Tillie Doyle
Paneer tikka is a popular Indian dish made with cubes of paneer (Indian cottage cheese) that are marinated in yogurt and spices, then grilled or baked. It is a versatile dish that can be served as an appetizer, main course, or side dish. The key to making good paneer tikka is in the marinade, which includes spices and Greek or regular yogurt. The paneer cubes are then grilled or baked until slightly charred, and served with chutney and chaat masala. While traditionally cooked in a tandoor, paneer tikka can be made at home using an oven, air fryer, or stovetop.
How to make Paneer Tikka
| Characteristics | Values |
|---|---|
| Ingredients | Paneer, Yogurt, Spices, Onion, Bell Peppers, Ginger, Garlic, Besan, Ghee, Oil, Salt |
| Marinade | Yogurt, Ginger-garlic paste, Mustard oil, Coriander powder, Chaat masala, Kashmiri red chilli powder, Garam masala, Red chilli powder, Kasuri methi, Salt |
| Preparation | Cube paneer and veggies, make ginger-garlic paste, whisk yogurt, add spices to yogurt, marinate paneer and veggies, skewer, grill or bake |
| Cooking Methods | Grill, Oven, Air Fryer, Stovetop, Tandoor, Clay Oven, Griddle, Tawa |
| Serving Suggestions | Chaat masala, Cilantro/Coriander chutney, Basmati Rice, Butter Naan, Roti, Paratha, Jeera Rice |
| Variations | Hariyali paneer tikka, Achari paneer tikka, Malai paneer tikka, Paneer Tikka Masala |
| Nutritional Info | Calories: 527, Total Fat: 36g, Saturated Fat: 17g, Trans Fat: 1g, Unsaturated Fat: 14g, Cholesterol: 89mg, Sodium: 2246mg, Carbohydrates: 25g, Fiber: 6g, Sugar: 11g, Protein: 29g |
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What You'll Learn
Maringating the paneer
Marinating the paneer is a crucial step in making delicious and flavourful paneer tikka. Here is a detailed guide on how to prepare the marinade and marinate the paneer:
Preparing the Marinade:
Start by whisking yogurt in a large bowl until smooth. It is preferable to use Greek yogurt or thick curd for this purpose. If you only have regular yogurt, strain it for several hours to achieve a thicker consistency. Add all the spices to the yogurt – ginger-garlic paste, mustard oil, coriander powder, chaat masala, Kashmiri red chilli powder, garam masala, red chilli powder, kasuri methi, and salt. You can also add a drop of red food colour to give it a bright red hue. Additionally, if you want to make Hariyali paneer tikka, blend mint leaves, coriander leaves, green chillies, and yogurt into a smooth paste and add it to the marinade. For Achari paneer tikka, add thick achar, mustard seed powder, and fennel seed powder.
Marinating the Paneer:
Once the marinade is ready, it's time to add the paneer cubes. Ensure that the paneer is of good quality and does not contain added corn starch, as this can make it rubbery and chewy. Cut the paneer into 1½ inch cubes and add them to the marinade. You can also add cubed onions, bell peppers, and other vegetables like broccoli, baby corn, mushrooms, or potatoes. Mix well to ensure that all the paneer pieces and vegetables are evenly coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or overnight for the best results. The longer it sits, the more flavourful it will be.
Grilling the Marinated Paneer:
After marination, it's time to grill the paneer. You can use a grill, oven, air fryer, or even a simple pan. If using a grill or oven, thread the marinated paneer cubes onto skewers. If baking, place them on a baking sheet lined with parchment paper. Grill or bake at a high temperature for a short time to avoid overcooking the paneer, which can make it hard. Brush the marinade lightly over the paneer while cooking to keep it moist. Serve the grilled paneer tikka with mint chutney, coriander chutney, or green chutney. Sprinkle some chaat masala on top for added flavour.
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Grilling or baking the paneer
To grill the paneer, thread the marinated paneer cubes onto skewers and preheat the grill to 200 degrees Celsius or 400 degrees Fahrenheit. Then, place the skewers on the grill and cook the paneer until lightly browned.
To bake the paneer, place the marinated cubes on a baking sheet lined with parchment paper. Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit and bake for 10 to 15 minutes. For a more authentic flavour, the paneer can be broiled for an additional 2 to 3 minutes, until slightly charred.
Paneer tikka can also be cooked on a tawa or griddle. To do this, heat a teaspoon of oil in a non-stick pan and add the paneer cubes. Grill the paneer on all sides until browned.
It is important not to overcook the paneer, as it can become rubbery and chewy. The paneer tikka is ready to serve when lightly charred and golden brown.
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Making the masala gravy
- Cumin seeds
- Bay leaves
- Cardamom
- Star anise
- Cinnamon bark
- Peppercorns
- Onion
- Olive oil
- Turmeric
- Salt
- Chilli powder
- Cardamom powder
- Clove powder
- Yogurt
- Tomato ketchup
- Coriander leaves
- Baked paneer
- Kasoori methi
- Cumin powder
- Coriander powder
- Pepper powder
- Garam masala
- Ajwain
- Lemon juice
- Ginger garlic paste
- Red chilli powder
- Ginger paste
- Garlic paste
- Ripe, red tomatoes
First, heat a large heavy-bottom pot on medium-high heat. Add 3-4 tablespoons of oil (enough to coat the bottom of the pan evenly). Once the oil is hot, add the cumin seeds, bay leaves, cardamom, star anise, cinnamon bark, and peppercorns. Keep stirring until the spices become fragrant and the bay leaves begin to slightly brown.
