Easy Paneer Tikka (Restaurant Style)

tandoori paneer tikka skewers served in a plate.

5 from 22 votes

Easy Paneer Tikka (Restaurant Style)

Paneer tikka is a popular Indian starter or appetizer where the paneer cubes and veggies are marinated in yogurt and aromatic spices and then grilled or cooked to perfection. This post is all about quick, easy, and the best recipe to make paneer tikka at home in less than 30 minutes.

Prep Time10

Cook Time12

Total Time22

Course: Appetizer, sides

Cuisine: Delhi, Gujarat, Indian, Indore, north indian, South Indian

Diet: Vegetarian

Servings:

Calories: 159kcal

Author: Kushi

Equipment

Bowl
Bamboo skewers
Measuring spoons

Ingredients

For Paneer Tikka Marination

1 cup Thick yogurt or Dahi
1 tablespoon Ginger garlic paste
1 teaspoon Roasted cumin powder
1 ½ teaspoon Coriander powder
1 teaspoon Chat masala
1 teaspoon Garam masala or Tandoori masala
1 teaspoon Kasuri methi or dried fenugreek leaves
2 tablespoon Kashmiri red chile powder (This gives good color. Adjust as needed)
2 tablespoon Gram flour or Chickpea flour or Besan (sattu)
½ teaspoon Salt

Other ingredients

1 Onion, cut into cubes
1 Capsicum, cut into cubes
200 grams Paneer, cut into cubes
1 tablespoon Melted butter (optional)
Juice of half lemon
Chat masala
Cilantro or coriander leaves (optional)

Instructions

Paneer Tikka Marination

In a bowl, add thick yogurt, ginger-garlic paste, cumin powder, coriander powder, chat masala, garam masala, kasuri methi, red chile powder, gram flour, and salt, and mix nicely to form a smooth paste. Taste at this point and adjust the salt and spiciness. You can drizzle a teaspoon of lemon juice also if needed.
1 cup Thick yogurt or Dahi, 1 tablespoon Ginger garlic paste, 1 teaspoon Roasted cumin powder, 1 ½ teaspoon Coriander powder, 1 teaspoon Chat masala, 1 teaspoon Garam masala, 1 teaspoon Kasuri methi or dried fenugreek leaves, 2 tablespoon Kashmiri red chile powder, 2 tablespoon Gram flour or Chickpea flour or Besan (sattu), ½ teaspoon Salt
Gently toss the onion, capsicum, and paneer cubes in the marinade until each piece is well covered, and let this marinate for at least 15 minutes.
1 Onion, cut into cubes, 1 Capsicum, cut into cubes, 200 grams Paneer, cut into cubes

Arrange the paneer tikka on bamboo skewers or sticks

Soak the bamboo skewers for 15 to 30 minutes in water. Use raw potato cubes, as shown below, for support at both ends. Adding potato cubes is optional. But if you are making it directly on gas for the first time, it helps prevent paneer and veggies from falling off the skewers while cooking.
First, add one potato cube to the bamboo skewer, followed by onion, capsicum, and paneer. Repeat the addition of onion, capsicum, and paneer 2 or 3 more times. Finally, add one more potato cube to hold everything in place.
You can also skip the skewers and directly place marinated paneer and vegetables in a single layer on a greased tawa or baking pan.

Making paneer tikka directly on gas (stovetop)

Turn on the gas on a medium-high flame. Cook each skewer loaded with paneer and veggies by placing it 2 inches from the flame for 3 to 4 minutes or until some charred spots develop. Keep rotating during the process for even cooking. Check out the video of preparing tandoori paneer tikka.
Finally, brush the paneer tikkas with some melted butter, add a drizzle of lemon juice, and sprinkle some chaat masala. Serve hot and enjoy.
1 tablespoon Melted butter (optional), Juice of half lemon, Chat masala, Cilantro or coriander leaves (optional)

Video

Notes

I used melted butter at the end for flavor. If you are on a diet or weight-loss journey, you can skip it altogether. As far as substitutes go, you can use ghee or oil in place of melted butter.
Kashmiri red chile powder gives both color and spiciness. The recipe here is on the spicier side. You can reduce the amount of red chilie powder to suit your taste.
I sometimes add lemon juice while marinating too. Feel free to add some lemon juice while preparing the marinade.
Traditionally, 1 to 2 teaspoon of mustard oil (sarson ka tel) is heated until it is smoky and added to the marinade. You can add it if desired.
You can substitute green capsicum with red, yellow or orange bell peppers for colors. You can also add mushrooms and zucchini to make the dish more healthy.
Be sure to add besan or chickpea flour to the marinade. It helps paneer get coated in aromatic spices very well. I always like to roast chickpea flour for 3 to 4 minutes or until fragrant and then add it to the marinade.
Instead of ginger garlic paste, you can crush fresh ginger and garlic in a mortar and pestle and add it to the recipe.
Remember not to overcook the paneer. Overcooking the paneer will make it hard, rubbery, and dry.
Please read the post above to make paneer tikka on tawa, grill, microwave, oven, otg, and air fryer.

Nutrition