Sharing the secrets to making a restaurant style 'Smoky' Tandoori Paneer Tikka at home using your stove top gas flame or grill plan! These are great for parties, meal prep, or when you're craving Indian restaurant flavors at home.
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What is Paneer Tikka?
Paneer Tikka is a popular North Indian appetizer. It's made with cubes of paneer (Indian cottage cheese) marinated in a blend of spiced yogurt, put on skewers with veggies, and usually cooked in a clay oven called a tandoor. The result? Smoky, flavorful appetizer, crisp outside, soft & juicy inside.
It originated in the royal kitchens during the Mughal era in India. It was crated as a vegetarian alternative to the meat kebabs for the vegetarian community. Over the years, Paneer Tikka has become a staple in Indian cuisine, served at restaurants and street vendors.
No Tandoor? No Problem!
Although I don't have a traditional tandoor at home, I'll show you exactly how to get that perfectly charred and smoky flavor with juicy bites, using a simple stove top gas flame or grill pan.
Why You'll Love This Recipe
I have to admit its my all time favorite appetizer. No trip to India is complete without relishing Paneer Tikka a few times, simply because the paneer in India is just so good. Just like how Mozzarella in Italy is so much fresher and creamier.
Here's why you'll enjoy it too:
- Once marinated, its quick to make with minimal effort
- Full of flavor - smoky, spiced and tangy
- Super easy to make on the stove top gas flame or grill pan
- Make your protein count along with the flavors
- Enjoy it as an appetizer, or in your wraps and curries
Ingredients
Here is a gist of the ingredients for the marinade and for the skewers. See recipe card for quantities.
- Greek Yogurt: is the creamy base of the marinates that coats paneer and adds a mild tang and tenderizes paneer. I just take our homemade yogurt and strain the whey uot in a muslin cloth
- Mustard Oil: gives a distinct pungent smokiness and helps in coating the paneer with fat and charring it.
- Kashmiri Chili Powder: This chili powder isn't spicy, it simply adds that deep red color for the perfect hue.
- Turmeric: Adds the yellow hue
- Ginger Garlic Paste: Acts as a flavor enhancer
- Carom Seeds: also known as ajwain, adds a burst of flavors
- Coriander Powder: Deepens the flavor
- Garam Masala: Adds a depth of flavor and warmth to the tikkas
- Chaat Masala: Provides that tangy, salty street food flavor
- Crushed Kasuri Methi: gives Paneer Tikka it's distinctive aroma and taste
- Gram Flour: acts as a binding agent between yogurt and the spice blend
- Lemon Juice: the tanginess from lemon juice adds acidity that cuts through the richness from paneer and yogurt.
- Paneer: Firm yet soft paneer cubes absorb the flavors from the marinade. as much as I love to use my homemade paneer, for this recipe atleast here in the US, I use store bought Paneer for its firmness.
- Butter: Basting the paneer with butter, prevents it from drying out and giving it those charred marks.
- Onions: adding onions to the skewers, give it the crunch and I love the natural caramelized flavor from grilling and charred smokiness.
- Bell Peppers: Also provide crunch an a pop of color on the skewers
- Salt to taste: Be mindful of how much salt you add, as the chaat masala has salt too.
Equipment
- Skewers: Using skewers for the air fryer method is optional, however you will need skewers for the stove top method. I used stainless steel skewers with wood handles, but if you don't have them , you an simply soak the 12 inch bamboo skewers in water while the paneer is being marinated and then arrange the tikka.
- Charcoal Cube: This is optional but highly recommended for the smoky flavor
Step by step Instructions to make paneer tikka
- Preparing:
- Thaw the paneer cubes by soaking them in warm water for 20-30 minutes.
- Strain the yogurt in a muslin cloth to remove all its whey.
- Cut the bell peppers and onions to match the size of paneer cubes. typically 1 inch cubes.
- If using bamboo skewers, soak them in water for 30 minutes before arranging the skewers.
- Prepare the marinade:
- In a glass bowl, add hot mustard oil, followed by Kashmiri Red Chili Powder. Whisk and incorporate the ingredients together.
- Next add the yogurt and whisk it again making sure to remove all the lumps.
- Then add the turmeric, ginger garlic paste, carom seeds, chaat masala, coriander powder, garam masala, crushed kasuri methi, gram flour and lemon juice. Whisk again and incorporate all the ingredients together.
- Add the bell peppers and onions to the marinade and coat them.
- Add paneer cubes next and coat them with the marinade gently.
- Cover and let it rest for atleast 60 minutes.
- Make the Skewers: Start arranging the skewers with the crunch textures of onion and bell peppers. It helps keep the paneer intact. Then alternate with Paneer cubes. Finish the skewers off with onions and bell peppers. Baste butter on the arranged skewer with a brush.
- For stove top gas flame: switch on the gas on medium heat, turning every 30 seconds, until evenly charred.
