Paneer Tikka Recipe
Restaurant style paneer tikka is a popular starter made using Indian cottage cheese. It is marinated in a spiced yogurt mixture and then grilled, usually in a clay oven known as a tandoor. For this recipe, you can use an electric oven or a gas stove.
Restaurant style paneer tikka is a popular starter made using Indian cottage cheese. It is marinated in a spiced yogurt mixture and then grilled, usually in a clay oven known as a tandoor. For this recipe, you can use an electric oven or a gas stove.
- 1/8 tsp turmeric (or haldi)
- salt as needed
- â½ to â¾ tsp garam masala
- 1 tsp ginger garlic paste
- 1 tbsp oil ((preferably mustard oil))
- 1 tbsp gram flour (or besan or chickpea flour)
- 1 tsp red chilli powder ((mild variety))
- â½ tsp coriander powder ( (optional))
- â¼ tsp chaat masala
- â½ to â¾ tsp kasuri methi or dried fenugreek leaves
- â½ tsp carom seeds (or ajwain (optional))
- 6 tbsps thick curd (or hung yogurt or greek yogurt (or â¼
- lemon juice ( as needed (skip if curd is sour))
- 200 grams paneer ((cut to 9 cubes))
- 1 large onion (- 10 to 12 cubes layers separated)
- 1 red capsicum (- 6 to 8 cubes )
- 1 green capsicum (- 6 to 8)
- 1 tbsp butter ( for brushing the tikkas (optional))
- Carbohydrate 0.0394888888087722 g
- Cholesterol 0 mg
- Fat 0.00166666666328526 g
- Fiber 0.00444444443542737 g
- Protein 0.00404444443623891 g
- Saturated Fat 0.000451111110195878 g
- Serving Size 1 1 people (0g)
- Sodium 51.7062222221636 mg
- Sugar 0.0350444443733448 g
- Trans Fat 0.000531111110033571 g
- Calories 0 calories
Step-by-step
- Ingredients : 1/8 tsp turmeric (or haldi), salt as needed, â½ to â¾ tsp garam masala, 1 tsp ginger garlic paste, 1 tbsp oil ((preferably mustard oil)), 1 tbsp gram flour (or besan or chickpea flour), 1 tsp red chilli powder ((mild variety)), â½ tsp coriander powder ( (optional)), â¼ tsp chaat masala, â½ to â¾ tsp kasuri methi or dried fenugreek leaves, â½ tsp carom seeds (or ajwain (optional)), 6 tbsps thick curd (or hung yogurt or greek yogurt (or â¼, lemon juice ( as needed (skip if curd is sour)), 200 grams paneer ((cut to 9 cubes)), 1 large onion (- 10 to 12 cubes layers separated), 1 red capsicum (- 6 to 8 cubes ), 1 green capsicum (- 6 to 8), 1 tbsp butter ( for brushing the tikkas (optional))
Unlike a wet curry that simmers into forgiveness, paneer tikka demands absolute precision from its components. Standard liquid yogurt turns a tandoori marinade into a watery soup that slides right off slick cheese blocks, failing to brown under heat. Thick hung curd or Greek yogurt provides the necessary density to cling firmly to the paneer surfaces. Whisking raw gram flour directly into this dairy base acts as a critical binder, absorbing excess moisture during cooking so the spices adhere rather than drip onto the heating element.
Mustard oil introduces a sharp, pungent kick distinct from neutral vegetable oils, though it requires heating until smoking point beforehand to mellow its raw bite if preferred. When threading the paneer cubes and vegetable layers onto skewers, leave microscopic gaps between pieces to ensure hot air circulates evenly. Cook the assembled skewers under a high broiler or on a smoking hot cast-iron skillet for roughly eight to ten minutes, turning frequently until char spots form on the edges without drying out the interior cheese.
Pairing these charred cubes with sliced raw onions and a wedge of citrus cuts through the rich dairy fat.
