One of my most favourite meals in the world is the iconic Punjabi dish, Tandoori Paneer Tikka. When this street food gem is served alongside lemon wedges, salad and mint and coriander chutney, nothing else comes close. The beauty of simple ingredients, very few spices and fiery cooking method ensures this dish is world famous for its leopard-spotted char and smoky flavours.
I’ve been working on this recipe for the ultimate Restaurant-Style Tandoori Paneer Tikka made without a tandoor or barbecue for SO long. You’ll notice my dreams of installing a big, badass tandoor in my garden still haven’t come to fruition. Don’t worry though, I’ve found a great workaround. It’s a recipe that gives you restaurant or street-style flavours at home with minimal effort. Spoiler: there’s no grill or oven involved either.
Juicy chunks of paneer marinated in a punchy hot and sour tandoori masala are skewered up with onion petals and pieces of pepper. The loaded skewers are then grilled on a wire rack directly over the gas cooker to infuse deep, smoky flavours into the paneer and veg. The ghee and oil combo in the marinade ensures the outside becomes freckled with the familiar scorch marks you’d expect from a restaurant or street-style tandoori dish. Serve it up with a pool of coriander and mint chutney, fresh salad leaves and lemon wedges. You can also toss in raw red onion slices and serve with butter naan or garlic naan for a true Punjabi-style feast.
A few tips and notes before you start.
- Marinate the paneer, peppers and onions for a minimum of 30 minutes to give the ingredients time to get acquainted. If you have time, you can pop the paneer and veg in the tandoori marinade the night before. Be sure to keep it covered in the fridge.
- Being your resident paneer fangirl, you’ll know I’m always going on about soaking shop-bought paneer for a fresh, homemade texture and taste. You can find out how I do this in the recipe below. The basic idea is to rehydrate the paneer in boiling water to soften it up and give a brilliant-white colour that’s just like homemade. If you want to make your own paneer at home, you can find my recipe here: Homemade Paneer.
- Ensure the wire rack you use on top of the cooker is sturdy and can handle the heat.
- Open all the windows in your house for good ventilation. The cooking process will create smoke which will need to escape. If you have an extractor fan, switch it on. It will make your house smell like a restaurant kitchen. Glorious!
- If you don’t fancy cooking this over a flame, you can also place the skewers on a wire rack and cook them in an oven until charred. Make sure it’s pre-heated to the highest temperature possible. Traditional tandoors average 400°C heat so it needs to be hot! You can also place these on a griddle pan or on the barbecue.
- I used flat metal skewers (be careful when turning as the handles can get really hot) but you can also use wooden skewers. Be sure to soak them in cold water for an hour before you need to use them. This will stop them burning during the cooking process.
- Most restaurants and street vendors add red food colour to their marinade for the iconic and eye-popping crimson colour. I’m no food snob and am not opposed to food colours in cooking but I just don’t find it necessary in this dish. Kashmiri chilli powder will give you a gorgeous natural red colour with very little heat. If you can’t get hold of it, use equal parts of smoked paprika and regular chilli powder in its place. I often use tomato paste for colour and tang which isn’t authentic but works a treat.
If you’re looking for a vegan tandoori option, check out my Tandoori Tofu Tikka recipe. The marinade for that recipe packs a huge punch to really infuse the tofu with plenty of flavour. If you prefer a milder tikka, you can easily veganize this recipe. Switch the paneer for tofu, tempeh or seitan, use all oil instead of ghee and sub in coconut yoghurt in both the tikka marinade and chutney recipes.
Juicy chunks of paneer marinated in a punchy hot and sour tandoori masala are skewered up with onion petals and pieces of pepper. The loaded skewers are then grilled on a wire rack directly over the gas cooker to infuse deep, smoky flavours into the paneer and veg.
- 450 g paneer (3cm cubes)
- 1 large onion (cut into wedges or petals)
- 1 red pepper (cut into 3cm squares)
- 1 green pepper (cut into 3cm squares)
- Salad leaves (to serve)
- Lemon wedges (to serve)
- 200 g natural yoghurt
- 1 tbsp ghee
- 2 tbsp rapeseed oil (or any other flavourless oil)
- 3 cloves garlic (peeled)
- 2 inch piece ginger (peeled)
- 1 tbsp Kashmiri chilli powder (this gives the dish an amazing colour)
- 1 tsp turmeric
- 1 tsp kasoori methi
- 1 tbsp fresh coriander leaves (chopped)
- 1 tbsp fresh mint leaves (chopped)
- 180 g fresh coriander (including stalks)
- 30 g fresh mint leaves
- 1 clove garlic (peeled)
- 3 hot green chillies (stalks removed)
- Juice of 1 lemon
- 1 1/2 tsp salt
- 1 tbsp sugar
- 2 tbsp natural yoghurt
Place all the ingredients in a blender and blitz until smooth. You might need to add a little water to ensure even blending. Stir in the yoghurt at the end. If you add the yoghurt to the blender the chutney will become super runny so it’s best to stir it in at the end for good body and texture. Refrigerate.
Place the paneer pieces in a large bowl and cover them with boiling water from the kettle. Ensure they’re completely submerged. Set aside while you make the tandoori marinade.
Place all the ingredients for the marinade (excluding the yoghurt, ghee and oil) in a blender or food processor and blitz until smooth.
Put the yoghurt in a large bowl and add the blended marinade. Stir to combine.
Heat the ghee and oil in a small pan until smoking hot. Carefully pour this into the yoghurt marinade and stir it in quickly and thoroughly.
Drain the paneer, add the onions and peppers and toss in the marinade. Your hands are the perfect tool for this.
Skewer the paneer and veg, alternating ingredients according to your preference.
Place a strong, sturdy metal rack over the burner of your gas cooker. Arrange the skewers on top. I cooked two at a time to ensure even cooking. Switch on the flame and cook the skewers, rotating and adjusting their position until speckled and charred all over. Repeat for all the skewers.
Serve immediately with salad, lemon wedges and coriander and mint chutney.
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