This Paneer Tikka is one of the most tempting vegetarian street foods. Many people think it is not easy to make this paneer tikka, but it is not. If you want, you can also make this tempting paneer tikka which will taste like a restaurant. Here I share the restaurant style paneer tikka recipe with step by step and video.
But yes, you may think that you can make this delicious starter only if you need to have a Tandoor in your house, but here again, your idea is completely wrong. You can make this paneer tikka in a regular frying pan in your kitchen. Check out my recipe of Paneer Tikka Recipe on Tawa.
But if you can afford a grill pan, then the Paneer Tikka you make will taste and look like a restaurant-style.
Variations of Paneer Tikka:
Variation means you can make this recipe in three ways.
- Paneer Tikka in Tandoor
- Paneer Tikka on Tawa
- Paneer Tikka on Grill or BBQ Paneer Tikka
- Finally the last one Paneer Tikka in Oven
Paneer Tikka on Grill also called the BBQ process, is the easiest way to give your tikka restaurant-style looks and smokey feelings. When you make something on the grill, that is called Tikka. But If you made something in Tandoor, that is actually called Kabab or Kebob.
In my opinion, each Tikka looks and tastes good when it’s made on the grill. But don’t think that tikkas made in Tandoor are bad. Those are also good in taste, but I think we can pronounce that as a Tikka Kabab.
What is Paneer Tikka?
Paneer Tikka is a very tempting Indian dish made with Paneer (cottage cheese) cubes marinated with a special mixture of some spices. This starter is a little crunchy on the outside and juicy from the inside. The most important part of making it is this marination, which should keep for at least 4 hours.
You can easily get this Paneer tikka in all street food stalls, dhabas, and Indian restaurants.
Cut veggies and Paneer:
Take 500 grams of Paneer and cut it into cube shapes. Make sure all the paneer pieces are equal in size.
Take one large capsicum and cut it into the square size or according to paneer size.
Take one large onion and separate the wedges.
Prepare 1 tbsp of Ginger-garlic paste and keep aside.
Prepare the Marination Mixture:
First, take 2 tbsp of mustard oil into a mixing bowl. It is best if you can arrange Kacchi Ghani Mustard oil.
Add 1 tbsp of Kashmiri Red Chilli Powder which is also called deggi mirch powder, and mixed very well.
Then add other spices along with ginger-garlic paste and roasted gram flour (besan).
Mix everything well and add Yogurt, chopped coriander, and chopped mint leaves.
Wisk the mixture well, and your marination mixture is ready.
Prepare for marination:
Add cubed paneer, capsicum, and onion into the mixture and mix gently with your hand.
After mixing is done, make sure all the paneer are evenly coated.
Cover the bowl with parchment paper and place the bowl into the refrigerator for marination for about 4 hours. It will best if you can marinate it overnight.
After marination, keep the bowl out from th fridge and arrange them into the skewers.
Heat a grill paan into high temperature.
Apply a light coating of butter onto the pan with a brush and arrange the loaded skewers.
Cook it and slip the sides occasionally. You can see the grill marks come on every side of paneer cubes.
Apply butter if you think the paneer cubes become to much dry.
After the grilling process is done, keep them out from the pan and serve immediately with the desired garnishing.
I recommend spreading lemon juice on the hot tikkas and sprinkle some chaat masala. It can enhance its taste.
Also, it goes well with pudina chutney or mint chutney.
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Restaurant Style Paneer Tikka on Grill
Ingredients
- 500 grams Paneer cut into 2 inch cubes
- 150 grams Yogurt hung curd
- 1 tbsp Ginger-garlic paste
- 2 tbsp Mustard Oil
- 2 tsp Coriander Powder
- 1 tsp Jeera Powder
- 2 tsp Kashmiri Red Chilli Powder
- ¼ tsp Red chilli powder
- ½ tsp Garam Masala Powder
- 1 tsp Kasoori Methi (Dry Fenugreek Leaves) crushed
- ½ tsp Salt
- 1 tbsp Lemon Juice
- 2 tbsp Coriander leaves finely chopped
- 2 tbsp Mint Leaves finely chopped
- 1 nos. Onion large (cut into cubes)
- 1 nos. Capsicum large (cut into cubes)
Instructions
- Take 500 grams of Paneer and cut it into cube shapes. Make sure all the paneer pieces are equal in size.
- Take one large capsicum and cut it into the square size or according to paneer size.
- Take one large onion and separate the wedges.
- Prepare 1 tbsp of Ginger-garlic paste and keep aside.
- First, take 2 tbsp of mustard oil into a mixing bowl. It is best if you can arrange Kacchi Ghani Mustard oil.
- Add 1 tbsp of Kashmiri Red Chilli Powder which is also called deggi mirch powder, and mixed very well.
- Then add other spices along with ginger-garlic paste and roasted gram flour (besan).
- Mix everything well and add Yogurt, chopped coriander, and chopped mint leaves.
- Wisk the mixture well, and your marination mixture is ready.
- Add cubed paneer, capsicum, and onion into the mixture and mix gently with your hand.
- After mixing is done, make sure all the paneer are evenly coated.
- Cover the bowl with parchment paper and place the bowl into the refrigerator for marination for about 4 hours. It will best if you can marinate it overnight.
- After marination, keep the bowl out from th fridge and arrange them into the skewers.
- Heat a grill paan into high temperature.
- Apply a light coating of butter onto the pan with a brush and arrange the loaded skewers.
- Cook it and slip the sides occasionally. You can see the grill marks come on every side of paneer cubes.
- Apply butter if you think the paneer cubes become to much dry.
- After the grilling process is done, keep them out from the pan and serve immediately with the desired garnishing.
- I recommend spreading lemon juice on the hot tikkas and sprinkle some chaat masala. It can enhance its taste.
- Also, it goes well with pudina chutney or mint chutney.
Video
Nutrition
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