Paneer Tikka
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Unrated
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Prep Time
1 hr
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Cook Time
15 mins
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Resting Time
6 hrs
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Total Time
1 hr 15 mins
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Servings
6 people
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Calories
247 kcal
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Course
Main Course
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Cuisine
Indian
Paneer Tikka
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Paneer tikka is an Indian dish consisting of pieces of skewered paneer marinated in spices, and grilled in the oven or in the tandoor.
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Ingredients
For the paneer tikka
- 14 oz. paneer , cut into large cubes
- ¾ cup dahi yogurt, thick
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 tablespoons mustard oil (or coconut oil)
- 1 teaspoon chaat masala , Indian spice blend
- 2 teaspoons coriander powder
- 1 tablespoon deggi mirch , Kashmir sweet red chili powder
- 1 teaspoon garam masala
- ½ teaspoon red chili powder (or more to taste)
- 1 tablespoon kasuri methi , dried fenugreek leaves, powdered
- 1 lemon juice (or lime juice)
- 1 onion cut into approximately 1 inch (2, 5 cm) dice, large
- 1 bell pepper cut into approximately 1 inch (2, 5 cm) dice, small green
- 1 bell pepper cut into approximately 1 inch (2, 5 cm) dice, small red
- salt
For cooking the skewers
- 1 vegetable oil spray
- 1 teaspoon chaat masala
For the coriander and fresh mint chutney
- 1 cilantro leaves, small bunch
- 2 tablespoons mint leaves chopped, fresh
- 1 teaspoon dry mango powder
- 1 garlic minced, large clove
- 1 teaspoon green chili Serrano type, chopped
- ½ teaspoon cumin ground
- salt
- 4 tablespoons water
To serve
- red onion rings
- lime or lemon, wedges
- cilantro fresh, chutney
- mint fresh, chutney
Equipment
- baking sheet
- parchment paper
Instructions
Fresh cilantro and mint chutney
- Mix all the necessary ingredients for the cilantro chutney with the water.
- Transfer to a bowl and set aside.
Paneer tikka
- In a bowl, whisk the dahi until smooth.
- Add garlic paste, ginger paste, mustard or coconut oil, coriander powder, chaat masala, deggi mirch (Kashmir mild red chili powder), garam masala, red chili powder, kasuri methi and salt to taste.
- Whisk again to mix well. Add half the lemon juice with the chopped cilantro and mint. Mix well.
- Add the paneer cubes, diced onions and peppers.
- Mix until all the paneer pieces and vegetables are well coated with the marinade.
- Cover and marinate in the refrigerator for 6 hours.
- After the marinating time, remove the paneer and marinated vegetables from the refrigerator.
- Preheat the oven thoroughly to 450 F (230°C) for 20 minutes.
- Thread ingredients onto metal skewers, alternating paneer, onion and peppers evenly.
- Place all the prepared skewers on a baking sheet lined with parchment paper.
- Spray the paneer tikka with vegetable oil so that the vegetables do not dry out.
- Bake at 450 F (220°C) for 10 minutes.
- Meanwhile, light a barbecue or meat grill.
- Remove the skewers from the oven and immediately place them on the meat grill for 2 to 3 minutes or until the paneer pieces are lightly charred.
- Remove from the oven, add the remaining lemon juice, sprinkle with a few pinches of chaat masala.
- Serve with mint and cilantro chutney, lemon wedges, and naan bread and/or rice.
Notes
- Do not bake the paneer longer than necessary or it will become tough and rubbery.
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