Recipe guide · 4 min read
How to Make Restaurant Style Paneer Tikka
In brief: Paneer tikka works best when the paneer is firm, fresh and cut into generous cubes. Whisk hung curd with ginger-garlic paste, Kashmiri chilli, turmeric, garam masala, chaat masala, lemon juice, salt and mustard oil. Add a spoon of roasted besan to help the marinade grip. Toss paneer with capsicum and onion petals gently so the
A tandoor-style paneer tikka method with thick marinade, high heat and smoky edges.
Ingredients
- 300 g paneer cubes
- 1/2 cup hung curd
- 1 tbsp roasted gram flour
- 1 tsp Kashmiri chilli
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- Capsicum and onion petals
- 1 tbsp mustard oil
- Lemon, chaat masala and salt
How to make it
- 1Whisk curd with spices, gram flour, mustard oil, lemon and salt.
- 2Coat paneer, capsicum and onion. Rest for at least 30 minutes.
- 3Thread onto skewers and cook over high heat in an oven, grill pan or tandoor.
- 4Brush with butter and finish with chaat masala, mint chutney and lemon.
Chef tips
- Use thick hung curd so the marinade sticks.
- High heat gives colour while keeping paneer soft.
- Do not marinate paneer overnight.
Why this recipe works
Paneer tikka works best when the paneer is firm, fresh and cut into generous cubes. Whisk hung curd with ginger-garlic paste, Kashmiri chilli, turmeric, garam masala, chaat masala, lemon juice, salt and mustard oil. Add a spoon of roasted besan to help the marinade grip. Toss paneer with capsicum and onion petals gently so the cubes do not break.
Rest the marinated paneer for at least thirty minutes. Skewer the paneer and vegetables, brushing lightly with oil. Cook in a very hot oven, air fryer, grill pan or tandoor-style setup. The goal is quick colour on the outside while the paneer stays soft inside. Slow cooking dries paneer, so keep the heat confident.
Once the edges char, brush with butter and sprinkle chaat masala. If using a pan, finish directly over flame for a few seconds with tongs, or use a short covered smoke with coal and ghee. Serve immediately with mint chutney, lemon and onion rings.
The restaurant finish comes from patience more than heavy cream or extra masala. Taste at the end, rest the dish for a few minutes, and serve it hot with naan, roti or jeera rice. At Sardaar Ji Dhaba, we look for the same balance every time: a gravy that clings, spice that stays warm, and a final bite that still feels generous.
The first bite should make you look up from the table.
Kitchen note · Sardaar Ji Dhaba