Paneer Tikka is such an essential part of North Indian food and for good reason, it is delicious! Paneer marinated in the most delicious spice mixture with so much flavor. The marinade when cooks forms a coating on the paneer. You will find a lot of paneer tikka recipes but this one is so different, you need to try it for yourself. This recipe is a no brainer because there is no one i’ve met who doesn’t like paneer tikka! You can meal prep it from before and keep which makes life easier and the paneer tastier!! Yes you need patience for the paneer to marinate but its so worth the wait. Freezing the paneer is a great hack while cooking the paneer tikka. You will not disappointed trying this recipe and I can’t wait for you to try it!

Happy Cooking!

Servings: 18-20 tikkas

Prep Time: 30-40 mins

Chilling Time: 2 hours

Cooking Time: 30 mins

Total Time: 2-2.5 hours

Ingredients: 

• 750-800g paneer

• 1 medium red onion cut in big cubes

• 1 pepper (color of your choice) cut in big cubes

Paneer Marinate:

• 1 tbsp veg oil

• 1.5 tsp cumin seeds

• 1 tsp coriander seeds

• 1 bay leaf

• 1 cardamom 

• Small piece cinnamon 

• 1/4 tsp crushed fresh Hing

• 1/2 cup chopped red onions  

• 3-4 garlic cloves

• 1 inch fresh ginger

• 2 green Chillis 

• 1 tbsp chickpea flour 

• 1/4 cup water
  

• 2-2.5 tsp Kashmiri chili powder

• 1/2 tsp spicy red chili powder

• 1 tsp Cumin powder

• 1/2 tsp Corriander powder

• 1/4 tsp Ajwain powder

• 1/2 tsp Black salt

• 1/2 tsp Turmeric

• 1 tsp Salt as per taste

• 1/4 tsp Pepper

• 1/4 tsp Sugar 

• 1/2 tsp Garam masala 

• 1/4 amchur powder

• 1 tbsp Kasthuri methi

• 1/2 cup Yogurt

• 1.5 tbsp mustard oil

Finishing:

• 1-2 tbsp ghee to brush over the paneer

• 1-2 lemons

• 1 tbsp chaat masala

Directions: 

1. In a pan on low-medium heat add 1tbsp vegetable oil.

2. When the oil heats up, add bay leaf, cumin seeds, Corriander seeds, cardamom, cinnamon, hing and cook for 1 minute.

3. Add onions, ginger, garlic and green chilis and cook for 4-6 mins till fragrant and the onions start to brown.

4. Add chickpea flour and cook for 2-3 mins.

5. Add water and mix.

6. Let the mixture cool and then grind into a fine smooth paste with no lumps.

7. Transfer the mixture to a mixing bowl. Add mustard oil and spices- Kashmiri chili powder, spicy red chili powder, turmeric powder, cumin powder, Corriander powder, salt, pepper, sugar, ajwain powder, black salt, garam masala, ajwain powder and mix. Crush Kasturi methi into the mixture and yogurt and mix.

8. Cut the paneer into cubes and toss it in the marinade.

9. Add cubed onions and peppers and toss it in the marinade.

10. Let it marinate for minimum 4-5 hours. Ideally let it marinate overnight. Give it a toss midway to ensure the marinade is covering the paneer well.

11. Skewer it if you like. I like to alternate paneer- onion, paneer-bell pepper.

12. Freeze it for 2-3 hours.

13. Preheat the oven to 475F.

14. Cook the paneer for 20-28 mins till its cooked through and the marinate is crisp. Rotate the skewers midway so that both sides of the paneer are cooked well.

15. When out of the oven, lightly brush with ghee.

16. Serve immediately with your favorite breads and lemon wedges, chaat masala and Corriander chutney.

Notes/Tips:

• Use a soft but firm paneer, not something that crumbles easily.

• Make sure you cook the chickpea flour so there is no raw taste.

• Do not skip the mustard oil. The flavor makes all the difference!

• You can make the marinate from before and keep as meal prep.

• The longer you marinate the better the flavor.

• Freezing the paneer in the skewers helps keep it attached to the skewer in the oven and not fall off. It also helps the paneer not get too chewy as the marinate cooks well.

• If you like a more burnt flavor, broil in the oven for 5 mins.

• Do not over cook It or the paneer will dry out. Cooking at a high temperature for less time helps with that.

• I like to use a mixture of chili powders Kashmiri mirch for the color and spicy for spicy and flavor.