Tandoori Paneer Tikka is a star dish on the vegetarian lover’s menu. Every party and occasion’s snack menu is incomplete without it. The perfect square pieces of paneer marinated in spices and yogurt, and the smokey & charred flavor of tandoor-cooked paneer is just too good to describe. Read this blog to the end, so you do not miss any important steps in the recipes. We are also sharing some tips that will help you to make your dish perfect.
Ingredients for Tandoori Paneer Tikka
The essence of an exquisite Tandoori Paneer Tikka lies in its marinade and the quality of its ingredients.
These are the ingredients you’ll need:
- Paneer: 400 grams of fresh, firm paneer cut into large cubes
- Yogurt: 1 cup of thick yogurt (curd)
- Spices:
- Red chili powder: 1 teaspoon
- Turmeric powder: 1/2 teaspoon
- Cumin powder: 1 teaspoon
- Coriander powder: 1 teaspoon
- Garam masala: 1 teaspoon
- Chaat masala: 1 teaspoon
- Fresh cilantro and mint for garnish
- Ginger and Garlic: 2 teaspoons of freshly ground or paste
- Lemon Juice: 2 tablespoons
- 2 tablespoons of mustard oil or any neutral oil
- 1 large bell pepper and 1 large onion, cut into chunks
- Kasuri methi (dried fenugreek leaves): 1 teaspoon
- Cream: 2 tablespoons for extra richness
Preparation Method
Step 1: Preparing the Marinade
To prepare marination take a large mixing bowl, and combine thick yogurt or greek yogurt with ginger-garlic paste, turmeric, red chili powder, cumin powder, coriander powder, garam masala, kasuri methi, and chaat masala. Add some lemon juice, a little bit of oil, and a pinch of salt. Also, add some besan as it will help bind together all the ingredients and prevent the mixture from turning runny. Mix them well to form a smooth, thick paste. For a richer flavor, you can also add some cream to the marinade.
Step 2: Marinating the Paneer
Cut the paneer into 1 1/2-inch cubes. Add these paneer cubes to the marinade; make sure each piece is well coated. Take some bell peppers and onions, cut them in a similar shape to the paneer, and then add those chunks to the same marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably 2-3 hours, or overnight. The longer the paneer marinates, the more it absorbs the flavors.
Step 3: Skewering and Grilling
For grilling, we need skewers, and if you are using wooden skewers, then make sure you soak them in water for about 30 minutes to prevent them from burning. Preheat the grill or oven to medium-high heat. Now, take the skewer and begin to thread the marinated paneer and vegetables, alternating between paneer, bell peppers, and onions.
If you are using a grill or oven, preheat the oven to 230 C for at least 15-20 minutes. Lightly grease the grates or a baking sheet or parchment paper with oil. Place the skewers on the grill or baking sheet, and spray some oil on the skewers so the veggies and paneer won’t dry out. Cook for at least 10-15 minutes, until the paneer is golden brown and the vegetables are lightly charred or golden.
Step 4: Serving Tandoori Paneer Tikka
Once cooked, remove the skewers from the grill or oven and let them rest for a few minutes. Garnish the paneer tikka with fresh cilantro and a squeeze of lemon juice. Serve the Tandoori Paneer Tikka hot with mint chutney, tamarind sauce, or a side salad for a complete meal.
Tips for Perfect Tandoori Paneer Tikka
- Use Fresh Paneer: Fresh, homemade paneer holds its shape better and has a superior texture compared to store-bought paneer.
- Thick Yogurt: To make thick yogurt, strain the yogurt to remove excess whey. It helps in making a thick marinade that sticks well with the paneer.
- Marinate Longer: Allowing the paneer to marinate for a longer period enhances the flavor and tenderness.
- Preheat the Grill/Oven: Make sure the grill or oven is preheated to achieve a nice char on the kebabs.
- Avoid Overcooking: Paneer can become rubbery if overcooked, so keep an eye on the kebabs and remove them as soon as they are golden brown.
Serve Immediately: Tandoori Paneer Tikka is best enjoyed hot, straight off the grill or out of the oven.