Paneer Tikka
- Easy to make and always a crowd pleaser!
- Can be prepped ahead of time for parties
- Vegetarian and Jain-friendly if you omit the garlic and onion
- Versatile and can be even made as a taco!
Table of Contents
- What is paneer tikka?
- Ingredient substitutions/notes
- Tools
- Paneer tikka marination – get cooking
- What to serve with paneer tikka?
- Can you freeze paneer tikka?
About
First things first, paneer is made of milk which is curdled with either lemon juice or vinegar.
What is paneer tikka? In English, it means pieces/chunks (tikka) of Indian cottage cheese (paneer). Marinated cubes of paneer, bell peppers, onions and other vegetables of choice are cooked traditionally in a tandoori clay oven. Paneer tikka dry is commonly served as an appetizer whereas paneer tikka masala is served with gravy as a main course dish.
Ingredient Substitutions / Notes
- Yogurt – Ensure you use Greek yogurt or a hung curd/yogurt. A thicker yogurt enables better coating.
- Green chutney – Serve with Mint Chutney or Cilantro Chutney
- Chaat masala – this is needed in the marinade and can also be sprinkled on top when serving.
- Besan – this is optional but gives a great restaurant type flavor and also helps bind the marinade.
- Chilli powders – Red chilli powder gives heat, Kashmiri chilli gives it the color. If you don’t have Kashmiri chilli powder you can skip it.
Tools
Gas Stove Top Flame, Grill or Oven
- Steel skewers: If you are making this on a gas stove top flame, grilling or in oven, using steel skewer sticks is recommended.
Tawa or Oven
- Paneer tikka without skewers: you can make it without skewers on a tawa on the stove or in the oven in a baking sheet. Note, in the oven you have to flip the paneer/veggies to cook on sides so using skewers is easier and less time consuming.
Paneer Tikka Marination
- Marination: Mix yogurt with spices
- Add paneer and vegetables: Ensure pieces are coated well
- Time to marinate: Recommend 40 minutes to 1 hour at least. You can also marinate and put in fridge overnight to cook next day. The more time you have, the more the flavors will soak in.
Tip: Make sure to cut the paneer and vegetable approximately the same size and shape! This will help you when cooking to ensure all are more evenly cooked/grilled.
Making the dish – get cooking!
- Cut paneer and vegetables into roughly equal size
- Mix yogurt with spices
- Toss paneer and vegetables in marinade to coat – cover and set aside 40 minutes
- Skewer in pattern (for example bell pepper, onion, paneer then repeat)
- Grill directly on gas flame on stovetop. OR place on baking sheet in pre-heated oven OR do not skewer and cook pieces on all sides on a tawa or non-stick pan on medium heat on stove. (dependent on which way you are cooking)
Tip: If yogurt marinade seems too thick add 1 tablespoon of water and mix. Check consistency. It should be spreadable but not too runny. I have found using Fage 5% yogurt I need to add 2 tablespoons of water.
What to Serve With Paneer Tikka
The three things typically served with this dish are:
- Green Chutney: Cilantro Mint Chutney or Cilantro Chutney
- Chaat Masala: Sprinkled on top. Can be found in Indian store or online.
- Lemon Wedges: Optionally add some zest
Frequently Asked Questions
Can you freeze paneer tikka? Yes, you can freeze paneer tikka. Make sure to take it out of the freezer with ample to defrost and thaw completely before cooking. If freezing a cooked version, let it thaw completely then reheat with a little oil on the stove in a pan or tawa. I also find microwaving it works well too.
Making it without besan? Yes, you can skip the besan, however, I think it is what gives the dish its restaurant flavor and also helps the marinade stick better onto the paneer and vegetables.
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Paneer Tikka
Equipment
- Skewers
Ingredients
- 14 oz paneer 396g, cubed 16 pieces
- ½ cup Greek yogurt 120g (or hung curd)
- 1½ bell pepper/capsicum cubed 16 pieces, 165g
- ½ red onion cubed 16 pieces, 55g
Paneer Tikka Yogurt Marinade
- ½ tsp garlic 1 clove crushed
- ½ tsp ginger crushed
- ⅛ tsp turmeric
- 1 tsp garam masala
- ½ tsp chaat masala
- 1 tsp kasuri methi
- 1 tsp dhana jeeru cumin coriander blend
- ½ tsp cumin powder
- ½ tsp salt
- 1 tsp red chilli powder lal mirch
- 1 tsp kashmiri chilli powder
- 1 tbsp besan
- 1 tsp lemon juice
Instructions
- Cut paneer and vegetables into roughly equal size. I cut 16 pieces of each.
- Add yogurt, spices, garlic, ginger and besan to mixing bowl.
- Mix yogurt with spices.
- Toss paneer and vegetables in marinade to coat – cover and set aside 40 minutes.
Cooking on tawa
- Heat pan on stove and put a little mustard oil. Cook paneer tikka pieces on all sides on medium heat until browned.
Grill on gas stove flame or barbeque
- Skewer in pattern (for example bell pepper, onion, paneer then repeat)
- If using gas stove, turn on high and grill directly on flame. Turn to char all sides.
- Serve with chaat masala, lemon juice and green chutney. Green chutney recipe linked below.
In oven
- Preheat oven to 425F. Put paneer and vegetables on skewer. Bake for 12 minutes. Turn paneer skewers. Turn on broil to high and broil for 1-2 minutes. Keep watching to ensure it does not burn. Turn again and broil 1 more minute until it is cooked to desired level.
