Paneer Tikka is a popular Indian starter, it is tender and slightly crispy on the top. This is a dry version of the most popular Indian curry paneer tikka masala, usually served along with roti or naan. Paneer chunks are marinated in Indian spices and arranged on the stick with diced onion and capsicum.

This is a vegetarian version of chicken tikka, which is commonly grilled in a tandoor, Here I shared paneer tikka on Tawa, it does not perfectly match the grilled paneer taste, but surely satisfy your cravings. Perfect starter served along with the mint chutney. There are many variations in paneer tikka, you can serve as a starter or a curry, stuff in dosa (like potato masala in masala dosa) to make paneer stuffed dosa, wrap in a roti to make paneer tikka roll.  Use this for topping in homemade pizzas, popular pizza shops offer paneer tikka topping on their pizzas.

Notes

• While preparing paneer tikka I have marinated it for 30 minutes, It tastes best when marinated overnight.
• Refrigerate it if you are marinating for a long time.
• Use a fresh and thick yogurt for marination.
• I have added gram flour in the marination for a thick layer, it is completely optional, you can skip it if you want.
• You can add tomatoes also along with capsicum and onion.
• Cook on medium flame or medium-low flame to avoid burning.
• If you don’t have skewers, directly toast in Tawa on low flame.
• You can use either Tawa or a grill pan.
• Orange food color is optional.
• You can adjust spiciness according to your taste.
• Squeeze some lemon juice and/or sprinkle chat masala while serving.
• Serve along with mint chutney, sweet chutney, and mayonnaise.

Other Varieties – Paneer butter masala, vegetable salna, potato masala, rajma curry, idli sambar, paneer makhani, masala dosa, millet paniyaram, veg Hakka noodles, parotta, idiyappam, podi idli, french toast, kuzhi paniyaram, poori, pongal, oats idli, rava idli, gobi matar masala, chole bhatura, aloo paratha.

Print

Paneer Tikka

Prep Time

5 mins

Cook Time

10 mins

Marination

30 mins

Total Time

45 mins

 

Paneer Tikka is a popular Indian starter, it is tender and slightly crispy on the top. This is a dry version of the most popular Indian curry paneer tikka masala, usually served along with roti or naan. Paneer chunks are marinated in Indian spices and arranged on the stick with diced onion and capsicum.

Course: Snack, starter

Cuisine: Indian

Keyword: appetizer, crunchy snack

Author: Sivagami Meganathan

Ingredients

• 300 grams Paneer (cubes)
• 1/2 cup Curd
• 2 tsp Besan/Gram flour
• 1 tsp Chili powder
• 1/2 tsp Garam Masala
• 1/2 tsp Jeera powder
• 1/2 tsp Crushed pepper
• 1/2 tsp Ginger garlic paste
• 1 tsp Lemon juice
• 1 pinch Orange food color (optional)
• 1 tsp Cooking oil
• Salt as needed
• 1 Capsicum (diced)
• 1/2 Onion (diced)

Instructions

1. In a bowl add 1/2 cup curd, 2 tsp besan, 1 tsp chili powder, 1/2 tsp garam masala, 1/2 tsp jeera powder.

2. Add 1/2 tsp crushed pepper, salt, 1/2 tsp ginger garlic paste, and 1 tsp lemon juice.

3. Add 1 pinch orange food color (mixed with 2 tsp of water), 1 tsp cooking oil, 300 grams paneer.

4. Add 1 capsicum and 1/2 onion, mix everything well.

5. Keep it aside for 30 minutes, meanwhile, soak skewers in water.

6. Once done, arrange paneer, capsicum, and onion in the stick.

7. Heat a tawa and brush with oil, place skewers, and cook on medium flame/medium-low flame.

8. Flip and cook all the sides.

9. Once done, Serve hot with mint chutney.

Recipe Notes

• I have marinated it for 30 minutes, It tastes best when marinated overnight.
• Refrigerate it if you are marinating for a long time.
• Use a fresh and thick yogurt for marination.
• I have added gram flour in the marination for a thick layer, it is completely optional, you can skip it if you want.
• You can add tomatoes also along with capsicum and onion.

Method 

Step by Step Pictures