Paneer Tikka

Paneer tikka is a very tempting & quite relishing dish. Today I shall share my recipe with you all. It is made from paneer/ cottage cheese, as the name suggests.
This delicacy is loved by my family. In every get together at my house this dish is a must, there has to be Paneer tikka in the menu.

For vegetarians this is the most commonly ordered dish at restaurants. However it is easily doused in loads of oil. This version is high on flavour and is made with real ingredients easily available at home.

Paneer Tikka

So here my recipe follows
Preparation time– 2 hours | Serves- 4

  • 1 kg paneer / cottage cheese
  • 2 tbsp ginger garlic paste
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1/2 tsp garam masala
  • Salt to taste
  • Chaat masala to sprinkle
  • 250 gm whisked curd
  • 2onions cut in big pieces
  • Tomato and capsicum pieces- Optional


  1. Cut paneer into big cubes, marinate in whisked curd along with red chilli powder, turmeric powder, garam masala, & salt. Leave it aside for an hour.
  2. Now heat the gas tandoor/baebeque/non stick pan/Oven, take steel/wodden skewers and first apply little oil then alternatively one piece paneer ,then one piece onion and pierce them.
  3. Place in gas tandoor & keep on turning them & cook till the colour of paneer changes to brown.
  4. Take out from skewers and apply chat masala & serve hot.

Serve hot& enjoy


1. Pre heat oven to 180C for 15 min and place the tikkas on a tray lined with foil. Balance the skewers so that they hand on the foil and not touch it completely. Turn them half way. It should take 15-20 min in the oven. Keep oiling them with brush.

2. Oil the grill of the barbeque and gas tandoori before placing the tikkas

3. Fresh Malai paneer is the best for this dish.

4. If you are making this in a non stick pan, heat it up well and place the tikkas on very less oil and roast it off. You can also add the onions and capsicums to the pan. Please be sure to now crowd the pan else you will land up making a curry. Turn the tikkas with the help of chimta/tongs.




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