Tandoori Paneer Tikka recipe is a Indian appetizer where paneer & vegetables are marinated in yogurt and spices and cooked in air fryer, oven.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Appetizer
  • Cuisine: Indian

Ingredients

Tikka Masala Marinade

  • 1/2 cup hung curd ((or greek yogurt))
  • 1 tablespoon besan/gram flour (or chickpea flour)
  • 1 tablespoon ginger garlic paste
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon kashmiri red chilli powder
  • 1/2 teaspoon cumin powder
  • 1 teaspoon chaat masala powder
  • 1/2 teaspoon garam masala ((or tandoori masala powder))
  • 1-2 teaspoons kasuri methi (dried fenugreek leaves)
  • 1 teaspoon lemon juice ((or amchur powder))
  • 1 tablespoon oil
  • salt (to taste)

Other Ingredients

  • 300 grams paneer (about 2 cups) (cut into 1-inch cubes)
  • 1-2 medium bell peppers (mix of green, red, and yellow) (cut into 1-inch cubes)
  • 1 medium red onion (cut into 1-inch cubes)

Garnish

  • lemon wedges (to serve)
  • onion slices (to serve)
  • chaat masala (to sprinkle)
  • green chutney

Method

Marinade

  1. In a large bowl, combine hung curd, besan (gram flour), ginger-garlic paste, turmeric powder, red chili powder, cumin powder, garam masala, chaat masala, kasuri methi (dried fenugreek leaves), lemon juice, salt, and oil. Mix everything well to form a smooth marinade. Next, add the paneer cubes, bell peppers, and onion to the marinade. Toss everything well so all the pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours for more intense flavors.
  2. Meanwhile, soak wooden skewers in cold water for at least 10 minutes which prevents them from burning while in the air fryer, oven or grilling. Take a skewer and gently thread the marinated paneer, bell peppers, and onions, alternating between them. Similarly, prepare the remaining screwers.

Air Fryer Method

  1. Preheat the air fryer to 360 ° F (180°C). Arrange all the prepared skewers inside the basket ½-inch apart in a single layer. Brush or spray some oil on the top, this ensures the paneer and veggies don't dry out.
  2. Cook for 5 minutes at 360 ° F (180°C). After 5 minutes, turn the skewers, lightly spray or brush with oil and cook for another 2 to 3 minutes.
  3. Remove in a serving plate, squeeze some lime juice, sprinkle chaat masala and serve it immediately with mint chutney.

Oven Method

  1. Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper. Arrange all the prepared skewers ½-inch apart in a single layer. Brush or spray some oil on the top, this ensures the veggies don't dry out. Bake for 10 minutes and then broil the skewers on high for 2 to 3 minutes to get slightly charred edges.

Grill Method

  1. Preheat the grill. Line the outdoor grill with aluminum foil to prevent the paneer from sticking. Arrange all the prepared skewers ½-inch apart in a single layer. Brush or spray some oil on the top, this ensures the veggies don't dry out. Cook for 10-12 minutes, by turning halfway through.

Stovetop Pan

  1. You can make this paneer tikka on stove-top even if you don't have an air fryer, oven or a grill. A stovetop grill pan or even a tawa or pan will work. Heat the pan or tawa over medium high heat, brush or spray some oil on the pan first. Then arrange all the prepared skewers in a single layer. Again lightly brush or spray some oil on the top. Cook from both sides until it’s turns golden brown in color.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.