Paneer Tikka

Be the first to rate

(No Ratings Yet)

Loading...

Paneer Tikka is a beloved North Indian starter featuring cubes of Indian cottage cheese marinated in spiced yogurt, then grilled until lightly charred. Smoky, tangy, and gently spiced, it is traditionally cooked in a tandoor but works beautifully under a hot oven broiler or on an outdoor grill. Serve with mint chutney and sliced onions for the classic street-food experience.

Nutrition Facts

Per serving (estimated)

• 295 kcalCalories
• 20 gFat
• 10 gSaturated Fat
• 12 gCarbs
• 2 gFiber
• 6 gSugar
• 16 gProtein
• 520 mgSodium
• 285 mgPotassium
• 380 mgCalcium
• 1.5 mgIron
• 42 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the paneer and vegetables

• 400 g (about 14 oz) firm paneer, cut into 1-inch cubes
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch wedges
• 1 medium tomato, seeded and cut into 1-inch chunks
• 1 tablespoon mustard oil or vegetable oil, plus more for brushing
• 1 tablespoon lemon juice, for finishing
• 1 teaspoon chaat masala, for garnish
• 2 tablespoons chopped fresh cilantro, for garnish

For the yogurt marinade

• 3/4 cup thick plain Greek yogurt, strained
• 2 tablespoons heavy cream or cashew paste
• 1 tablespoon ginger-garlic paste
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/4 teaspoon ground turmeric
• 1 teaspoon fine sea salt
• 1 tablespoon mustard oil or vegetable oil

Directions

1. If using wooden skewers, soak them in water for 30 minutes. Pat the paneer cubes dry with paper towels so the marinade clings properly.
2. In a large bowl whisk together the yogurt, cream, ginger-garlic paste, Kashmiri chili, coriander, cumin, garam masala, turmeric, salt, and oil until smooth and evenly spiced.
3. Add the paneer, bell peppers, onion, and tomato to the marinade and toss gently until everything is well coated. Cover and refrigerate for at least 30 minutes and up to 4 hours.
4. Preheat the broiler to high (about 500°F / 260°C) or heat a grill to medium-high. Thread the marinated paneer and vegetables onto the skewers, alternating pieces, and place them on a foil-lined sheet pan.
5. Brush lightly with oil and broil 4 to 5 inches from the heat for 8 to 10 minutes, turning once halfway through and brushing again with oil, until the paneer is golden with dark charred edges and the vegetables are just tender.
6. Sprinkle the hot tikka with chaat masala and lemon juice, scatter cilantro over the top, and serve immediately with mint-coriander chutney and onion rings.
7. For an authentic smoky flavor, place the cooked skewers in a covered bowl with a small steel cup holding a smoking piece of charcoal drizzled with 1/2 teaspoon ghee; cover for 2 minutes before serving.

Cook’s Notes

• Use the freshest, firmest paneer you can find; if it feels watery, press it between paper towels for 15 minutes before marinating.
• Kashmiri chili powder gives vibrant red color without intense heat; substitute with paprika plus a pinch of cayenne if needed.
• For a dairy-free version, swap paneer for extra-firm tofu and use coconut yogurt in the marinade.
• Do not over-marinate the vegetables or they will release water and steam instead of charring under the broiler.
• Leftover tikka tastes great cold, folded into wraps with mint chutney the next day.

You might also like

Desserts

Gajar Halwa Carrot Pudding

Asian

Gujarat-Style Steamed Savory Chickpea Cake

Asian

Bengali Puffed Flatbread with Spiced Potato Curry

Desserts

Pistachio Kulfi Ice Cream