Paneer tikka recipe restaurant style | how to make paneer tikka in oven (2024)

12 Jun Restaurant style Paneer tikka recipe in oven

Last Updated on July 21, 2021 by blessmyfoodbypayal

Paneer tikka recipe restaurant style | how to make paneer tikka in oven or tawa | homemade paneer tikka recipe with step wise pictorial and video method.

WHAT IS PANEER TIKKA ?

Paneer is the hindi word for cottage cheese and word Tikka is attributed to an Indian dish made of small pieces of meat or vegetables marinated in a spice mixture.

So the said recipe is made by first marinating the paneer cubes in curd and spices based marinade and then grilling or roasting them. This grilling or roasting can be done in tandoor, oven, tawa and even on pan also.

Furthermore it is not confined to paneer only and onion, capsicum, mushrooms, tomatoes or many more vegetables of your choice can be added along with paneer.

CHOICE OF VEGETABLES

As it’s a paneer tikka so paneer has to be there for sure. Rest is your choice though onion and capsicum have always been the integral part of paneer tikka since ages.

However people do add baby corn, cauliflower, tomatoes, broccoli and so on. Choice is yours.

VEGAN OPTIONS

This recipe has only 2 non vegan ingredients and they are yoghurt and cottage cheese.

To make the vegan version of paneer tikka, replace paneer with tofu, tempeh or seitan and dairy yoghurt with any of the vegan yoghurt.

Step wise pictorial recipe ofPaneer tikka recipe restaurant style

1. Firstly we need to make hung curd. If you are already having hung curd or thick curd, skip this process and proceed with 1 cup of hung curd.
2. To make hung curd, place a sieve over a bowl and add curd in it.
3. Place the bowl, with sieve carrying curd on it, in the refrigerator for 30 minutes.
4. In the meantime, cut the onion, capsicum and paneer into cubes.
5. After 30 minutes, take curd out of refrigerator and transfer it into a bowl.
6. Add ginger garlic paste, turmeric, red chili powder, coriander powder, cumin powder, carom seeds, garam masala, dry mango powder, chaat masala, black pepper powder, black salt, salt, lemon juice and mustard oil. Whisk well.
7. Put onion, capsicum and paneer cubes into curd mixture and mix gently so that everything gets coated well.
8. Cover the bowl and place it in refrigerator for 2 hours.
9. If you are using bamboo skewers, then soak them in water for at least 15 to 20 minutes.
10. Time to thread coated veggies on skewers. Take one piece of any veggie, let it be capsicum and thread on skewer. Likewise thread onion, paneer and in the same series repeat them as much as you want to thread on skewer.
11. Grease the baking tray with mustard oil lined with butter paper or aluminium foil.
12. Place all skewers on tray and brush them with oil.
13. Oven was already kept for pre-heating @230℃ with only top rod on for 10 minutes.
14. Put the baking tray on top rack with only top rod on @230℃ for 15 to 20 minutes or until veggies are charred properly. If don’t have oven, you can place the skewers on tawa and roast in the same manner from all sides.
15. Once they are done from one side, bring the tray out of oven, turn the sides of veggies (lower to top).
16. Brush the top again with oil and put back to oven for 5 to 10 minutes or until this side too gets charred properly

Take the skewers out, squeeze lemon juice, sprinkle chaat masala and enjoy paneer tikka with GREEN CHUTNEY.

Paneer tikka recipe restaurant style – recipe card

PINIT FOR LATER