Tandoori Paneer Tikka
by Tarla Dalal
Added to 290 cookbooks
This recipe has been viewed 935128 times
tandoori paneer tikka recipe on tawa | paneer tikka on tava | Mughlai, Punjabi style paneer tikka | with amazing 25 images.
tandoori paneer tikka recipe can be cooked on a tandoor or tawa. We show you an easy recipe to make tandoori paneer tikka recipe on tawa. Every Indian kitchen has a tawa and hence the tandoori paneer tikka recipe on tawa is a popular way to make paneer tikka.
A party without tandoori party starters is truly incomplete! And of all such starters, the tandoori paneer tikka recipe on tawa is especially popular. The perfect blend of spices and smoky flavour of the marinated and tandoor-cooked paneer is just too awesome to describe.
Our tandoori paneer tikka is different than the authentic paneer tikka as we have given a twist to the by changing the marination.
Here is how you can impress your guests by making this all-time favourite party starter at home – and that too quite quickly and easily using a simple non-stick tava.
This Punjabi tandoori paneer tikka recipe on tawa is one of the most popular starters in Indian restaurants. Cottage cheese marinated in a mix of classic Indian spices, strung into skewer sticks, and cooked in a wood-fired tandoor but here we have got you a Mughlai paneer tikka on tawa that needs no tandoor and can be easily made in an oven.
Check out this recipe to find out how easy it can be to make delicious paneer tikka on tava right at home any time you wish. The Paneer Tikka tastes awesome with pudina chutney.
Making tandoori paneer tikka recipe on tawa is super easy, all you need to do is marinate paneer for half and hour, cook and it is ready to be relished. We have made the marination with curd, red chili powder, ginger-green chili paste, lemon juice, cumin seed powder, pepper powder, cumin seeds, fennel seeds, turmeric, besan and lastly saffron-milk mixture. Added paneer cubes to it and left it for half and hour. Cook on a tava on a medium flame until cooked from all the sides. Make sure you let the paneer marinate for at least half an hour as it is important for the flavours to sink in. We have used a little besan in the marinade so that it coats the paneer well.
Enjoy tandoori paneer tikka recipe on tawa | paneer tikka on tava | Mughlai, Punjabi style paneer tikka | with detailed step by step recipe photos below.
- Combine the saffron strands and milk in a small bowl and mix well.
- Combine the paneer, milk-saffron mixture and the marinade in a deep bowl, toss gently and keep aside to marinate for atleast ½ hour.
- Thread 3 pieces of paneer on a satay stick.
- Repeat with the remaining paneer cubes to make 3 more satay sticks.
- Heat a non-stick tava (griddle), grease it lightly with ½ tbsp oil, place 2 satays on it and cook till they turn light brown in colour from all the sides.
- Sprinkle ½ tsp chaat masala evenly over it.
- Repeat steps 5 and 6 to make 2 more satay sticks.
- Serve the tandoori paneer tikka immediately.
- Alternatively, grill the paneer tikkas on a tandoor or barbeque grill till light brown in colour from all sides.
Tandoori Paneer Tikka recipe with step by step photos
Q.My paneer started to crumble while marinating it. What should i do? If the paneer is fresh from the dairy, it has a delicate texture and crumbles easily. To avoid this, cover the fresh paneer in a kitchen paper (absorbent paper) and keep it in the refridgerator for approximately 15-20 minutes. This process will firm up the paneer and make it easier to cut marinate and cook. Also make sure you handle the paneer lightly while cooking.
Q. Can i use hung curds to make the marination for Tandoori paneer tikka? Yes, you can use hung curds in the same proportion as mentioned in the recipe.
To prepare the marinade for paneer tikka, in a deep bowl take curd.
Add chili powder. Add as per the spice you can handle. Also, if you want that vibrant red colour in paneer tikka, add part Kashmiri red chilli powder along with chilli powde since we are not adding any food colour.
Add roasted cumin seeds powder.
Add ginger paste and green chilli paste.
Add black pepper powder. Always make use of freshly ground kali mirch to load the dish with heat and warmth.
Add carom seeds.
Add fennel seeds powder. These act as flavour enhancer and make the Tandoori paneer tikka more flavourful.
Add turmeric powder. This is optional.
Add besan. Besan helps in binding together all the ingredients and prevents it from turning runny.
Add oil and salt. To make authentic paneer tikka, make use of mustard oil instead of regular oil.
Add lemon juice and mix well using a whisk and our marinade for paneer tikka is now ready. Taste the marinade and adjust the seasoning & spice at this stage
Since we are not making use of any food colour, we will make use of saffron to give that bright yellow hue to our paneer tikka. In a small bowl, take the saffron strands.
To the prepared marinade, add paneer cubes.
Drizzle the prepared milk-saffron mixture.
Toss gently and keep aside to marinate for at least ½ hour. For a smokey flavour, you can place a bowl in the centre of marinated paneer. Add one hot charcoal and pour ghee over it. Quickly cover the bowl and let the paneer marinate with smoke for ½ - 1 hour.
To cook the Tandoori paneer tikka, heat a non-stick tava (griddle), grease it lightly with ½ tbsp oil. You can also make use of ghee or butter to cook Tandoori paneer tikka. To get charred marks, make us of a grill pan instead of regular tawa.
Place the marinated paneer cubes on the tava carefully.
Cook till they turn light brown in colour from all the sides. Do not overcook the paneer tikka cubes or else they will turn rubbery and chewy.
Carefully remove paneer tikka them in a plate. Sprinkle ½ tsp chaat masala evenly over it. Our paneer tikka without oven is ready.
Serve paneer tikka dry immediately with mint chutney and pickled onions.
Nutrient values (Abbrv) per paneer tikka
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