Paneer Tikka Recipe- Authentic Indian Grilled Paneer & Veg Skewers

Last Updated on 6 months ago by Neha Deshmukh

Paneer Tikka Recipe: Authentic Indian Grilled Paneer & Veg Skewers

Hey everyone! If you’re craving that smoky, flavorful taste of restaurant-style Paneer Tikka but want to make it at home, you’ve come to the right place. This recipe is a family favorite – I first made it trying to recreate a dish my grandmother used to make, and it’s been a hit ever since! It’s surprisingly easy, and the results are so worth it. Get ready for some seriously deliciousness!

Why You’ll Love This Recipe

This Paneer Tikka isn’t just about amazing taste; it’s about the experience. The vibrant colors of the marinated paneer and veggies on the skewers are beautiful, and the grilling process fills your kitchen with the most incredible aroma. Plus, it’s a fantastic appetizer or side dish that’s perfect for gatherings, or even just a cozy night in. It’s a little bit of India, made with love, right in your kitchen.

Ingredients

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

• 15 paneer cubes (about 2cm/¾ inch)
• 1 medium onion, chopped into square pieces
• 1 medium tomato, chopped into square pieces
• 1 medium capsicum (bell pepper), chopped into square pieces
• 3 tablespoons hung curd
• 1 teaspoon red chili powder
• Pinch of turmeric powder
• 0.5 teaspoon garam masala powder
• 0.5 teaspoon chaat masala powder
• 1 teaspoon lemon juice
• 0.25 teaspoon pepper powder
• 0.5 tablespoon ginger garlic paste
• 1 tablespoon oil

Ingredient Notes

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

• Hung Curd: This is key. Hanging the yogurt removes excess water, resulting in a thicker, creamier marinade that clings beautifully to the paneer. Don’t skip this step! (More on substitutions in the FAQs).
• Garam Masala: This isn’t a single spice, but a blend! Every family has their own version, but it generally includes cardamom, cinnamon, cloves, and cumin. It adds warmth and complexity.
• Chaat Masala: This is where the tangy, slightly fruity flavor comes in. It’s a fantastic finishing spice, but also works wonders in the marinade.
• Spice Blends: Regional variations exist! Some families add a pinch of kashmiri chili powder for color, while others prefer a hotter chili powder. Feel free to adjust to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Hung Curd: Start by hanging about 1 cup of plain yogurt in a muslin cloth for about an hour. This will give you roughly 3 tablespoons of hung curd.
2. Chop the Veggies & Paneer: While the yogurt is draining, chop your onion, tomato, and capsicum into roughly square pieces. Cube the paneer into medium-sized chunks.
3. Make the Marinade: In a bowl, combine the hung curd, red chili powder, turmeric powder, garam masala powder, chaat masala powder, lemon juice, pepper powder, ginger garlic paste, and oil. Mix well until everything is nicely combined.
4. Marinate the Paneer: Gently coat the paneer cubes with the marinade, ensuring every piece is covered. Then, pop it in the fridge for at least an hour. This allows the flavors to really meld.
5. Skewer It Up!: Preheat your oven to 210°C (410°F). Now, thread the marinated paneer and vegetables onto skewers, alternating between them.
6. Grill to Perfection: Place the skewers on a baking tray lined with parchment paper. Brush lightly with a little oil – this helps them get nice and crispy.
7. Bake & Turn: Grill in the preheated oven for 15-18 minutes, flipping them halfway through to ensure even charring. Keep an eye on them – you want a beautiful golden-brown color!
8. Serve Immediately: Serve hot with a side of green chutney and sliced onions. Enjoy!

Expert Tips

• Don’t overcrowd the skewers. This will steam the paneer instead of grilling it.
• For extra flavor, add a splash of lemon juice right before grilling.
• If you don’t have skewers, you can bake the marinated paneer and veggies on a baking sheet.

Variations

• Vegan Paneer Tikka (Tofu Adaptation): Swap the paneer for firm or extra-firm tofu, pressed to remove excess water. The marinade works beautifully with tofu! My friend, Sarah, swears by this version.
• Gluten-Free Paneer Tikka: This recipe is naturally gluten-free! Just double-check your garam masala and chaat masala to ensure they don’t contain any hidden gluten.
• Spice Level Adjustments:
  • Mild: Reduce the red chili powder to ½ teaspoon or omit it altogether.
  • Medium: Stick to the recipe as is.
  • Hot: Add ½ – 1 teaspoon of cayenne pepper or a hotter chili powder.
• Festival Adaptations: This is a fantastic dish for Diwali, Eid, or any party! It’s always a crowd-pleaser.

Serving Suggestions

Paneer Tikka is incredibly versatile. Serve it with:

• Naan bread or roti
• Rice pilau
• A fresh salad
• Raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave. However, it’s always best enjoyed fresh!

FAQs

What is Hung Curd and can I substitute it?

Hung curd is yogurt that has been strained to remove excess water. It’s thicker and creamier than regular yogurt. If you don’t have time to make it, you can use Greek yogurt as a substitute, but it won’t be quite as thick.

What type of paneer works best for Paneer Tikka?

Fresh, soft paneer is ideal. Avoid using pre-frozen paneer, as it can become rubbery.

How can I achieve a smoky flavour if I don’t have a grill?

You can use a stovetop grill pan or even a cast iron skillet. Alternatively, you can add a drop of liquid smoke to the marinade.

Can I marinate the paneer and vegetables overnight?

Yes, you can! Marinating overnight will result in even more flavorful paneer tikka.

What is the best way to prevent the paneer from drying out during grilling?

Don’t overcook it! Keep a close eye on the paneer and remove it from the oven as soon as it’s golden brown and slightly charred. Brushing with a little oil also helps.