Print Options:

Tandoori Paneer Tikka Recipe

Tandoori Paneer Tikka is a very famous Indian appetizer/snack dish. This vegetarian dish is prepared with paneer cubes marinated in thick yogurt based marination along with cubed veggies like capsicums, onions and tomatoes, arranged on skewers and grilled in a Tandoor or baked in oven. To the marination few spices are added to make it spicy-tangy and flavorful. This dish makes a great starter when served hot with Mint Coriander Chutney and onion rings on the side and seasoned with lemon juice and chaat masala before serving.

Originally the recipe is known as “Tandoori Paneer Tikka” as cooked in Tandoor which gives a subtle smoky charcoal flavor to the paneer.  But can be prepared in oven or on stovetop too, and it taste equally amazing. Broiling in oven gives you that charred smoky flavors. I have shared both cooking method in notes below.

To make marinade seasoned thick yogurt also known as hung curd with few Indian spices is used. Hung curd is nothing but strained yogurt in which whey gets drained out from the curd/yogurt. Click here for Hung Curd recipe. Alternatively you can use greek yogurt too.

Give this mouthwatering recipe a try and enjoy with your friends and family. This dish also makes perfect appetizer for barbecue party.

Click here for Mint Coriander Chutney and Hung Curd recipes.

Step by Step Instruction with Photos

For Hung Curd

  1. Add the curd to a muslin cloth and squeeze off excess whey. Make a knot and allow whey to drip off completely by hanging inside the refrigerator. 
  2. Skip this step if you have ready hung Curd or you can use greek yogurt too.

For Veggies & Cottage Cheese (Paneer)

  1. Chop all the veggies in square shaped cube around 1-1½ inch (Bring all the veggie at room temp, using right away from the fridge will make them soggy)
  2. Dice the paneer in square shaped cubes around 1-1½ inch.Keep the cubed veggies and paneer aside.

For Marinade

  1. Mix all dry spices and besan.
  1. In a large mixing bowl take hung curd and whisk lightly until smoothens.
  2. Add 1 tbsp. ginger garlic paste or crushed ginger garlic to the curd. Mix well. 
  1. Add other all dry spices including salt.
  1. Now heat mustard oil and add to the mix. Add the veggies and paneer to the marinade. Add lemon juice if required.
  2. Mix and keep the marinade in refrigerator for at least 2 hours to marinate well. Overnight works too.
  1. While marinade is resting, soak or rinse the bamboo skewers before using. 
  2. After 2 hours take out the mix from refrigerator and skew the paneer, bell paper of each color and onion alternately on skewers. 
  3. Preheat the oven at 230-240 degree Celsius.
  4. Arrange the skewers on a rack or on a plate. Brush some oil on the veggies and paneer and place the tray on top rack.
  1. After 10 minutes, turn the skewers, brush some more oil and grill further for 8-10 minutes or until the paneer turns golden and slightly charred. Don’t overcook the paneer as paneer might become rubbery, dry and hard. 
  2. Broil for 1 to 2 minutes for browning and smoky flavor.
  3. Arrange the Panner Tikka on a plate and sprinkle some chaat masala. Serve hot Panner Tikka with Mint Coriander Chutney  and onion rings with lemon wedges.

Recipe Card

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 20 mins Rest Time: 2 hrs Total Time: 2 hrs 30 mins
Servings 6
Best Season Suitable throughout the year
Ingredients
    For Veggies
  • 1½ cups Cottage cheese/Paneer (cubed)
  • 1 Medium Red bell pepper (cubed)
  • 1 Medium Yellow bell pepper (cubed)
  • 1 Medium Green bell pepper (cubed)
  • 1 large Onion (cubed)
    • For Marinade
  • 1 cup Hung curd/Greek yogurt (made from 2 cup of normal curd)
  • 1 Tbsp. Ginger garlic paste (I used freshly crushed ginger garlic)
  • 1 Tsp. Carom seeds
  • 1 Tsp. Kashmiri red chili powder
  • ½ Tsp. Turmeric powder
  • 1 Tsp. Cumin seeds powder
  • ½ Tsp. Garam masala powder
  • 1 Tsp. Dry mango powder
  • 1 Tsp. Dry fenugreek Leaves/Kasuri Methi Dry fenugreek Leaves/Kasuri Methi
  • 1 Tsp. Chaat masala
  • ½ Tsp. Black pepper powder
  • ½ Tsp. Black salt
  • 1 Tbsp. Gram flour/Besan
  • 2 Tbsp. Mustard oil
  • 1.5 Tsp. Lemon juice (skip if yogurt is sour)
    • Others
  • 2 Tbsp. Oil
  • Mint Coriander Chutney (For Serving)
  • Sliced onion (For Serving)
  • Chaat masala (For Serving)
  • Lemon wedges (For Serving)
Instructions
    For Hung Curd

