Print

Restaurant-Style Easy Paneer Tikka Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 3 reviews

This Easy Paneer Tikka recipe recreates the classic restaurant-style Indian appetizer at home with simple ingredients. Cubes of paneer, onion, and capsicum are marinated in a flavorful blend of yogurt, spices, and gram flour, then cooked over the stovetop flame to achieve a smoky, charred exterior. Perfect as a snack or starter, these paneer tikka skewers are deliciously aromatic and bursting with traditional Indian flavors.

Ingredients

For Paneer Tikka Marination

  • 1 cup Thick yogurt or Dahi
  • 1 tablespoon Ginger garlic paste
  • 1 teaspoon Roasted cumin powder
  • 1 ½ teaspoon Coriander powder
  • 1 teaspoon Chat masala
  • 1 teaspoon Garam masala or Tandoori masala
  • 1 teaspoon Kasuri methi or dried fenugreek leaves
  • 2 tablespoon Kashmiri red chile powder (adjust as needed for color)
  • 2 tablespoon Gram flour or Chickpea flour or Besan (sattu)
  • ½ teaspoon Salt

Other Ingredients

  • 1 Onion, cut into cubes
  • 1 Capsicum, cut into cubes
  • 200 grams Paneer, cut into cubes
  • 1 tablespoon Melted butter (optional)
  • Juice of half lemon
  • Chat masala to sprinkle
  • Cilantro or coriander leaves (optional, for garnish)

Instructions

  1. Prepare the marinade: In a bowl, combine thick yogurt, ginger-garlic paste, roasted cumin powder, coriander powder, chat masala, garam masala or tandoori masala, kasuri methi, Kashmiri red chili powder, gram flour, and salt. Mix well to form a smooth and consistent paste. Adjust salt and spice levels to taste; optionally add a teaspoon of lemon juice for extra tang.
  2. Marinate vegetables and paneer: Gently toss the onion cubes, capsicum cubes, and paneer cubes in the prepared marinade until each piece is fully coated. Allow this mixture to marinate for at least 15 minutes to absorb the flavors.
  3. Prepare the skewers: Soak bamboo skewers in water for 15 to 30 minutes to prevent burning. Optionally, add raw potato cubes at each end of the skewer for support and to keep paneer and vegetables in place during cooking.
  4. Assemble the paneer tikka: On each skewer, thread one potato cube, followed by alternating pieces of onion, capsicum, and paneer (repeat this 2 to 3 times), then finish with another potato cube to secure all pieces.
  5. Cook the paneer tikka on gas flame: Light a gas stove to medium-high flame. Hold each skewer about 2 inches from the flame and cook for 3 to 4 minutes, turning regularly, until the paneer and vegetables develop charred spots and are cooked evenly.
  6. Finishing touches: Once cooked, brush the paneer tikka with melted butter for extra richness, drizzle lemon juice over the skewers, and sprinkle chat masala on top. Garnish with cilantro or coriander leaves if desired. Serve hot and enjoy this flavorful appetizer.

Notes

  • You can adjust the amount of Kashmiri red chili powder to control the heat and color.
  • Using raw potato cubes on the skewer is optional but helps hold pieces in place and prevents them from falling while cooking on direct flame.
  • If you prefer, paneer and vegetables can be cooked on a greased tawa or baking pan instead of skewers.
  • For a smoky flavor without a gas flame, consider grilling the skewers or using an oven broiler.
  • Serve with green chutney or your favorite dipping sauce for added flavor.

Find it online: https://marthatasty.com/restaurant-style-easy-paneer-tikka-recipe/