Indian Recipes

Tandoori Paneer Tikka within the oven (restaurant fashion)

Restaurant Style Tandoori Paneer Tikka is a popular and delicious tandoori snack that can be easily prepared at home. In this delicious recipe, paneer (Indian cottage cheese cubes) are marinated in a spiced yoghurt-based marinade, arranged on a skewer and grilled or baked in the oven.

This spicy snack is a dry dish, which means it’s not in a sauce sauce, but the paneer cubes themselves are juicy and juicy.

 

Two grilled Paneer-Tikka skewers on a black slate board with a bowl of coriander dip on the top right, a lemon wedge under the bowl and a few rounds of onions near the lemon wedge

Peppers (peppers) and onions were added to the skewers in this recipe. The vegetables add flavor and nutrition and you can add as many as you want. This vegetarian dish is ideal as a starter or side dish.

What is tandoori cuisine?

For newbies in Indian cuisine, tandoori-style ingredients or Indian flatbread, in this case paneer cubes, are threaded on a skewer and grilled in a tandoor, a cylindrical clay oven.

This creates a subtle charcoal taste and is a popular way of cooking in Indian restaurants. In this homemade version, we grill the paneer skewers in the oven, although you can even bake them. Mostly the yogurt-based marinade is made for tikka recipes, which is unique for grilling in the tandoori style.

About this Tandoori Paneer Tikka recipe

Tikka basically means everything that is marinated and then baked or grilled or fried, and Paneer Tikka is a popular vegetarian tikka dish. This delicious homemade version is similar to the dish served in restaurants, but I would say it actually tastes better!

The Indian spice powder mixed with the yoghurt (curd cheese) results in an aromatic marinade, which is absorbed by the porous paneer cubes. Grilling the skewers then creates a nice, slightly crispy note on the paneer.

If you want to prepare Paneer Tikka on a stove and in a pan or tawa (pan), please check this recipe Tawa Paneer tikka (on the stove)

Note that this recipe is for Paneer Tikka and not Paneer Tikka Masala. Paneer Tikka is dry while Paneer Tikka Masala is a sauce based sauce.

A few more Tikka variations

Ingredients in this Tandoori Paneer Tikka

  1. Paneer (Indian cottage cheese): this is the main ingredient in the dish and it is important to use a good quality paneer. As with all of my paneer recipes, I recommend using homemade paneer. This ensures freshness and avoids hidden ingredients and preservatives contained in the paneer bought in the store.
  2. Marinade: Homemade Hung Curd or Hung Yogurt is used as the basis for the marinade. You can even use Greek yogurt. Indian spice powders are then added to balance the sour yogurt taste and give the dish a flavor kick.
  3. Vegetables: I used paprika (paprika) and onions. You can use vegetables of your choice, including baby corn, mushrooms, cauliflower, tomatoes, broccoli, and more.

Two grilled Paneer Tikka skewers on a black slate board with a bowl of coriander dip in the upper right, two lemon wedges under the bowl, and some onion slices near the lemon wedges

Tips for making Tandoori Paneer Tikka

  1. Grill: You can also cook the Paneer Tikka on the grill.
  2. Grilling in the oven: Grill in the oven for 15 to 20 minutes at 230 or 240 degrees Celsius, with only the upper heating element switched on. Basically we grill the dish here.
  3. Marinating time: It’s best to marinate the paneer cubes for 2 hours or more. You can also store the marinated paneer in the fridge overnight. Since I made the Paneer Tikka for dinner, I marinated the Paneer and the vegetables in the fridge for 2 hours. The longer it marinates, the better flavors are poured into the paneer and the vegetables.
  4. Vegetables: The vegetables used can be of your choice. In the step-by-step photos, I used onions and green peppers (peppers). In the video I used red, yellow and green peppers with onions. You can use baby corn, mushrooms, cauliflower, tomatoes, broccoli, etc. For cauliflower, blanch them before marinating.
  5. Add oil: When grilling or baking, the paneer cubes and vegetables can become dry. To prevent this, oil is added to the mixture of paneer and vegetables. The paneer cubes and the vegetables are also coated with a little oil so that they do not become dry.
  6. Boil over: Do not boil over the paneer as it will become rubbery, dry and hard. The paneer should be soft, well cooked, but also juicy.
  7. Marinade: The remaining marinade can be applied to the Paneer Tikka or brushed before grilling. If you make Paneer Tikka Masala, you can use the extra marinade in the sauce.
  8. Vegan options: Use tofu, seitan or tempeh instead of paneer. Use a vegan yogurt like almond or cashew yogurt instead of milk yogurt.

