Paneer Tikka Recipe | Restaurant Style Dry Paneer Tikka Recipe

Paneer tikka (पनीर टिक्का) is an Indian appetizer that is a hot favorite among the food enthusiasts, especially the vegetarians. It consists of paneer and vegetables like onions, bell peppers, and tomatoes, infused with a yogurt-based marinade brimming with the flavours of Indian masalas. This is by far the best paneer tikka recipe that you can try at home. That’s because I have cooked it in my custom-made tandoor oven. It has that restaurant style smokiness to it. I will write a separate post about getting a custom-made tandoor that can be used at home. You can prepare paneer tikka in the oven or on the tawa but it won’t be half as good as the one cooked over the coals. For the uninitiated, paneer is a Hindi word. Paneer is called Indian cottage cheese in English.

I have fond memories associated with Paneer Tikka. When I was little, dining out on weekends was a ritual that my family followed religiously. Both my parents have always been total foodies. So I got an exposure to the fancy restaurant food at a very early age, which was pretty rare considering that people usually avoid feeding their little kids anything but home-cooked meals. It was during one such weekend dinners that I got to try this divine paneer appetizer. I remember the 4-year-old me dubiously looking at the tray full of perfectly grilled paneer and vegetables skewered neatly on the toothpicks. As I was trying to grasp what exactly is this lovely looking food in front of me, my Mom grabbed a morsel of paneer tikka, bringing it closer asking me to try it. I did. And I was in awe, my taste-buds overwhelmed with joy; no wonder the memory is still fresh.

The Many Names of Paneer Tikka

Tikka literally means tidbits. Some people call paneer tikka, this appetizer, as dry paneer tikka. That’s because the dish involves no gravy. When paneer tikka is added to the gravy, it becomes paneer tikka masala. Paneer tikka is also known as tandoori paneer.

Tips for Making a Good Paneer Tikka Recipe

So let’s come back to the recipe for dry paneer tikka. There are a few things to remember to make a perfect paneer tikka. First off, use only Greek yogurt or hung curd to prepare the paneer tikka marinade. Always use onions and tomatoes. That’s because the sweetness of grilled onions and juiciness of grilled tomatoes compliments the robustness of the paneer. Let the paneer and vegetables rest for at least 4 hours in the fridge, preferably up to 8 hours. The flavours would deep within and it creates a noticeable difference in the taste. However, marinating it beyond that would cause the yogurt to go sour. So 4-8 hours is the ideal time.

Now let’s take a look at the paneer tikka ingredients and the method of preparation. Here is a paneer tikka recipe video on our YouTube channel. Don’t forget to share, subscribe and give it a thumbs up.

More Paneer Dishes

How to Make Paneer Tikka at Home

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Paneer Tikka Recipe | Restaurant Style Dry Paneer Tikka Recipe
 
Prep time
Cook time
Total time
 
Dry Paneer Tikka Recipe - A restaurant-style vegetarian appetizer consisting of Indian cottage cheese and vegetables marinated in yogurt and spices, grilled to perfection over hot coals in the tandoor, which is a clay oven.
Author:
Recipe type: Appetizer
Cuisine: Indian
Serves: 2
Ingredients
For the Tikka
  • Paneer – 250 grams/16 cubes cut into 1” size
  • Capsicum – 1 medium, diced
  • Red bell pepper – 1 small, diced
  • Tomatoes – 1 medium, diced
  • Onion – 1 medium, layers separated & diced
For the Marinade
  • Greek Yogurt/Hung Curd – ½ cup, not very sour
  • Ginger – ½ tbsp, finely crushed
  • Garlic – 1 tbsp, finely crushed
  • Lemon juice – 1 tbsp
  • Salt – to taste
  • Red chili powder – 1 tbsp or to taste
  • Chat masala – 1 tsp
  • Garam masala – 1 tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tsp
  • Ground black pepper – ½ tsp
  • Turmeric – ¼ tsp
  • Ajwain/Carom seeds – ½ tsp
  • Besan/Chickpea flour – 1 tsp
  • Sunflower or canola oil – ½ tbsp
  • Mustard oil – 3 tbsp
Instructions
  1. Heat sunflower or canola oil in a tadka pan. Add in the ajwain/carom seeds and besan/chickpea flour. Roast the besan/chickpea flour on low flame until it gives out a nutty fragrance. Let the mixture cool completely.
  2. In another tadka pan, heat the mustard oil until it reaches the smoking point and makes a crackling sound. Turn the stove off and let it cool a bit so that the turmeric wouldn’t get burned. Add the turmeric and mix well. Let the tempering cool completely.
  3. In a bowl, combine hung curd, salt, red chili powder, turmeric powder, coriander powder, chat masala, garam masala, black pepper, and cumin powder.
  4. Add the ginger, garlic, and lemon juice.
  5. Give it a light whisk. Add the mustard oil and turmeric tempering. Also, add the besan/chickpea flour mixture.
  6. Whisk well. Paneer tikka marinade is ready. Add the paneer and vegetables.
  7. Mix well using your hands. Cover and let it rest in the refrigerator for 4-8 hours.
  8. Arrange the paneer and vegetables on the skewers in alternate order.
  9. When the tandoor is ready, carefully arrange the skewers on the grill. Alternatively, you can bake the paneer tikka for 7-8 minutes in the oven at 200°C in the OTG or on the convection mode of microwave combi oven.
  10. Cover the tandoor and let the paneer tikka cook for about 3 minutes. Keep an eye because the heat might differ.
  11. Carefully rotate the skewers and cook the paneer tikka for another 3-4 minutes. The paneer and vegetables should get a nice char and the marinade between them should also be cooked. If the marinade is wet, it means you need to cook the tikka for a few more minutes.
  12. Remove the tikkas out of the tandoor. Carefully slide the paneer and vegetables off the skewers onto the serving plate.
  13. Restaurant style dry paneer tikka is ready. Serve it hot with green chutney and a simple cabbage salad. Enjoy!

