutes.Perfect for a quick weeknight dinner or an impressive party appetizer, this paneer tikka recipe is a guaranteed crowd-pleaser.
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Recipe Time & More
Prep1 hour 20 minutes
Cook20 minutes
Total1 hour 40 minutes
Ingredients
Marinade
- ½ cup Yogurt thick yogurt is recommended
- ½ tsp Turmeric Powder
- ½ tsp Coriander Powder
- ½ tsp Garam Masala
- ½ tsp Chaat Masala
- ¼ tsp Carom Seeds ajwain
- 1 Tbsp Lemon Juice
- 1 tsp Salt or to taste
Vegetables and Paneer
- 1 medium Onion chopped into petals
- ½ Bell Peppers red or green, cubed
- 200 gm Cottage Cheese cubed
- 1 Tbsp Oil for marinating
For Serving (Optional)
- Chaat Masala to taste
Instructions
- In a bowl, combine the yogurt, turmeric powder, coriander powder, garam masala, chaat masala, carom seeds, lemon juice, and salt.
- Add the chopped onion petals, cubed bell pepper, and paneer cubes to the marinade. Drizzle with oil. Gently mix until all the vegetables and paneer are well coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This marination step is crucial for tender and flavorful paneer.
- Thread the marinated paneer, bell pepper, and onion onto skewers. Alternatively, you can grill the paneer and vegetables directly on a grill pan.
- Heat a grill pan or skillet over medium-high heat. Grill the paneer skewers for 2-3 minutes per side, or until they develop beautiful grill marks and are slightly charred. If using a grill pan, ensure it's hot before adding the skewers to achieve those desirable grill marks.
- Serve the paneer tikka hot, sprinkled with extra chaat masala for an added burst of flavor, if desired.
Recipe Notes
Good To Know
- Use Kashmiri red chili powder for a vibrant color.
- Substitute sour cream if curd (yogurt) is not available.
- For a smoky flavor, use the dhungar method: Place a small bowl with a hot charcoal piece in the center of the marinated paneer just before grilling. Drizzle with ghee and cover for 5 minutes to infuse the smokiness.
- If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning.
- Add bell peppers and red onions to the skewers for extra crunch, color, and flavor.
- Repurpose leftover paneer tikka in wraps or kathi rolls with parathas, green chutney, sliced onions, and lemon juice.
Expert Tips
- Marinate the paneer for at least 2 hours, or preferably overnight, for maximum flavor absorption.
- Don't overcrowd the skewers. Ensure adequate space between paneer pieces for even cooking.
- For grilling, preheat your grill to medium-high heat. For roasting, preheat your oven to 400°F (200°C).
Storage Instructions
- Store leftover paneer tikka in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or on a skillet over medium heat until warmed through.
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Recipe Nutrition
Calories: 238kcalCarbohydrates: 10gProtein: 20gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gFiber: 1gSugar: 9g
Shakuntla Tulshyan
Articles: 90
4 Comments
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Looks so flavorful! Thanks for posting.
This looks so good! Appreciate the share.
Absolutely fantastic! Thanks for the recipe.
What a great recipe! Thanks for sharing.