Serving suggestions

Serve this delicious tandoori paneer tikka with mint chutney. This chutney is the traditional sauce that is served with all tandoori dishes. Onion slices and lemon wedges are traditionally served with this starter dish.

Paneer Tikka recipe video

How to make grilled paneer tikka in the oven

preparation

1. Peel, rinse, and cut 1 medium-sized onion into 1 to 1.5 inch square pieces. Rinse and cut 1 small to medium sized bell peppers (green peppers) into 1 to 1.5 inch pieces. You will need half a cup of onions and peppers each. Stay aside. You can also use tomatoes if you want.

chopped onions and peppers

2. Crush 1.5 inches of ginger and 6 to 7 small to medium sized garlic into a fine paste in a mortar pestle. You need 1 tablespoon of crushed ginger-garlic or 1 tablespoon of finished ginger-garlic paste.

Crush the ginger and garlic in a mortar pestle

3. Cut 200 to 250 grams of block or paneer into cubes or squares and set aside. It’s best to use homemade paneer.

Paneer chopped into cubes

Make Hung Curd Marination

4. Put 200 g curd (Greek yogurt) in a bowl. Use a whisk to stir the curd until smooth.

Curd cheese (Greek yogurt) hung in a bowl

5. Now add 1 tablespoon of ginger-garlic paste or 1 tablespoon of crushed ginger-garlic to the curd. Also add any dry spice powder. Below you can see the following Indian spice powder clockwise:

  • 2 teaspoons of Kashmiri Red Chili Powder
  • 1 teaspoon of coriander powder
  • ½ teaspoon of turmeric powder
  • ½ teaspoon of Garam Masala powder
  • 1 teaspoon of cumin powder
  • 1 teaspoon of dry mango powder (Amchur)
  • 1 teaspoon ajwain (caramel seeds)
  • 1 teaspoon of Chaat Masala
  • ½ teaspoon of black pepper powder (optional)

Kashmiri red chili powder gives the food a nice red color, but is not spicy and spicy. Instead of cashmere red chili powder, you can add 2 teaspoons of paprika or ½ to 1 teaspoon of cayenne pepper.

Spice powder and ginger-garlic paste added to the curd

6. Depending on your taste, add ½ teaspoon of black salt and normal salt. If you don’t have black salt, skip it.

black salt and normal salt added

7. Add ½ tablespoon (1.5 teaspoons) of lemon juice.

Lemon juice is added

8. Next add 1 tablespoon of mustard oil. If you don’t have mustard oil, use a neutral tasting oil.

Mustard oil is added

9. Mix very well. Check the taste and add more spices if necessary.

hanging curd marinating mix very well mixed

Marinate paneer and vegetables

10. Put the onions, peppers and paneer in the marinade.

Add the paneer, chopped onions and peppers to marinate

11. Mix slowly and carefully with the marinade. Cover the marinated paneer and vegetables and keep in the fridge for at least 2 hours.