Restaurant-Style Paneer Tikka Recipe with Step by Step Pictures


Step 1

The preparation of paneer tikka recipe is very simple. Dice 250 grams of paneer, 1 medium capsicum, 1 small red bell pepper, 1 medium tomato, 1 medium onion into 1” pieces. You will also need ½ cuo Greek yogurt/hung curd.

ingredients for paneer tikka recipe dry


Step 2

Lay out the spices for the paneer tikka marinade; 1 tbsp (or to taste) red chili powder, 1 tsp chat masala, 1 tsp garam masala, 1 tsp cumin powder, 1 tsp coriander powder, ¼ tsp turmeric powder, 1/2 tsp ground black pepper, ½ tsp ajwain/carom seeds, and salt to taste. You will also need ½ tbsp finely crushed ginger, 1 tbsp finely crushed garlic, 1 tbsp lemon juice, 1 tsp besan/chickpea flour, ½ tbsp sunflower oil, 3 tbsp mustard oil.

ingredients for paneer tikka marinade


Step 3

Heat sunflower or canola oil in a tadka pan. Add in the ajwain/carom seeds and besan/chickpea flour. Roast the besan/chickpea flour on low flame until it gives out a nutty fragrance. Let the mixture cool completely.

paneer tikka recipe with besan and ajwain


Step 4

In another tadka pan, heat the mustard oil until it reaches the smoking point and makes a crackling sound. Turn the stove off and let it cool a bit so that the turmeric wouldn’t get burned. Add the turmeric and mix well. Let the tempering cool completely.

mustard oil for paneer tikka recipe


Step 5

In a bowl, combine hung curd, salt, red chili powder, turmeric powder, coriander powder, chat masala, garam masala, black pepper, and cumin powder.

making the marinade for tandoori paneer


Step 6

Add the ginger, garlic, and lemon juice.

adding ginger garlic lemon juice to the marinade for tandoori paneer


Step 7

Give it a light whisk. Add the mustard oil and turmeric tempering. Also, add the besan/chickpea flour mixture.

adding mustard oil and chickpea flour to the marinade of tandoori paneer


Step 8

Whisk well. Paneer tikka marinade is ready.

marinade for paneer tikka is ready


Step 9

Add the paneer and vegetables.

paneer, onions, tomatoes and bell peppers to the yogurt marinade


Step 10

Mix well using your hands. Cover and let it rest in the refrigerator for 4-8 hours.

resting the marinated paneer and vegetables in the fridge for a few hours


Step 11

Arrange the paneer and vegetables on the skewers in alternate order.

paneer and vegetables arranged on the skewers ready to be grilled


Step 12

When the tandoor is ready, carefully arrange the skewers on the grill. Alternatively, you can bake the paneer tikka for 7-8 minutes in the oven at 200°C in the OTG or on the convection mode of microwave combi oven.

paneer tikka grill recipe paneer dishes


Step 13

Cover the tandoor and let the paneer tikka cook for about 3 minutes. Keep an eye because the heat might differ.

