Easy Tandoori Paneer Tikka Recipe on Tawa
This recipe shows you how to make tandoori paneer tikka on tawa or pan easily at home. Learn the secret to getting the bright color and smoky flavor without food coloring or fancy ingredients!
Author: Sheeba
Ingredients
Tandoori marinade
- ½ tablespoon mustard oil
- 2 teaspoons Kashmiri chili powder (or paprika)
- ½ teaspoon coriander powder
- ½ teaspoon pink salt (or sea salt)
- ¼ teaspoon garam masala
- ¼ teaspoon chaat masala (+ more to serve)
- ½ teaspoon cumin powder
- ½ teaspoon pepper (optional)
- 1 teaspoon lemon juice
- 1 tablespoon yogurt
Tandoori paneer tikka
- 400 grams/14 ounces paneer
- 1 tablespoon olive oil
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Make tandoori marinade
- Heat ½ tablespoon mustard oil in a small pan until warm. Add it to 2 teaspoons of Kashmiri chili powder and mix.
- Once it cools down, add 1 tablespoon yogurt, 1 teaspoon lemon juice, ½ teaspoon ground coriander, ¼ teaspoon garam masala, ¼ teaspoon chaat masala, and ½ teaspoon salt.
- Mix well until the spices and salt dissolve and you get a uniform consistency.
Marinate paneer
- Slice the block of paneer into ½-inch thick slabs. (Refer to the pictures in the post above.)
- Place the paneer slabs in a large bowl and add the tikka marinade. Coat the paneer slabs with the marinade on all sides. Do it gently without breaking the paneer.
- Let the paneer marinate for 5 to 10 minutes.
Make paneer tikka on tawa
- Brush a tawa or pan (or a grill pan) with 1 tablespoon of olive oil. Heat the pan and place the marinated paneer slabs without overcrowding the pan.
- Cook on medium heat for 4 to 5 minutes until browned (or charred according to your preference).
- Flip and cook the other side for 3-4 minutes. Remove paneer tikka from the pan and let them rest for 5 minutes.
- Serve tawa paneer tikka with restaurant-style green chutney or avocado chutney.
Video
Notes
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- Kashmiri chili powder gives flavor and color without heat. You can use paprika as a close substitute.
- Tandoori marinade: If you like some heat in your paneer tikka, add ½ teaspoon of regular chili powder or cayenne pepper. (Kashmiri chili powder gives the flavor and color, without the heat.
- Excess marinade: Shake off the excess marinade before you cook the paneer.
- Leftover marinade: Dice green and red bell peppers and mix with the leftover marinade. Cook them on the same tawa and serve with paneer tikka.
- Kasuri methi: These are dried fenugreek leaves with a slight bitter, earthy flavor. It is a common ingredient used in most of the paneer dishes. Add ½ teaspoon of it for more depth of flavor.
- To add some richness to the tikka: You can use ghee for basting the paneer tikka while cooking on the tawa.
- Scaling: This recipe can be doubled or tripled to serve more people.
- Make ahead and storing leftovers: Tandoori paneer tikka stays fresh in the fridge for about 2 days. Store in an airtight container or ziplock bag. If you want to store longer, freeze it. Thaw overnight in the fridge before you reheat.
- Reheating hack: Before you reheat paneer tikka in the microwave, sprinkle 1 or 2 teaspoons of hot water on the paneer. Or place a bowl of water next to the container while reheating. This will help the paneer stay moist.
- Making paneer tikka in oven: The oven-cooking instructions are the same as for hariyali paneer tikka recipe. Add roasted besan/chickpea flour to the marinated paneer and toss before threading the paneer tikka on to skewers.
Nutrition FactsEasy Tandoori Paneer Tikka Recipe on TawaAmount per ServingCalories344.9% Daily Value*Fat30.7g47%Saturated Fat15.8g99%Polyunsaturated Fat0.8gMonounsaturated Fat3.7gCholesterol66.7mg22%Sodium335.2mg15%Potassium39.6mg1%Carbohydrates3.3g1%Fiber0.6g3%Sugar0.3g0%Protein14.5g29%Vitamin A306.1IU6%Vitamin C0.6mg1%Calcium494.8mg49%Iron0.4mg2%* Percent Daily Values are based on a 2000 calorie diet.