  1. Add the curd to a muslin cloth and squeeze off excess whey. Make a knot and allow whey to drip off completely by hanging inside the refrigerator. 

  2. Skip this step if you have ready hung Curd or you can use greek yogurt too.

    3. For Veggies & Cottage Cheese (Paneer)

  3. Chop all the veggies in square shaped cube around 1-1½ inch (Bring all the veggie at room temp, using right away from the fridge will make them soggy)

  4. Dice the paneer in square shaped cubes around 1-1½ inch. Keep the cubed veggies and paneer aside.

    5. For Marinade

  5. Mix all dry spices and besan.

  6. In a large mixing bowl take hung curd and whisk lightly until smoothens.

  7. Add 1 tbsp. ginger garlic paste or crushed ginger garlic to the curd. Mix well. 

  8. Add other all dry spices including salt.

  9. Now heat mustard oil and add to the mix. Add the veggies and paneer to the marinade. Add lemon juice if required.

  10. Mix and keep the marinade in refrigerator for at least 2 hours to marinate well. Overnight works too.

  11. While marinade is resting, soak or rinse the bamboo skewers before using. 

  12. After 2 hours take out the mix from refrigerator and skew the paneer, bell paper of each color and onion alternately on skewers. 

  13. Preheat the oven at 230-240 degree Celsius.

  14. Arrange the skewers on a rack or on a plate. Brush some oil on the veggies and paneer and place the tray on top rack.

  15. After 10 minutes, turn the skewers, brush some more oil and grill further for 8-10 minutes or until the paneer turns golden and slightly charred. Don’t overcook the paneer as paneer might become rubbery, dry and hard. 

  16. Broil for 1 to 2 minutes for browning and smoky flavor.

  17. Arrange the Panner Tikka on a plate and sprinkle some chaat masala. Serve hot Panner Tikka with Mint Coriander Chutney  and onion rings with lemon wedges.

Note

To make Paneer Tikka on Tava/Griddle

  1. Use a nonstick tava so that paneer does not stick while frying.
  2. Add 2 Tbsp. besan in the marinade. This will prevent the paneer from sticking to the tava and will give a nice taste.
  3. Heat a tawa with oil, add it to the tawa and fry till the marinade dries up, flipping the pieces to all sides. It takes only 2 to 3 minutes to cook.
  4. Do not overdo, paneer turns rubbery and hard.

To make Paneer Tikka on Grill/Barbecue

  1. You can also grill or barbeque the paneer tikka.
  2. Arrange the veggies and paneer on skewer. Spray some oil and barbecue.

Others

  1. For best result marinate the veggies and paneer for at least 2 hours or more.
  2. You can also keep the marinated paneer overnight in the fridge.
  3. The veggies used can be of your choice. I used red, yellow/orange and green bell pepper with onions. you can use baby corn, mushrooms, cauliflower, tomatoes, broccoli etc.
  4. Don’t overcook the paneer as paneer might become rubbery, dry and hard. 
  5. Click here for Mint Coriander Chutney and Hung Curd recipes.
Keywords: Vegetarian
Did you make this recipe?

Tag @_blossomthemes on Instagram

Pin this recipe for later and share it with your loved ones.

Read it online: https://ontheflame.com/recipe/tandoori-paneer-tikka-recipe/
Rekha Nahata
A Food Blogger

Hi,
I am Rekha Nahata - a mother, wife, daughter and a friend who is passionate about cooking. I bring you a collection of my tried and tested recipes that are  delicious and easy to prepare. My step by step instruction guide will help you understand not only the procedure but also make cooking not a task anymore! 

Thank you for visiting my site...stay tuned for more recipes.