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Paneer Tikka Recipe

Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins

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

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)
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.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 375
% Daily Value *
Total Fat 22g34%
Total Carbohydrate 38g13%
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.