Paneer Tikka is one of the most popular recipes amongst vegetarian starters and ubiquitous on the menu of most restaurants in India! Here’s a super easy recipe to make it at home, oven and stove top instructions included!
Paneer tikka is a delicious vegetarian alternative to its non-vegetarian counterpart – chicken tikka! It is soft, juicy, and smoky, truly irresistible!
If you are looking for a quick, simple and easy paneer recipe, then you ought to try this paneer tikka, a scrumptious Indian cheese dish.
I love paneer and happily enjoy having it whenever we dine out! Besides, I often cook with paneer on days when we just have veg. I love how paneer draws in flavors of anything you add to it so one can add so many different and exciting flavors! And this tandoori paneer tikka is amongst the easiest paneer recipes you will ever try!
- HOW TO MAKE PANEER TIKKA IN THE OVEN AT HOME?
- HOW TO MAKE PANEER TIKKA AT HOME WITHOUT THE OVEN?
- WHAT IS PANEER?
- HOW TO USE SKEWERS IN THE OVEN OR STOVETOP?
- IS PANEER TIKKA HEALTHY?
- IF YOU ENJOYED THIS TANDOORI PANEER TIKKA, YOU MAY ALSO LIKE THESE VEGETARIAN INDIAN APPETIZERS
- YOU MAY ALSO ENJOY THESE INDIAN PANEER DISHES
- STEP BY STEP INSTRUCTIONS TO MAKE TANDOORI PANEER TIKKA
- HOW TO MAKE PANEER TIKKA?
- Paneer Tikka Recipe | How To Make Paneer Tikka | Paneer Recipes
HOW TO MAKE PANEER TIKKA IN THE OVEN AT HOME?
Paneer tikka is really simple to prepare at home even if you don’t own a tandoor, which I’m sure, not many do. To make paneer tikka at home, you have to marinate paneer with hung curd, oil, and spices. A little roasted gram flour (besan) is added to help the tandoori tikka marinade coat the paneer well.
Leave it to marinate for a while.
Then grill it in the oven until it is cooked and slightly charred which gives that wonderful smoky flavor.
Adding veggies is totally optional, but they add a wonderful dimension to the creamy and grilled paneer . I love to use bell peppers and onions, the roasted and sweet flavors complement the grilled paneer very well.
HOW TO MAKE PANEER TIKKA AT HOME WITHOUT THE OVEN?
You can make paneer tikka on the stovetop by simple placing the paneer tikka skewers on a greased tawa/skillet. If your tawa is not seasoned well enough, the paneer may stick. A good non-stick skillet would work better in that case for a stovetop version of paneer tikka.
Now, that we discussed ways of making paneer tikka at home, here are some more basics questions that you probably have, let’s discuss those.
WHAT IS PANEER?
Paneer is Indian cottage cheese, made of 2 ingredients. Milk and an acidic agent such as vinegar, lemon juice. Sometimes, cream is added to make paneer creamier.
HOW TO USE SKEWERS IN THE OVEN OR STOVETOP?
If you are using metal skewers, you don’t have to do anything. Thread paneer and veggies alternately onto the skewers and grill as such.
But if you use wooden skewers, remember to soak them in water for 30 minutes. Or else they will burn, especially if you use it in the oven.
IS PANEER TIKKA HEALTHY?
Paneer on its own is low in carb and high in protein. It is a good source of proteins for vegetarians. The ingredients that go into making paneer tikka are pretty healthy as well, plus not a lot of oil is used to grill the tikkas. So, I would say paneer tikka is healthy enough, and you can enjoy it without second thoughts, especially if you are making it at home, including the paneer.
I can’t vouch much for the store bought paneer because they do contain preservatives, but once in a way, it is ok, no?
Paneer tikka is best served hot as soon as it’s grilled. If left to sit it turns hard and rubbery, it may not reheat well too. So try and avoid leftovers!
I prepared a total of 4 grilled paneer skewers , 4 big cubes of paneer along with onions and bell pepper cubes on each. We enjoyed 2 skewers as an appetizer & I used the remaining 2 to make a sequel to this dish – Paneer tikka masala , which I shall share soon enough in a couple of weeks. For a non-vegetarian version, simply replace paneer with chicken, except the grilling times will vary. For now, let’s see how to make this easy paneer tikka!
