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.
- 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)
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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.
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Add 1/2 tsp crushed pepper, salt, 1/2 tsp ginger garlic paste, and 1 tsp lemon juice.
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Add 1 pinch orange food color (mixed with 2 tsp of water), 1 tsp cooking oil, 300 grams paneer.
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Add 1 capsicum and 1/2 onion, mix everything well.
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Keep it aside for 30 minutes, meanwhile, soak skewers in water.
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Once done, arrange paneer, capsicum, and onion in the stick.
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Heat a tawa and brush with oil, place skewers, and cook on medium flame/medium-low flame.
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Flip and cook all the sides.
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Once done, Serve hot with mint chutney.
- 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.