Paneer Tikka Recipe in Oven, Air Fryer, Stovetop
Before cooking
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Steps as written in the recipe card.
13 stepsTiming varies by step
Ingredient prep checklist
- Salt: ½ to ¾ teaspoon salt ((adjust to taste))
- Coriander Powder: 1 to 1½ teaspoon coriander powder ( (optional))
- Chaat Masala: 1 teaspoon chaat masala ((optional))
- Mustard Oil: 1 tablespoon mustard oil (or butter for brushing the tikkas (optional))
- Gram Flour: 1 tablespoon gram flour ((besan (optional)))
- Carom Seeds: ¼ to ½ teaspoon carom seeds ((ajwain (optional)))
To make this recipe, we need greek yogurt or hung curd (thick curd). If you do not have thick curd, you can check this post on how to make hung curd. I have used thick curd here. If you use runny yogurt, it will let out lot of whey while grilling and all the masala will come off to the tray. Cube 200 to 250 grams paneer to 1½ inch cubes. Keep aside. Then choose 1 large onion and bell pepper. Rinse and cube them to almost the same size of paneer. Do not chop them small as they shrink after grilling. Separate the layers of onions. Make a fine paste of 1 inch ginger & 3 cloves of garlic. We need about 1¼ fine paste.
References
This step uses
- 1 teaspoon garam masala
- 1 teaspoon chaat masala ((optional))
- 1¼ teaspoon ginger garlic paste
- 6 tablespoons greek yogurt (or thick hung curd (¼ cup + 2 tbsp) (refer notes))
- 200 grams paneer ((cut to 9 cubes))
- 1 large onion (- 10 to 12 cubes layers separated)
Full ingredient reference
- 1½ tablespoon oil ((preferably mustard oil))
- 1 to 1½ teaspoon red chilli powder ((mild variety))
- ½ to ¾ teaspoon salt ((adjust to taste))
- ¼ teaspoon turmeric
- 1 teaspoon garam masala
- 1 to 1½ teaspoon coriander powder ( (optional))
- 1 teaspoon chaat masala ((optional))
- 1 teaspoon kasuri methi ((dried fenugreek leaves))
- 1¼ teaspoon ginger garlic paste
- 6 tablespoons greek yogurt (or thick hung curd (¼ cup + 2 tbsp) (refer notes))
- 200 grams paneer ((cut to 9 cubes))
- 1 large onion (- 10 to 12 cubes layers separated)
- 1 red capsicum (- 6 to 8 cubes )
- 1 green capsicum (- 6 to 8)
- 1 tablespoon mustard oil (or butter for brushing the tikkas (optional))
- 1 tablespoon gram flour ((besan (optional)))
- ¼ to ½ teaspoon carom seeds ((ajwain (optional)))