Paneer Tikka Recipe

Last Updated On: Nov 12, 2024 by Sharmilee J

Paneer Tikka is a popular Indian starter made by marinating paneer with hung curd, herbs, spices with tandoori flavor and char grilling it. I have shared recipes for Paneer Tikka using stove top and oven methods. Paneer Tikka is relished for its taste, aroma and a great choice of appetizer for a grand lunch. Learn to make Paneer Tikka with step by step pictures.

Paneer Tikka is a must try at home as homemade tastes so good. The first time when I tried Paneer Tikka at home that time I haven’t tasted it at all though have tasted paneer tikka masala many times. So when I asked hubby to taste and tell me the feedback, he said it tastes better than restaurants and that was a huge compliment for a first timer. After that paneer tikka has become a regular demand at home.

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About Paneer Tikka
Paneer Tikka Ingredients
How to make Paneer Tikka Step by Step
Expert Tips
Serving and Storage
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About Paneer Tikka

Paneer Tikka is made by marinating paneer in a spicy tandoori marinade and chargrilling it. You can infuse smoke using a charcoal to get that exact smoky flavor as in restaurants.

I have tried Paneer Tikka both in oven and stove top methods. I love the oven method more as it is easy also the flavor is very good. So if you have oven try using it and if you don’t have oven use the stove top method.

Paneer Tikka is super simple to make at home. It is a perfect starter and can be a great side dish too. You can even grill these on tandoor oven or even on direct fire. You can air fry them using an air fryer too.

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Paneer Tikka Ingredients

Paneer – Choose firm fresh paneer. You can choose to use either homemade or store bought paneer.
Hung curd – Hang curd in a cheese cloth until all the water drips off to get thick hung curd.
Vegetables – I have used onion, tomato and capsicum along with paneer.
Spice powders – Turmeric powder, Red chili powder, Garam masala powder, Chat masala powder and Pepper powders are used here.
Ginger garlic paste – Ginger garlic paste adds flavor to the gravy.
Herbs – Kasoori methi is used with the marinade which makes it flavorful.

How to make Paneer Tikka Step by Step

1.How to make hung curd: Hang 1/2 cup curd in a muslin cloth)or any thin cloth) for an hour to make the required hung curd.

Chop capsicum, tomato and onion into medium sized squares just enough to insert into skewers. Cube the paneer and make it ready. Now mix the ingredients listed under ‘for the marinade’ and keep aside.

2.Now mix paneer with the marinated ingredients and keep refrigerated for an hr. Then take it out and insert the paneer, capsicum, tomato and onion in skewers alternatively. Arrange the remaining paneer pieces on the tray itself. Brush with oil on top.

3.Preheat the oven at 210 DEG C and arrange the paneer tikkas in the baking tray and grill the paneer tikkas for 15-18 minutes turning over the skewers in between for even cooking. Your paneer tikkas are ready, serve hot with green chutney and raw onions.

Serve hot!

Expert Tips

You can even marinade capsicum, onion and tomato with the marination ingredients or just insert them raw. I usually do the paneer marination first then use the left over marination curd mix for onion-tomato-capsicum.
You can also arrange the paneer tikkas straight on the wire rack itself but be careful with the temperature (if you are using this method) as the tikkas are exposed to the flame directly.
You can skip tomatoes and use different color capsicums too.
Make sure the paneer pieces are firm enough to insert else it will break in between.

Serving and Storage

Serve hot as a starter with green chutney. Paneer Tikka keeps well in room temperature for a day. I would not recommend storing it after cooking – you can marinade and store in fridge for 2 days, then grill it when needed.

If you have any more questions about this Paneer Tikka Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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