Paneer, onions and peppers well marinated

12. This is what they look like after 2 hours.

marinated paneer after 2 hours of storage in the refrigerator

Thread the paneer and vegetables

13. Start threading vegetables and paneer alternately on bamboo skewers. Before you start threading, preheat the oven to 230 or 240 degrees Celsius or 464 degrees Fahrenheit for 15 to 20 minutes. Only use the upper heating element when preheating and grilling. Soak or rinse the bamboo skewers before threading.

marinated paneer, onions and peppers are threaded in bamboo skewers

14. Place them on a tray lined with aluminum foil or parchment paper.

Skewers with thread slice, onions and peppers on parchment paper on a baking sheet

15. Brush everything with a little oil.

Brush the cubes, onions and peppers with oil

Make grilled paneer tikka

16. Place the tray on the top rack and grill it for 7 to 10 minutes in a preheated oven at 230 to 240 degrees Celsius or 464 degrees Fahrenheit.

Grill the Paneer Tikka skewers in the oven

17. Then take the tray out of the oven and turn the paneer-tikka skewers.

Remove the skewers halfway and turn them

18. Again stand on the top rack in the oven and continue to grill until the edges of paneer and vegetables are golden or slightly charred for about 3 to 5 minutes. Do not grill for a long time as this will make the paneer hard. Since temperatures vary from oven to oven, you should check this. You can shorten or extend the time as needed. The total grill time is 15 to 20 minutes.

Paneer Tikka perfectly grilled

19. Remove once. Serve Tandoori Paneer Tikka sprinkled with a little chaat masala and lemon juice. Also serve mint chutney, onion slices and lemon wedges as a side dish.

Two grilled Paneer-Tikka skewers on a black slate board with a bowl of coriander dip on the top right, a lemon wedge under the bowl and a few rounds of onions near the lemon wedge

A few more Paneer Snack recipes for you!

  • Paneer 65 – spicy, gluten-free dish made from marinated and fried paneer cubes (cottage cheese).
  • Paneer schnitzel – mix simply prepared, crispy and delicious schnitzel from paneer and vegetables.
  • Paneer pakora – delicious paneer (cottage cheese) donuts that are crispy on the outside and soft on the inside.
  • Paneer Sandwich – crispy, crispy paneer canapes (cottage cheese) that have been breaded and fried.

Note: This recipe contribution comes from the archive and was published and updated again on May 16, 2020.

Many of my recipes contain detailed step-by-step photos and useful tips to make it easy and perfect.

Tandoori Paneer Tikka in the oven (restaurant style)

This restaurant style tandoori paneer tikka is a popular and delicious tandoori, in which paneer (Indian cottage cheese cubes) are seasoned in a yoghurt-based marinade, arranged on a skewer and grilled in the oven.

Paneer Tikka

Diet:gluten-free, keto, vegetarian

Servings (change number on scale):3rd

(1 CUP = 250 ml)

Main ingredients

  • 200 to 250 Grams Paneer or Indian cottage cheese
  • ½ Cup diced onions or 1 medium onion
  • ½ diced peppers or 1 small to medium bell pepper – green, yellow or red

for Paneer Tikka marinating

  • 200 Grams hung curd or Greek yogurt
  • 1 tablespoon Ginger garlic paste or 1 tablespoon of crushed ginger garlic
  • 2nd teaspoon Kashmiri Red Chili Powder or 2 teaspoons of sweet peppers
  • ½ teaspoon Turmeric powder (ground turmeric)
  • 1 teaspoon Cumin powder (ground cumin)
  • 1 teaspoon Coriander powder (ground coriander)
  • ½ teaspoon Garam Masala powder
  • 1 teaspoon Ajwain (Ajowan seeds)
  • 1 teaspoon dry mango powder (Amchur powder)
  • 1 teaspoon Chaat Masala
  • ½ teaspoon black pepper powder – optional (ground black pepper)
  • 1.5 teaspoon Lemon juice
  • 1 tablespoon Mustard oil or a neutral tasting oil
  • ½ teaspoon black salt – Optional
  • Salt- as required
  • some mustard oil to brush

Make marination

  • In a large bowl, take the hanging curd cheese (Greek yogurt) and whisk it lightly until it becomes smooth
  • Add ginger garlic paste, all the spice powder, caramel seeds, black salt, normal salt, lemon juice and mustard oil.
  • Mix very well. Check the taste and add more spices if necessary.
  • Put the vegetables and paneer in the marinade. Mix them slowly and carefully with the marinade.
  • Cover the bowl and marinate it in the refrigerator for at least 2 hours or more.
  • After 2 hours, alternately thread paneer and vegetables on bamboo skewers. Soak or rinse the bamboo skewers before threading.