Next, add the diced onion, reduce the heat slightly, and cook the onions until translucent, stirring often. This process of browning and sweating the onions can take up to 15-20 minutes. Do not rush this step, as leaving your onions too raw will make a significant difference in taste.
Once the onions are ready, add the turmeric, salt, chilli powder, cardamom powder, and clove powder. Lower the flame, cover the pan, and let this cook for 3-4 minutes, sauteing every minute. This ensures that the onions along with other ingredients are properly cooked.
Once the curry paste is cooked, add yogurt, tomato ketchup, and saute. Let this simmer for 2 minutes over lower heat. You will see the gravy thickening and imparting a pretty orange colour.
Finally, add the heavy cream, remaining 2 tablespoons of butter, cilantro, baked paneer, and kasoori methi into the gravy and stir well. Taste for salt. Serve hot with Naan, paratha, roti, basmati rice, or Jeera rice.
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Adding vegetables
Paneer tikka is a popular Indian appetiser made with cubes of paneer and veggies marinated with yogurt and spices. The traditional way of cooking this dish is to grill it in a tandoor, but you can also make it in an oven, on a stovetop, or in an air fryer.
When adding vegetables to your paneer tikka, you can choose from a variety of options such as bell peppers, onions, tomatoes, baby corn, mushrooms, cauliflower, broccoli, and potatoes. Cut the vegetables into cubes or slices of a similar size as the paneer cubes. You can also add vegetables of your choice to the marinade.
It is recommended to blanch the cauliflower before marinating it to ensure it cooks evenly with the other vegetables. You can also add a drop of red food colouring to give the dish a bright red colour.
Marinating the Vegetables
To marinate the vegetables, prepare a spiced yogurt-based marinade by whisking yogurt in a large bowl until smooth. You can use Greek yogurt or regular yogurt, but make sure it is thick by straining it for several hours before using. Add the spices and herbs to the yogurt, including ginger-garlic paste, mustard oil, coriander powder, chaat masala, Kashmiri red chilli powder, garam masala, red chilli powder, kasuri methi, and salt. Mix well and taste the marinade, adjusting the seasoning if needed.
Add the vegetables to the marinade and coat them well. You can also add the paneer cubes to the same marinade and mix everything together. Cover the bowl and refrigerate for at least 30 minutes to up to overnight. The longer the marination time, the more infused the flavours will be.
Grilling or Baking the Vegetables
When grilling or baking the vegetables, brush them with oil to prevent them from drying out. You can grill the vegetables on a barbecue grill, in an oven, or on a stovetop using a grill pan, a simple pan, or a tawa (a flat, round griddle). If using a stovetop, remember to spray the pan with oil first. Grill or bake the vegetables until they are golden brown, soft, and slightly charred.
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Serving suggestions
Paneer tikka is a popular Indian dish that can be served as an appetizer, main course, or side dish. It is a versatile dish that can be served in many ways. Here are some serving suggestions:
- As an appetizer, paneer tikka can be served with mint chutney, coriander chutney, or green chutney. A sprinkle of chaat masala and a squeeze of lemon juice can also be added.
- For a main course, paneer tikka can be served with Basmati rice, butter naan, roti, plain paratha, or jeera rice.
- As a side dish, paneer tikka can be used in wraps, sandwiches, pizzas, or fusion fried rice.
- If you are looking for a more economical option, you can cook paneer tikka on a tawa. This will give it a smoky flavour.
- For a restaurant-style presentation, serve the paneer tikka on skewers with a pool of coriander and mint chutney, fresh salad leaves, and lemon wedges.
- If you are making it for a party, ensure the pieces remain soft even after they have cooled down by not overcooking them in the oven.
- To give the dish a smoky flavour, try the dhungar method using charcoal. Place a steel bowl in the curry, add a piece of red-hot natural wood charcoal, and cover the pan with a lid for 5 to 6 minutes.
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Frequently asked questions
Paneer tikka is a popular Indian dish made from cubes of paneer (Indian cottage cheese) that are marinated in yogurt and spices, and then grilled or baked.
You will need paneer, yogurt (Greek or hung curd), ginger-garlic paste, spices such as Kashmiri red chilli powder, coriander powder, garam masala, and salt. For cooking, you will need an oven, grill, griddle, or tawa.
In a bowl, combine the yogurt, ginger-garlic paste, and spices. Whisk until smooth and well-combined. Add the paneer cubes and ensure they are evenly coated. Marinate for at least 30 minutes, or overnight for best results.
Preheat your oven to 400-450 degrees Fahrenheit. Thread the marinated paneer cubes onto skewers and place on a baking sheet lined with parchment paper. Spray the skewers with oil and bake for 10 minutes. Then, turn on the broil and broil for 2-3 minutes until the paneer is charred.
Paneer tikka can be served as an appetizer, main course, or side dish. It is typically served with mint chutney, coriander chutney, or green chutney. Sprinkle with chaat masala and a squeeze of lemon juice.