- For stove top grill pan: place the grill pan on the stove top. Switch on the gas on medium heat and place the skewer on the pan. Rotate every 30 seconds until evenly charred.
- Smoky Flavor(optional but recommended, see the video): Once ready, gentle push the ingredients out of the skewers in a plate. Using tongs, heat a charcoal cube on the gas flame. Place it in a stainless steel bowl. Place the bowl in the plate and cover the plate and the bowl with the lid of the cake stand for upto a minute. Gently remove the lid and enjoy the aroma.
Common Mistakes to Avoid
| Mistake | What Happens | How to Fix It |
|---|---|---|
| Using thin yogurt | Watery marinade, does not coat the ingredients well | Use Greek yogurt or strain regular yogurt |
| Not marinating long enough | Less flavor | Marinate for at least 1 hour, overnight is best |
| Cooking paneer too long | Dry and tough | Cook quickly on high heat |
| Not using mustard oil in marinade | Less smoky flavor | Use mustard oil for best taste |
| Cutting veggies unevenly | Uneven cooking | Cut everything the same size |
How to Serve Paneer Tikka
As a Appetizer: Serve hot with green chutney, lemon wedges, and a sprinkle of chaat masala with some pickled onion slices.. Great for summer cookouts, parties or game nights. This is by far my favorite way to enjoy Paneer Tikka.
As a Meal:
- Make Paneer Tikka Masala by adding a creamy tomato sauce.
- Put in a wrap with lettuce and onions for a quick lunch.
- Add to a bowl with rice or quinoa and yogurt sauce.
Final Thoughts
This Tandoori Paneer Tikka recipe brings Indian flavors to your kitchen - no special oven needed. It's one of my favorites, and I hope you'll love it too.
If you try it, let me know how it turns out!
Related
Looking for other recipes like this? Try these:
Tandoori Paneer Tikka Recipe
Smoky Tandoori Paneer Tikka (Gas Stove Top & Grill Pan ) Recipe
Sharing the secrets to making a restaurant style 'Smoky' Tandoori Paneer Tikka at home using your stove top gas flame or grill plan! These are great for parties, meal prep, or when you're craving Indian restaurant flavors at home.
Ingredients
- 1/4 cup Hung Curd or Greek Yogurt
- 2 tablespoon Mustard Oil
- 2 teaspoon Kashmiri Red Chili Powder
- 1/2 teaspoon Turmeric
- 1 tablespoon Ginger Garlic Paste
- 1/2 teaspoon Carom Seeds
- 1/2 teaspoon Coriander Powder
- 1/2 teaspoon Garam Masala
- 1 teaspoon Chaat Masala
- 1 tablespoon Crushed Kasuri Methi
- 1 tablespoon Gram Flour
- 2 teaspoon Lemon Juice
- 8 oz. Paneer thawed and cubed
- 1 tablespoon Butter: Basting the paneer with butter, prevents it from drying out and giving it those charred marks.
- 1 Onions chopped
- 1 Bell Pepper chopped
- Salt to taste
- Skewers (bamboo or steel)
Instructions
1. Preparation:
- Thaw the paneer cubes by soaking them in warm water for 20-30 minutes.
- Strain the yogurt in a muslin cloth to remove all its whey.
- Cut the bell peppers and onions to match the size of paneer cubes. typically 1 inch cubes.
- If using bamboo skewers, soak them in water for 30 minutes before arranging the skewers.
2. Prepare the marinade:
- In a glass bowl, add hot mustard oil, followed by Kashmiri Red Chili Powder. Whisk and incorporate the ingredients together.
- Next add the yogurt and whisk it again making sure to remove all the lumps.
- Then add the turmeric, ginger garlic paste, carom seeds, chaat masala, coriander powder, garam masala, crushed kasuri methi, gram flour and lemon juice. Whisk again and incorporate all the ingredients together.
- Add the bell peppers and onions to the marinade and coat them.
- Add paneer cubes next and coat them with the marinade gently.
- Cover and let it rest for atleast 60 minutes.
3. Make the Skewers: Start arranging the skewers with the crunch textures of onion and bell peppers. It helps keep the paneer intact. Then alternate with Paneer cubes. Finish the skewers off with onions and bell peppers. Baste butter on the arranged skewer with a brush.
4. For stove top gas flame: switch on the gas on medium heat, turning every 30 seconds, until evenly charred. OR
4. For stove top grill pan: place the grill pan on the stove top. Switch on the gas on medium heat and place the skewer on the pan. Rotate every 30 seconds until evenly charred.
5. Smoky Flavor (optional but recommended): Once ready, gentle push the ingredients out of the skewers in a plate. Using tongs, heat a charcoal cube on the gas flame. Place it in a stainless steel bowl. Place the bowl in the plate and cover the plate and the bowl with the lid of the cake stand for upto a minute. Gently remove the lid and enjoy the aroma.
6. Serve with garnish of chat masala, green chutney and pickles onions
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