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Tips And Tricks To Make Restaurant-Style Paneer Tikka 

By Sushmita Sengupta

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It ain’t no party without paneer tikka, and if you are making them at home, you know expectations are sky high. Here are some handy tips. 

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No Sour Curd

Do not use very sour curd for marination, as it doesn’t stick to paneer. Mildly tangy curd is preferred. 

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Malai,Paneer,Tikka,Kabab,-,Is,An,Indian,Dish,Made

Marinade Overnight

Marination is key, so marinate your paneer well and keep it overnight. If you do not have so much time, make sure you marinate for 2 hours at least before grilling. 

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Mustard Oil Magic

Adding mustard oil to the marinade helps add a lovely pungent flavour and enhances cooking 

Malai,Paneer,Tikka,Kabab,-,Is,An,Indian,Dish,Made

Oil Before Grilling

Brush the paneer and veggies before grilling too because they end up becoming dry in the process.   

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Don't Use Excess Spices

Salt and red chilli powder are generally the only two spices needed. Too many spices can overwhelm the flavour 

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Don't Overcook

Overcooking will give you rubbery and hard paneer pieces. Generally, 20 minutes of grilling is enough.  

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