Tandoori Paneer Tikka

Today on TACKRECIPE, we are going to explore the delicious and smoky Tandoori Paneer Tikka recipe, a well-loved Indian appetizer that boasts rich flavors and a perfect blend of spices. This dish consists of paneer (Indian cottage cheese) cubes marinated in a yogurt-based spice mixture, skewered alongside vibrant bell peppers and onions, then grilled to perfection. The high heat of the tandoor or oven gives it a beautiful char, enhancing its smoky aroma. A popular choice for vegetarians at barbecues and festive gatherings, this dish is often served with mint chutney and lemon wedges.

Ingredients (Serves 4)

• 250g paneer, cut into cubes
• ½ cup thick yogurt
• 1 tablespoon gram flour (besan)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon chaat masala
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 1 tablespoon lemon juice
• 1 tablespoon mustard oil or regular oil
• Salt to taste
• 1 cup bell peppers (red, yellow, green), diced
• 1 onion, cut into squares
• 1 tablespoon butter (for grilling)
• Wooden skewers (soaked in water for 20 minutes)

Prepare the Marinade

In a large mixing bowl, take ½ cup of thick yogurt (preferably hung curd or Greek yogurt) to ensure the marinade sticks well to the paneer. Whisk the yogurt until smooth and creamy to avoid lumps in the mixture. Add 1 tablespoon of gram flour (besan) to help bind the marinade while also giving a slightly nutty flavor when grilled. Mix in 1 tablespoon ginger-garlic paste for an aromatic base. Sprinkle 1 teaspoon red chili powder for heat, ½ teaspoon turmeric powder for color and earthy notes, 1 teaspoon garam masala for depth, 1 teaspoon chaat masala for tanginess, ½ teaspoon cumin powder, and ½ teaspoon coriander powder for a balanced spice profile. Crush 1 teaspoon kasuri methi (dried fenugreek leaves) between your palms before adding to release its subtle bitterness and aroma. Drizzle in 1 tablespoon mustard oil to impart a smoky, authentic tandoori flavor. If mustard oil is unavailable, use regular oil. Add 1 tablespoon lemon juice for acidity, which helps tenderize the paneer. Season with salt to taste, then mix everything thoroughly to create a thick, smooth, and lump-free marinade. Optional: If you prefer a vibrant color, you can add a pinch of natural red food color or Kashmiri chili powder, which enhances color without extra heat.

Coat the Paneer

Cut 250g of paneer into 1.5-inch cubes, ensuring they are evenly sized for uniform cooking. Chop 1 cup of bell peppers (red, yellow, green) and 1 onion into 1-inch square pieces to match the paneer size for even grilling. Gently add the paneer cubes, bell peppers, and onions into the prepared marinade. Toss everything well, ensuring each piece is thoroughly coated with the yogurt-spice mix. Use a light hand to prevent breaking the paneer cubes. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to penetrate deeply. For the best taste, marinate overnight, as this intensifies the flavors and makes the paneer more succulent.

Skewer the Ingredients

Before assembling, soak wooden skewers in water for at least 20-30 minutes to prevent burning while grilling. Take the marinated paneer and vegetables out of the fridge and give them a gentle toss. Thread a paneer cube, followed by a bell pepper piece, an onion slice, and repeat the pattern until the skewer is filled. Leave some space at the ends of the skewer for easy handling. Ensure the paneer and vegetables are not too tightly packed to allow even cooking.

Grill the Tikka

Using an Oven:

🟢Preheat the oven to 220°C (430°F).
🟢Line a baking tray with foil and place a rack over it. Arrange the skewers on the rack to allow even heat circulation.
🟢Brush the tikka skewers lightly with melted butter or oil to prevent drying out.
Grill for 12-15 minutes, turning halfway to ensure an even golden-brown char on all sides.
🟢In the last 2 minutes, switch to broil mode (top heat only) to create a beautiful smoky and slightly crisp outer layer.
Using a Grill Pan (Stovetop Method):

🟢Heat a grill pan on medium-high heat and brush it with oil.
🟢Place the skewers on the pan and cook each side for 3-4 minutes, turning occasionally until they develop a nice char.
🟢Baste the skewers with butter or ghee while grilling to keep them juicy.
For an Authentic Smoky Flavor:

🟢Heat a small piece of charcoal until red hot.
🟢Place a small bowl in the center of the grilled tikka platter, add the hot charcoal, and pour a drop of ghee or butter over it.
🟢Quickly cover the dish with a lid for 1-2 minutes, allowing the tikka to absorb the smoky aroma.

Serve and Enjoy

Once done, remove the skewers and brush them with a final coat of butter for extra richness. Sprinkle chaat masala and a few drops of lemon juice for a tangy kick. Serve hot with mint chutney, onion rings, and lemon wedges for a refreshing contrast. Pair with naan, roti, or even a cooling yogurt-based dip for a complete meal experience.

Tips:

Longer Marination = Better Flavor

🟢For a deeper flavor and softer texture, marinate the paneer and vegetables for at least 1 hour, but if possible, let them marinate for 4 to 6 hours or even overnight. This allows the spices to fully infuse into the paneer, making the dish more flavorful and aromatic.

Get a Smoky Flavor with Charcoal

🟢To achieve an authentic tandoori smoky taste without a tandoor, heat a small piece of charcoal on an open flame until it turns red-hot. Place it in a small metal bowl or wrap it in foil, put it inside the dish with the cooked tikka, drizzle a few drops of oil or butter over the charcoal, and immediately cover the dish for 2-3 minutes. This will give your paneer tikka an irresistible smoky aroma.

Baste While Grilling for Juicier Tikka

🟢While grilling in an oven or on a pan, brush some butter or oil over the paneer occasionally to prevent it from drying out and to enhance the golden-brown charred look. This keeps the tikka moist, tender, and rich in flavor with a delicious buttery finish.