Tikka is a popular starter in India which is slightly tangy,spicy and smoky flavoured. To make Paneer Tikka, paneer and other vegetables like onion, tomato, capcicum are marinated in the tikka base and will be kept in refridgerator for minimum 4-5 hrs (overnight would be better). Tikka base is prepared by adding spices into yogurt/curd which helps to get a unique taste when grilled with other vegetables on skewers.
Usually I use green bell pepper (capcicum) for Tikka. But this time I got farm fresh yellow and red bell peppers from my cousin which he brought from his friend’s farm 🙂
- Paneer : 200g
- Capcicum : 1
- Onion : 1 No.
- Tomato : 1 No.
- Corriander Leaves sliced : 2 teaspoons
- Curry leaves sliced : 1 teaspoon
- Curd/Yogurt : 3 teaspoons (thick)
- Salt : 1 teaspoon(to taste)
- Red Chilli Powder : 2 teaspoons
- Turmeric : 1/4 teaspoon
- Garam Masala : 1/2 teaspoon
- Chicken Masala (optional) : 1/2 teaspoon
- Water : 1/4 cup
Cut Paneer into cubes or the shape which you prefer. Cut onion and capcicum to medium pieces and tomatos to round shaped as shown in the picture.
In a bowl add all ingredients mentioned in the Tikka Base section and mix well. Add paneer and vegetables from Step 1 into it and mix well. Keep the mix in refridgerator for 4-5 hours for marination.
Take out the marinated paneer and vegetables from Step 2 and mix again. Arrange paneer and vegetable layers on skewers as shown in the picture.
Keep this in 150 degree celcius for 40-50 minutes in grill. Wait till paneer is slighlty getting darker on side.
Serve Paneer Tikka with green chutney and salads.