Paneer Tikka Recipe
Paneer tikka made on stove top (gas stove) with and without an oven.
Paneer tikka made on stove top (gas stove) with and without an oven.
- 1/8 tsp turmeric
- salt as needed
- 1 tsp ginger garlic paste
- 1 tsp red chilli powder
- â¼ tsp chaat masala
- 1 tbsp oil (preferably mustard oil)
- 1 gram flour
- â½ to 3/4 tsp garam masala
- â½ tsp coriander powder (optional)
- â½ to 3/4 tsp kasuri methi / dried fenugreek leave
- â½ tsp ajwain / carom seeds (optional)
- 6 tbsps or â¼ cup + 2 tbsp thick curd or hung yogurt or gr
- lemon juice as needed (skip if curd is sour)
- 200 grams of paneer cut to 9 cubes
- 10 to 12 onion cubes layers separated
- 6 to 8 cubes of red capsicum
- 6 to 8 cubes of green capsicum
- 1 tbsp butter for brushing the tikkas (optional)
- Carbohydrate 0.615385346487508 g
- Cholesterol 0 mg
- Fat 0.0737641664625709 g
- Fiber 0.151779863958856 g
- Protein 0.0569221526227489 g
- Saturated Fat 0.013470277741498 g
- Serving Size 1 1 Serving (1g)
- Sodium 55.9232638767347 mg
- Sugar 0.463605482528652 g
- Trans Fat 0.0127627777434674 g
- Calories 3 calories
Step-by-step
- If you do not have hung curd or thick curd, add about 1 1/2 cups of dahi / curd to a muslin cloth. Squeeze off and drain the excess whey from curd. Tie a knot and hang it to a hook for 1 to 2 hours. If the climate is hot, put it in the fridge.
- Add 6 tbsps hung curd to a mixing bowl. Add red chili powder, turmeric, salt, garam masala, coriander powder, chaat masala, ajwain, ginger garlic paste, oil, besan, kasuri methi and lemon juice to the mixing bowl.
- Mix everything well and check the salt and spice. If needed add more.
- Add the cubed capsicum and onions. Mix well. Then add paneer cubes and gently coat them with the marinade.
- Cover and rest this in the fridge for 1 hour.
- Begin to thread the chunks of capsicum, onion and paneer alternately on the skewer.
- If making in the oven, you can use large bamboo skewers. If making on tawa, you can use small ones. You will be able to thread these on 3 large or 4 small skewers.
- Heat a tawa with 1 tbsp oil and spread it evenly all over.
- When the tawa is hot enough, place the skewers and cook on a medium heat.
- Keep checking and turning them around to all sides for even grilling.
- When they turn golden, transfer them to a serving plate.
- Preheat the oven at 220 C for at least 15 mins.
- Grill them for 7 mins. Turn the skewers around to the other side and grill for another 5 to 7 mins.
- Do adjust the grill timings based on your oven and the size of paneer cubes. Over cooking may char them. When they are golden, take them off the oven.
- If desired brush paneer tikka with butter. Serve them with mint chutney, onion and lemon wedges.
My Love Affair with Paneer Tikka: A Culinary Adventure
As a busy working mom, finding time to cook delicious and healthy meals can be a challenge. But sometimes, even amidst the chaos of daily life, I crave those intense flavors that transport me to another place. That’s where my love affair with Paneer Tikka comes in. It's more than just a dish; it’s a taste of home, a burst of spice, and a comforting ritual that I can quickly whip up even on my busiest days. This recipe isn't just about following instructions; it's about embracing the journey, from the careful marination to the satisfying sizzle on the pan (or the satisfying glow in the oven!). The beauty of this dish lies in its adaptability. Whether you're a seasoned cook or a kitchen novice, Paneer Tikka is a dish that welcomes experimentation.
The vibrant colors of the capsicum and the creamy texture of the paneer create a feast for the eyes, as much as for the palate. The aroma alone is enough to tantalize the taste buds, promising a culinary adventure that's both simple and satisfying. For me, cooking Paneer Tikka isn't just about sustenance; it’s a form of self-care, a way to disconnect from the demands of the day and connect with the simple pleasure of creating something delicious. The process is therapeutic, a mindful escape that allows me to focus on the present moment, the blending of spices, the careful threading of the skewers, the anticipation of the first bite.
The flexibility of this recipe is what makes it a staple in my kitchen. Sometimes I make it on the stovetop, a quick weeknight option; other times, I use the oven for a more leisurely approach, allowing the flavors to deepen and the paneer to caramelize beautifully. No matter the method, the result is always a dish that brings my family together, a shared experience of culinary delight. It's a testament to the power of simple ingredients transformed into something extraordinary, a reminder that even the busiest of lives can afford moments of simple, flavorful joy.
Beyond the Recipe: The Paneer Tikka experience extends far beyond the cooking process itself. It’s about the conversations shared while assembling the skewers, the laughter around the table as we savor each bite, the lingering aroma that fills the kitchen and creates a warm, inviting atmosphere. It's a dish that embodies the essence of togetherness and creates memories as delicious as the food itself. So, the next time you're looking for a dish that's both simple and sophisticated, look no further than Paneer Tikka. It's a culinary adventure waiting to be discovered, a taste of home that you can easily recreate in your own kitchen.
Variations and Tips
Spice Level: Adjust the amount of red chili powder to your preference. For a milder version, reduce the amount; for a spicier kick, add more!
Marinade Time: While an hour is recommended, marinating for longer (up to 4 hours) will result in even more flavorful Tikka.
Veggie Options: Feel free to add other vegetables to your skewers, such as onions, bell peppers of different colours, or even zucchini.
Serving Suggestions: Serve your Paneer Tikka with mint chutney, tamarind chutney, raita, or a simple salad for a complete meal.
Leftovers: Store leftover Paneer Tikka in an airtight container in the refrigerator for up to 2 days. They are delicious cold or reheated.
Making it Your Own
The beauty of Paneer Tikka is its versatility. It's a blank canvas for your culinary creativity! Experiment with different spice blends, add your favorite herbs, or incorporate other vegetables to personalize this delicious dish to your own taste. Don't be afraid to deviate from the recipe and explore your own culinary imagination. The most important ingredient is your passion and willingness to experiment.
