Tandoori Paneer Tikka at home

In India, a party without tandoori starters is not a party at all.  Be it a get-together, barbeque, or dinner parties, tandoori dishes are a must. Tandoori Paneer Tikka at home is a great starter option whether you’re feeding to a group or simply feeding your family. Your guests will surely relish the real flavors of this paneer tikka utterly. Traditionally it’s grilled in a tandoor but you can make the same version in the oven with this easy recipe!

Tandoori Paneer Tikka at home

Ingredients

Main Ingredients For Paneer Tikka

• 400 grams paneer
• 1 medium sized onion, peeled
• 2 medium sized capsicum

Marinade for paneer tikka

• 1/2 cup hung curd
• 1 tablespoon ginger-garlic paste
• 2 teaspoon red chili powder (preferably use kashmiri red chili powder, it gives nice color and it’s not too spicy)
• 1/2 teaspoon chaat masala powder
• 1 teaspoon garam masala powder
• 1/4 teaspoon black salt
• 1/4 teaspoon turmeric powder
• 1 teaspoon roasted cumin powder
• 1/4 teaspoon black pepper powder
• 2 tablespoons besan (gram flour)
• Salt to taste
• 1 tablespoon mustard oil (you can use any other oil of your choice)
• 2 tablespoon dried fenugreek leaves (kasuri methi)
• 1 teaspoon lemon juice

Process : Tandoori Paneer Tikka at home

Preparation

• Slice the ends off your onions, then cut them in the quarter.
• Pull out each layer, and you will have the onion petals. Set it aside.
• Slice the ends off your capsicums, then deseed and dice them into 1-inch quarters. Keep it aside.
• Chop the paneer in square shaped cubes.

Marination

• In a large bowl, take the hung curd (Greek yogurt) and whisk it lightly till it becomes smooth.
• Add all the marinade ingredients.
• Mix very well. Check the taste and add more seasonings if required.
• Add the veggies and paneer to the marinade. Slowly and gently mix them with the marinade.
• Cover the bowl and marinate for at least 2 hours or more in the refrigerator.
• After 2 hours thread the paneer and veggies alternately on skewers. 

Grilling Tandoor Paneer Tikka on Tawa/Pan

Heat a Tawa with 1 tablespoon butter. When it turns hot, place the skewers in center. Grill them on medium heat. Grill about about 3-4 minutes on each side or until they turn golden. Now for the char (blackish texture ) perfection, place roasted tikka on a wire rack, and let it cook for 1 minute on each side. Alternatively, You can also put it over direct flame for 30 seconds on each side.

Grilling Tandoor Paneer Tikka in Oven

Pre-heat oven to 220°C/ 430° F 10 minutes. Place skewers on a tray lined with aluminium foil or parchment paper. Brush with some butter all over. Place the tray on the top rack and grill in the preheated oven for 7 to 10 minutes first at 230 to 240 degrees Celsius. Then remove the tray from the oven and turn the paneer tikka skewers. Again keep back on the top rack in the oven and continue to grill till the edges of paneer and veggies are golden or slightly charred for about 3 to 5 minutes. Do not grill for a long time as then paneer becomes hard. Since temperatures vary from oven to oven do keep a check. Remove once done. Serve the paneer tikka sprinkled with some chaat masala and lemon juice. You can also serve the appetizer with green mint chutney ( know the recipe here https://www.vegrecipesofindia.com/pudina-chutney-recipe/ )

Additional tips for making Tandoori Paneer Tikka at home

• We need solid paneer cubes for making tikkas, so always use the firm paneer, which is not crumbly.
• If using wooden skewers, soak it in water for at least 2 hours prior to use.
• You can swap Kashmiri chili Powder with paprika.
• Don’t overcook the paneer as they then become rubbery, dry and hard. The paneer should be soft, well cooked but also succulent.

This tasty homemade version is similar to the dish served in restaurants, but I would say actually tastes better!

Be ready to hear some wows!

Read also : Sunset Mocktail Recipe | Watermelon-Orange Mocktail Recipe ( https://thebrightdelights.com/sunset-mocktail-recipe-watermelon-orange-mocktail-recipe/ )

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