- Dahi ke kabab
- Corn and paneer kabab
YOU MAY ALSO ENJOY THESE INDIAN PANEER DISHES
- Matar Paneer
- Paneer Makhani
- Paneer Nazakat
- Shahi Paneer
- Paneer Kali Mirch
STEP BY STEP INSTRUCTIONS TO MAKE TANDOORI PANEER TIKKA
1.In a large mixing bowl, add in the hung curd. Whisk well to make it very smooth and lump free.
2.Next add in Kashmiri chilli powder, garam masala, coriander powder, cumin powder, dry roasted and crushed kasoori methi, tandoori masala, ginger garlic paste, 1/2 tsp chaat masala, mustard oil, lemon juice, roasted gram flour and salt to taste. Whisk well to form a smooth marinade.
3.Add in the paneer and veggies and mix well to coat it gently with the marinade. Cover with a cling wrap and let it marinate for about an hour.
4.If using wooden skewers, place them in water for about 30 minutes. Meanwhile, remove the paneer marinade and let it come to room temperature. Also, preheat the oven to 450 F. Skewer the paneer and the veggies alternately. Baste with little oil
Oven method: Transfer the skewers on to a tray, big enough that the skewers are not touching the base of the tray. Or you may also use a rack placed over the baking tray, doing this helps in even circulation of heat under the food. Bake the tikkas for about 15 minutes or until evenly browned on all sides, turning sides once, basting with more oil as required.
Stovetop method: Heat oil in a tawa or a griddle, add the prepared skewers, let it get a nice sear for about 2 minutes on medium heat, then flip and cook on all sides, till it is nicely grilled and charred from all sides.
5.Remove from the oven/griddle, and sprinkle chaat masala. Serve with some onion rings/sliced onions, lemon wedges, and coriander mint chutney.
HOW TO MAKE PANEER TIKKA?
Paneer Tikka Recipe | How To Make Paneer Tikka | Paneer Recipes
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 400 grams /14 oz paneer (Indian cottage cheese)
For the marinade
- 1 cup hung curd/Greek yogurt
- 1 tbsp Kashmiri chilli powder
- 1 tsp garam masala
- 1 tsp coriander powder
- 1/4 tsp cumin powder
- 1 tsp dry roasted and crushed kasoori methi (dried fenugreek leaves)
- 1 tbsp lemon juice
- 1 tsp tandoori masala, optional
- 1 tbsp ginger garlic paste
- 1/2 tbsp mustard oil
- 1 to 2 tbsp roasted besan (gram flour)
- 1/2 tsp chaat masala
- Salt, to taste
Other ingredients
- 1 cup onion cubes
- 1 & 1/4 cup bell pepper cubes
- Oil, as required for basting
- 1/2 tsp chaat masala
Instructions
- In a large mixing bowl, add in the hung curd. Whisk well to make it very smooth and lump free.
- Next add in Kashmiri chilli powder, garam masala, coriander powder, cumin powder, dry roasted and crushed kasoori methi, tandoori masala, ginger garlic paste, 1/2 tsp chaat masala, mustard oil, lemon juice, roasted gram flour and salt to taste. Whisk well to form a smooth marinade.
- Add in the paneer and veggies and mix well to coat it gently with the marinade. Cover with a cling wrap and let it marinate for about an hour.
- If using wooden skewers, place them in water for about 30 minutes. Meanwhile, remove the paneer marinade and let it come to room temperature. Also, preheat the oven to 450 F. Skewer the paneer and the veggies alternately. Baste with little oil
- Oven method: Transfer the skewers on to a tray, big enough that the skewers are not touching the base of the tray. Or you may also use a rack placed over the baking tray, doing this helps in even circulation of heat under the food. Bake the tikkas for about 15 minutes or until evenly browned on all sides, turning sides once, basting with more oil as required.
- Stovetop method: Heat oil in a tawa or a griddle, add the prepared skewers, let it get a nice sear for about 2 minutes on medium heat, then flip and cook on all sides, till it is nicely grilled and charred from all sides.
