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Paneer Tikka features chunks of Paneer, a type of Indian cottage cheese, marinated in a delicious blend of yogurt and spices grilled in a tandoor(clay oven). It is a beloved tandoori treat loved by many. Today, I’ll be sharing a simple convection oven method for preparing this delicious dish. You can also make the dish on stovetop using a tawa or a skillet.
Among the myriad of dishes in North Indian cuisine, Restaurant-Style Paneer Tikka holds a special place in my heart. It tastes best when served with fresh lemon wedges, crisp salad, and refreshing mint and coriander chutney.
The magic lies in its simplicity — a handful of ingredients, minimal spices, and a fiery cooking process result in its smoky char, making it a global favorite.
What is Paneer Tikka
Paneer Tikka is a well-known vegetarian version of Chicken Tikka dish from India consisting of bite-sized cubes of paneer (Indian cottage cheese), bell peppers, and onions that are marinated in a yogurt marinade and then cooked in a clay oven, typically referred to as a Tandoor.
Ingredients
Paneer (Indian cottage cheese), Green Bell peppers or capsicum
For Marinade:
onion, mustard oil, yogurt (plain), ginger-garlic- green chili paste, lemon juice, turmeric powder, cumin powder, coriander powder, garam masala, Shaan Tandoori Masala, red chili powder, Salt
For Grilling
Ghee or oil
Instructions
Preparation:
- Preheat grill to 375 deg F. If using wooden skewers, soak skewers in water for about 30 minutes to prevent them from burning during grilling.
Marinate and Skewer:
- In a mixing bowl, combine the mustard oil, plain yogurt, ginger-garlic-green chili paste, lemon juice, turmeric powder, cumin powder, coriander powder, garam masala, Shaan Tandoori Masala, chili powder, and salt. Mix well until all the ingredients are thoroughly combined.
- Add the Paneer cubes onions, and assorted bell pepper chunks to the marinade. Gently toss until the Paneer and bell peppers are evenly coated with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or preferably overnight, to allow the flavors to come together.
- Thread the marinated Paneer cubes and bell pepper chunks onto the skewers, alternating between Paneer and bell peppers. Baste them with ghee.
Grilling:
- Lightly oil the grill pan to prevent sticking. Place the skewers on the pans and place them in the preheated oven to 375 deg F. Cook for about 5-7 minutes on each side, or until the Paneer and bell peppers are lightly charred and cooked through.
Serve:
- Once cooked, remove the Paneer Tikka skewers from the grill and transfer them to a serving plate. Serve hot with your favorite chutney or dipping sauce.
Serving Suggestions
- Serve Paneer Tikka as an appetizer, snack or as a side to your main course at your next gathering or party along with mint chutney.
- You can make a Paneer tikka wrap using the naan bread and other vegetables and sauce along with this Paneer tikka.
- You can also make creamy Paneer Tikka Masala using them.
Tips and Tricks
- You can also use all assortments of bell peppers like red, yellow and orange.
- Soak wooden skewers in water for at least 30 minutes before threading the Paneer to prevent them from burning in the oven.
- Don’t overcrowd the skewers or skillet, as this can prevent the Paneer from cooking evenly.
- If grilling outdoors, brush the grill grates with oil to prevent sticking and ensure beautiful grill marks on your Paneer.
- For an authentic smoky flavor, use a charcoal grill instead of a gas grill or oven.
- Garnish your Tikka with a sprinkle of chaat masala, fresh cilantro leaves, or a drizzle of lemon juice for an extra pop of flavor and visual appeal.
Meal Prep Tip
You can marinate the paneer and veggies and store it in an air-tight container in a fridge for upto 4-5 days. Whenever required, skewer them and bake them according to instructions.
FAQs
Q: Can I use store-bought Paneer for this recipe?
A: Absolutely! While homemade Paneer is always a treat, store-bought Paneer works just as well in this recipe.
Q: Can I make Paneer Tikka ahead of time?
A: Yes! You can marinate the Paneer cubes ahead of time and keep them in the fridge until you’re ready to cook them.
Q: Can I make Paneer Tikka in an air fryer?
A: Yes, you can! Preheat your air fryer, then place the marinated Paneer cubes in a single layer in the air fryer basket. Cook at 180°C (360°F) for 10-12 minutes, flipping halfway through, until golden brown and cooked through.
Q: Can I freeze marinated Paneer Tikka?
A: Yes, you can freeze marinated Paneer for up to a month. Thaw the marinated Paneer in the fridge overnight before cooking as usual.
Q: Can I make this recipe vegan?
A: Absolutely, replace the Paneer with firm tofu or tempeh to make a vegan version of this recipe.
Other Recipes to Try:
Paneer Tikka
Ingredients
- 500 g Paneer
- 2 cups Assortment of bell peppers cut into big chunks
- 1 Onion cut into big chunks
- 2 tbsp mustard oil
- 2 tbsp ginger-garlic-green chilli paste
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp black pepper powder
- 2 tbsp coriander leaves chopped
- 2 tsp garam masala
- 2 tsp Shaan Tandoori Masala
- 1 tsp Turmeric powder
- 3 tbsp yoghurt
- 2 tsp dry fenugreek crushed
- juice of half lime
- 2 tbsp ghee for basting
- Salt to taste
Instructions
Preparation:
- Preheat oven to 350°F and line a baking sheet with parchment paper.If using wooden skewers, soak skewers in water for about 30 minutes.
Marinate and Skewer:
- Mix together yoghurt, mustard oil, ginger-garlic-green chilli paste, dry spices, lime juice, and salt to make the marinade.
- Add paneer, bell peppers, and onions to the marinade and mix well.
- Let the mixture sit for at least 30 minutes or overnight in the refrigerator.
- Thread the paneer, bell peppers, and onions onto skewers.
Grilling:
- Bake the skewers in the oven for 10-15 minutes.
- Remove from the oven and baste it with ghee and keep the pan again in the oven for broiling.
- Turn on the broil function and broil the skewers for 2-3 minutes to get a smoky flavor.
- Remove the skewers from the oven and take the paneer and veggies off the skewers.
Serve:
- Serve with lime wedges and green mint yoghurt chutney.
Notes
- Serve Paneer Tikka as an appetizer, snack or as a side to your main course at your next gathering or party along with mint chutney.
- You can make a Paneer tikka wrap using the naan bread and other vegetables and sauce along with this Paneer tikka.
- You can also make creamy Paneer Tikka Masala using them.
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- You can also use all assortments of bell peppers like red, yellow and orange.
- Soak wooden skewers in water for at least 30 minutes before threading the Paneer to prevent them from burning in the oven.
- Don’t overcrowd the skewers or skillet, as this can prevent the Paneer from cooking evenly.
- If grilling outdoors, brush the grill grates with oil to prevent sticking and ensure beautiful grill marks on your Paneer.
- For an authentic smoky flavor, use a charcoal grill instead of a gas grill or oven.
- Garnish your Paneer Tikka with a sprinkle of chaat masala, fresh cilantro leaves, or a drizzle of lemon juice for an extra pop of flavor and visual appeal.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @amusingcooker on Instagram and hashtag it #amusingcooker.