grilled paneer and vegetables in the tandoor


Step 14

Carefully rotate the skewers and cook the paneer tikka for another 3-4 minutes. The paneer and vegetables should get a nice char and the marinade between them should also be cooked. If the marinade is wet, it means you need to cook the tikka for a few more minutes.

how to make paneer dry recipes at home


Step 15

Remove the tikkas out of the tandoor. Carefully slide the paneer and vegetables off the skewers onto the serving plate. Restaurant style dry paneer tikka is ready. Serve it hot with green chutney and a simple cabbage salad. Enjoy!

grilled paneer and vegetables paneer tikka dry restaurant style served with green chutney and salad

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24 Comments

  • Reply
    Chaithali Shetty
    July 18, 2017 at 4:27 pm

    wow! wat a rcp! just lyk hotel.. pls tell whr can i find dat tandoor..thnx

    • Reply
      Monica
      July 21, 2017 at 2:39 pm

      Thank you, Chaitali. I got the tandoor custom-made from one of the porters dealing in concrete pots for plants. I will share a dedicated post for that very soon. Watch this space.

  • Reply
    Ekta Karmarkar
    July 20, 2017 at 4:37 am

    amazing.. testy.. jst like restaurent..

    • Reply
      Monica
      July 21, 2017 at 2:33 pm

      It was! You should try it. Also, watch this space for the special post about how to get a customized tandoor.

  • Reply
    Hari
    July 20, 2017 at 5:55 pm

    hey your tandoor looks incredible, what is that grey thing in step 13? 🙂

    • Reply
      Monica
      July 21, 2017 at 1:19 pm

      Thank you, Hari. That grey thing is a blower that I placed at the opening of the tandoor to blow air on the coals.

  • Reply
    Sahil Kashyap
    July 28, 2017 at 1:47 pm

    stunning video! superb recipe.. keep sharing..

  • Reply
    Shanaya Ramchandani
    August 8, 2017 at 2:24 pm

    i m so happy to land on your website.. i love your collection of restaurant style recipes and the pics make it so easy for new cooks like me.. thank you! i will try making them one by one.. 🙂

    • Reply
      Monica
      August 9, 2017 at 5:46 pm

      Thank you Shanaya for the appreciation. It’s my aim to help the novice cooks and I am glad to see people are finding it helpful. Do let me know how the recipes come out for you. 🙂

  • Reply
    sahil kashyap
    August 14, 2017 at 7:57 pm

    stunning video! superb recipe.. keep sharing such wonderful recipes..

    • Reply
      Monica
      August 15, 2017 at 7:59 am

      thank you.

  • Reply
    Parneet Chaudhary
    August 24, 2017 at 6:04 am

    best ever recipe..authentic n yummy..

  • Reply
    Manoj Wadekar
    September 6, 2017 at 6:51 pm

    sooper recipe! nice one..

  • Reply
    natasha jain
    September 12, 2017 at 5:15 am

    tumhara tandoor bahot badhiya hai!

  • Reply
    Muthu
    September 14, 2017 at 6:42 am

    Nice tasty recipe hotel like ekdum very nice food make

  • Reply
    krishnanand kamath
    October 28, 2017 at 4:23 pm

    Hi
    today very first time visited your sight, really very nice recipes. also way you presented in very easy.

    • Reply
      Monica
      October 28, 2017 at 4:32 pm

      Hello Krishnanand. Welcome to Flavouroma. I am so glad that you like this space. Thank you for your kind words. 🙂

  • Reply
    raajlakshmi singh
    November 23, 2017 at 11:37 pm

    madam aap regional categories kab banaogi?

  • Reply
    Amruta Patil
    January 14, 2018 at 4:19 pm

    khupach chhan..

  • Reply
    nutan singhal
    April 29, 2018 at 1:14 pm

    got perfect rsult with your recp. thnks for sharing, my family loved it

    • Reply
      Monica
      April 29, 2018 at 2:36 pm

      Thank you, Nutan. I am really happy you tried my recipe and loved it 🙂 Happy cooking!

  • Reply
    sanjay - the foodholic
    May 23, 2018 at 4:24 pm

    killlller recipe! you have made it so perfectly and authentically. kudos! great effort and lovely video.

  • Reply
    Juliana Fendez
    December 2, 2018 at 9:13 am

    So it’s a nice recipe but I would add a tablespoon of chickpeas flour to help the marinate coat and stay on the paneer cubes.Regards Juliana

    • Reply
      Monica
      December 2, 2018 at 3:59 pm

      Thanks, Juliana. I have already added some chickpea flour to the marinade to make it stick.

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