Tandoori Paneer Tikka Recipe – Easy Indian Grill with Chaat Masala

Last Updated on 4 months by Neha Deshmukh

Tandoori Paneer Tikka Recipe – Easy Indian Grill with Chaat Masala

Introduction

Oh, Paneer Tikka! Is there anything more satisfying than those smoky, charred cubes of paneer, bursting with flavour? This recipe is a firm favourite in my house, and honestly, it’s become a bit of a crowd-pleaser whenever I host. It’s surprisingly easy to make, even if you don’t have a tandoor oven – we’re using the oven (or even an air fryer!) to get that lovely char. Get ready for a delicious journey into the heart of Indian flavours!

Why You’ll Love This Recipe

This Tandoori Paneer Tikka is a winner for so many reasons. It’s packed with flavour, relatively quick to prepare, and a fantastic vegetarian option. Plus, it’s incredibly versatile – perfect as an appetizer, a light meal, or even as part of a larger Indian feast. The marinade is where the magic happens, and the chaat masala adds that zing that takes it to the next level.

Ingredients

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

• 200gm paneer block
• 3 tablespoons sour cream
• 1 teaspoon red chilli powder (adjust to your spice preference!)
• 1 teaspoon turmeric powder
• 1 teaspoon chaat masala
• 1 teaspoon crushed black pepper
• 1 teaspoon tandoori masala powder (optional)
• 1 teaspoon lemon juice
• 1 teaspoon ajwain (carom seeds)
• Salt to taste
• Oil or butter for brushing
• 1 cup capsicum (mixed colours), cut into bite-sized pieces
• 1 onion, cubed
• 1 tomato, deseeded and cubed

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Paneer Selection & Preparation: Using good quality paneer makes all the difference. I prefer a slightly firm paneer that holds its shape well during marination and cooking. Thaw frozen paneer completely and gently pat it dry before cubing.
• The Significance of Chaat Masala: Chaat masala is a magical blend of tangy, spicy, and savoury flavours. It’s what gives this tikka its signature kick! Don’t skip it.
• Understanding Tandoori Masala (Optional): Tandoori masala adds a more authentic tandoori flavour. If you don’t have it, don’t worry – the recipe is still delicious without it.
• Ajwain: A Digestive Spice: Ajwain isn’t just about flavour; it also aids digestion, which is handy when enjoying a spicy Indian meal!
• Oil/Butter Choices for Brushing: I love brushing with melted ghee for that extra richness, but oil works just as well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, if your paneer is frozen, make sure it’s fully thawed and then cut it into bite-sized cubes. Not too big, not too small – just right!
2. In a bowl, whisk together the sour cream, red chilli powder, turmeric powder, chaat masala, black pepper, tandoori masala (if using), lemon juice, ajwain, and salt. Add 1 tablespoon of oil to help everything combine nicely.
3. Now, gently coat the paneer cubes with this vibrant marinade. Make sure every piece is covered!
4. Pop the marinated paneer into the fridge for at least an hour. Longer is even better – it allows the flavours to really penetrate. I often leave it overnight for maximum flavour.
5. Preheat your oven to 230°C-250°C (450°F-480°F). Grease some skewers and a baking tray.
6. Thread the marinated paneer onto the skewers, alternating with capsicum, onion, and tomato. Brush the skewers lightly with oil.
7. Place the skewers on the greased baking tray and bake for 15-20 minutes, turning them halfway through with tongs. You want those edges to be beautifully browned and slightly charred.
8. Before serving, brush with melted butter or ghee. Sprinkle with a little extra chaat masala and a squeeze of lemon juice. Serve immediately with your favourite green chutney!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Achieving the Perfect Char: A hot oven is key to getting that lovely char. Don’t be afraid to crank up the heat!
• Marination Time & Tenderness: The longer you marinate the paneer, the more tender and flavourful it will be.
• Skewering Techniques for Even Cooking: Don’t overcrowd the skewers. Leave a little space between each piece to ensure even cooking.
• Oven Temperature & Baking Time: Oven temperatures can vary, so keep an eye on the tikka and adjust the baking time accordingly.
• Preventing Paneer from Drying Out: The sour cream in the marinade helps keep the paneer moist. Don’t skip it!

Variations

Let’s get creative!

• Vegan Tandoori Paneer Tikka: Swap the sour cream for a plant-based yogurt alternative.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the ingredients in your chaat masala and tandoori masala to ensure they are gluten-free.
• Spice Level Adjustment (Mild to Spicy): Adjust the amount of red chilli powder to control the spice level. My family prefers a medium spice, but feel free to dial it up or down.
• Festival Adaptations (e.g., Diwali, Holi): This is a fantastic appetizer for any Indian festival!
• Air Fryer Tandoori Paneer Tikka: You can absolutely make this in an air fryer! Cook at 200°C (390°F) for 12-15 minutes, flipping halfway through.

Serving Suggestions

Serve your Tandoori Paneer Tikka with:

• A vibrant green chutney (mint-coriander chutney is my go-to!)
• A side of fluffy basmati rice
• Warm naan bread or roti
• A refreshing raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave. However, it’s best enjoyed fresh!

FAQs

Let’s answer some common questions:

• What type of paneer works best for tikka? A firm, non-melting paneer is ideal.
• Can I marinate the paneer overnight? Absolutely! Overnight marination results in the most flavourful tikka.
• Can I grill this paneer tikka instead of baking? Yes, you can! Grill over medium heat for 8-10 minutes, turning frequently.
• What is the purpose of ajwain in this recipe? Ajwain adds a unique flavour and aids digestion.
• How can I adjust the spice level to suit my preference? Adjust the amount of red chilli powder.
• What is a good substitute for sour cream in this recipe? Plain yogurt or cashew cream can be used as substitutes.