Mint Chutney Paneer Tikka Recipe – Easy Indian Grill or Broil

Last Updated on 4 months by Neha Deshmukh

Mint Chutney Paneer Tikka Recipe – Easy Indian Grill or Broil

Hey everyone! If you’re craving a flavorful, easy Indian appetizer or snack, you have to try this Mint Chutney Paneer Tikka. It’s seriously one of my go-to recipes when I want something satisfying without spending hours in the kitchen. I first made this for a small get-together with friends, and it was a huge hit – everyone raved about the vibrant flavors!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! The marinade is super simple, relying on the freshness of mint chutney. Plus, you can easily grill it, broil it, or even bake it, making it perfect for any season or cooking setup. It’s a fantastic vegetarian option that even meat-lovers will enjoy.

Ingredients

Here’s what you’ll need to make this delicious Paneer Tikka:

• Paneer – about 250-300g
• Green or Mint Chutney – as needed (around 1/2 cup to 3/4 cup)
• Cooking Oil Spray – as needed
• 1 medium Onion
• 1 medium Tomato
• Lime/Lemon Juice – to taste
• Chat Masala – to taste

Ingredient Notes

Let’s talk ingredients for a sec! The quality of your mint chutney really shines through here. Homemade is best, of course – the fresher, the better! But a good quality store-bought chutney will work in a pinch.

Paneer is the star, so choose wisely. I prefer a firm paneer for tikka, as it holds its shape well during grilling or broiling. Softer paneer tends to crumble a bit more. If you can find it, Indian paneer is ideal, but any firm paneer will do.

And about the oil spray? It’s a quick and easy way to prevent sticking, but you can absolutely brush the paneer with a little oil instead – about 1-2 teaspoons.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut your paneer into 1-inch cubes. Not too small, not too big – just right! Place them in a ziplock bag.
2. Now, generously coat the paneer pieces with the green or mint chutney. Make sure every cube is nicely covered. Seal the bag and pop it in the fridge for at least 1-2 hours. This is where the magic happens! The longer it marinates, the more flavorful it will be.
3. When you’re ready to cook, preheat your oven’s broiler. Line a baking tray with foil and give it a quick spray with cooking oil.
4. Arrange the marinated paneer on the prepared tray. Broil for about 5 minutes, keeping a close eye on it. You want those edges to get slightly charred, but not burnt!
5. Flip the paneer pieces over, brush with any reserved chutney from the bag, and broil for another 5 minutes.
6. Transfer the tikka to a serving platter. Now for the fun part – garnish! I like to add thin onion rings, tomato slices, a squeeze of fresh lime/lemon juice, and a sprinkle of chaat masala.

For grilling: If you’re firing up the barbecue, skewer the marinated paneer onto soaked wooden sticks. Cook on the grill until nicely charred, turning occasionally.

Expert Tips

• Char without Burn: Keep a close watch when broiling! Paneer can go from perfectly charred to burnt quickly.
• Even Marination: Make sure all the paneer pieces are evenly coated with the chutney. This ensures maximum flavor in every bite.
• Skewering Success: If grilling, soak your wooden skewers in water for at least 30 minutes before threading the paneer. This prevents them from burning on the grill.

Variations

• Vegan: Swap the paneer for firm or extra-firm tofu, pressed to remove excess water. The tofu will absorb the marinade beautifully! My friend, Priya, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go! Just double-check your chutney ingredients if you’re using store-bought.
• Spice Level: Want a little more heat? Add a pinch of red chili powder or a finely chopped green chili to the mint chutney.
• Festival Adaptations: This Paneer Tikka is fantastic as part of a larger festive spread, especially during Diwali or Holi. Serve it alongside other appetizers and main courses.

Serving Suggestions

I love serving this Mint Chutney Paneer Tikka with a side of mint-coriander chutney (for extra freshness!), a simple onion-tomato salad, and some warm naan or roti. It’s also delicious with a cup of masala chai!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. While it’s best enjoyed fresh, it still tastes pretty good the next day!

FAQs

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

A firm paneer is ideal, as it holds its shape well during cooking.

2. Can I make the marinade ahead of time?

Absolutely! You can marinate the paneer for up to 24 hours for even more flavor.

3. What is the best way to prevent the paneer from drying out while grilling/broiling?

The chutney marinade helps keep it moist. Also, don’t overcook it!

4. Can I use store-bought mint chutney?

Yes, a good quality store-bought chutney will work if you’re short on time.

5. How can I adjust the spice level of this dish?

Add a pinch of red chili powder or a finely chopped green chili to the mint chutney.

6. What are some good accompaniments to serve with Paneer Tikka?

Mint-coriander chutney, onion-tomato salad, naan, roti, and masala chai are all great choices!

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