Paneer Tikka Skewers Recipe – Authentic Indian Grill with Hung Curd

Last Updated on 2 months by Neha Deshmukh

Paneer Tikka Skewers Recipe – Authentic Indian Grill with Hung Curd

Hey everyone! If you’re craving that delicious, smoky flavor of Indian street food but don’t have a tandoor, you’re in the right place. I remember the first time I tried Paneer Tikka – it was at a little stall in Delhi, and the flavors just blew me away. I’ve been trying to recreate that magic at home ever since, and this recipe is it. These Paneer Tikka Skewers are incredibly flavorful, surprisingly easy to make, and perfect for a weeknight dinner or a festive gathering. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another Paneer Tikka recipe. We’re using hung curd (which is a game-changer, trust me!), a vibrant blend of spices, and a simple oven grilling method to achieve that authentic smoky taste. It’s a little bit of effort for a lot of flavor. Plus, it’s a fantastic appetizer or side dish that everyone will love. Seriously, prepare for requests for the recipe!

Ingredients

Here’s what you’ll need to make these amazing Paneer Tikka Skewers:

• 200 grams paneer (about 7 ounces)
• 200 grams hung curd (Greek yogurt) (about ¾ cup)
• 1 medium onion
• 1 medium green bell pepper
• 1 tablespoon ginger-garlic paste
• 2 teaspoons Kashmiri red chili powder
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon dry mango powder (amchur)
• 1 teaspoon chaat masala
• 1.5 tablespoons mustard oil
• 0.5 tablespoon lemon juice
• 0.5 teaspoon black salt (kala namak)

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Hung Curd (Greek Yogurt): This is essential for a super tender and flavorful marinade. Hung curd is strained yogurt, which means it’s thicker and less watery. If you can’t find it pre-made, simply line a strainer with cheesecloth and let plain yogurt drain in the fridge for a few hours.
• Kashmiri Red Chili Powder: Don’t skip this! It gives a beautiful red color and a mild heat. It’s different from regular chili powder – it’s more about color and aroma than intense spice.
• Mustard Oil: This adds that authentic, slightly pungent flavor that you find in Indian street food. It can be a bit strong, so don’t overdo it.
• Amchur (Dry Mango Powder): This adds a lovely tangy flavor that balances the spices. You can find it at Indian grocery stores or online.
• Black Salt (Kala Namak): This has a unique sulfurous aroma that adds a really interesting depth of flavor. It’s not essential, but it really elevates the dish!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, let’s prep our veggies and paneer. Dice the onion and bell pepper into roughly 1-inch pieces. Cut the paneer into similar-sized cubes.
2. Now, for the marinade. In a bowl, whisk the hung curd until it’s nice and smooth. Add the ginger-garlic paste, Kashmiri red chili powder, coriander powder, turmeric powder, cumin powder, dry mango powder, chaat masala, mustard oil, lemon juice, and black salt. Mix everything really well until it’s all combined.
3. Gently coat the paneer and vegetables with the marinade, making sure everything is nicely covered.
4. Here’s the important part: let it marinate! Cover the bowl and refrigerate for at least 2 hours, but preferably overnight. The longer it marinates, the more flavorful it will be.
5. While the marinade is doing its thing, soak your bamboo skewers in water for at least 30 minutes. This prevents them from burning on the grill.
6. Preheat your oven to 464°F (240°C) and set it to the top heating element (broil).
7. Thread the marinated paneer and veggies onto the skewers, alternating between them. Brush the skewers lightly with oil.
8. Place the skewers on the top rack of the oven and grill for 7-10 minutes, flipping halfway through. You want the edges to get nicely charred. Keep a close eye on them to prevent burning!
9. Finally, sprinkle with a little extra chaat masala and a squeeze of lemon juice before serving.

Expert Tips

• Don’t overcrowd the skewers. Leave a little space between the paneer and veggies for even cooking.
• If you don’t have an oven with a top heating element, you can use a regular oven and broil for the last few minutes to get that char.
• For extra smoky flavor, you can add a tiny pinch of smoked paprika to the marinade.

Variations

• Vegan Adaptation – Tofu Tikka: Swap the paneer for firm or extra-firm tofu, pressed to remove excess water.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: Adjust the amount of Kashmiri red chili powder to your liking. You can also add a pinch of cayenne pepper for extra heat.
• Festival Adaptations – Diwali/Eid Party Appetizer: These skewers are always a hit at parties. Make a big batch and serve with mint chutney and a side of sliced onions. My aunt always makes these for Diwali, and they disappear in minutes!

Serving Suggestions

Serve these Paneer Tikka Skewers hot off the grill with a generous dollop of mint chutney. They’re also fantastic with a side of jeera rice (cumin rice) or a simple salad. A squeeze of lemon juice right before serving brightens up all the flavors.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, but they won’t be quite as crispy.

FAQs

1. What is hung curd and can I substitute it?

Hung curd is strained yogurt, making it thicker and creamier. If you can’t find it, you can make your own by draining plain yogurt through cheesecloth for a few hours. Greek yogurt is a good substitute, but it might be slightly tangier.

2. What gives Paneer Tikka its smoky flavor without a tandoor?

The high heat of the oven, combined with the charring of the edges, gives it that smoky flavor. Using the top heating element (broil) helps to mimic the heat of a tandoor.

3. How do I prevent the paneer from drying out while grilling?

The marinade helps to keep the paneer moist. Don’t overcook it – you want the edges to be charred, but the paneer should still be soft and tender.

4. Can I make the marinade ahead of time? How long will it keep?

Yes! You can make the marinade up to 24 hours in advance. Store it in an airtight container in the refrigerator.

5. What is Amchur and where can I find it?

Amchur is dry mango powder, used for its tangy flavor. You can find it at Indian grocery stores or online.

6. Is mustard oil essential for authentic flavor, and are there alternatives?

Mustard oil adds a unique flavor, but if you don’t like it, you can substitute it with vegetable oil or canola oil. However, the flavor won’t be quite as authentic.