Paneer Tikka
Veg
Marinated cottage cheese grilled in a tandoor — thick cubes of firm paneer marinated in yogurt, red chilli, turmeric, chaat masala, and mustard oil, skewered with capsicum and onion, and roasted in the tandoor until lightly charred and smoky. The exterior dries and caramelises while the inside stays soft and milky. The definitive vegetarian starter of North Indian restaurants. Eaten hot off the skewer with hari chutney.
Cuisines
Mughlai
Punjabi
Delhi
Indian
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 20 min
Total: 40 min
2-3 servings
Ingredients
| 200 grams | paneer, cut into cubes |
| 1 cup | thick yogurt |
| 1 tablespoon | ginger-garlic paste |
| 1 teaspoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | garam masala |
| 1 teaspoon | coriander powder |
| 1 teaspoon | cumin powder |
| 1 tablespoon | lemon juice |
| 1 tablespoon | oil |
| — | salt to taste |
| 1 | onion, cut into squares |
| 1 | capsicum, cut into squares |
| 1 | tomato, cut into squares |
| — | skewers |
Instructions
- 1 In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, lemon juice, oil, and salt to form a marinade.
- 2 Add the paneer cubes, onion, capsicum, and tomato to the marinade and mix well to coat all pieces evenly.
- 3 Cover the bowl and let it marinate in the refrigerator for at least 1 hour.
- 4 Preheat the oven to 200°C (392°F).
- 5 Thread the marinated paneer, onion, capsicum, and tomato onto skewers, alternating between each ingredient.
- 6 Place the skewers on a baking tray lined with foil or parchment paper.
- 7 Bake in the preheated oven for 15-20 minutes, turning the skewers halfway through, until the paneer is golden and the vegetables are slightly charred.
- 8 Remove from the oven and serve hot with mint chutney and lemon wedges.
Tips
For a smoky flavor, you can grill the paneer tikka on a barbecue instead of baking it in the oven.