Monday, 1 June 2015

Paneer Tikka !

Paneer Tikka is a classic Indian starter recipe where Paneer cubes along with peppers and onions are marinated in Indian spices and yogurt and traditionally grilled in a Tandoor oven. It is perfect for any parties and events and the best option for vegetarians. Paneer Tikka makes a sure presence in any lavish Dinner.
Last week I made both Paneer tikka and Paneer Tikka Masala. Will post the masala recipe in next post. 


  • 400gms Homemade Paneer or Store Bought Paneer
  • Colored Bell Peppers
  • One big Onion
  • 4 to 5 Bamboo Skewers (soaked in water for 15 - 20 mins)

For Marinade:

  • 1/3 cup Yogurt  / Hung Curd
  • 2 tbsp Besan (Gram Flour)
  • 1 1/2 tbsp Ginger Garlic Paste
  • Salt as Needed
  • 1/2 tsp Black Pepper Powder
  • 2 tsp Red Chilli  Powder (as per spice level) (Preferably Kashmiri Red chilli Powder)
  • 1/4 tsp Turmeric Powder
  • 1 1/2 tsp Coriander Powder
  • 1 tsp Cumin Powder (Roasted)
  • 1 1/2 tsp Garam Masala
  • 1 1/2 tsp Amchur Powder
  • 1 1/2 tsp crushed Kasuri methi
  • 1/2 a Lemon
  • 2 tsp Oil
  • 1 tsp Black Salt (optional)

  • In a bowl, Take besan, yogurt and Ginger Garlic paste.
  • Add all the mentioned spice powders to it and add required salt.
  • Squeeze in the lemon juice.

  • Add 2 tsp oil and mix well to form a nice thick paste. Do not add any extra water.
  • Cut the Paneer into squares of approx 1 inch size. Similarly cut the peppers and the onion. 
  • Now add them to the marinade and mix well with hand so that they are coated well in the masala.

  • Cover with a cling film and let it sit in the fridge for 2 to 3 hours. The more it sits the more the flavours are absorbed by the paneer. 
  • Take it out from the fridge 30 minutes before you want to cook.
  • Arrange them on skewers alternatively (paneer, onion, pepper, onion, paneer). 

Now you have multiple ways to cook this awesome tikkas..
1. Roast them in oven
2. Shallow fry them on stove top on a Griddle
3. Cook them in a Tandoor / Gas tandoor
4. Fry them in a Barbecue Grill

  • I preferred the first option as I neither own a Gas Tandoor nor I had time to flip them on stove top.
  • So, bake them in a Preheated oven at 180 - 190 deg C for 20 - 25 minutes.
  • After 10 minutes you have to flip them once so that the paneer is evenly cooked and charred to give the tandoor effect.
  • An important note here is, if you are placing them on a baking tray or tray lined with aluminium foil then please do brush in generous amount of oil as the paneer tends to stick to the foil or tray.
  • After 20 - 25 minutes check if they are evenly cooked, raw smell of besan has faded, and if the peppers are soft.
  • If you like a more smoked effect, then keep them for another 5 minutes in 200 deg C to get that perfect tandoor effect with more charring.

Serve them with Mint Chutney and lemon wedges. ! Scrumptious and Lip Smacking combo for any Parties or events.!

With Love,


  1. Good to know about soya chaap. That's very new to me :) Online Food Order


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  3. Hmm, really yummy and too much delicious please share its recipe with us i want to prepare it.chowringhee satya niketan menu