Paneer Tikka Recipe- Authentic Indian Skewers with Besan & Chaat Masala

Last Updated on 2 months by Neha Deshmukh

Paneer Tikka Recipe – Authentic Indian Skewers with Besan & Chaat Masala

Hey everyone! If you’re anything like me, you absolutely love a good paneer tikka. Those smoky, flavorful skewers are just… irresistible, right? I remember the first time I tried making these at home – it was a bit of a learning curve, but so worth it! Now, I’m sharing my go-to recipe with you, packed with tips to make your paneer tikka a total success. Get ready for some serious flavor!

Why You’ll Love This Recipe

This isn’t just any paneer tikka recipe. We’re taking things up a notch with a special blend of spices and a secret ingredient – roasted besan! It adds a beautiful texture and nutty flavor that you won’t find in other recipes. Plus, the marinade is bursting with flavor, and the chaat masala sprinkle at the end? Chef’s kiss. It’s perfect for a quick weeknight dinner, a weekend BBQ, or even a festive gathering.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup thick curd (yogurt) – about 240ml
• 1 tsp turmeric powder (haldi) – about 5g
• 1 tsp Kashmiri red chili powder – about 6g
• 1 tsp coriander powder – about 5g
• 1 tsp cumin powder – about 5g
• 1 tsp garam masala – about 5g
• 1 tsp kasuri methi (crushed) – about 5g
• 1 tsp chaat masala – about 5g
• 1 tsp ginger-garlic paste – about 7g
• 1 tsp ajwain (carom seeds) – about 5g
• 2 tsp besan (dry roasted) – about 10g
• 1 tbsp lemon juice – about 15ml
• Salt to taste
• 3 tsp oil – about 15ml
• Onion petals – about 1 medium onion
• Capsicum (red & green, cubed) – about 1 cup
• 5 paneer cubes – about 200g

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Kashmiri Red Chili Powder: Don’t skip this! It gives a beautiful color and a mild heat. It’s different from regular chili powder, focusing more on color than intense spice.
• Besan (Roasted): Roasting the besan (gram flour) is key. It removes the raw flour taste and adds a lovely nutty aroma. Just dry roast it in a pan for a few minutes until lightly golden.
• Kasuri Methi: This dried fenugreek leaf adds a unique, slightly bitter flavor that’s so characteristic of Indian cuisine. A little goes a long way!
• Ajwain (Carom Seeds): These tiny seeds add a wonderful digestive quality and a subtle, peppery flavor.
• Thick Curd: This is super important. You want a really thick, hung curd (yogurt) – almost like Greek yogurt. This helps the marinade cling to the paneer and vegetables. If your curd isn’t thick enough, strain it through a muslin cloth for a couple of hours.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the thick curd, turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, garam masala, kasuri methi, chaat masala, ginger-garlic paste, ajwain, roasted besan, lemon juice, and salt. Give it a really good mix – you want everything nicely combined.
2. Add the onion petals, cubed capsicum, and paneer cubes to the marinade. Drizzle in 1 tsp of oil. Gently coat everything, making sure every piece is covered in that flavorful goodness.
3. Cover the bowl and pop it in the fridge for at least 30 minutes. This allows the flavors to meld and the paneer to soak it all up. I usually leave it for a couple of hours if I have the time!
4. Now for the fun part! Thread the marinated paneer and vegetables onto skewers.
5. Heat a tawa (flat griddle) over medium heat. Brush it lightly with oil. Place the skewers on the tawa and roast them, turning occasionally, until they’re beautifully charred on all sides.
6. Sprinkle with a little extra chaat masala and serve immediately!

Expert Tips

• Don’t overcrowd the tawa: Work in batches to ensure even cooking and proper charring.
• Marination is key: The longer you marinate, the more flavorful your paneer tikka will be.
• Control the heat: Keep the tawa at medium heat to prevent burning.

Variations

• Vegan Adaptation (Tofu Tikka): Swap the paneer for firm or extra-firm tofu, pressed to remove excess water. The marinade works beautifully with tofu!
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Adjust the amount of Kashmiri red chili powder to control the heat. You can also add a pinch of cayenne pepper for extra spice.
• Festival Adaptations: This is a fantastic dish for Diwali or Holi parties. It’s always a crowd-pleaser! My aunt always makes a huge batch for Diwali.

Serving Suggestions

Paneer tikka is amazing on its own, but it’s even better with:

• Mint chutney
• A side of onion rings and lemon wedges
• Naan bread or roti
• A refreshing raita (yogurt dip)

Storage Instructions

Leftover paneer tikka can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It won’t be quite as crispy, but still delicious!

FAQs

1. What type of paneer works best for Paneer Tikka?

I recommend using fresh, soft paneer. It holds the marinade well and stays tender during cooking.

2. Can I make the marinade ahead of time?

Absolutely! You can make the marinade up to 24 hours in advance and store it in the fridge.

3. How do I get the perfect char on the skewers without burning them?

Medium heat is your friend! And don’t be afraid to turn the skewers frequently.

4. What is besan and why is it used in this recipe?

Besan is gram flour, made from ground chickpeas. It adds a lovely texture and nutty flavor to the marinade.

5. Can I cook Paneer Tikka in the oven or on a grill?

Yes! You can bake it at 200°C (390°F) for about 15-20 minutes, flipping halfway through. Or grill it over medium heat for a similar time.

6. What is Kasuri Methi and can I substitute it?

Kasuri methi is dried fenugreek leaves. If you can’t find it, you can try substituting with a pinch of dried oregano, but it won’t be quite the same.

Enjoy making this recipe! I hope it becomes a favorite in your home, just like it is in mine. Let me know how it turns out in the comments below!