Paneer Tikka is an Indian starters dish famous not only in Indian but also in many parts of the world. It is made from chunks of paneer/ cottage cheese marinated in yogurt and spices and grilled in a tandoor/ clay oven. It is a vegetarian alternative of Chicken Tandoori, popular among vegetarians as well as the non-vegetarians. In this blog I’ll share about an easier way of making Paneer Tikka at home without oven or tandoor.

Preparation Time: 1 hour 15 minutes

Cooking Time: 30-45 minutes

Serves: 20-30 quick bites

Course: Starters

Cuisine: Indian

Ingredients:

Paneer/ Cottage Cheese                                              250g

Hung Curd/ Yogurt                                                       200g

Ginger Garlic Paste                                                      ½ tbsp

Chicken Masala                                                             1 ½ tsp

Kashmiri Red Chili Powder                                          2 tsp

Turmeric Powder                                                         1 tsp

Garam Masala                                                              1 tsp

Lemon Juice                                                                 2 tbsp

Kasuri Methi/ Dried Fenugreek Leaves                      1 tbsp

Chat Masala                                                                 1 ½ tbsp

Salt to Taste

Mustard Oil (Optional)                                                1 tbsp

Onions                                                                          2 big

Capsicum                                                                      2 big

Oil                                                                                  ¼ cup

Butter                                                                            1 tbsp

Toothpicks as required

Directions:

1. Take the paneer and cut it into small cubes of the size of your choice. Keep it aside. Also cut the onions into quarters and capsicums into small square shape. Keep them aside.
2. Marinate for the tikka: Take a big bowl, pour the yogurt/ hung curd into it and whisk till smooth. Add ginger-garlic paste, turmeric powder, chicken masala, red chili powder, garam masala, ½ tbsp chat masala and mix well with the yogurt/ hung curd till well incorporated. Then add the mustard oil, salt according to taste, lemon juice and kasuri methi; give a nice mix.
3. To the yogurt spice mix add the paneer/ cottage cheese cubes and the onion-capsicum pieces. Give it a gentle mix using your hand. Do not over mix as it may break the paneer cubes. Rub the spice mix on the paneer cubes and veggies. Coat the paneer cubes and veggies well with the spice mix. Keep it aside for one hour to marinate.
4. Grilling the Paneer: After one hour, heat a non-stick tawa or a grill pan on medium low heat. Brush the tawa with oil and also add butter and spread it. Now place the marinated paneer cubes in the centre of the tawa and marinated veggies around the paneer cubes.
5. Grill the paneer and veggies well. Time to time turn the paneer to cook on the other sides and also sprinkle oil on the tawa. Turn and cook the veggies on both the sides. Cook the veggies till char or brown and cook the paneer cubes till golden brown on all the sides.
6. Once done, remove the paneer cubes from the tawa. Sprinkle the remaining 1 tbsp of chat masala over the grilled paneer cubes, veggies and toss well.
7. Plating the Paneer Tikka bites: Skewer the cooked onion, then capsicum followed by a paneer cube then again a capsicum and onion in a toothpick. Here is a quick paneer tikka bite. Repeat the process till all the paneer cubes and veggies are skewered in the toothpicks.
8. Serve the Paneer Tikka hot with green chutney or onion salad.

Tips: 1.You can also skewer the marinated paneer and veggies first and then cook on tawa. I prefer cooking the paneer and veggies first and skewering after.

2. Paneer tends to cook before the veggies. Hence, when the paneer cubes get golden brown on all sides remove them from the tawa. Cook the veggies till charred or browned lightly.

3. If the paneer and veggies get cooled; skewer them in the toothpicks and heat them on greased pan for few seconds. Serve hot to prevent paneer from getting springy and chewy.

4. You can even serve the Paneer Tikkas without skewering in toothpicks.