Paneer Tikka Recipe
Fresh homemade cheese barbecued over the tandoor. Tandoori Dishes served sizzling with sauteed onions, bell peppers, tomatoes and side of rice.
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Ingredients
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Paneer and Vegetables
Marinade
Sizzling Vegetables & Serving
Method
Marinade
- 1
Prepare and mix marinade
In a large bowl whisk the thick yogurt until smooth. Add ginger-garlic paste, lemon juice, garam masala, ground cumin, ground coriander, red chili powder, tandoori masala, crushed kasuri methi, salt, sugar (or honey), mustard oil, and optional red food color. Mix thoroughly until a homogeneous thick marinade forms.
- 2
Coat paneer and vegetables
Add the paneer cubes to the marinade and gently fold to coat each piece without breaking. Add the onion, bell peppers, and tomato pieces and toss lightly so vegetables are evenly coated. Cover the bowl and refrigerate for at least 1 hour, preferably 3–4 hours. For best flavor, marinate overnight up to 12 hours.
Skewering and Cooking
- 3
Prepare skewers
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat oven to 240°C (475°F) with the top broiler on, or preheat a charcoal or gas grill to high. If using a tandoor or grill, ensure grates are clean and oiled.
- 4
Assemble kebabs
Thread the marinated paneer and vegetables alternately onto skewers: paneer - onion - bell pepper - paneer - tomato - bell pepper, leaving a little space between pieces for even cooking. Repeat until all paneer and vegetables are skewered.
- 5
Cook on grill/oven
Brush skewers lightly with vegetable oil. Place skewers on the hot grill or on a rack set over a baking tray if using an oven. Grill/broil for 10–12 minutes, turning every 3–4 minutes and basting lightly with oil, until edges are charred in spots and vegetables are tender-crisp. If using a tandoor, cook 6–8 minutes rotating to get even char and slight blistering.
Sizzling Finish and Serve
- 6
Sizzling sauté
Heat a small cast-iron or heavy skillet over medium-high heat. Add ghee or butter and cumin seeds; when cumin splutters, add sliced garlic and sauté 10–15 seconds until fragrant (optional). Slide the cooked paneer and vegetables off the skewers into the skillet and toss gently for 1 minute to pick up the sizzling flavors. Season with salt and freshly ground black pepper.
- 7
Plate and garnish
Transfer the sizzling paneer tikka to a serving platter. Sprinkle chopped cilantro and squeeze lemon wedges over the top. Serve immediately with steamed basmati or jeera rice and extra lemon wedges on the side.