Classic Homemade Paneer Tikka Recipe

Ingredients

  • 200 grams of paneer (cottage cheese)
  • 1 bell pepper
  • 1 onion
  • 1 cup of thick curd (yogurt)
  • 1 teaspoon of ginger-garlic paste
  • 1 teaspoon of red chili powder
  • 1 teaspoon of garam masala
  • 1 teaspoon of turmeric powder
  • 1 tablespoon of lemon juice
  • 1 tablespoon of mustard oil
  • Salt to taste
  • Wooden skewers

Steps and instructions

  1. Cut the paneer, bell pepper, and onion into 1-inch cubes.
  2. Soak the wooden skewers in water for 20-30 minutes to prevent them from burning during grilling.
  3. In a large bowl, mix together the thick curd, ginger-garlic paste, red chili powder, garam masala, turmeric powder, lemon juice, mustard oil, and salt.
  4. Add the paneer, bell pepper, and onion cubes to the bowl. Mix gently to coat them with the marinade. Let it marinate for at least 2-3 hours, or overnight for best results.
  5. Preheat your grill or oven to medium heat (about 200 degrees Celsius).
  6. Thread the marinated paneer, bell pepper, and onion cubes onto the soaked skewers, alternating between the different ingredients.
  7. Place the skewers on the grill or in the oven. Cook for about 15-20 minutes, turning occasionally, until the paneer is golden and the vegetables are cooked.
  8. Remove from the grill or oven. Serve the Paneer Tikka hot with mint chutney or your choice of sauce.

Tools for making

  • Cutting board - To chop and prepare the ingredients.
  • Knife - For cutting the paneer, bell pepper, and onion into cubes.
  • Large bowl - To mix the marinade and coat the paneer and vegetables.
  • Wooden skewers - To thread the marinated paneer, bell pepper, and onion cubes for grilling.
  • Grill or oven - To cook the Paneer Tikka.
  • Tongs or spatula - To flip the skewers while grilling.
  • Basting brush - To brush the marinade on the paneer and vegetables while grilling.

Recipe variations

  • Paneer Tikka Masala: After grilling the paneer tikka, you can add it to a rich and creamy tomato-based gravy to make paneer tikka masala.
  • Vegan Paneer Tikka: Replace paneer with tofu and use dairy-free yogurt in the marinade to make a vegan version of this dish.
  • Spicy Paneer Tikka: Increase the amount of red chili powder or add some chopped green chilies to give the tikka a spicier kick.
  • Mint-Coriander Paneer Tikka: Blend together fresh mint leaves, coriander leaves, and some spices to make a green marinade for a refreshing twist to the classic recipe.
  • Paneer Tikka Kathi Rolls: Take the grilled paneer tikka and wrap it in a roti or tortilla along with some salad and chutney to make delicious wraps.
  • Paneer Tikka Salad: Toss the grilled paneer tikka with mixed greens, cherry tomatoes, cucumber, and a yogurt-based dressing to create a flavorful and healthy salad.
  • Paneer Tikka Pizza: Use the paneer tikka as a topping on your favorite pizza base along with cheese, vegetables, and pizza sauce for a fusion treat.
  • Air-Fried Paneer Tikka: Instead of grilling, you can cook the marinated paneer and vegetables in an air fryer for a healthier version of this dish.

Recipe overview

Paneer Tikka is a popular Indian dish made from chunks of paneer (Indian cottage cheese) marinated in spices and grilled to perfection. It's a vegetarian delight that's full of flavor and makes a great starter or a side dish. This recipe will guide you through the process of making Paneer Tikka at home, using simple ingredients and steps. The recipe involves marinating paneer cubes along with chunks of bell pepper and onion in a spicy curd-based marinade, before grilling them until they're beautifully charred. The result is a mouth-watering dish with a wonderful balance of flavors. Soak the skewers in water before grilling to prevent them from burning. Enjoy your homemade Paneer Tikka hot off the grill with some tangy mint chutney or your choice of sauce. Whether you're hosting a party or just want to enjoy a special meal, this Paneer Tikka recipe is sure to impress!

Common questions

  1. Can I use other vegetables instead of bell pepper and onion?
    Yes, you can use other vegetables like cherry tomatoes, mushrooms, or zucchini if you prefer. Just make sure to cut them into similar-sized pieces.
  2. Can I use Greek yogurt instead of thick curd?
    Yes, you can substitute Greek yogurt for thick curd in this recipe.
  3. Can I use oil other than mustard oil?
    Yes, if you don't have mustard oil, you can use any other cooking oil like vegetable oil or olive oil as a substitute.
  4. Can I cook paneer tikka in the oven instead of grilling?
    Yes, you can bake the paneer tikka in a preheated oven at 200 degrees Celsius for about 20-25 minutes or until the paneer is golden and the vegetables are cooked.
  5. Can I use store-bought paneer for this recipe?
    Yes, you can use store-bought paneer or homemade paneer for this recipe.
  6. How long should I marinate the paneer tikka?
    It is recommended to marinate the paneer tikka for at least 2-3 hours, or overnight in the refrigerator for better flavor absorption.

Serving dishes and utensils

  • Grill or Oven - You will need either a grill or an oven to cook the Paneer Tikka.
  • Wooden Skewers - These skewers are used to thread and grill the marinated paneer, bell pepper, and onion cubes.
  • Large Bowl - A large bowl is needed to mix the marinade and coat the paneer and vegetables.
  • Knife - A knife is essential for cutting the paneer, bell pepper, and onion into cubes.
  • Cutting Board - You will need a cutting board to safely chop the paneer, bell pepper, and onion.
  • Brush or Tongs - A brush or tongs can be used to brush the marinade onto the skewers while grilling.
  • Platter or Plate - A platter or plate is needed to serve the cooked Paneer Tikka.

Origin stories

Paneer Tikka, a popular dish in India, is a testament to the nation's love for paneer (cottage cheese). Interestingly, the origin of paneer itself is debated among food historians. Some believe it was introduced by the Portuguese, who had a method of breaking milk with acid. Others suggest that paneer was known in India long before the Portuguese arrived, as a look at Indian mythology would suggest. Lord Krishna, one of India's most loved mythological characters, was famous for his love for dairy products, including something that was very similar to what we now know as paneer. Nonetheless, the inclusion of paneer in a tandoori recipe, as is done for paneer tikka, is believed to have originated in the North Indian state of Punjab. This combination of paneer with the traditional tandoori spices is nothing short of culinary genius, delivering a dish that is enjoyed across the country and beyond.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.