TANDOORI PANEER TIKKA

Tandoori Paneer Tikka is a popular Indian appetizer that perfectly balances smoky, spicy, and tangy flavors. Made with soft paneer cubes marinated in a rich blend of yogurt, aromatic spices, and herbs, this dish is traditionally cooked in a tandoor (clay oven) for that signature charred texture. 

Paneer Tikka is so versatile that you can eat it in several ways. You can eat the tikkas with some Chutney or add them to a pizza. You can eat them in a roll. They even taste great incurry. Also try my Hariyali Paneer Tikka that goes perfectly in roll as as snack. Some recipes can make your mouth water every time you think about them. That is what Paneer Tikka is for me.

Paneer Tikka is a delicacy for vegetarians. This recipe is available in all Indian restaurants, and because of its popularity, it is also served by many street vendors in India. Not only that but Paneer Tikka is also served as an appetizer at most Indian weddings.

Jump to:

• ABOUT PANEER TIKKA
• INGREDIENTS
• INSTRUCTIONS
• VARIATION
• STORAGE
• SERVING
• EXPERT TIPS
• FAQs
• Tandoori Paneer Tikka

ABOUT PANEER TIKKA

Paneer Tikka is a classic Indian appetizer known for its smoky, spicy, and flavorful taste. Originated in North India, the paneer pieces are marinated in a spiced yogurt mixture and cooked in a tandoor (or clay oven) until perfectly charred and tender.

This vegetarian delicacy is a popular alternative to chicken tikka, making it a favorite among vegetarians and paneer lovers. Kashmiri red chili powder gives it its vibrant color, while mustard oil and kasuri methi (dried fenugreek leaves) enhance the dish’s smoky, earthy flavors.

While street vendors and restaurants serve tandoori paneer tikka on skewers, it can also be easily made at home using an oven, air fryer, or stovetop without compromising taste. It is often served as a starter or party snack, paired with mint chutney, lemon wedges, and onion rings.

INGREDIENTS

• PANEER: For Paneer Tikka, you need paneer. You can use store-bought paneer or make it at home.
• VEGGIES: I used green and red bell peppers and red onions. You need big chunks of paneer, so first slice the paneer block and then cut it into pieces.
• YOGURT: You need yogurt to make any tikka. All Indian marination usually starts by putting the ingredients in yogurt. This makes them soft, and tikka always turns out moist and juicy.
• SPICES: I have used turmeric powder, red chili powder, garam masala powder, coriander powder, amchur powder, roasted cumin powder, tandoori masala, Kashmiri Red Chili Powder, and Kasuri Methi.
• ADD-INS: You will also need Ginger-Garlic paste and some lemon juice for the tanginess.
• GRAM FLOUT: Adding roasted gram flour to the imagination not only helps marinade to stick but also gives extra crunch, enhances the flavor, and improves the texture of paneer tikka.
• MUSTARD OIL: I also add hot mustard oil to the marination. It gives a smoky flavor and makes the color a little vibrant. But you must always add very hot mustard oil.

See the recipe card for quantities!

INSTRUCTIONS

VARIATION

1. Malai Paneer Tikka: Instead of adding red chili or Kashmiri Red Chili Powder, add fresh or cashew cream to make creamy malai paneer tikka.
2. Achari Paneer Tikka: To make tangy and delicious achari paneer tikka, add 1 tablespoon of achari masala from a mango pickle.
3. Hariyali Paneeer Tikka: To make a vibrant green marinade for hariyali paneer tikka, add a blend of cilantro, mint, and green chili or chutney.
4. Cheesy Paneer Tikka: Sprinkle some grated cheese over paneer tikka to make a fusion cheesy delight.
5. Vegan Tikka: To make a vegan version of paneer tikka, replace paneer with tofu, mushrooms, or cauliflower.

STORAGE

You can store leftover Paneer Tikka in the refrigerator for 3-5 days and use it as needed. Or you can also freeze for 2-3 months in the freezer. When re-using, air-fry or cook in a skillet or microwave until hot.

The leftover Paneer Tikka can be used as a snack or in a roll. It can also be put over a Pizza as a topping and enjoyed as a Paneer Tikka Pizza.

SERVING

1. You can serve it with green mint chutney.
2. Butter Naan or Tandoori Roti.
3. Jeera Rice or Biryani.
4. Kathi rolls by stuffing tikkas in the roti.

EXPERT TIPS

1. If using store-bought paneer, soak it in water for 10-15 minutes before making paneer tikka. The paneer should not be too soft; otherwise, the pieces will break.
2. Cut the Paneer into pieces about 1-2 inches in size. That way, the Paneer will not break when grilling or baking. Cutting the Paneer small will make most pieces fall from the skewers.
3. Marinate the Paneer for at least 30 minutes. Place the bowl in the refrigerator if marinating for more than 2 hours. This will result in soft and juicy Paneer tikkas.
4. Before adding paneer to skewers (if using bamboo ones), soak the skewers in water for at least 30 minutes. That way, the skewers will not get burned.
5. When grilling, spray butter on one side and bake them. Keep rotating the skewers when baking for an even charred flavor & color.
6. Make a thick marinade using either hung curd or Greek yogurt. Add gram flour or corn flour to coat the marinate properly. 
7. Add hot mustard oil to the marinade to bring a nice smoky flavor to the recipe 
8. Don't cook for a longer time. Otherwise, paneer pieces might turn chewy or rubbery.

FAQs