Paneer Tikka | Paneer Tikka In Oven | Starter Recipes

Making starters/appetizers for parties or for gatherings is always a challenge. We can easily make gravies for rotis and any kind of rice dishes but starters uh huh! Always difficult to choose and prepare. We have to carefully assemble them and also make them look pretty. But how about a foolproof recipe for making paneer tikka.
You can make these in advance and leave them in the marinade. And get some help in skewering them and you are all set. Tasty and delicious paneer tikka can then be roasted off in the oven in bulk. The paneer tikka leftovers make a super delicious pulao as well.

I recently made a big batch on small individual skewers for a garden party and everybody loved them. Just some mint chutney to go with them, delicious! The paneer tikka marinade consists of hung curd, and some aromatic and fresh spice powders. Big dices of vegetables and paneer are then left marinated in it. It tastes better as it sits, the flavours develop and taste amazing.
Try more starter/appetizer recipes from FOI. Also try lauki ke kofte in tamatar gravy, a great gravy after the paneer tikka for starters.

Paneer Tikka | Paneer Tikka In Oven | Starter Recipes

 

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Prep time

4 hours 30 mins

Cook time

30 mins

Total time

5 hours

 

Yummy, delicious and a favourite starter, paneer tikka

Author: Vindhya Desai

Recipe type: Starter/Appetizer

Cuisine: Indian

Serves: 5-6 people

Ingredients

For the marinade:

• 150 gm hung curd (strained yogurt)
• ½ Tbsp dhania
• 1 Tsp jeera
• 1 Tsp saunf
• ½ Tsp garam masala
• ½ Tsp kashmiri red chilli powder
• 1 Tsp kasuri methi rubbed
• 1 Tsp chaat masala
• ¼ Tsp black pepper powder
• 1 Tsp amchur powder
• 1 Tbsp ginger, garlic and green chilli paste
• 2 Tbsp olive oil
• 1 Tbsp lemon juice
• Salt to taste
  

For Tikka Skewers:

• 1 big onion
• 200 Gm paneer
• 1 red capsicum
• 1 green capsicum

Method

1. In a pan dry roast, jeera, dhania, and saunf till fragrant
2. Pound this into a coarse powder in a mortar-pestle, keep aside
3. In a large mixing bowl, take hung curd
4. Whisk into an even and smooth yogurt mixture
5. Add roasted and pounded masala powder
6. Next add garam masala, chaat masala, amchur powder, red chilli powder, kasuri methi powder and black pepper powder
7. Whisk everything well till well combined and even
8. Tip in ginger, garlic and green chilli paste and mix well
9. Pour olive oil and mix well
10. Squeeze lemon juice into the mixture
11. Season with salt, keep aside, marinade is now ready
12. Now dice the vegetables, onions, bell pepper
13. Add these into the marinade
14. Next add cubed paneer
15. Gently mix the ingredients
16. Cover with cling wrap and refrigerate for atleast 4 hours. You can keep it overnight too, for the flavours to develop and deepen
17. Pre-heat oven to 200 Deg C. Line the grill pan of your oven with foil or baking sheet
18. Soak long/short skewer sticks on water for a few minutes
19. Skewer the paneer and veg one by one, alternatively
20. Baste with olive oil, place skewers on lined grill
21. Roast at 200 Deg C for 10-12 minutes or till golden and cooked. Flip over and cook for further 2-3 minutes
22. Serve with mint chutney

Notes

These can be roasted on stove top also, turn as you roast them on medium flame till golden and roasted

You can also use store-bought strained Greek yogurt

Fresh homemade paneer tastes best

If you don't have skewer sticks, spread on a baking tray and roast

Adjust masalas as per your taste

3.5.3226

Paneer Tikka Stepwise:

In a pan dry roast, jeera, dhania, and saunf till fragrant
    

Pound this into a coarse powder in a mortar-pestle, keep aside

In a large mixing bowl, take hung curd

Whisk into an even and smooth yogurt mixture
 

Add roasted and pounded masala powder

Next add garam masala, chaat masala, amchur powder, red chilli powder, kasuri methi powder and black pepper powder
 

Whisk everything well till well combined and even

Tip in ginger, garlic and green chilli paste and mix well
 

Pour olive oil and mix well
 

Squeeze lemon juice into the mixture 
 

Season with salt, keep aside, marinade is now ready

Now dice the vegetables, onions, bell pepper
 

Add these into the marinade

Next add cubed paneer

Gently mix the ingredients

Cover with cling wrap and refrigerate for atleast 4 hours. You can keep it overnight too, for the flavours to develop and deepen

Pre-heat oven to 200 Deg C. Line the grill pan of your oven with foil or baking sheet

Soak long/short skewer sticks on water for a few minutes

Skewer the paneer and veg one by one, alternatively
 

Baste with olive oil, place skewers on lined grill

Roast at 200 Deg C for 10-12 minutes or till golden and cooked. Flip over and cook for further 2-3 minutes
  

Serve with mint chutney