Paneer Tikka Recipe

AuthorNithya Lakshmi
RatingDifficultyBeginner

Relish this crispy chewy paneer tikka and brighten up a boring noon in an instant...

An Outlook On Paneer Tikka:

Paneer Tikka is a quintessential Indian delicacy, an exotic Indian kabab made of cottage cheese, much adored for its tantalizing texture and alluring flavor. It is a gustatory delight from the North Indian cuisine which is significantly distinguished by the intensive usage of diary products like ghee, butter, milk, yoghurt and especially paneer in the mainstream cooking. We have multifarious dishes made of paneer which are astounding and undeniably remarkable not only for their deliciousness but also for the nutritive value they hold. From simple dishes to elegant delicacies, this versatile ingredient paneer plays a major role, that spruces up the entire meal with its innate scintillating texture which would captivate any gourmet in an instant.

Paneer Tikka is one such exotic starter, acclaimed globally with a huge fan base and much relished for its richness and nutrition. It strikes a chord with adults and kids alike and there are many versions of paneer tikka which may vary from region to region. The word Tikka implies marinated substance like meat, paneer or vegetables  which are usually barbequed or grilled at high temperature in a tandoor, grill, clay oven or even cast iron tawa.

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paneer tikka recipe
Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients Required To Make Paneer Tikka Recipe : 

 250 g Paneer Cubes
 2 Nos Of Onion ( large size)
 2 Nos Of Tomato ( large size)
 1 No Of Shimla Mirch ( large size)
Ingredients To Marinate
 2 Cups Of Hung Curd
 1 tbsp Kashmiri Mirch Powder
 1 tsp Coriander Powder
 ½ tsp Turmeric Powder
 ½ tsp Garam Masala
 ½ tsp Pepper Powder
 ½ tsp Cumin Powder
 ½ tsp Chaat Masala Powder
 ½ tsp Sugar
 1 tsp Ginger Garlic Paste
 1 tsp Cooking Oil
 Required Amount of Salt
Ingredient To Garnish
 ½ Cup Of Lemon Wedges (fresh)

How To Make Paneer Tikka Recipe :

Soak And Dry The Paneer Cubes
1

Immerse the measured quantity of paneer in warm water to make it soft and spongy. Let it soak for about five minutes and that is enough to soften the paneer cubes.

2

After a while, strain the paneer cubes using a strainer and spread it over a cotton towel and let it remain that way for a while.

Dice The Veggies
3

Wash and wipe the vegetables beforehand and dice it into thick even sized squares and keep aside.

Make The Marinade
4

Take a large bowl and tip in two cups of hung curd and sprinkle in the required salt. Add the mentioned spice powders one by one in the measured quantities given. Finally tip in a little sugar and ginger garlic paste and squirt in the whole mixture altogether with a teaspoon of cooking oil. Now the marinade is ready for the Tikka.

5

Blend it together using a spoon and now drop in the paneer cubes and diced vegetables into the bowl. Wear a glove and mix it well using your fingers so that the spicy mixture gets coated evenly over the paneer and the veggies.

6

Let it remain for a while (five to seven minutes approx) in the refrigerator so that the spice mixture gets intact over the paneer and veggie cubes.

Insert The Cubes On Skewers
7

Take four to five bamboo or metal skewers and wash well. Wipe with a clean cloth and take out the marinade from the refrigerator. Start inserting the paneer, onion and shimla mirch one by one and repeat the process until the skewer is almost full. Leave considerable space at both the sides of the skewer to facilitate proper roasting.

8

Now smear butter on all the sides of the skewer using a pastry brush so that it does not get dry and stiff while roasting. Please be gentle while doing so because one or two marinades may disintegrate if you touch it hard. However, you will gain the expertise by practice.

9

Subsequently, arrange all the skewers in a vessel which has a hollow bottom (like a kadai or a basin) so that the skewers does not touch the bottom.

Make The Tikka
10

Heat a tawa and daub it with a little castor oil and place the skewers one by one on the tawa. You can make three to four tikkas in one batch therefore place accordingly to the size of the tawa you use.

11

Let the flame be in low medium mode keep turning all the four sides of the skewer so that it gets roasted evenly. While doing so, dab butter randomly over the skewers if and when you feel it necessary.

Garnish And Serve
12

Within five minutes, you will get it done and squeeze out a lemon over the tikkas and serve it while it is still sizzling along with a suitable dip like mint chutney after garnishing it with lemon wedges.

