Spicy Paneer Tikka Recipe – Coconut Milk & Lemongrass Marinade

Last Updated on 4 months by Neha Deshmukh

Spicy Paneer Tikka Recipe – Coconut Milk & Lemongrass Marinade

Hey everyone! If you’re anything like me, you absolutely love a good paneer tikka. But I’ve been playing around with the marinade lately, and I’ve landed on something truly special – a vibrant, fragrant blend of coconut milk, lemongrass, and just the right amount of spice. It’s seriously addictive, and I can’t wait to share it with you. This isn’t your average tikka; it’s a little slice of heaven on a skewer!

Why You’ll Love This Recipe

This Spicy Paneer Tikka isn’t just delicious, it’s also surprisingly easy to make. The coconut milk creates a wonderfully creamy texture, while the lemongrass adds a bright, citrusy note that cuts through the richness. Plus, the marinade is packed with flavour, meaning even a short marinating time delivers incredible results. It’s perfect for a weeknight dinner, a weekend BBQ, or even a festive gathering.

Ingredients

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

• 200gm Paneer, cut into 1-inch cubes
• ½ teaspoon Red chili powder
• ½ teaspoon Paprika
• 1 teaspoon Curry Powder
• ¼ teaspoon Cardamom Powder
• Salt to taste
• 1 tablespoon Oil
• 2 tablespoons Coconut Milk (thick)
• 1 teaspoon Black Pepper
• ½ teaspoon Garlic Paste
• 1 inch Lemongrass stalk

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Paneer Selection & Quality: I always prefer using fresh, soft paneer. It holds the marinade beautifully and stays tender when grilled. If you can’t find fresh, frozen paneer works too – just thaw it completely and gently squeeze out any excess water.
• The Role of Coconut Milk in the Marinade: Don’t skip the coconut milk! It tenderizes the paneer and adds a subtle sweetness that balances the spices. I like using thick coconut milk for a richer flavour.
• Understanding Curry Powder Blends: Curry powder can vary a lot depending on the brand. Taste yours before adding it to the marinade and adjust the quantity if needed. I like a Madras curry powder for a good balance of flavour.
• Cardamom: Aromatic Spice Profile: Cardamom adds a beautiful floral aroma. Use ground cardamom for convenience, but if you’re feeling fancy, you can lightly crush a few green cardamom pods and add them to the marinade – just remember to remove them before grilling!
• Lemongrass: Regional Variations & Flavor: Lemongrass is a game-changer. Bruising the stalk releases its fragrant oils. You can find it at most Asian grocery stores. If you can’t find fresh, a teaspoon of lemongrass paste will do in a pinch, but the fresh stuff is so much better.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a mixing bowl, combine the red chili powder, paprika, curry powder, cardamom powder, garlic paste, salt, oil, and 1 tablespoon of coconut milk. Give it a good mix until everything is nicely combined.
2. Now, add the black pepper and the remaining coconut milk. Whisk it all together until you have a smooth, vibrant marinade.
3. Here’s where the lemongrass comes in! Add the lemongrass stalk to the marinade. This will infuse the whole mixture with its lovely citrusy flavour.
4. Gently add the paneer cubes to the marinade, making sure each piece is evenly coated. Let this sit for at least 30 minutes. This is where the magic happens!
5. Once marinated, thread 3 paneer cubes onto each skewer.
6. Heat a little oil in a grill pan over medium-high heat. Cook the skewers on all sides until they’re golden brown and slightly charred. This usually takes about 8-10 minutes.

Expert Tips

A few little secrets to take your paneer tikka to the next level:

• Achieving the Perfect Char: Don’t be afraid to get a little char on the paneer! It adds a smoky flavour that’s just irresistible.
• Marinating Time & Paneer Tenderness: While 30 minutes is good, you can marinate the paneer for up to a few hours for even more flavour. Just don’t go overboard, or the paneer might become too soft.
• Balancing Spice Levels: Feel free to adjust the amount of red chili powder to suit your taste.

Variations

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

• Vegan Paneer Tikka (Tofu Substitution): 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 Considerations: This recipe is naturally gluten-free, but always double-check the label on your curry powder to be sure.
• Spice Level Adjustment (Mild to Extra Spicy): For a milder tikka, reduce or omit the red chili powder. For extra heat, add a pinch of cayenne pepper or a finely chopped green chili to the marinade.
• Festival Adaptations (Diwali, Holi): This tikka is a fantastic addition to any festive spread! Serve it with mint chutney and a side of colourful rice for a truly celebratory meal.

Serving Suggestions

Serve your Spicy Paneer Tikka hot off the grill with a side of:

• Mint-coriander chutney
• Raita (yogurt dip)
• Naan bread or roti
• A fresh salad

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 oven to restore its crispness.

FAQs

Got questions? I’ve got answers!

• What type of paneer works best for tikka? Fresh, soft paneer is ideal.
• Can I marinate the paneer overnight? I wouldn’t recommend it. The paneer can become too soft. A few hours is plenty.
• How can I make this recipe spicier? Add a pinch of cayenne pepper or a finely chopped green chili to the marinade.
• What is the best way to grill paneer so it doesn’t dry out? Marinating is key! And don’t overcook it.
• Can I bake the paneer tikka instead of grilling? Absolutely! Bake at 200°C (390°F) for 15-20 minutes, flipping halfway through.
• What is the purpose of lemongrass in this marinade? Lemongrass adds a bright, citrusy flavour that complements the spices beautifully.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!