Paneer Tikka Recipe – Creamy, Spicy Indian Grill Delight

Last Updated on 4 months by Neha Deshmukh

Paneer Tikka Recipe – Creamy, Spicy Indian Grill Delight

Hey everyone! If you’re anything like me, you absolutely love a good paneer tikka. It’s one of those dishes that just screams “India” – smoky, flavorful, and utterly addictive. I first made this recipe years ago for a Diwali party, and it was a huge hit! Now, I make it whenever I’m craving something a little special, and I’m so excited to share my version with you. It’s creamy, spicy, and surprisingly easy to make at home.

Why You’ll Love This Recipe

This paneer tikka recipe isn’t just about amazing taste. It’s about creating a little moment of joy in your kitchen. It’s perfect for a weeknight dinner, a weekend BBQ, or even a festive gathering. Plus, it’s customizable! You can adjust the spice level to your liking, and I’ve included some fun variations to keep things interesting. Honestly, once you try this, you’ll be making it again and again.

Ingredients

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

• 1 cup cream / malai
• 1 cup curd / yogurt
• 1 tbsp lemon juice
• 1 tsp ginger garlic paste
• 2 green chillies, finely chopped
• 1 tsp pepper
• 1 tsp garam masala
• 1 tsp cumin / jeera powder
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 tsp corn flour
• 1 tsp oil
• Salt to taste
• 1 medium onion, cut into petals
• 1 medium capsicum (bell pepper), cubed
• 12 paneer / cottage cheese cubes

Ingredient Notes

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

• Kasuri Methi: Don’t skip this! It adds a unique, slightly bitter aroma that’s essential to authentic paneer tikka. If you can’t find it, it’s hard to substitute, but a tiny pinch of dried fenugreek seeds will do in a pinch.
• Garam Masala: Every family has their favorite blend. Use yours! The quality of your garam masala really shines through.
• Ginger-Garlic Paste: Freshly made is always best. It has a brightness that pre-made paste just can’t match. I usually make a big batch and freeze it in ice cube trays for easy use.
• Paneer: Use good quality, fresh paneer. It should be soft but hold its shape. You can find it at most Indian grocery stores. Some people prefer to lightly fry the paneer before marinating to help it stay firm, but I find it’s not necessary if you don’t over-marinate.
• Marinade Variations: Marinade styles vary across India. Some recipes use more yogurt, others more cream. This is my go-to, a lovely balance of both!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, mix the cream, curd, lemon juice, ginger-garlic paste, chopped chillies, pepper, garam masala, cumin, kasuri methi, cornflour, oil, and salt. Give it a good whisk until everything is well combined.
2. Add the onion petals, capsicum cubes, and paneer to the marinade. Gently coat everything, making sure every piece is covered in that deliciousness.
3. Now, pop it in the fridge for at least 30 minutes. Honestly, overnight is even better! The longer it marinates, the more flavorful it becomes.
4. Time to skewer! Thread the marinated paneer, capsicum, and onion onto skewers, alternating the pieces.
5. Heat a little oil on a greased tawa (flat griddle) or grill. Roast the skewers, turning occasionally, until they’re golden brown and slightly charred. This usually takes about 8-10 minutes.
6. Sprinkle with chaat masala and serve immediately with your favorite green chutney.

Expert Tips

• Don’t overcrowd the tawa or grill. Work in batches to ensure even cooking.
• If using wooden skewers, soak them in water for 30 minutes before threading to prevent them from burning.
• For extra flavor, brush the skewers with a little melted butter while roasting.

Variations

Let’s get creative!

• Vegan Paneer Tikka (using tofu): Swap the paneer for firm or extra-firm tofu, pressed to remove excess water. It works beautifully! My friend, Priya, swears by this version.
• Gluten-Free Paneer Tikka: This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustments:
  • Mild: Reduce the number of chillies to 1 or omit them altogether.
  • Medium: Use 2 chillies, as per the recipe.
  • Hot: Add an extra chilli or a pinch of cayenne pepper.
• Festival Adaptations: This is perfect for Diwali or Eid parties. Make a big batch and serve it as an appetizer. Everyone will love it!

Serving Suggestions

Paneer tikka is amazing on its own, but here are a few ideas to take it to the next level:

• Serve with mint-coriander chutney or tamarind chutney.
• Wrap it in warm roti or naan for a delicious meal.
• Pair it with a side of jeera rice or dal.

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’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

What type of paneer works best for Paneer Tikka?

Fresh, soft paneer is ideal. Avoid using frozen paneer if possible, as it can become crumbly.

Can I marinate the paneer tikka overnight?

Absolutely! In fact, I recommend it. The longer it marinates, the more flavorful it will be. Just be mindful that the paneer might become a little softer.

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

You can use a stovetop grill pan or even a cast-iron skillet. Another trick is to place a small piece of aluminum foil with a few drops of oil directly on the burner while roasting. It will create some smoke.

What is Kasuri Methi and can I substitute it?

Kasuri Methi is dried fenugreek leaves. It has a unique aroma and flavor. It’s hard to substitute perfectly, but a tiny pinch of dried fenugreek seeds can work in a pinch.

Can I make Paneer Tikka in an oven instead of on a tawa?

Yes! Preheat your oven to 200°C (400°F). Place the skewers on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!