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.
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Equipment
Ingredients
- 250 grams Paneer cut in cubes
- 1 Onion cut in cubes
- 1 small Bell Pepper (Green & Red) cut in cubes
Marination:
- 1 cup Greek Yogurt or Hung Curd
- 1 tablespoon Ginger-Garlic Paste
- 1-2 tablespoon Besan
- 1 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Mango/Amchur Powder
- 1-2 tablespoon Tandoori Masala
- 1 teaspoon Roasted Cumin Powder
- 1 teaspoon Garam Masala Powder
- 1 tablespoon Lemon Juice
- 1 teaspoon Kasuri Methi
- Salt (as needed)
- ½ teaspoon Black salt
- ¼ cup Mustard Oil hot
- 1 teaspoon Chaat Masala
Instructions
Marination:
- Ina bowl add yogurt, ginger-garlic paste. Then add all the spices, lemon juice, and kasuri methi.1 cup Greek Yogurt, 1 tablespoon Ginger-Garlic Paste, 1-2 tablespoon Besan, 1 teaspoon Turmeric Powder, 1 teaspoon Kashmiri Red Chili Powder, 1 teaspoon Coriander Powder, 1-2 tablespoon Tandoori Masala, 1 teaspoon Roasted Cumin Powder, 1 teaspoon Garam Masala Powder, 1 tablespoon Lemon Juice, 1 teaspoon Kasuri Methi, Salt, ½ teaspoon Black salt, 1 teaspoon Mango/Amchur Powder
- Whisk all the ingredients until well combined.
- Then in another bowl, add onions, bell peppers and paneer. Pourt the yogurt marination on it along with hot mustard oil.250 grams Paneer, 1 Onion, 1 small Bell Pepper (Green & Red), ¼ cup Mustard Oil
- Coat onion, bell peppers, and panner well with marination. Let them sit fot atleast 30 minutes.
Assembling:
- Once marinated, thread paneer and veggies in the skewers alternatively. (Note: If using bamboo skewers, soak Bamboo Skewers in water for at least 30 minutes).
Grilling Tikka:
- Air-Fryer Cooking: Place the skewers in the air-fryer basket and spray butter or oil. Then insert the basket in the air-fryer. Air-Fry for 7-10 minutes at 400°F until cooked and charred.Oven Cooking: Preheat oven at 425°F for at least 10-15 minutes. Place the skewers in the oven and spray oil or butter. Bake for 10-15 minutes and keep rotating for even cooking. Then broil for 2-3 minutes until charred.
Serving:
- Once grilled, sprinkle some lemon juice and chaat masala and serve. Garnish with some sliced onions and cilantro.1 teaspoon Chaat Masala
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Nutrition Facts
Tandoori Paneer Tikka
Amount per Serving
Calories
238
Calories from Fat 180
% Daily Value*
Fat
20
g
31
%
Saturated Fat
7
g
44
%
Trans Fat
0.002
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
29
mg
10
%
Sodium
219
mg
10
%
Potassium
100
mg
3
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
10
g
20
%
Vitamin A
2
IU
0
%
Vitamin C
2
mg
2
%
Calcium
245
mg
25
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Don't Forget to Check out FAQ's as they can be helpful if you get stuck and need help!
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, either air-fry or cook in a skillet or microwave it until hot.
TIPS
- 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.
- 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.
- 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.
- 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.
- When grilling, spray butter on one side and bake them. Keep rotating the skewers when baking for an even charred flavor & color.
- Make a thick marinade using either hung curd or Greek yogurt. Add gram flour or corn flour to coat the marinate properly.
- Add hot mustard oil to the marinade to bring a nice smoky flavor to the recipe
- Don't cook for a longer time. Otherwise, paneer pieces might turn chewy or rubbery.
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