- Remove from the oven/griddle, and sprinkle chaat masala. Serve with some onion rings/sliced onions, lemon wedges, and coriander mint chutney.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
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Twitter @ freda_dias
Regards,
Freda
Paneer Tikka Recipe | How To Make Paneer Tikka | Paneer Recipes
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 400 grams /14 oz paneer (Indian cottage cheese)
For the marinade
- 1 cup hung curd/Greek yogurt
- 1 tbsp Kashmiri chilli powder
- 1 tsp garam masala
- 1 tsp coriander powder
- 1/4 tsp cumin powder
- 1 tsp dry roasted and crushed kasoori methi (dried fenugreek leaves)
- 1 tbsp lemon juice
- 1 tsp tandoori masala, optional
- 1 tbsp ginger garlic paste
- 1/2 tbsp mustard oil
- 1 to 2 tbsp roasted besan (gram flour)
- 1/2 tsp chaat masala
- Salt, to taste
Other ingredients
- 1 cup onion cubes
- 1 & 1/4 cup bell pepper cubes
- Oil, as required for basting
- 1/2 tsp chaat masala
Instructions
- In a large mixing bowl, add in the hung curd. Whisk well to make it very smooth and lump free.
- Next add in Kashmiri chilli powder, garam masala, coriander powder, cumin powder, dry roasted and crushed kasoori methi, tandoori masala, ginger garlic paste, 1/2 tsp chaat masala, mustard oil, lemon juice, roasted gram flour and salt to taste. Whisk well to form a smooth marinade.
- Add in the paneer and veggies and mix well to coat it gently with the marinade. Cover with a cling wrap and let it marinate for about an hour.
- If using wooden skewers, place them in water for about 30 minutes. Meanwhile, remove the paneer marinade and let it come to room temperature. Also, preheat the oven to 450 F. Skewer the paneer and the veggies alternately. Baste with little oil
- Oven method: Transfer the skewers on to a tray, big enough that the skewers are not touching the base of the tray. Or you may also use a rack placed over the baking tray, doing this helps in even circulation of heat under the food. Bake the tikkas for about 15 minutes or until evenly browned on all sides, turning sides once, basting with more oil as required.
- Stovetop method: Heat oil in a tawa or a griddle, add the prepared skewers, let it get a nice sear for about 2 minutes on medium heat, then flip and cook on all sides, till it is nicely grilled and charred from all sides.
- Remove from the oven/griddle, and sprinkle chaat masala. Serve with some onion rings/sliced onions, lemon wedges, and coriander mint chutney.
Dahi Chicken | Curd Chicken | Yogurt Marinated Chicken Curry, a delicious dish that requires minimal effort and delivers scrumptious results!
Don’t you just love it when it’s easy to cook up a tasty meal without having to slog it out in the kitchen? Indian food can be daunting, given its long list of ingredients and a lot of sautéing. But that’s the trade-off with authentic Indian dishes. Most North Indian dishes need these lengthy procedures but the resultant dish is well worth the effort!
- HOW TO MAKE DAHI CHICKEN?
- STEP BY STEP INSTRUCTIONS TO MAKE DAHI CHICKEN CURRY | INDIAN YOGURT CHICKEN | DAHI WALA CHICKEN
- HOW TO MAKE CURD CHICKEN?
- Dahi Chicken | Yogurt Marinated Chicken Curry
HOW TO MAKE DAHI CHICKEN?
Today I’m sharing a rather simple dish called d ahi chicken | chicken dahiwala | dahi wala murgh . What I like about this dahi chicken recipe , is that you simply marinate the chicken with dahi (yogurt) and spices, and cook it after sauteing some onions and ginger garlic. That’s all! No tomatoes, no cream nor any nuts!
The sour yogurt balances the spices, giving this curry a little tang and heat with succulent, fall of the bone chicken! Oh so yum!
Dahi chicken is a pretty healthy Indian chicken curry, as it is devoid of any of the traditional, rich and creamy ingredients. You can further reduce the amount of oil and butter in this recipe, or use desi ghee instead.
