Tandoori Paneer Tikka

Ingredients

• 200 gpaneer, chopped into cubes
• al gustogreen and red pepper, chopped into cubes
• ½red onion, chopped into cubes
• 2 tbspsesame oil
• 1 tbspchilli oil
• 2 tbspgram flour
• 3 tbspyoghurt
• 3 tbspgarlic and ginger paste
• ½ tspjeera powder
• 1 tspgaram masala
• 1 tspchaat masala
• ½ tsppink salt
• ½green chilli
• 2 tbspfresh coriander
• 2 tbspdouble cream
• 4 tbspmelted butter
• 1 tspchaat masala

What is tandoori paneer tikka?

Paneer tikka is an Indian dish of paneer marinated with spices and often cooked alongside pieces of pepper and onion. The name refers to the tandoor, a traditional clay oven; home versions can use other cooking methods, but no method is included with this ingredient list.

This version brings together yoghurt, gram flour, aromatics and several spice blends. Butter and a final measure of chaat masala are also listed, though the recipe does not say when to add them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 13g protein, 8g carbs, 34g fat.

Paneer contributes most of the protein, while gram flour and the vegetables provide some of the carbohydrates. The sesame oil, chilli oil, double cream and butter account for much of the fat; serving it with salad or extra vegetables can balance the plate.

The paneer and vegetables

Paneer: its firm texture makes it suitable for cutting into cubes and coating in a marinade. The list gives 200 g, but does not specify the size of the cubes.

Peppers and onion: these add colour and a savoury contrast to the cheese. No quantity is given for the peppers, so use an amount that suits your preference.

Building the marinade

Yoghurt and gram flour: these ingredients are listed alongside the oils, garlic and ginger paste, and spices. The proportions suggest a thick coating, but the supplied information does not include mixing instructions.

Spice blends: jeera powder, garam masala and chaat masala give the dish its seasoning. Chaat masala appears twice in the ingredient list, so keep the two listed amounts separate.

Cooking and doneness

The cooking method, temperature and timing are not provided, so there is no reliable doneness cue to follow from this recipe information. Use a complete cooking method for paneer tikka before preparing the dish.

Paneer can become firm if cooked for too long. Follow the directions for your chosen cooking method rather than relying on an estimated time.

Finishing the dish

Melted butter, double cream, fresh coriander and the remaining chaat masala are included in the ingredients. Their order of use is not stated, so the recipe does not establish whether they are for the marinade, cooking or serving.

The extra chaat masala can provide a tangy finish when used at the table, but that serving suggestion is not specified in the supplied method.

Serving ideas

Paneer tikka is commonly served as a starter or as part of a larger meal. Flatbreads, rice or a simple salad can make it a more substantial plate.

The listed peppers and onion already provide vegetables; adding a fresh salad on the side can bring a crisp contrast to the rich paneer and butter.

Recipe notes & tips

• Cut the paneer and vegetables into pieces of similar size for easier handling.
• Keep the two listed amounts of chaat masala distinct when measuring the ingredients.
• Check the seasoning before adding extra salt, as chaat masala can also taste salty.
• Use a complete cooking method for paneer tikka, since this recipe information does not give a temperature or timing.
• Prepare any rice, flatbreads or salad separately while following the chosen cooking method.

Variations

• Extra vegetables: add more pepper or onion to increase the vegetable portion.
• Milder chilli: leave out the green chilli for a gentler flavour.
• Fresh herbs: add extra coriander when serving.
• Tangier finish: serve with a little extra chaat masala.
• Smaller pieces: cut the paneer into smaller cubes for more marinade coating.

Common mistakes to avoid

• Guessing the cooking time: use a complete method rather than relying on an unsupported estimate.
• Combining the chaat masala amounts: measure both listed quantities separately.
• Adding extra salt automatically: taste first because the spice blend may already be salty.
• Using uneven pieces: cut the paneer and vegetables to a similar size.
• Assuming a pepper quantity: the ingredient list gives no amount, so choose one to suit your needs.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot, using a gentle method to help prevent the paneer from becoming tough.

Frequently asked questions