Paneer Tikka is a smoky, char-grilled North Indian starter made from marinated paneer and vegetables threaded onto skewers. A vegetarian answer to tandoori chicken, it’s a party and restaurant favourite across India.
Paneer Tikka at a Glance
| Cuisine | North Indian |
|---|---|
| Country | India |
| Meal | Snack |
| Course | Snack / Starter |
| Food Type | Vegetarian |
| Difficulty | Easy |
| Preparation | 20 minutes |
| Cooking | 20 minutes |
| Total time | About 1 hour 40 minutes |
| Servings | 4 |
| Suggested serving | 4-5 skewer pieces |
Paneer Tikka Ingredients
- 300g paneer, cubed; 1 capsicum, cubed; 1 onion, cubed; 1/2 cup thick curd; 1 tbsp ginger-garlic paste; 1 tsp red chilli powder; 1/2 tsp turmeric; 1 tsp garam masala; 1 tsp kasuri methi, crushed; 1 tbsp gram flour (besan), lightly roasted; salt to taste; 2 tbsp oil; lemon wedges to serve.
How to Make Paneer Tikka
- Whisk curd with ginger-garlic paste, red chilli powder, turmeric, garam masala, kasuri methi, roasted besan and salt into a smooth marinade.
- Add paneer cubes, capsicum and onion; gently coat with the marinade.
- Marinate for at least 1 hour, refrigerated.
- Thread the marinated paneer and vegetables onto skewers, alternating pieces.
- Heat a grill pan, tawa or oven to high heat; brush lightly with oil.
- Cook the skewers, turning occasionally and brushing with oil, until the paneer and vegetables develop charred, golden edges, about 12-15 minutes.
- Remove from heat and squeeze fresh lemon juice over the top.
- Serve hot with mint chutney.
Cooking Tips
Roasting the besan lightly before adding to the marinade removes any raw taste and helps it cling to the paneer better. Don’t over-marinate delicate paneer for more than a few hours, as the curd’s acidity can make it slightly grainy. Cook on high heat for a good char without overcooking the paneer, which can turn rubbery.
Variations
Use mushrooms or tofu instead of paneer for variations. A stovetop grill pan works well if you don’t have an outdoor grill or tandoor.
Substitutions
Greek yoghurt can replace regular curd for a thicker marinade.
What to Serve With Paneer Tikka
Mint chutney and lemon wedges.
Storage & Reheating
Storage: Keeps refrigerated for up to 2 days; best grilled fresh rather than reheated from raw marinated state.
Reheating: Reheat in a hot pan or oven for a few minutes to restore some char.
Paneer Tikka Nutrition Facts
Nutrition varies with exact ingredients, oil quantity and serving size. Approximate values per serving:
| Calories | 280 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 8 g |
| Fat | 20 g |
| Fiber | 2 g |
Values are estimates for planning purposes and should be treated as approximate.
Potential Nutritional Benefits
A protein-rich, relatively low-carb starter, using a dry-grilling method rather than deep frying, keeping it lighter than many other paneer preparations.
Age & Serving Guidance
Suitable for toddlers from around 10-12 months onward, cut into small soft pieces with mild spicing.
For young children, take particular care with hot food, spice level, piece size, known allergies and individual chewing/swallowing ability.
Allergens & Food Safety
Allergens: Contains dairy (paneer, curd).
Ensure the paneer and vegetables are cooked through evenly on the grill.
Paneer Tikka FAQs
Why is my paneer tikka dry and rubbery?
Overcooking is the usual cause; cook just until charred at the edges and heated through, not longer.
Can I make paneer tikka in an oven?
Yes, a hot oven with a grill/broil finish works well as a substitute for a tandoor or outdoor grill.
Why does my marinade slide off the paneer?
The besan in the marinade helps it cling; ensure it’s lightly roasted and mixed in well.
Can I make paneer tikka without a grill or skewers?
Yes, pan-searing the marinated pieces in a hot skillet works well too, though you’ll lose the classic char lines.
How long should I marinate the paneer?
At least 1 hour is recommended; avoid marinating for more than a few hours, as the curd’s acidity can affect paneer’s texture.
Can I make paneer tikka ahead of a party?
Marinate ahead and refrigerate, then grill fresh just before serving for the best texture.
What can I serve with paneer tikka?
Mint chutney and lemon wedges are the classic pairings.
Is paneer tikka spicy?
It has a moderate heat, easily adjustable through the red chilli powder in the marinade.
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