There are so many Indian chicken recipes that require the chicken to be marinated in curds, such as the popular butter chicken , tandoori chicken , chicken tikka masala, dahi lasooni chicken, methi chicken, chicken korma, and so many more. Curd/yogurt or buttermilk makes the chicken tender and succulent. The longer it is left to marinate the better the results. I always leave it overnight in the refrigerator, never had a problem of dry and rubbery chicken.
We enjoyed this simple chicken curry recipe with yogurt with some lachha paratha (crispy, flaky, layered unleavened flatbread)! You could also add some water to thin out the curry and enjoy it with rice. If you haven’t tried this already, I’m sure you will love it and will definitely be making it more often! Have unexpected guests coming over? This simple chicken curry recipe with yogurt is the perfect dish for any occasion!
STEP BY STEP INSTRUCTIONS TO MAKE DAHI CHICKEN CURRY | INDIAN YOGURT CHICKEN | DAHI WALA CHICKEN
1.In a sufficiently large bowl, add yogurt, turmeric, cumin, coriander, red chilli, Kashmiri red chilli, and garam masala powders. Also add lemon juice, salt, and pepper to season. Add chicken pieces, mix well, leave it to marinate for a minimum of 1 hour or overnight (the longer the better).
2.Heat oil + butter in a heavy-bottomed pot, add in cloves, peppercorns, cardamom, cinnamon and bay leaf, sauté for few seconds.
3.Add in the sliced onions, sauté until golden brown.
4.Add in the ginger garlic paste, sauté until aromatic.
5.Add in the chicken along with the marinade.
6.Mix well, stir and cook for about 2-3 minutes on medium-high heat. Cover the pot and let it simmer for 15-20 minutes on medium-low heat, stirring occasionally in between. Once you see the oil floating on top, the masala is well cooked.
7.The chicken should have cooked in its own juices and the water from the yogurt. If it’s too thick add little lukewarm water, if you prefer a thicker gravy, continue to cook uncovered until the moisture dries up. Add finely chopped cilantro, mix well and switch off the heat. Serve hot with steamed rice/jeera rice or any other flatbread.
HOW TO MAKE CURD CHICKEN?
Dahi Chicken | Yogurt Marinated Chicken Curry
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1.65 lbs / 750 grams chicken, preferably bone-in
For the marinade
- 1 & 1/2 cup dahi/yogurt
- 1 tsp red chilli powder/cayenne pepper
- 1/4 tsp turmeric powder
- 1 tbsp cumin-coriander powder
- 1 tsp Kashmiri red chilli powder/paprika
- 1 tsp garam masala
- 1/2 tbsp lemon juice
- 1/4 tsp black pepper powder
- 3/4 tsp Salt or to taste
For the curry
- 2 to 3 tbsp butter
- 1 tbsp oil. or use 3-4 tbsp oil and skip the butter
- Whole spices (3-4 cloves, 1 Bay leaf, 1-inch cinnamon, 3-4 green cardamom, 4-5 peppercorns)
- 2 cups sliced onions
- 2 tbsp ginger garlic paste
- 2 tbsp finely chopped cilantro/coriander leaves
Instructions
- In a sufficiently large bowl, add yogurt, turmeric, cumin-coriander, red chilli, Kashmiri red chilli, and garam masala powders. Also add lemon juice, salt, and pepper to season. Add chicken pieces, mix well, leave it to marinate for a minimum of 1 hour or overnight (the longer the better).
- Heat oil + butter in a heavy-bottomed pot, add in cloves, peppercorns, cardamom, cinnamon and bay leaf, sauté for few seconds.
- Add in the sliced onions, sauté until golden brown. You can also add some slit green chillies, for more heat, at this stage.
- Add in the ginger garlic paste, sauté until aromatic.
- Add in the chicken along with the marinade.
- Mix well, stir and cook for about 2-3 minutes on medium-high heat. Cover the pot and let it simmer for 15-20 minutes on medium-low heat, stirring occasionally in between. Once you see the oil floating on top, the masala is well cooked.
- The chicken should have cooked in its own juices and the water from the yogurt. If it’s too thick add little lukewarm water, if you prefer a thicker gravy, continue to cook uncovered until the moisture dries up. Add finely chopped cilantro, mix well and switch off the heat. Serve hot with steamed rice/jeera rice or any other flatbread.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Have a great week ahead!!
Regards,
Freda
