Name: Restaurant Style Paneer Tikka | Tandoori Paneer Tikka
Prep time: 15 min
Cook time: 20 min
Total time: 65 min
Ingredients: 3 tbsp Thick Fresh Curd/Plain Yogurt; 1 tbsp Gram Flour; 1 tsp Ginger Garlic Paste; 2 tsp Tandoori Masala Powder (recipe in notes); 1/2 tbsp Kashmiri Red Chilli Powder; 1/4 tsp Turmeric Powder; 1/4 tsp Garam Masala Powder (recipe in notes); 2 tbsp Finely Chopped Mint Leaves; 1 tsp Oil (optional); Salt as needed; 200 grams Paneer Cubed; 1 Large Onion Cubed; 1 Small Capsicum Cubed

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Learn how to make Restaurant Style Paneer Tikka recipe with step-by-step pictures. Easy oven made Paneer Tikka Recipe – healthy starter/appetizer!

Making exotic starters/appetizers at home is easy and simple, if we have the right ingredients and a little patience. Today’s recipe of Tandoori Paneer Tikka is an amazing appetizer made using Indian cottage cheese with minimal effort, but tastes just like your favorite restaurant. I used my Homemade Tandoori Masala Spice Blend to marinate my paneer and it added the much-needed oomph to the dish. A few years ago, I had shared the recipe to Tawa Paneer Tikka without having to use oven. This recipe can also be made the same way.

Restaurant Style Tandoori Paneer Tikka

When making Paneer Tikka at home, we don’t use a big tandoor oven that is traditionally used in restaurants. But without any special equipment, it is very much possible to replicate the taste with a few tricks & tips. Using a good spice rub to marinate the paneer adds to most of the taste and the rest comes from the smokiness of cooking the paneer over hot coals. It is not possible to find coals or set it up at home, but the same effect can be brought with using oven in toast mode.

Tips & Important Notes to make Perfect Paneer Tikka

Here are some of the tips that I follow while making Paneer Tikka in the oven.

Thick Curd – it is important to use the thickest possible fresh curd to marinate the paneer. This lends creaminess and also coats the paneer to make it soft. Remove any whey from the curds and only the thick part.

Tandoori Masala Powder – the taste of the tikka depends on good spice blend. I use my tandoori masala to make the marinade, but a mix of few different spice powders can also be used.

Marinade – paneer should be marinated for as long as possible to better absorption of the spices When I have the time, I leave the marinated paneer in the fridge for half a day.

Oven Settings – to stop the paneer from drying out, I cook the paneer in my oven in toast mode (both top & bottom filaments with fan ON) at a temperature of 200°C. This will cook the paneer evenly from all directions. It would be better to keep it on a parchment paper to avoid paneer from sticking after baking. The charred flavor comes from the heat of the top filament.

Variations

The same recipe for Paneer Tikka can be made on Stove Top, in a non-stick or cast-iron pan or grill pan. It is important to grease the pan sufficiently to avoid paneer from sticking to the pan during the cooking process.

Serving Suggestions

Tandoori Paneer Tikka can be served as an appetizer with spicy green chutney as an appetizer or even as a side dish with Biryani/Pulao recipes. The paneer stays the softest when it is hot/warm and can get hard as it cools down. It is not recommended to store it in fridge/freezer after cooking. However, the marinated paneer can be stored in fridge for upto a day and in freezer as needed – just thaw it before following the recipe.

Check out other low calorie interesting snack/appetizer recipes

Restaurant Style Paneer Tikka Recipe with Step by Step Pictures

In a bowl add 3tbsp Thick Fresh Curd, ½ tablespoon Kashmiri Red Chilli Powder, 2 teaspoon Tandoori Masala Powder, ¼ teaspoon Garam Masala Powder, ¼ teaspoon Turmeric Powder and Salt as needed.

Mix everything well together. Add 1 tablespoon Gram Flour, 1 teaspoon Ginger Garlic Paste and 1 teaspoon Oil (optional) along with 2 tablespoon Finely Chopped Mint Leaves.

Add 200 grams Cubed Paneer along with 1 Large Onion Cubed and 1 Small Capsicum Cubed.

Mix it well so that the paneer cubes are fully covered with the marinade. Let it rest for 20-30 mins at the minimum. You can also set this is in fridge for 4-6hrs (or overnight).

When ready to grill, insert them into wet bamboo skewers. Start with one capsicum cube, followed by onion cube and a paneer cube. Repeat this for 3 times per skewer.

Prepare all the skewers and place them on a lined baking tray.

Grill (top or top & bottom filaments ON) the paneer cubes at 200°C for 15-20 mins in the oven, rotating them at regular intervals to get even charring/grilling.

Serve hot with spicy green chutney or mint-yogurt chutney/dip or sweet tamarind chutney.

Recipe Notes

Oil is optional and can be skipped. Alternatively, add upto a tbsp. of oil and 2 teaspoon of fresh cream for a rich version of paneer tikka.
Adjust spices as per preference.
To make this on stove top, heat a griddle/grill pan and grease it sufficiently with oil. Cook the skewers for a few mins on each side until charred.

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Restaurant Style Paneer Tikka | Tandoori Paneer Tikka