Paneer Tikka is a Punjabi dish that is traditionally cooked in a tandoor which is basically a clay oven that is heated with charcoal and this lends a subtle smoky flavor to the paneer.
This is basically a grilled dish and can be had as a starter. Another variation to it is the Paneer tikka masala which is tikka cooked in a gravy and is served in the main course.
This dish can be prepared with boneless chicken chunks also. I will post the recipe for that another time.
Tandoori joints are common in India where you will see skewers of grilled chicken in both red and green colors being hung in front of the joints.
This recipe is the same that is followed in the restaurants. The only thing missing is the smoky charcoal flavour. 🙂
So, here is the recipe below:
- 250 gms paneer/cottage cheese
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper/capsicum/Shimla Mirch
- 1 medium sized onion
FOR THE MARINADE:
- 200 gms hung curd/yogurt or thick curd/yogurt
- 1 tbsp ginger garlic paste or crushed ginger garlic
- 1 tsp ajwain/carom seeds
- 1 to 2 tsp Kashmiri red chili powder (I skipped this and used orange-red food colour)
- ½ tsp turmeric powder/haldi
- 1 tsp jeera powder/cumin seeds powder
- 1 tsp dhania powder/coriander powder
- ½ tsp garam masala powder
- 1 tsp dry mango powder/amchur powder
- 1 tsp chaat masala
- ½ tsp black pepper powder (optional)
- juice of half a lemon
- 1 to 2 tbsp oil or ghee or butter for brushing
- rock salt or black salt
- Prepare the vegetables and the paneer: Chop the paneer or cottage cheese into cubes. Chop the vegetables into squares. Set aside.
- Prepare the marinade: In a large mixing bowl, add the curd and whisk till smooth. Add the ginger-garlic paste and all of the powdered spices and carom seeds or ajwain.
- Now add the chopped vegetables and the cottage cheese to the marinade, mix well and refrigerate for atleast 2 hours or more.
- Remove the marinated paneer and vegetables after the stipulated time and bring to room temperature.
- Skewer them alternately. I used bamboo skewers. You may also use some toothpicks or the metal skewers that come with your toaster oven.
- Pre-heat the oven at 180-degree celsius.
- Arrange the skewers on a wire rack or a baking tray lined with aluminium foil. Brush some oil over them and bake them for about 20-25 minutes. Keep turning the skewers and basting with more oil at an interval of 10 minutes.
- Keep an eye on the paneer as it may get too dry and rubbery and keep basting with oil to prevent them drying out.
- Once done, remove from the oven and arrange on a serving plate. Season with a dash of chaat masala.
- Serve the paneer tikkas with lemon wedges and onion slices.
I certainly hope you try this recipe out. All you need are the spices. It is quite a simple and easy recipe as all that is important is the marinade and then you are ready to pop them in the oven! Tastes great with such different flavours popping in your mouth!