How To Make Paneer Tikka

How To Make Paneer Tikka

Prep Time: 10-15 mins
Marination Time: 1 hour
Cook Time: 15-20 mins
Total Time: 1 hour30 mins
Serves: 4-5

🌱Ingredients
For the Marinade:
• 200–250g paneer (cubed)
• 1/2 cup thick curd/yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder (accordingly)
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp chaat masala
• Salt as per required
• 1 tsp lemon juice
• 1 tbsp mustard oil (or any cooking oil)

For the Tikka:
• 1 small onion (cut into 1-inch petals)
• 1 small capsicum (any color, cut into 1-inch squares)
• 1 small tomato (seeds removed, cut into pieces)
• Skewers (wooden or metal)

Instructions For Making Paneer Tikka
Step 1: Prepare the Marinade

1. In a large bowl, whisk the curd until smooth.
2. Add all the spices, salt, ginger-garlic paste, mustard oil, and lemon juice.
3. Mix well to form a thick, smooth marinade.
   Step 2: Marinate the Paneer & Veggies
4. Gently add paneer cubes, onions, capsicum, and tomatoes into the marinade.
5. Coat everything evenly. Be gentle with paneer to avoid breaking.
6. Cover and refrigerate for at least 1 hour (up to overnight for better flavor).
   Step 3: Assemble the Skewers
7. Soak wooden skewers into the water for 15 minutes if using.
8. Thread marinated paneer and vegetables alternately onto skewers.
   Step 4: Cook the Paneer Tikka
   Option 1: Tawa/Pan (Stovetop)
   • Heat 1–2 tsp oil in a non-stick or cast-iron pan.
   • Cook skewers on medium-high heat, turning occasionally until all sides are golden and slightly charred.
   Option 2: Oven (Baked)
   • Preheat oven to 200°C (390°F).
   • Place skewers on a baking tray lined with foil.
   • Bake for 10–12 minutes, then broil/grill for 2–3 minutes to get a charred look.
   Option 3: Air Fryer
   • Preheat to 180°C (356°F).
   • Air fry for 10–15 minutes, shaking halfway through.
   Serving Suggestions
   • Serve hot with mint chutney, lemon wedges, and sliced onions.
   • As a filling in wraps and rolls.
   Tips & Notes
   • Hung curd makes a thick marinade and prevents it from dripping while cooking.
   • Mustard oil adds authentic flavor; heat it slightly before using if raw.
   • Don’t overcook paneer it can become rubbery.
   • You can add a pinch of kasuri methi (dry fenugreek leaves) for an extra layer of flavor.