Tandoori Paneer Tikka Recipe – Authentic Indian Grill Delight

Last Updated on 2 months by Neha Deshmukh

Tandoori Paneer Tikka Recipe – Authentic Indian Grill Delight

Hey everyone! If you’re craving that smoky, flavorful goodness of tandoori paneer tikka, you’re in the right place. I remember the first time I tried this – it was at a little roadside dhaba during a trip to Delhi, and I was instantly hooked! Now, I’ve been perfecting my own version at home for years, and I’m so excited to share it with you. It’s surprisingly easy to make, even without a traditional tandoor.

Why You’ll Love This Recipe

This Tandoori Paneer Tikka is a total crowd-pleaser. It’s packed with flavor, beautifully vibrant, and perfect for parties, barbecues, or even a cozy weeknight dinner. Plus, it’s a fantastic vegetarian option that even meat-lovers will adore. The marinade is the key – it tenderizes the paneer and infuses it with all those amazing tandoori spices.

Ingredients

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

• 1 cup Yogurt (full-fat is best!)
• 1 tsp Coriander Powder
• 1 tsp Kashmiri Chili Powder
• ½ tsp Garam Masala Powder
• 1 tbsp Red Chilli Sauce
• 1 tbsp Tandoori Masala Powder
• 1 tbsp Lime Juice
• 1 tbsp Oil
• 1 tsp grated Ginger
• ¼ cup Cubed Tomato
• ¼ cup Cubed Onion
• ¼ cup Cubed Bell Peppers (I like a mix of colors!)
• 300g Paneer Cubes

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• Kashmiri Chili Powder: Don’t skip this! It gives the tikka that gorgeous, vibrant red color without adding a ton of heat. It’s a game changer.
• Tandoori Masala Blend: You can find pre-made tandoori masala at most Indian grocery stores. Or, if you’re feeling ambitious, you can make your own!
• Full-Fat Yogurt: Seriously, use full-fat. It creates a much creamier, more tender marinade. The fat helps the spices cling to the paneer and keeps it moist during cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, whisk together the yogurt, coriander powder, Kashmiri chili powder, garam masala powder, red chili sauce, tandoori masala, lime juice, oil, and grated ginger. Give it a good mix until everything is well combined.
2. Now, gently add the paneer cubes, tomatoes, onions, and bell peppers to the marinade. Be careful not to break the paneer! Mix everything well, ensuring all the pieces are nicely coated.
3. Cover the bowl and pop it in the fridge. Let it marinate for at least 30 minutes, but honestly, 4 hours is even better. The longer it marinates, the more flavorful it will be.
4. Once marinated, carefully thread the paneer and veggies onto skewers. If you’re using wooden skewers, soak them in water for about 30 minutes beforehand to prevent them from burning.
5. Time to cook! Preheat your microwave in charcoal mode (if you have an LG Smart Inverter) or convection grill mode. Alternatively, you can use a regular oven.
6. Place the skewers on an oil-sprayed multi-cook tawa in the microwave. If using the microwave, use the auto ‘Tandoori Paneer Tikka’ setting. If grilling or using convection, grill at high power for 15-20 minutes, flipping halfway through, until the paneer is lightly charred and the veggies are tender.

Expert Tips

• Don’t overcrowd the skewers. Leave a little space between the paneer and veggies for even cooking.
• For extra smoky flavor, you can add a tiny piece of charcoal (lit and cooled) to the microwave while cooking. Just be careful!
• If you’re using a grill, brush the skewers with a little oil to prevent sticking.

Variations

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

• Vegan Adaptation: Swap the paneer for firm or extra-firm tofu, pressed to remove excess water. It works beautifully!
• Spice Level Adjustments: If you like it hot, add a pinch of cayenne pepper or a finely chopped green chili to the marinade. If you prefer milder flavors, reduce the amount of red chili sauce.
• Festival Adaptations: This is a staple at Diwali and Holi celebrations at my place! I often make a huge batch to share with family and friends.
• Grill vs. Oven Baking: While a grill gives you that authentic smoky flavor, oven baking works great too! Bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through.

Serving Suggestions

Serve your Tandoori Paneer Tikka hot off the grill (or out of the oven!) with a generous dollop of mint chutney. It’s also fantastic with a side of jeera rice or naan bread. A simple onion and lemon salad makes a lovely accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven. While it’s best enjoyed fresh, it still tastes pretty good the next day!

FAQs

1. What type of paneer works best for Tandoori Paneer Tikka?

I recommend using fresh, soft paneer. It holds the marinade well and stays nice and tender.

2. Can I marinate the paneer and vegetables overnight?

Yes, you can! Just be aware that the paneer might become a little softer. It won’t affect the flavor, though.

3. What is Kashmiri chili powder and can I substitute it?

Kashmiri chili powder is a special type of chili powder from Kashmir, known for its vibrant red color and mild heat. If you can’t find it, you can substitute it with a mix of paprika and a pinch of cayenne pepper, but the color won’t be quite the same.

4. How do I achieve a smoky flavor without a tandoor?

Using the charcoal mode on a microwave (like the LG Smart Inverter) is a great option. You can also add a tiny piece of lit and cooled charcoal to the microwave during cooking.

5. Can this recipe be made in a conventional oven?

Absolutely! Bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through.