Recipe for Paneer Tikka | Paneer Tikka Recipe -

Recipe for Paneer Tikka | Paneer Tikka Recipe – A Complete Guide

Recipe for Paneer Tikka | Paneer Tikka Recipe is one of the most beloved vegetarian appetizers in Indian cuisine, often found on restaurant menus and served at parties, weddings, and special occasions. Traditionally, it’s cooked in a clay tandoor oven which gives it a unique smoky flavor. But what if you could make the same delicious Paneer Tikka right on your stovetop, with no special equipment? Yes, it’s possible—and incredibly easy!

This blog post will walk you through how to make easy paneer tikka recipe or Paneer Tikka at home using basic ingredients, in a regular kitchen, without compromising on taste or texture. Whether you’re a beginner or a home chef, this step-by-step guide ensures you’ll get perfectly grilled, juicy, and flavourful tikka every single time.

⭐ What is Paneer Tikka?

Paneer Tikka is an Indian appetizer where cubes of paneer (Indian cottage cheese) are marinated in a spiced yogurt-based mixture, skewered along with vegetables like onions and bell peppers, and then grilled. The result is a soft, juicy interior with a lightly charred and spiced exterior. It is served with green chutney, lemon wedges, and sliced onions. When these marinated cubes are cooked, they become irresistibly smoky, slightly crispy outside, and tender on the inside.

You can make it in multiple ways—oven, air fryer, barbecue, or the easiest and most accessible method: on a tawa or griddle (stovetop).

Difference between Paneer Tikka vs Paneer Tikka Curry :
Paneer Tikka is a dry, grilled starter, while Paneer Tikka Curry is a main dish where grilled paneer tikka is served in a creamy gravy.

🧾 Paneer Tikka Ingredients :

For the Marinade:

Paneer – 250 grams (cut into 1.5-inch cubes)
Hung curd (thick strained yogurt) – ½ cup
Roasted besan (gram flour) – 1 tablespoon
Ginger-garlic paste – 1¼ teaspoons
Red chili powder – 1½ teaspoons (adjust to taste)
Turmeric powder – ⅛ teaspoon
Coriander powder – 1½ teaspoons
Garam masala or Tikka Masala – 1 teaspoon
Chaat masala – 1 teaspoon
Crushed kasuri methi – 1 teaspoon
Ajwain (optional) – ¼ teaspoon
Mustard oil – 1 tablespoon
Lemon juice – 1 tablespoon
Salt – ½ teaspoon or to taste

Vegetables:

Onion – 1 large, cubed
Green capsicum – 1 large, cubed
Red/yellow bell pepper – 1 medium (optional)
Tomato – 1, firm and deseeded (optional)

🔪 Step-by-Step Recipe for Paneer Tikka | Paneer Tikka Recipe

Step 1: Prepare Hung Curd

Use a muslin cloth or fine sieve to strain regular curd. Hang it for 30–45 minutes to remove excess whey. This will make the curd thick enough to cling to the paneer and vegetables.

For panner tikka stpe 1 is sse a muslin cloth or fine sieve to strain regular curd. Hang it for 30–45 minutes to remove excess whey.

Step 2: Make the Marinade

In a large mixing bowl, whisk together the hung curd, roasted besan, mustard oil, lemon juice, and all the spices. Mix well until the marinade is smooth and thick. Taste and adjust salt and chili as per your preference.

In a large mixing bowl, whisk together the hung curd, roasted besan, mustard oil, lemon juice, and all the spices for paneer tikka recipe.

Step 3: Marinate Paneer and Vegetables

Add the paneer cubes and vegetables (onion, capsicum, bell peppers, tomatoes) into the bowl. Gently mix using your hands or a spatula to coat every piece evenly. Cover the bowl and let it rest in the refrigerator for 1 hour, or up to 4–6 hours for deeper flavour.

Marinate Paneer and Vegetables for paneer tikka recipe.

Step 4: Skewering

Soak wooden skewers in water for 30 minutes to avoid burning. Thread marinated paneer and vegetables alternately: onion, paneer, capsicum, repeat. You can skip skewers and directly place the pieces on the tawa.

Step 5: Grilling on Tawa (Stovetop)

Heat 1–2 tablespoons oil on a non-stick tawa or iron griddle.
Once hot, place the skewers (or individual pieces).
Cook on medium heat. Turn the skewers gently every 2 minutes to cook all sides evenly.
Cook until the paneer is golden and slightly charred (around 10–12 minutes).
Drizzle a few drops of ghee at the end for extra flavor.

Grilling on Tawa and Heat 1–2 tablespoons oil on a non-stick tawa or iron griddle. Cook until the paneer is golden and slightly charred (around 10–12 minutes).

Optional Step: Give it a Smoky Flavour

Take a piece of charcoal, heat until red-hot. Place in a small steel bowl and set it in the center of cooked tikka. Drizzle ghee on the charcoal and cover the pan with a lid for 2–3 minutes. This gives an authentic tandoori flavour.

Variations of Paneer Tikka :

1. Paneer Cheese Tikka

Add ½ cup grated cheese (like mozzarella or processed cheese) into the marinade. This makes the tikka extra gooey and rich—perfect for kids!

2. Malai Paneer Tikka

For a creamier, milder version, skip red chili and use:

2 tablespoons fresh cream
½ teaspoon white pepper
½ teaspoon cardamom powder

This version is loved for its melt-in-mouth texture.

3. Paneer Tikka Masala

Use the grilled paneer tikka in a rich onion-tomato curry base. Add cream or cashew paste for a buttery texture. This is a restaurant-style gravy dish.

4. Paneer Kebab

Shape the marinated paneer mixture into flat kebabs and pan-fry them. Serve with green chutney.

5. Paneer Tandoori

Follow the same marination but bake in a preheated oven at 220°C for 15–20 minutes and broil for 2–3 minutes until slightly charred.

🥗 How to Serve Paneer Tikka

Serve hot directly from the tawa.
Garnish with coriander leaves, lemon wedges, and chaat masala.
Pair with mint-coriander chutney.
Great as a snack, starter, or inside wraps and rolls.

✅ Pro Tips for Best Paneer Tikka

Always use firm, fresh paneer. If it’s store-bought, soak it in warm water for 10 minutes to soften.
Don’t skip hung curd. Regular curd will make the marinade runny.
Don’t overcook. Overcooked paneer becomes chewy.
Use mustard oil in the marinade—it adds authentic smoky aroma.

🌟 Conclusion

Paneer Tikka is not just a dish—it’s an experience of bold spices, smoky aromas, and satisfying textures. Whether you’re planning a party or a cozy dinner, this stovetop version brings the authentic restaurant-style taste into your home kitchen. With these detailed steps, pro tips, and tasty variations, you’ll never need to rely on takeout again.

Enjoy cooking—and don’t forget to serve with a smile!