Paneer Tikka Recipe – Sharmis Passion

Paneer tikka is a popular Indian starter made by marinating paneer with curd, herbs, tandoori flavored spices and grilling it four times. I have shared the recipe of Paneer Tikka using stove top and oven methods. Paneer Tikka is loved because of its taste, aroma and makes a great appetizer option for lunch. Learn how to make Paneer Tikka with step by step pictures.

Paneer Tikka is a must make at home as homemade tastes great. The first time I ate Paneer Tikka at home, I did not taste it at all, although I have tasted Paneer Tikka Masala many times. So when I asked hubby to taste it and give his feedback, he said it tasted better than the restaurant one and that was a huge compliment for a first-timer. After that Paneer Tikka has become a regular demand at home.

About Paneer Tikka

Paneer tikka is made by marinating paneer in a spicy tandoori marinade and grilling it. You can add smoke using charcoal to get that perfect restaurant smoky flavor.

I have tried Paneer Tikka both oven and stove top method. I like the oven method more because it’s easier and tastes great too. So if you have an oven then try using this and if you don’t have an oven then use the stove top method.

It is very easy to make Paneer Tikka at home. It makes a perfect starter and can also be a great side dish. You can also grill them on tandoor oven or directly on fire. You can also air fry them using air fryer.

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Paneer Tikka Ingredients

• Cheese – Choose hard fresh cheese. You can choose to use homemade or store-bought paneer.
• hung curd – Hang the curd in a cheese cloth until all the water dries up and thick curd is formed.
• vegetables – I have used onion, tomato and capsicum along with paneer.
• spice powder – Turmeric powder, red chili powder, garam masala powder, chaat masala powder and black pepper powder are used here.
• ginger garlic paste -Ginger garlic paste enhances the taste of gravy.
• herbs – Kasoori fenugreek is used with marinade which makes it delicious.

How to make Paneer Tikka step by step

1.How to make hung curd: To make hung curd, hang ½ cup curd in a muslin cloth or any thin cloth for an hour.

Cut capsicum, tomato and onion into medium sized squares that can be put on skewers. – Prepare the cheese by cutting it into cubes. Now mix the ingredients listed under ‘For the marinade’ and keep aside.

2.Now mix the paneer with the marinated ingredients and keep in the refrigerator for an hour. Then take it out and add cheese, capsicum, tomato and onion to the skewer one by one. – Arrange the remaining cheese pieces on the tray itself. Apply oil on top and brush.

3. Preheat the oven to 210 degrees Celsius and place the paneer tikkas in a baking tray and grill the paneer tikkas for 15-18 minutes, turning the skewers occasionally so that they cook evenly. Your Paneer Tikka is ready, serve hot green chutney And raw onion.

serve hot!

Expert Tips

• Marinade – You can also marinate capsicum, onion and tomato with the marinade ingredients or add them raw. I usually marinate the paneer first, then use the leftover marination curd mixture for onion-tomato-capsicum.
• Arrangement – You can also place the paneer tikkas directly on the wire rack, but keep an eye on the temperature (if you are using this method) as the tikkis come in direct contact with the flame.
• replacement – You can also use different colored capsicum instead of tomatoes.
• Cheese -Make sure the cheese pieces are hard enough to insert, otherwise they will break in the middle.

serving and storage

Serve hot as a starter with green chutney. Paneer Tikka stays good for up to a day at room temperature. I wouldn’t recommend storing it after cooking – you can marinate it and keep it in the fridge for 2 days, then grill it when needed.

If you have any further questions about this Paneer Tikka Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .

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