Tandoori Paneer Tikka Recipe – Spiced Grilled Paneer Starter
Paneer Tikka is a popular and flavorful Indian tandoori snack where paneer (Indian cottage cheese) cubes are marinated in a spiced yogurt-based mixture, skewered, and grilled to perfection. If you don’t have an oven, don’t worry! You can also make delicious Tandoori Paneer Tikka on a stovetop using a tawa or skillet. This guide provides both oven and stovetop methods for making this irresistible dish.
What is Paneer Tikka?
'Tikka' refers to any marinated ingredient that is grilled, baked, or fried. Paneer Tikka is a well-loved vegetarian alternative to chicken tikka and is a restaurant favorite.
This homemade version not only matches but even surpasses restaurant-quality paneer tikka in taste! The Indian spice-infused yogurt marinade is absorbed beautifully by the paneer, resulting in a crispy and smoky flavor after grilling.
What is Tandoori Style Cooking?
Tandoori cooking involves marinating ingredients, skewering them, and grilling them in a tandoor (a traditional clay oven). This method imparts a distinct smoky, charred flavor to the dish. However, you can achieve a similar effect using an oven, grill, or even a stovetop pan.
Most tandoori dishes, including this one, feature a yogurt-based marinade infused with aromatic Indian spices. The recipe includes bell peppers and onions for added flavor and nutrition. Paneer Tikka is a dry dish, meaning it is served without gravy, but the paneer remains soft, juicy, and flavorful.
Ingredients Required
Paneer (Indian Cottage Cheese): The star ingredient. Fresh, homemade paneer is best for optimal taste and texture.
Marinade: Hung curd (Greek yogurt) is used as a base, combined with aromatic Indian spices to enhance flavor.
Vegetables: Bell peppers (capsicum) and onions are commonly used, but you can also add mushrooms, baby corn, tomatoes, broccoli, or cauliflower.
How to Make Paneer Tikka – Restaurant Style
Step 1: Prep Work
Peel, rinse, and dice 1 medium onion into 1 to 1.5-inch square pieces.
Rinse and slice 1 small to medium green bell pepper (capsicum) into similar-sized pieces. You will need about ½ cup each of onions and capsicum.
Crush 1.5-inch ginger and 6 to 7 garlic cloves into a fine paste using a mortar-pestle. Alternatively, use 1 tablespoon of store-bought ginger-garlic paste.
Slice 200–250 grams of paneer into cubes or squares and set aside.
Step 2: Prepare the Marinade
In a bowl, whisk 200 grams of hung curd (Greek yogurt) until smooth.
Add 1 tablespoon of ginger-garlic paste.
Mix in the following spices:
2 teaspoons Kashmiri red chili powder (for color, not heat)
1 teaspoon coriander powder
½ teaspoon turmeric powder
½ teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon dry mango powder (amchur)
1 teaspoon ajwain (carom seeds)
1 teaspoon chaat masala
½ teaspoon black pepper powder (optional)
(If you don’t have Kashmiri red chili powder, use 2 teaspoons of sweet paprika or ½ to 1 teaspoon of cayenne pepper.)
Mix the spices well with the yogurt to form a smooth marinade.
Step 3: Marinate the Paneer and Vegetables
Add the paneer cubes, onions, and bell peppers to the marinade.
Gently coat everything evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours for best results).
Step 4: Cooking Methods
Oven Method:
Preheat the oven to 200°C (390°F).
Arrange the marinated paneer, onions, and capsicum on skewers.
Place on a baking tray lined with parchment paper.
Grill for 15–20 minutes, turning halfway through, until golden and slightly charred.
Stovetop Method:
Heat 2 tablespoons of oil in a tawa/skillet over medium heat.
Place the marinated paneer and vegetables on the pan.
Cook for 2–3 minutes on each side until golden and crisp.
Serving Suggestions
Serve hot with mint chutney and lemon wedges.
Garnish with chopped coriander leaves and chaat masala for extra flavor.
Pair with naan, roti, or rice for a fulfilling meal.
Enjoy your homemade Tandoori Paneer Tikka, a perfect vegetarian appetizer for any occasion!