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Paneer Tikka Recipe

Paneer Tikka

Tender cubes of paneer, bell peppers, and onions marinated in a seasoned yogurt blend, then broiled in the oven to achieve smoky, charred edges.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

Marinade
  • 1/2 cup Plain Greek yogurt strained and thick
  • 2 tbsp Gram flour besan, dry-toasted until fragrant
  • 1 tbsp Mustard oil or neutral vegetable oil
  • 1 tbsp Ginger-garlic paste smooth texture
  • 1 tbsp Kashmiri red chili powder for mild heat and color
  • 1 tsp Garam masala ground spice blend
  • 1 tsp Kasuri methi dried fenugreek leaves, crushed
  • 1 tbsp Lemon juice freshly squeezed
  • 1 tsp Salt adjust to taste
  • 1/2 tsp Chaat masala tangy spice blend
Skewers
  • 400 g Paneer cut into 3 cm (1.2-inch) cubes
  • 1 medium Red bell pepper deseeded and cut into 3 cm squares
  • 1 medium Green bell pepper deseeded and cut into 3 cm squares
  • 1 large Onion layers separated and cut into 3 cm squares
  • 2 tbsp Butter melted, for basting
  • 1/2 tsp Chaat masala for sprinkling over the cooked skewers

Equipment

  • 1 Wooden or Metal Skewers If using wooden skewers, soak them in water for 30 minutes before assembly.
  • 1 Baking Sheet with Wire Rack Allows hot air to circulate around the paneer for even cooking.

Method
 

  1. Heat a small pan over low heat. Add 2 tablespoons of gram flour (besan) and dry-toast it, stirring constantly, for 1-2 minutes. Remove it from the heat as soon as you smell a warm, nutty aroma and the color darkens slightly.
  2. In a large mixing bowl, whisk together the Greek yogurt, toasted gram flour, mustard oil, ginger-garlic paste, Kashmiri red chili powder, garam masala, crushed kasuri methi, lemon juice, salt, and 1/2 teaspoon of chaat masala until smooth and uniformly colored.
  3. Add the paneer cubes, red bell pepper, green bell pepper, and onion pieces to the marinade. Gently mix with your hands or a rubber spatula, taking care not to break the paneer, until all pieces are completely coated. Cover and refrigerate for 30 minutes.
  4. Preheat your oven's broiler (grill function) to high (260°C / 500°F). Line a baking sheet with foil and place a wire rack on top. Thread the marinated paneer and vegetables alternately onto your prepared skewers, leaving a small gap between the pieces.
  5. Place the skewers on the wire rack on the baking sheet. Slide the sheet onto the top rack of the oven, keeping the skewers about 8-10 cm (3-4 inches) below the broiler element. Broil for 6-8 minutes until the edges of the paneer and vegetables begin to char and brown.
  6. Carefully pull the baking sheet out of the oven. Turn the skewers over and brush them with the melted butter. Return to the oven and broil for another 5-7 minutes, watching closely to ensure they do not burn.
  7. Remove the skewers from the oven. Sprinkle the remaining 1/2 teaspoon of chaat masala over the hot paneer tikka and serve immediately.

Notes

To cook on a stovetop, heat 1 tablespoon of butter or oil in a cast-iron grill pan or tawa over medium-high heat. Cook the skewers for 2-3 minutes on each side until all sides are golden brown and charred at the edges.