Paneer tikka is a famous Indian starter made of soft cheese cubes and fresh vegetables. Every piece is covered in a thick, spicy yoghurt sauce and grilled until the edges are dark and charred. It is known for its wonderful smoky smell and the way the paneer stays juicy inside. It is a staple at almost every Indian party and celebration.
Paneer tikka is one of the most loved starters in Indian food. It has its roots in the old clay oven cooking styles of North India. Traditionally, a tandoor is used to cook the skewers at a very high heat. This creates a specific smoky flavour and charred edges. Many people think they cannot get this result at home. However, an OTG oven is a great tool for this. It provides a steady, dry heat that helps the marinade brown perfectly.
The secret to a great tikka is the balance of the marinade. It starts with hung curd. This is yoghurt that has had all the water removed. The thickness is very important. It makes sure the spices stay on the paneer instead of dripping off. The addition of roasted gram flour helps to bind everything together. Spices like Kashmiri red chilli provide a deep colour without making the dish too hot. Mustard oil is used to give the dish a sharp, authentic smell.
Using an OTG allows for clear control over the cooking. By using the top heating element, the oven acts
Read MoreCut the paneer and the vegetables into large, even pieces. Small pieces might fall off the skewers or overcook too quickly.
Prepare the hung curd by tying regular curd in a muslin cloth for an hour. Once the water is gone, put the thick curd into a mixing bowl.
Add the ginger-garlic paste and all the dry spices to the curd. Pour in the lemon juice and the mustard oil. Stir the mix until it is smooth and thick.
Add the roasted gram flour. This flour helps the spices stick to the smooth surface of the paneer. Mix it in well so there are no lumps.
Add the paneer cubes and vegetables to the bowl. Use a spoon or your hands to coat each piece gently. Be careful not to break the paneer.
Cover the bowl and put it in the refrigerator. Let it marinate for at least 45 minutes. Chilling the marinade helps it set firmly on the paneer.
Preheat your oven to 220°C. Set it to the ‘Grill’ mode. Let it heat up for 10 minutes before you start cooking.
Slide the vegetables and paneer onto the skewers. A good pattern is onion, then capsicum, then paneer, and then tomato. Repeat this until the skewer is full.
Place the skewers on the wire rack of the oven. Place a baking tray on the bottom rack to catch any drips. This keeps the oven clean.
Grill for 10 to 12 minutes. Carefully turn the skewers halfway through. The paneer is done when the edges look dark and slightly charred.
Remove the skewers from the oven. Brush a little melted butter or ghee on top while they are still hot. Serve immediately with mint chutney.
Yes. If the paneer is very hard, soak it in warm water for ten minutes before cutting it.
This usually happens if the curd was too watery. Make sure to drain the curd very well before mixing.
Use more Kashmiri chilli powder. It provides a deep red colour without adding too much heat.
Yes. Soak them in water for 20 minutes before using them. This prevents them from catching fire in the oven.
Do not overcook the tikka. Once you see the charred spots, take it out immediately.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
