Paneer Tikka Skewers Recipe – Kashmiri Chili & Tandoori Spice

Last Updated on 2 months by Neha Deshmukh

Paneer Tikka Skewers Recipe – Kashmiri Chili & Tandoori Spice

Introduction

Oh, paneer tikka! Is there anything more satisfying than those smoky, vibrant skewers? I remember the first time I tried making these at home – it was a bit of a learning curve, but the incredible flavor was so worth it. Now, it’s a go-to recipe whenever I’m craving something flavorful and relatively quick. This recipe uses Kashmiri chili powder for a beautiful color and a gentle warmth, balanced with the classic tandoori masala. Let’s get cooking!

Why You’ll Love This Recipe

These paneer tikka skewers are a total crowd-pleaser. They’re perfect for a weeknight dinner, a weekend BBQ, or even a festive gathering. The marinade is bursting with flavor, and the grilling (or griddle pan cooking!) gives them a lovely char. Plus, they’re surprisingly easy to make once you get the hang of it.

Ingredients

Here’s what you’ll need to create these delicious skewers:

• 16 paneer cubes (about 2cm each)
• 1 tsp Kashmiri chili powder
• ¼ tsp turmeric powder
• ¼ tsp crushed cumin seeds
• 1 tsp coriander powder
• 1 tsp tandoori masala
• 2-3 tbsp thick plain yogurt
• Salt to taste
• 1-2 tsp oil
• A few pieces of cubed capsicum, onion, and deseeded tomato

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Paneer: I prefer using firm paneer for this recipe, as it holds its shape well on the skewers. If you can find it, fresh paneer is always best!
• Yogurt: Full-fat yogurt works best for a richer marinade. You can use Greek yogurt, but thin it out with a little water if it’s too thick.
• Vegetables: Feel free to experiment! Bell peppers (capsicum) in different colors look beautiful, and red onion adds a nice sweetness.

Kashmiri Chili Powder: The Key to Color and Mild Heat

Kashmiri chili powder is a game-changer. It gives the paneer tikka that gorgeous, vibrant red color without a ton of heat. It’s mildly spicy, so it’s perfect if you’re sensitive to spice. You can usually find it at Indian grocery stores or online.

Tandoori Masala: Regional Variations and Blends

Tandoori masala is a blend of spices traditionally used in tandoor cooking. Every family has their own version! You can buy pre-made tandoori masala, or make your own if you’re feeling ambitious. The key spices usually include coriander, cumin, chili powder, ginger, garlic, and garam masala.

Paneer: Choosing the Right Type for Skewering

As I mentioned, firm paneer is your friend here. Soft paneer will crumble easily. If you’re using store-bought paneer, you can gently press it between paper towels to remove excess moisture. This helps it absorb the marinade better.

Vegetable Selection: Best Options for Flavor and Texture

I love using capsicum (bell peppers), onion, and tomatoes, but you can get creative! Zucchini, mushrooms, or even pineapple would be delicious additions. Just make sure the vegetables are cut into similar-sized pieces so they cook evenly.

Step-By-Step Instructions

Alright, let’s make some paneer tikka!

1. First, let’s get that marinade going. In a bowl, combine the Kashmiri chili powder, turmeric powder, crushed cumin seeds, coriander powder, tandoori masala, yogurt, and salt.
2. Add the paneer cubes and chopped vegetables to the bowl. Gently toss everything together, making sure the paneer and veggies are well coated in the marinade.
3. Now, cover the bowl and let it marinate for at least 30 minutes. Longer is better – up to a few hours in the fridge!
4. Once marinated, thread the paneer and vegetables onto skewers. Don’t overcrowd them; leave a little space between each piece.
5. Heat a griddle pan (or a grill!) with about 1 tsp of oil on medium-high heat.
6. Place the skewers on the hot griddle pan. Cook for about 8-10 minutes, turning every 2 minutes, until the paneer and vegetables are nicely charred on all sides.

Expert Tips

A few little secrets to make your paneer tikka extra amazing:

• Marinating Time: Maximizing Flavor Absorption The longer you marinate, the more flavorful the paneer will be. I often marinate for a couple of hours, or even overnight in the fridge.
• Skewering Technique: Ensuring Even Cooking Cut your vegetables into roughly the same size as the paneer cubes. This ensures everything cooks at the same rate.
• Griddle Pan Heat: Achieving the Perfect Char You want the griddle pan nice and hot, but not too hot, or the marinade will burn before the paneer cooks through.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Paneer Tikka Skewers: Substitute the paneer with firm or extra-firm tofu, pressed to remove excess water. Use a plant-based yogurt alternative.
• Gluten-Free Paneer Tikka Skewers: This recipe is naturally gluten-free! Just double-check the label on your tandoori masala to ensure it doesn’t contain any gluten-containing ingredients.
• Spice Level Adjustment: Mild, Medium, and Hot: Adjust the amount of Kashmiri chili powder to control the heat. For a milder flavor, use less. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: Perfect for Parties and Celebrations: These are always a hit at parties! You can make the marinade ahead of time and assemble the skewers just before grilling.

Serving Suggestions

Serve your paneer tikka skewers immediately with a side of refreshing mint chutney and a wedge of lemon. They’re also delicious with naan bread, rice, or a simple salad. My family loves them with a side of raita (yogurt dip).

Storage Instructions

Leftover paneer tikka skewers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a pan or oven to restore some of the char.

FAQs

Let’s answer some common questions:

• What is the best type of paneer to use for paneer tikka? Firm paneer is best, as it holds its shape well during cooking.
• Can I make paneer tikka skewers in the oven or on the grill? Absolutely! You can bake them in a preheated oven at 200°C (390°F) for about 15-20 minutes, turning halfway through. Or, grill them over medium heat for about 8-10 minutes, turning frequently.
• How can I adjust the spice level of this recipe? Use more or less Kashmiri chili powder, or add a pinch of cayenne pepper for extra heat.
• What is the best way to prevent the paneer from drying out during cooking? Marinating the paneer for a longer time helps it stay moist. Also, don’t overcook it!
• Can I marinate the paneer and vegetables overnight? Yes, you can! Just make sure to store them in the refrigerator.