Paneer Tikka is one recipe that is relished by both Vegetarians & Non-Vegetarians. It is made by marinating Paneer pieces with onions & bell pepper in some tandoori spices.
Paneer Tikka is so versatile that you can eat them in several ways. You can eat the tikkas with some Chutney or add them over a pizza. You can eat them in a roll, they even taste great in curry. There are some recipes that can make your mouth water every time you think about them. That is what Paneer Tikka is for me.
Paneer Tikka is like a delicacy for all vegetarians. You will find this recipe in all the Indian restaurants, and because of its popularity, it is also served by many street vendors in India. Not only that, but Paneer Tikka is also served in most Indian weddings as an appetizer.
After a long time, I thought to make Paneer Tikka at home. And I prefer meals that don't take a lot of my time. So I thought of making this recipe in my Air Fryer. But I have also mentioned below how you can make it in the oven.
PANEER TIKKA RECIPE INGREDIENTS
- PANEER: For Paneer Tikka, you need paneer. You can use store-bought paneer or make it at home. (Check out How to make soft Paneer at home.) To make good Paneer Tikka, don't use frozen Paneer. Instead, it should be refrigerated. Paneer should not be too soft or at room temperature otherwise, it might break.
- VEGGIES: I have used green & red bell peppers along with some red onions. You need big chunks of paneer. So first slice the paneer block and then cut it into pieces.
- YOGURT: For making any tikka, you need yogurt. All Indian marination usually starts by putting the ingredients in yogurt. This makes them soft and tikka always turns out to be moist & juicy.
- SPICES: I have used basic Indian spices that I use for everyday cooking. You can also use some tandoori Spices for making Paneer Tikka.
- ADD-INS: You will also need Ginger-Garlic paste and some lemon juice for the tanginess. Always add lemon juice at the end.
- MUSTARD OIL: I also add hot mustard oil in the marination. It not only gives smoky flavor but also makes the color a little vibrant. But you must always add very hot mustard oil.
SOME TIPS TO REMEMBER
- Always use paneer that is refrigerated and not frozen. Also, Paneer should not be of room temperature. Otherwise, the paneer pieces will break.
- Cut Paneer in pieces, about 1-2 inches in size. That way Paneer will not break when grilling or baking. If you cut Paneer really small then most of the paneer pieces will fall from the skewers.
- Marinate Paneer for at least 1-2 hours in the refrigerator. that will result in soft & juicy Paneer tikkas.
- Before adding Paneer in skewers (if using bamboo ones) soak the skewers in water. That way, the skewers will not get burned.
- When grilling, spray butter on one side and bake them. Keep rotating the skewers when baking for an even charred flavor & color.
STEP-BY-STEP INSTRUCTIONS FOR PANEER TIKKA
STEP 1 - PREPARE MARINATION: Prepare the marination by first whisking the yogurt until smooth. Then add all the spices and mix.
STEP 2 - ADD INGREDIENTS & MIX: Next, mix all the ingredients with the marination. Once properly combined, store in the refrigerator for 1-2 hours
STEP 3 - ADD INGREDIENTS IN SKEWERS: Once marinated, layer the ingredients (Paneer, Bell Pepper & Onions) in Skewers. First, soak skewers in water for at least 30 minutes to avoid them getting burned.
STEP 4 - GRILL THE TIKKAS: Spray some butter on the Tikkas and grill them either in Air-Fryer or Oven. Grill them and keep rotating until all the sides are cooked and properly charred.
STEP 5 - ADJUST & SERVE: Lastly, sprinkle some Lemon Juice & Chaat Masala for some tangy flavor and serve with some Onions or in a roll.
PANEER TIKKA ROLLS
You can make some Paneer Tikka Rolls from paneer tikka by adding a layer of green chutney on Indian Flatbread. You can use Indian Roti, or Naan, or any Indian Parantha for the rolls or can also use Burrito. Add sliced Onion, then top with the prepared paneer tikka. Lastly, garnish with some Mayonnaise and serve.
You can store leftover Paneer Tikka in the refrigerator for 3-5 minutes, and use it as needed. Or you can also freeze for 2-3 months in the freezer. When re-using, either air-fry or cook in a skillet until hot.
You can use the leftover Paneer Tikka as a snack or in a roll. Or you can also put it over a Pizza as a topping and enjoy Paneer Tikka Pizza. Also, check the recipe for How to make Pizza at home and enjoy delicious Homemade Pizza.
- 250 grams Paneer diced
- ½ Onion diced
- ½ Bell Pepper (Green & Red) diced
- 1 ½ cup Greek Yogurt or Hung Curd
- 1 tablespoon Ginger-Garlic Paste
- ½ teaspoon Kashmiri Red Chili Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Garam Masala Powder
- ½ Lemon Juice
- 1 teaspoon Kasuri Methi
- Salt (as needed)
- 1 tablespoon Mustard Oil hot
- Whisk yogurt until smooth and add all the spices. Then add Ginger-Garlic Paste and mix until combined.
- Then add paneer, onion, and bell peppers and combine properly until these are coated evenly. Lastly, add Mustard Oil and Lemon Juice and mix. Let it marinate for 1-2 hours in the refrigerator.
- Once marinated, thread paneer and veggies in the skewers alternatively. (Note: Soak Bamboo Skewers in water for at least 30 minutes).
- Ninja Foodie/Mealthy CrispLid/Air-Fryer Cooking: Place the skewers in the air-fryer basket and spray butter or oil. Then insert the basket in the air-fryer. Air-Fry for 7-10 minutes at 400°F until cooked and charred.Oven Cooking: Preheat oven at 450°F for at least 10-15 minutes. Place the skewers in the oven and spray oil or butter. Bake for 10 minutes. Then broil for 2-3 minutes until charred.
- Once grilled, sprinkle some lemon juice nad chaat masala and serve. Garnish with some sliced onions and cilantro.
- Always use the Paneer that is refrigerated and not frozen. Also, Paneer should not be of room temperature, otherwise, its pieces will break.
- Cut Paneer in bit pieces, almost like 1-2 inches. That way Paneer will not break when grilling or baking. If you cut Paneer really small then most of the pieces will fall from the skewers.
- Marinate Paneer for at least 1-2 hours in the refrigerator. that will result in soft & juicy Paneer Tikkas.
- Before adding Paneer in skewers (if using bamboo ones) soak them in water. that way the skewers will not get burned.
- When grilling, spray butter on one side and bake them. Keep rotating the skewers when baking for even charred flavor & color.
Loved it. Easy recipe and delicious result!
I absolutely love paneer tikka and had no idea how to make it! So thanks so much for this!
I'm so glad
This is my favorite Indian dish ever!! Your flavors are spot on. So delicious! Thanks for sharing.
This is such a mouthwatering recipe. The spices are perfect! And I clicked over to your homemade Paneer recipe too and bookmarked it to make it in the future.
thank you....you'll love it. I stop buying from stores as homemade one is os much better
Kait | Slumber & Scones
I love how fun and attractive this is with the bright colors and the skewers! Paneer is one of my favorite cheeses, and I love all the flavor in this dish.
that is how it is served in Indian.... so tried to capture it in the same way
Wow, I've never made it at home but now I can't wait to try! Looks so flavorful and delicious!
thank you...I hope you like it