Paneer tikka is one of those dishes which you eat at restaurants and think, wow, this taste so good, how do they make it? It’s soft, spicy, little smoky and just perfect to eat with some chutney or salad. But the thing is, restaurant style paneer tikka tastes different from homemade mostly coz of the way they marinate and cook it. But no worries, you don’t need fancy stuff or restaurant oven to make it at home, I’ll tell you how you can make super delicious restaurant style paneer tikka at home that your friends and family gonna love.
What is Paneer Tikka?
Paneer tikka is basically grilled Indian cottage cheese cubes marinated in spicy yogurt and spices. It’s a vegetarian alternative to chicken tikka. You get soft cubes of paneer which are flavored well with spices and grill marks. Usually served with green chutney and onion rings. It’s perfect starter or snack.
Ingredients You Need
Before we start, make sure you have all these things ready:
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400 grams paneer (cut in big cubes, not too small or they’ll break)
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1 cup thick yogurt (curd) – best if you use hung curd, it makes marinade thick
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2 tablespoons gram flour (besan) – this helps to bind marinade and keeps paneer juicy
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1 tablespoon ginger garlic paste (fresh if possible)
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1 teaspoon red chili powder (adjust as per spice level you want)
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1 teaspoon turmeric powder
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1 teaspoon garam masala
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1 teaspoon chaat masala
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1 tablespoon lemon juice
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1 tablespoon mustard oil or any cooking oil
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Salt to taste
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1 big bell pepper (capsicum) cut into big squares
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1 big onion cut into squares (not too small pieces)
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Skewers (wooden or metal) – if wooden soak in water atleast 30 mins so they dont burn
How to Make The Perfect Marinade
The marinade is key to get that restaurant style flavor. You want a thick, creamy paste that coats the paneer and veggies perfectly.
So in a big bowl add yogurt first. Make sure yogurt is thick, if not, drain some water from it. Then add gram flour, this is secret ingredient because it makes marinade stick and adds nuttiness. Then add ginger garlic paste, red chili powder, turmeric, garam masala, chaat masala, lemon juice, oil and salt. Mix everything really well till smooth paste forms. If marinade too runny, add little more gram flour or hung curd. If too thick add little water but dont make it watery.
Marinating Paneer and Veggies
Now add paneer cubes, capsicum and onion pieces into the marinade. Mix gently with your hands or spoon so all pieces get coated well. Be gentle otherwise paneer can break. Cover bowl with cling film and keep in fridge for atleast 2 hours, but for best flavor marinate overnight.
Preparing To Cook
After marination, take out skewers and start threading the paneer and veggies. Alternate paneer, capsicum and onion cubes on skewer so color and taste mix well. Don’t pack too tightly so they cook evenly.
If you dont have oven or grill, don’t worry, you can cook on stove top on tawa or pan but oven gives better smoky taste.
Cooking Paneer Tikka In Oven
Preheat your oven to 200°C (about 400°F). Place skewers on grill rack or baking tray lined with foil. Cook for 15-20 minutes. After 10 minutes, brush some butter or oil on paneer so it stays juicy and gets nice color. For that smoky flavor, broil for last 2-3 minutes but keep watch so it doesnt burn.
Cooking On Stove Top (If No Oven)
Heat tawa or grill pan on medium heat. Put paneer skewers on pan and cook. Turn every 3-4 minutes to cook evenly and get grill marks. Brush oil or butter in between. Takes about 15-20 minutes to cook perfectly.
Serving Paneer Tikka
Once done, sprinkle little chaat masala and lemon juice on top. Serve hot with green coriander chutney, sliced onions and lemon wedges. Its perfect snack or party starter.
Tips And Tricks To Make Best Paneer Tikka
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Use fresh paneer. Homemade or store bought both works but fresh paneer is soft and juicy.
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Don’t cut paneer too small or big. Medium cubes about 2cm are perfect.
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Marinate long enough. Atleast 2 hours but overnight is best.
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Gram flour in marinade makes big difference. Don’t skip!
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Use mustard oil for authentic taste. If you dont like mustard oil, any oil is fine.
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Cook on high heat for short time. This helps keep paneer soft inside and crispy outside.
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Don’t overcrowd skewers or pan. Leave space for even cooking.
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Brush butter or oil while cooking. Helps keep moist and tasty.
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You can add hung curd powder or dry mango powder (amchur) for tangy twist.
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Experiment with spices like smoked paprika or kasuri methi for different flavor.
Why Restaurant Paneer Tikka Tastes Different?
Mostly coz restaurants use special grills or tandoors which give smoky flavor. Also they marinate longer and use mustard oil or butter to baste paneer. Sometimes they use charcoal smoke to add aroma. But with above method you can get very close taste at home.
Variations You Can Try
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Use colorful bell peppers like red, yellow with green for vibrant look.
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Add mushrooms or paneer tikka masala style by cooking in spicy gravy.
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Try mint or coriander chutney as dip.
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Add hung curd powder or dry mango powder to marinade for tangy flavor.
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You can also bake without skewers by spreading paneer cubes on tray.
Common Mistakes To Avoid
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Using watery yogurt makes marinade runny and paneer dry.
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Marinating for less time means less flavor.
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Overcrowding pan or grill makes uneven cooking.
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Using old or hard paneer makes texture rubbery.
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Cooking on too low heat makes paneer soggy.
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Not brushing oil or butter causes dryness.
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Cutting paneer too small causes breaking.
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Skipping gram flour makes marinade less sticky.
How To Store Leftover Paneer Tikka
If you have leftover paneer tikka, store in airtight container in fridge upto 2 days. Reheat in oven or pan before serving. Avoid microwave coz it makes paneer rubbery.
Final Words
Making restaurant style paneer tikka at home is easy and fun. With little care in marinade and cooking method you can get delicious soft, spicy and smoky paneer tikka just like restaurants. Perfect for parties, snacks or just weekend treat. Try this recipe and enjoy homemade paneer tikka with chutney and friends!