Grilling Tandoori Paneer Tikka

  • Preheat the oven to 230 or 240 degrees Celsius or 464 degrees Fahrenheit for 15 to 20 minutes. Use only the top heating element.
  • Line a baking sheet with aluminum foil or parchment paper. Place the paneer skewers on the tray. Brush the vegetables and the paneer cubes with a little oil everywhere.
  • Place the tray on the top rack. First grill the Paneer Tikka for 7 to 10 minutes at 230 or 240 degrees Celsius or 464 degrees Fahrenheit. Then remove and turn the skewers.
  • Put it back on the top rack in the oven and grill for 3 to 5 minutes more until the edges of the paneer are golden or slightly charred. Do not grill for a long time, as this will make the paneer cubes hard.
  • Since temperatures vary from oven to oven, you should check this. You can shorten or extend the time as needed. The total grill time is 15 to 20 minutes.
  • Remove from the oven and place the paneer cubes on a serving plate. Sprinkle with chaat masala and lemon juice.
  • Serve Tandoori Paneer Tikka with mint chutney and onion rings with lemon wedges
  1. Grill: You can even use the grill to make the Paneer Tikka.
  2. Grilling in the oven: Grill in the oven for 15 to 20 minutes at 230 or 240 degrees Celsius, with only the upper heating element switched on.
  3. Marinating time: I always recommend marinating the paneer cubes for 2 hours or more. You can also store the marinated paneer in the fridge overnight. The more marinade, the better the flavors are poured into paneer and vegetables.
  4. Vegetables: Add a mixture of vegetables such as peppers, onions, tomatoes, baby corn, mushrooms, cauliflower, tomatoes, broccoli, etc. For cauliflower, blanch them before marinating.
  5. Add oil: When grilling, the paneer cubes and vegetables can become dry. Therefore oil is added to the marinating mixture. The paneer cubes and the vegetables are also coated with a little oil so that they do not become dry.
  6. Boil over: Do not boil over the paneer as it will become rubbery, dry and hard. The paneer should be soft, well cooked and still juicy.
  7. Marinade: The additional marinade can be applied to the Paneer Tikka or brushed before grilling. If you make Paneer Tikka Masala, you can use the extra marinade in the sauce.
  8. Vegan options: Use tofu, seitan or tempeh instead of paneer. Use a vegan yogurt like almond or cashew yogurt instead of milk yogurt.

Nutritional information

Tandoori Paneer Tikka in the oven (restaurant style)

Amount per serving

Calories 316 Calories from fat 198

% Daily value *

fat 22g34%

Saturated fat 11g69%

Trans fat 1g

cholesterol 47 mg16%

sodium 470 mg20%

potassium 193 mg6%

carbohydrates 11g4%

Fiber 2g8th%

Sugar 4g4%

protein 17g34%

Vitamin A. 271IU5%

Vitamin B1 (thiamine) 1 mg67%

Vitamin B2 (riboflavin) 1 mg59%

Vitamin B3 (niacin) 1 mg5%

Vitamin B6 1 mg50%

Vitamin B12 1 µg17%

vitamin C 19 mg23%

Vitamin E. 1 mg7%

Vitamin K. 3 µg3%

calcium 406 mg41%

Vitamin B9 (folic acid) 12 µg3%

iron 13 mg72%

magnesium 14 mg4%

phosphorus 102 mg10%

zinc 1 mg7%

* The daily percentages are based on a 2000 calorie diet.

 

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Close
Close

Adblock Detected

Please consider supporting us by disabling your ad blocker