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Tandoori Paneer Tikka

By: Arohya
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks


• 400g Paneer
• 1 Onion, Peeled
• 2 Capsicum

Marinade For Paneer Tikka:
• 1/2 Cup Hung Curd
• 1 Tbsp Ginger-Garlic Paste
• 2 Tsp Red Chilli Powder (Preferably Use Kashmiri Red Chili Powder, It Gives Nice Color And It’s Not Too Spicy)
• 1/2 Tsp Chaat Masala Powder
• 1 Tsp Garam Masala Powder
• 1/4 Tsp Black Salt
• 1/4 Tsp Turmeric Powder
• 1 Tsp Cumin Powder
• 1/4 Tsp Black Pepper Powder
• Salt To Taste
• 1 Tbsp Mustard Oil (You Can Use Any Other Oil You Like)
• 2 Tbsp Kasuri Methi
• 1 Tsp Lemon Juice

For Serving:
• Green Chutney
• Chaat Masala
• Lemon Wedges
• Onion Slices


Cutting Veggies:
1. Cut paneer into 1-inch cubes, set aside.
2. Slice the ends off your capsicums, then deseed and dice them into 1-inch quarters. Set Aside.
3. Slice the ends off your onions, then cut them in the quarter.
4. Pull out each layer, and you will have the onion petals. Set aside.
For Making Marinade:
1. In a bowl mixing bowl add the hung curd, red chili powder, chaat masala, black salt, garam masala powder, black pepper powder, cumin powder, turmeric powder, salt, ginger garlic paste, and mustard oil.
2. Mix well to combine.
3. Add the kasuri methi, lemon juice and mix well again.
4. Add paneer cubes, onion petals and diced capsicum to it.
5. Toss the paneer and veggies gently until coated well.
6. Refrigerate for 30 minutes to marinate. You can marinate it for up to 1-2 hours.
7. Preheat a grill for high heat.
8. Lightly oil the grill grate.
9. Thread paneer, onions, capsicum alternating onto the skewers and discard marinade. (If using wooden skewers, then soak them into the water for at least 2 hours.)
#1 Roasting On Tawa/ Pan:
1. Lightly brush a tawa/grilling with oil.
2. Once hot, place the tikka skewers and grill until juices run clear, about 3-4 minutes on each side.
3. For the char perfection, place roasted tikka on a papad roaster, and let it cook for 1 minute on each side. (You can also put it over direct flame for 30 seconds on each side.)
#2 Grilling In An Oven:
1. Pre-heat oven to 220°C/ 430° F 10 minutes.
2. Arrange skewers on a baking pan.
3. Bake for 15 minutes.
4. After 15 minutes, take out the skewer.
5. Turn on the broiler settings on high.
6. Broil it on high for 1-2 minutes or till the paneer has a light char on the surface.
7. Carefully remove the roasting pan with the skewers out of the oven.
#3 Grilling In A Panini/ Sandwich Maker:
1. Brush the grill plates lightly with oil.
2. Once hot, place the tikka skewers and grill until juices run clear, or they are perfectly charred on the surface. It would take about 3-4 minutes on each side.
#4 Grilling on a disposable grill:
1. Brush skewer with oil.
2. Then grill the tikkas till char and cooked through.
1. Arrange skewers on a serving platter.
2. Sprinkle with some chaat masala and squeeze with a splash of lemon juice.
3. Serve immediately with sliced onions and green chutney.


Tandoori Paneer Tikka is the perfect starter/appetizer and even a great dinner for tandoori tikka lovers.

1. We need solid paneer cubes for making tikkas, so always use the firm paneer, which is not crumbly.
2. You can swap Kashmiri chili Powder with paprika.
3. You can substitute hung curd with full cream Turkish yogurt or Greek yogurt.
4. Always soak wooden skewers in water for at least 2 hours prior to use.

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