Authentic Restaurant Style Paneer Tikka Recipe for Irresistible Delight
Embark on a culinary journey with our Restaurant Style Homemade Paneer Tikka Masala recipe, a delightful vegetarian dish that captures the essence of Indian flavors.
Begin by marinating succulent paneer cubes in a tantalizing blend of yogurt, spices, and aromatic herbs.
Threaded onto skewers, the marinated paneer mingles with an assortment of vibrant vegetables like bell peppers, onions, and tomatoes, creating a colorful and flavorful ensemble.
Whether you choose to grill in the oven or sizzle on the barbecue, our step-by-step guide ensures a perfect balance of textures and tastes.
The marination time is key, allowing the flavors to infuse, resulting in a rich and aromatic dish.
For a variety of textures and tastes, experiment with a mix of veggies like baby corn, mushrooms, cauliflower, or broccoli, each contributing its unique essence.
To prevent dryness during grilling, the addition of oil in the marinade keeps the paneer and veggies moist and succulent.
Avoid overcooking the paneer to maintain its soft and tender consistency.
The leftover marinade can be utilized for brushing or as an integral part of a flavorful gravy, making it a versatile option for various culinary creations.
For those opting for a vegan twist, substitute paneer with tofu and use almond or cashew yogurt as a dairy-free alternative.
Whether served as an appetizer or main course.
Our Homemade Restaurant Style Paneer Tikka promises to be a gastronomic delight, bringing the authentic taste of Indian cuisine to your table.
Explore the vibrant world of spices, textures, and aromas with this culinary masterpiece that invites you to savor the richness of homemade Indian fare.
Indulge in the rich flavors of our Authentic Paneer Tikka recipe, a culinary delight that brings the essence of Indian cuisine to your kitchen. Immerse paneer cubes in a tantalizing marinade, skewer them to perfection, and savor the charred goodness after a quick grill. Our step-by-step guide ensures a mouthwatering experience, making it easy for you to create this classic dish at home. Elevate your cooking prowess and treat yourself to the aromatic and flavorful world of homemade Paneer Tikka.
- 200 to 250 grams Panner or Indian cottage cheese
- 1/2 cup diced onions
- 1/2 cup diced capsicums
- 200 grams Hung curd or greek yogurt
- 1 tablespoon ginger garlic paste
- 2 tablespoons kashmiri red chlli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 teaspoon ajwain
- 1 teaspoon dry mango powder
- 1 teaspoon chaat masala
- 1/2 teaspoon black pepper powder
- 1 1/2 teaspoon lemon juice
- 1 tablespoon mustard oil
- 1/2 teaspoon black salt (optional)
- salt (as required)
- some mustart oil (for brushing)
- Dice the paneer into square-shaped cubes.
- Dice the onions and capsicum into 1 or 1.5-inch square pieces.
- In a spacious bowl, place the hung curd (Greek yogurt) and gently whisk it until it achieves a smooth consistency.
- Include ginger-garlic paste, all the spice powders, carom seeds, black salt, regular salt, lemon juice, and mustard oil.
- Thoroughly combine the mixture. Taste and adjust seasonings as needed.
- Introduce the vegetables and paneer into the marinade. Slowly and gently incorporate them, ensuring an even coating with the marinade.
- Cover the bowl and let it marinate in the refrigerator for a minimum of 2 hours or longer.
- Once 2 hours have passed, alternate threading paneer and veggies onto bamboo skewers. Prior to threading, ensure bamboo skewers are soaked or rinsed.
- Preheat the oven for 15 to 20 minutes at 230 or 240 degrees Celsius (464 degrees Fahrenheit), utilizing only the top heating element.
- Cover a baking tray with aluminum foil or parchment paper. Place the paneer skewers on the tray. Brush a thin layer of oil over the veggies and paneer cubes.
- Position the tray on the top rack. Initially, grill the paneer tikka for 7 to 10 minutes at 230 or 240 degrees Celsius (464 degrees Fahrenheit). Subsequently, remove the skewers and turn them over.
- Return the tray to the top rack in the oven and continue grilling for an additional 3 to 5 minutes until the edges of the paneer are golden or slightly charred. Avoid prolonged grilling to prevent the paneer cubes from becoming tough.
- As oven temperatures may differ, be vigilant and adjust accordingly. You can decrease or extend the time as needed. The overall grilling duration should be around 15 to 20 minutes.
- Take out of the oven and transfer the paneer cubes onto a serving plate. Sprinkle some chaat masala and lemon juice.
- Serve paneer tikka with mint chutney and onion rings with lemon wedges
Serving Size 1
- Amount Per Serving
- Calories 316kcal
- Calories from Fat 198kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 11g56%
- Trans Fat 1g
- Cholesterol 47mg16%
- Sodium 470mg20%
- Potassium 193mg6%
- Total Carbohydrate 11g4%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 17g34%
- Vitamin A 271 IU
- Vitamin C 19 mg
- Calcium 406 mg
- Iron 13 mg
- Vitamin E 1 IU
- Vitamin K 3 mcg
- Thiamin 1 mg
- Riboflavin 1 mg
- Niacin 1 mg
- Vitamin B6 1 mg
- Folate 12 mcg
- Vitamin B12 1 mcg
- Phosphorus 102 mg
- Magnesium 14 mmol
- Zinc 1 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Barbecue Method: Employ a barbecue grill for crafting the paneer tikka.
Oven Grilling: In the oven, grill for 15 to 20 minutes at 230 or 240 degrees Celsius, utilizing only the top heating element.
Marination Time: I recommend marinating the paneer cubes for at least 2 hours or more. For enhanced flavors, you can refrigerate the marinated paneer overnight.
Variety of Vegetables: Enhance the dish by adding a mix of veggies such as bell peppers, onions, tomatoes, baby corn, mushrooms, cauliflower, broccoli, etc. For cauliflower, blanching before marinating is recommended.
Oil Addition: To prevent the paneer cubes and veggies from becoming dry during grilling, oil is included in the marination mixture. Additionally, brush some oil on the paneer cubes and veggies.
Avoid Overcooking: Be cautious not to overcook the paneer, as it can result in a rubbery, dry, and tough texture. Aim for soft, well-cooked, and succulent paneer.
Utilize Extra Marinade: Apply or brush the extra marinade on the paneer tikka before grilling. If preparing paneer tikka masala gravy, the extra marinade can be used in the gravy.
Vegan Options: Substitute paneer with tofu, seitan, or tempeh. Opt for vegan yogurt like almond or cashew yogurt instead of dairy yogurt.