Tit Bits:

  • You can either use non stick tawa or grilled tawa to make the tikkas in this method.
  • You can use either home made or store bought paneer to make tikka and both taste fantabulous.
  • We soak the paneer cubes in hot water in order to make it softer and chewy.
  • Usually, people in the North use castor oil for tikkas as it gives the best smoky flavor but using butter or ghee is also a good choice.
  • Do not place a paper towel over the serving plate as it may stick to the sizzling tikka in bits and pieces.
  • You can use any color of shimla mirch or even altogether.
  • You can also use tofu in place of paneer and follow the same procedure to make tikkas if you wish.
  • Similarly, you can also substitute hung curd with Greek yogurt and both are equally awesome.
  • As we do not add food color anywhere here, do not expect a deep red color. This tikka will have a golden brown finish which is all the more appealing.
  • You can replace the regular tomatoes with cherry tomatoes for a tantalizing look. You can add as many veggies as you wish like zucchini, broccoli or cauliflower and make it all the more attractive and nutritious and it is absolutely optional.
  • If you use bamboo, birch, beech or any other wooden skewers, dip them in cold water for a few minutes in prior to prevent them from getting burnt. Metal skewers are also a good choice and easily available too.
  • Creatively, you can even use tiny toothpicks to make it interesting and attractive for kids.

Ingredients

 250 g Paneer Cubes
 2 Nos Of Onion ( large size)
 2 Nos Of Tomato ( large size)
 1 No Of Shimla Mirch ( large size)
Ingredients To Marinate
 2 Cups Of Hung Curd
 1 tbsp Kashmiri Mirch Powder
 1 tsp Coriander Powder
 ½ tsp Turmeric Powder
 ½ tsp Garam Masala
 ½ tsp Pepper Powder
 ½ tsp Cumin Powder
 ½ tsp Chaat Masala Powder
 ½ tsp Sugar
 1 tsp Ginger Garlic Paste
 1 tsp Cooking Oil
 Required Amount of Salt
Ingredient To Garnish
 ½ Cup Of Lemon Wedges (fresh)

Directions

Soak And Dry The Paneer Cubes
1

Immerse the measured quantity of paneer in warm water to make it soft and spongy. Let it soak for about five minutes and that is enough to soften the paneer cubes.

2

After a while, strain the paneer cubes using a strainer and spread it over a cotton towel and let it remain that way for a while.

Dice The Veggies
3

Wash and wipe the vegetables beforehand and dice it into thick even sized squares and keep aside.

Make The Marinade
4

Take a large bowl and tip in two cups of hung curd and sprinkle in the required salt. Add the mentioned spice powders one by one in the measured quantities given. Finally tip in a little sugar and ginger garlic paste and squirt in the whole mixture altogether with a teaspoon of cooking oil. Now the marinade is ready for the Tikka.

5

Blend it together using a spoon and now drop in the paneer cubes and diced vegetables into the bowl. Wear a glove and mix it well using your fingers so that the spicy mixture gets coated evenly over the paneer and the veggies.

6

Let it remain for a while (five to seven minutes approx) in the refrigerator so that the spice mixture gets intact over the paneer and veggie cubes.

Insert The Cubes On Skewers
7

Take four to five bamboo or metal skewers and wash well. Wipe with a clean cloth and take out the marinade from the refrigerator. Start inserting the paneer, onion and shimla mirch one by one and repeat the process until the skewer is almost full. Leave considerable space at both the sides of the skewer to facilitate proper roasting.

8

Now smear butter on all the sides of the skewer using a pastry brush so that it does not get dry and stiff while roasting. Please be gentle while doing so because one or two marinades may disintegrate if you touch it hard. However, you will gain the expertise by practice.

9

Subsequently, arrange all the skewers in a vessel which has a hollow bottom (like a kadai or a basin) so that the skewers does not touch the bottom.

Make The Tikka
10

Heat a tawa and daub it with a little castor oil and place the skewers one by one on the tawa. You can make three to four tikkas in one batch therefore place accordingly to the size of the tawa you use.

11

Let the flame be in low medium mode keep turning all the four sides of the skewer so that it gets roasted evenly. While doing so, dab butter randomly over the skewers if and when you feel it necessary.

Garnish And Serve
12

Within five minutes, you will get it done and squeeze out a lemon over the tikkas and serve it while it is still sizzling along with a suitable dip like mint chutney after garnishing it with lemon wedges.

Paneer Tikka Recipe

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