Make restaurant-style Paneer Tikka at home with this easy recipe!
Paneer Tikka is a popular dish in India. Almost every North Indian restaurant will have this dish listed on their menu as a snack or starter. It is rich, flavourful and is one of those dishes that satisfies the soul.
To make the dish, cubes of paneer, onion, tomato and bell peppers are marinated with aromatic spices and yogurt. Once they have marinated, thread onto skewers. Although traditionally the Paneer Tikka is grilled in a tandoor (clay oven), you can make this it at home by using simple gadgets available in your kitchen like a grill pan, an oven, a grilled sandwich maker, a home barbeque or even a basic non-stick pan.
This Paneer Tikka (restaurant-style) is full proof. It is incredibly easy to prepare. The best part is you can customise and adjust the spices as per your pallet. You can even avoid all the added colour and overdose of oil.
To make the dish even better, try using fresh paneer. I always prefer making my own paneer at home as it comes out to be really soft. Making paneer is a simple process. Here is a YouTube link on how to make fresh paneer at home.
So what are you waiting for? Just get started by following the simple steps below. Once your dish is nice and charred, don’t forget to enjoy it with julienned onions, a piece of lemon and lots of mint chutney!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram.
You may like to try our other similar recipes like Crispy Chilli Paneer (Spicy Cottage Cheese) and Paneer Nuggets (Cottage Cheese Nuggets).
Yield: 3 to 4 servings
Prep time: 10 minutes
Total time: 50 minutes
Ingredients for Restaurant Style Paneer Tikka
300g Paneer (cottage cheese)
1 large Capsicum cubed
1 large Onion cubed
2 Tomatoes deseeded and cubed
1 teaspoon Mustard oil for brushing
For Marination
1 cup Hung curd
1 tablespoon Ginger garlic paste
2 tablespoon Roasted besan
1 and 1/2 teaspoon Kasuri methi (dried fenugreek leaves)
1 teaspoon Ajwain (carom seeds)
2 teaspoon Garam masala
1 teaspoon Kashmiri mirch (Red Chilli Powder)
2 teaspoon Jeera (cumin powder)
1/2 teaspoon Kali mirch
1 and 1/2 teaspoon Chat masala
2 teaspoon Kala Namak (black salt)
1 tablespoon Chopped coriander/ mint leaves (optional)
1 tablespoon Lemon juice
2 tablespoon Mustard oil
A pinch of Saffron (optional)
Salt to taste
For Accompaniments
Mint chutney
1/2 cup Onions sliced
Lemon wedges
Directions for Restaurant Style Paneer Tikka
- In a large bowl add all the ingredients under the marinade section and stir to mix well.
- Cut the paneer into 2-inch square pieces. Cut the onions, capsicum, and tomatoes in cubes as well.
- Add the cubed paneer, onions, capsicum and tomatoes to the marinade. Coat well and leave it to refrigerate for 30 to 40 minutes.
- Now skewer the paneer and the vegetable cubes. Alternating with Capsicum, paneer, tomato and onion in any order. This should make about 3-4 skewers.
- There are many ways of roasting the tikkas – directly on the flame, in a grill pan, in the oven, in a tandoor or even a non-stick pan can be used.
- I have roasted on the flame today.
- For this, grease a grill and place it on the stove. Switch on the gas and place the skewers on the grill. Roast them uniformly by turning till they are well roasted on all the sides.
- Once nice and charred, switch off the flame, your Paneer tikka is ready!
Alternatively:-
- If using a grill pan, drizzle oil till it starts smoking. Now place the skewers and add ghee or butter as required. Roast on all the side by turning till grill marks appear.
- If using the oven, pre-heat it to 220 C. Place the skewers on a rack and bake for 15-20 mins. Make sure you rotate it halfway into baking.
Serve with julienned onions, mint chutney and a fresh squeeze of lemon!
Note: I always suggest marinating the paneer cubes for 2 hours or more. You can also keep the marinated paneer overnight in the fridge. The longer it is marinated, the better the flavours get infused in the paneer and the veggies.
