Paneer Tikka is a beloved Punjabi appetizer that has become famous worldwide. This dish features cubes of paneer (Indian cottage cheese) marinated in spiced yogurt and grilled to perfection. The smoky, charred exterior with the soft paneer inside makes this paneer tikka punjabi recipe absolutely irresistible.

Origins

Paneer tikka punjabi recipe originated in Punjab, where it was traditionally cooked in a tandoor (clay oven). The word tikka means pieces or chunks, referring to the way paneer is cut. This dish became popular in restaurants across India.

Ingredients

For this paneer tikka punjabi recipe: 500 grams paneer cut into cubes, 1 cup thick yogurt, 2 tablespoons chickpea flour (besan), 2 tablespoons ginger-garlic paste, 1 teaspoon red chili powder, 1 teaspoon turmeric powder, 2 teaspoons coriander powder, 1 teaspoon garam masala, 1 teaspoon kasuri methi, 2 tablespoons lemon juice, 2 tablespoons oil, salt to taste.

For assembly: bell peppers and onions cut into chunks, wooden skewers soaked in water.

Making the Marinade

In a large bowl, whisk yogurt until smooth. Add chickpea flour and mix well to avoid lumps. This flour helps the marinade stick to paneer in this punjabi recipe.

Add ginger-garlic paste, red chili powder, turmeric, coriander powder, garam masala, kasuri methi, lemon juice, oil, and salt. Mix everything well.

The marinade should be thick enough to coat the paneer cubes. If too thin, add more chickpea flour.

Marinating the Paneer

Cut paneer into even-sized cubes for uniform cooking. Add cubes to the marinade in this paneer tikka punjabi recipe.

Mix gently to coat each piece evenly. Cover and refrigerate for at least 4 hours, preferably overnight. Longer marination ensures maximum flavor penetration in this punjabi recipe.

Preparing for Grilling

Thread marinated paneer cubes onto wooden skewers, alternating with bell pepper and onion pieces. This makes attractive presentation in paneer tikka punjabi recipe.

Preheat oven to 250°C or prepare charcoal grill. High heat is essential for authentic tandoori char.

Cooking Methods

Oven method: Place skewers on baking sheet. Bake 12-15 minutes, turning halfway. Broil last 2 minutes for char marks.

Charcoal grill: Grill skewers over hot coals, turning frequently, until charred on all sides. The smoke adds authentic flavor to paneer tikka punjabi recipe.

Serving

Serve hot garnished with fresh coriander leaves and lemon wedges. Drizzle with green chutney or serve on the side.

This paneer tikka punjabi recipe makes an excellent appetizer for parties. It can also be served as main course with naan or rice.

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