Paneer Tikka Recipe

Paneer Tikka is a popular spicy Indian appetizer made by marinating chunks of Paneer & vegetables in a spicy Yogurt paste and then grilling them.

4.87 from 81 votes

Recipe Info

Prep Time 35

Cook Time 15

Total Time 50

Servings 4

Category Snacks

Cuisine Indian

Ingredients For Paneer Tikka Recipe

250 gm Paneer
1/2 Cup Diced Onions
1 Cup Colored Capsicum (Green, Red, Yellow Bell Peppers)
1/2 Cup Hung Curd (Strained yogurt / Greek yogurt)
1 Teaspoon Ginger Garlic Paste
1/2 Teaspoon Turmeric Powder (Haldi)
1 Teaspoon Red Chilli Powder
1/2 Teaspoon Garam Masala
1 Teaspoon Coriander Powder (Dhaniya Powder)
1 Teaspoon Chaat Masala
1/2 Teaspoon Cumin Powder (Jeera Powder)
1 Teaspoon Salt
1 Teaspoon Lemon Juice
2 Tablespoon Mustard Oil (Sarson Ka Tel)

Step By Step Instructions for Paneer Tikka Recipe

Strain yogurt in a muslin cloth to remove water. You can also you Greek yogurt instead. Then beat the yogurt in a large mixing bowl.
1/2 Cup Hung Curd (Strained yogurt / Greek yogurt)
Add the ginger-garlic paste to the yogurt. Also add turmeric powder (haldi), red chilli powder, garam masala, coriander powder (dhania powder), chaat masala, cumin powder (jeera powder) and salt.
1 Teaspoon Ginger Garlic Paste, 1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Garam Masala, 1 Teaspoon Coriander Powder (Dhaniya Powder), 1 Teaspoon Chaat Masala, 1/2 Teaspoon Cumin Powder (Jeera Powder), 1 Teaspoon Salt
Add 1 teaspoon of oil & some lemon juice. Mix all the ingredients to prepare a thick paste.
1 Teaspoon Lemon Juice
Dice the paneer into thick inch cubes. Dice the onions and capsicum (bell peppers) into roughly 1 inch squares. Remove the seeds from the capsicum. You can also add diced tomatoes. Add all the vegetables to the curd.
250 gm Paneer, 1/2 Cup Diced Onions, 1 Cup Colored Capsicum (Green, Red, Yellow Bell Peppers)
Mix well to coat the paneer and vegetables with the spicy yogurt paste. Cover the bowl and let the Paneer marinate for 20-30 minutes.
Arrange the paneer and vegetables on a skewer. Try to have 2 paneer pieces per skewer alternated with 2-3 pieces of vegetables. Ensure that you have roughly the same distribution of the paneer and vegetables on all skewers.
Then brush oil on a tawa or pan and place the skewers on it. If you don't have skewers, you can also use toothpicks, or just grill the Paneer directly.
Let the paneer tikka cook for a minute and then turn it. Cook till the edges of the paneer and vegetables start to char slightly. If making paneer tikka in an oven, you can bake it for 15 minutes at 240 C (450 F) and then broil for 5 minutes to get the char.
Paneer tikka is ready. You can sprinkle a few drops of lemon juice and some chaat masala on it before serving. Serve it hot along with mint chutney and lachcha salad.