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Paneer tikka needs no introduction a famous and highly cherished Indian starter made with chunks of paneer and then grilled in tandoor. Since it’s difficult to grill in tandoor at home, I grilled it using pan. Just follow the instructions and enjoy this restaurant style tikka at home.  

1/2 cup hung curd ONLY
250 gm paneer
1 tbsp roasted besan (Gram flour / chickpea flour)
1 tsp turmeric powder (haldi powder)
1 tsp coriander powder (dhaniya powder)
1 tsp lemon juice (optional)

2 tsp oil
1 1/2 tsp salt
1/2 tsp garam masala
1 tsp red chilli powder
1/2 tsp kasuri meethi
1/2 tsp cumin powder (jeera powder)
1 medium sized onion
1 medium sized bell pepper (red or yellow)
1 medium sized capsicum
oil or butter for roasting
4-5 wooden skewers

Make hung curd.  You can click on hung curd to see how to make it.

Cut paneer in medium sized cubes and keep aside. Cut onion, capsicum and bell pepper to medium sized squares as shown in pic below. For cutting onions in cubes I didn’t use knife, I used hands and tear it to get right shape. Keep this aside.

Dry roast besan on low flame (gram flour) till fragrant don’t turn it brown.

Take a large and deep bowl, add hung curd, besan and all the spices mentioned above and 2 tsp of oil. Make sure the spices are on little higher side. Add onion, capsicum and bell pepper. Mix well. Now add paneer and fold with very light hands to avoid breakage of paneer cubes.

Keep it fridge for 30-45 minutes.

Take skewers and pierce paneer, onion and capsicum as per your desire.

Take non-stick pan, put butter and oil, let it melt. Keep skewers and roast on high flame till brown, making sure to roast from all the sides. Serve hot and sprinkle some chaat masala over it.

1. Make sure you use ONLY hung curd for best results, if you will use other than hung curd, it will release the water while roasting and will remove all the marination which will result in bland taste. 

2. Cut cubes little thicker to avoid breakage while roasting.

3. Before roasting do take a taste test, the spices MUST be on higher side.

4. Don’t roast on tawa for long time or paneer will become hard, as soon as it becomes brown, remove from pan.

5. Roast besan till fragrant make sure not to turn it brown, this will take 2-3 minutes on low flame.

6. For this non-stick pan is recommended.


1. Cut capsicum, bell pepper and onion in cubes like this.

2. Cut big cubes of paneer.


3. Dry roast besan till fragrant on low Diane only and don’t turn it golden.

4. Take hung curd.



5. Add all the spices, roasted besan and oil. Mix well. Keep aside.


6. Add capsicum, bell pepper and onion in it. Mix well.

7. Add paneer.

8. Mix with light hands to avoid any breakage of  paneer. Keep this in fridge for 30 minutes.

9. Insert them all in skewer or toothpick.


10. Melt butter on pan and add some oil. Let it become hot. Pan should be hot.


11. Keep skewers on hot pan on high flame and roast till golden in colour, turn and roast from all the sides.



12. Serve hot.

13. Sprinkle some chaat masala over it.

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