Paneer Tikka

An amazing dish bursting with Indian flavour and spice which has made a superlative connotation all over the world.

Paneer Tikka is the vegetarian’s protein replacement instead of meat. Delicious chunks of paneer are marinated in spicy hung yogurt, slowly roasted and cooked for the best texture and flavours.

It is a all time favourite Indian dish and exotic to taste that makes a delightful dish for any kind of occasion

Ideally cooked in tandoor, but a hot grill or tava grill can also do the job well.

Paneer Tikka

Pooja Yadav

An amazing dish bursting with Indian flavour and spice which has made a superlative connotation all over the world. Paneer Tikka is the vegetarian’s protein replacement instead of meat. Delicious chunks of paneer are marinated in spicy hung yogurt, slowly roasted and cooked for the best texture and flavours.

It is a all time favourite Indian dish and exotic to taste that makes a delightful dish for any kind of occasion.

Ideally cooked in tandoor, but a hot grill or tava grill can also do the job well.

5 from 1 vote

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Prep Time 1 hr

Cook Time 20 mins

Total Time 1 hr 20 mins

Course Appetizer

Cuisine Indian

Servings 6

Ingredients

  

• 325 gm paneer
• 285 gm hung yoghurt
• 2 bell peppers cut into 2- inch square
• 1 medium Onion cut into 2-inch chunks
• 1 tbsp fresh ginger-garlic paste
• 1/2 tsp kashmiri chilli powder
• 1/2 tsp turmeric powder
• 1 tsp ground cumin roasted
• 1 tsp ground coriander roasted
• 1/2 tsp garam masala
• 1 tsp chaat masala
• 1 tsp kasuri methi crushed
• 1 tbsp oil
• 1 tbsp lime juice
• 1/2 tbsp ghee, or butter
• 1-2 lime wedges for garnish
• salt to taste

Instructions

 

• Dice the paneer into 2cm chunks, sprinkle with salt, turmeric powder and kashmiri chilli powder and set aside. Soak the wooden skewers in water for 15-20minutes
• Add the hung curd to a large bowl and mix until smooth. Add all of the spice powders, the ginger-garlic paste and oil to the bowl and whisk thoroughly to incorporate all of the ingredients

  1 tbsp of ginger-garlic paste

  1/2 tsp turmeric powder

  1/2 tsp garam masala

  1 tsp roasted ground cumin

  1 tsp ground coriander

  1 tsp chaat masala

  1 tsp crushed kasuri methi

  1 tbsp of oil

  2 tbsp lime juice
• Add the paneer, capsicum and onion to the marinate.

  Keep aside for 30-45minutes to marinate.
• If possible,cling film and place them in refrigerator to marinate overnight or for atleast 3-4 hours.
• Preheat the grill to the highest possible temperature, or use a tandoor if you have one.
• Line a baking tray with parchment paper and brush with melted ghee or butter. Skew the paneer cubes and place on the baking tray.
• Grill for 2 minutes, then carefully turn the skewers and grill for a further 2 minutes, until lightly browned along the margins.
• Place the skewers on the cooling rack and bake for 15 minutes, turning once half way. After 15 minutes, switch on the broiler (or only the upper element of the oven) and broil for 2-3 minutes till the paneer has a slight char on the surface
• Transfer the content from skewers to a serving plate.
• Drizzle and garnish with lime wedged and sprinkle some chaat masala (optional)

  Relish hot with beetroot and mango chutneys

Notes

We can try a few variation in marinate. Try tandoori masala or tikka masala. These are available in any Asian grocery store.

To prepare hung yoghurt, place a muslin cloth over a container, pour the yoghurt, string it and let it rest for 30minutes.

Greek yoghurt can be used for marination

Tava grill can do an equally good job for cooking besides oven and barbecue.

When using a tava grill, for even consistency, add 1 tbsp of roasted chickpea flour or Besan to the marinate(optional)