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New Year’s resolutions fall right into place when it comes to Tikkas…eat healthy and you don’t have to go and spend a bundle on eating out! Make this wonderful, quick and easy dish that will have you looking good and yes, keep the money where it is supposed to be – in your wallet. We have provided the Chicken Tikka recipe for the die-hard-chicken-lovers and no, we have not forgotten our vegetarians – try the protein-packed Paneer tikkas as a wonderful alternative perfect for everyone. And before you ask…yes, this is the very same ‘tikka’ that goes into the ever popular dish – Chicken/Paneer Tikka Masala!
Ingredients:
Boneless, skinless Chicken Thighs – 1 lb, cut to bite size pieces
OR
Paneer – 14oz block, cut into 1” cubes
Marinade:
Lemon Juice – 1 tbsp
Red Chili Powder – to taste
Salt – to taste
Yogurt – 1/2 cup
Ginger & Garlic Paste – 4 tsp
Tandoori Masala – 2 tsp
Green Chilies – to taste, minced
Coriander Powder – 1 tsp
Cumin Powder – 1 tsp
Oil – 1 tbsp
Method:
1. Chicken – wash, clean and cut to bite size pieces. Paneer – Cut to bite size pieces.
2. Put the Chicken/Paneer in a bowl and add lemon juice to it.
3. Allow it to rest for 5 minutes.
4. Mix the marinade ingredients in a zip lock. Mix well.
5. Check for salt and other spices.
6. Add Chicken/Paneer to the marinade and mix well.
7. Let the Chicken/Paneer marinate for 4-5 hours in the refrigerator.
8. Thread the Chicken/Paneer on pre-soaked bamboo skewers.
9. Broil the Chicken/Paneer in the oven on high.
10.Cook the Chicken for 10 minutes on each side and the Paneer 10 minutes one side and 7 minutes on the other…or till the Chicken/Paneer are slightly brown.
11.Once fully cooked, remove from the oven and garnish with onions and lemon wedges and serve with Mint Chutney.
Tips:
1. The Paneer and the Tandoori Masala can be made at home or can bought at any Indian grocery store.
2. This recipe works very well for the barbeque as well…makes for great appetizers and snacks.
3. Every oven is different and vary…so do keep an eye on the Chicken/Paneer, so it does not burn.
4. We prefer mixing and marinating the Paneer in a bowl, as it is very soft and can break very easily.
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Orkut
January 26th, 2008 at 12:08 am
hi,
thanks for ur wonderful recipes…I tried out a few and they turned out awesome …I always had this question and never tried actually..what is the difference between baking and broiling…and i have this regular oven..can u tell me how to use the broil setting on my oven..
thanks
vasantha..
[Reply]
January 29th, 2008 at 12:29 am
Hi Vasantha, thanks for your feedback and kind words. Baking and broiling are very different. When we bake, the oven is at an even temperature and the food is cooked at an even heat from all directions. When broiling, the heat is usually a lot higher and from 1 or 2 direction(s). Hence, when we use the broil feature in the tikka recipe…we cook one side and then flip and cook the other. It gives the same effect as a tandoor.
Most but not all ovens have a ‘broil’ feature…you will have to look at the instruction book to see how to use it.
Hope this helps and Happy Cooking!
[Reply]
February 12th, 2008 at 12:39 am
Hi Hetal and Anuja,
I tried out your Paneer Tikka recipe and it turned out great!!! I have linked this recipe in my blog to your website. I hope you do not mind!
Keep cooking
Sangeetha
[Reply]
February 28th, 2008 at 11:25 am
hii!!!!!!!!!ur recipes r gr8 n really help us alot in our kitchen…but i wanted to ask u about how to present or serve paneer tikkas…
[Reply]
March 9th, 2008 at 6:31 am
Hi
Hetal and Anuja.your recipe is mouth watering & awsome.plz clarify my doubt we have to preheat the oven or directely ,can we on 200degree heat
[Reply]
March 12th, 2008 at 2:29 am
Broiling is a bit different than baking, in that there is no temperature setting besides high and low. Broiling means that the heat comes from the top of the oven. You can turn the broil feature on and preheat the oven for a few minutes if you want, but it is not necessary.
[Reply]
June 29th, 2008 at 9:42 pm
stupid recepie
[Reply]
July 16th, 2008 at 9:16 pm
HI Hetal and Anuja
.I have a doubt.is it oki to preheat oven in broil for 350 degree?thanks in advance
[Reply]
July 17th, 2008 at 3:55 am
Hi Gaja,
When you broil there is no temperature setting, usually it’s just high or low. For this recipe, you can broil on high – just keep an eye on it. You can only set the temperature when you use the oven for baking, not for broiling.
Hope this helps!
Hetal
[Reply]
July 23rd, 2008 at 10:52 am
hey ! never knew u guys are from north texas! kewl! great job guys ! – yet another newbie benefiting from ur website.
[Reply]
July 28th, 2008 at 9:13 pm
I made two big plates of these last night for a party and they were the gone in minutes! Thanks so much for making life easier!!
[Reply]
September 14th, 2008 at 8:36 am
Hi Anuja & Hetal,
The chicken Tikkas look absolutly yummy and I want to get it right the first time around so could you please let me know the best tandoori masala I can get from the Indian market??
Thanks
[Reply]
September 15th, 2008 at 2:20 am
Hi Dennis,
We like ‘Raja’ brand of Tandoori Masala. It is available at most Indian Grocery stores. Hope you can find it.
[Reply]
September 15th, 2008 at 2:57 am
Hey Hetal & Anuja!
I just wanted to drop you a note to say thank you for helping so many people out there create something realy amazing. I live way over in Toronto, Canada. I’m a pretty accomplished cook but always looking to try new things. I got hooked onto your videos one day and made dhoklas and mini kulfi’s (I used shooter cups) for a dinner party at my house. They were both so easy to follow!
P.S. I could be wrong, but I think you mention using eno in your recipe for the dhoklas but you don’t actually show when to out it it. I made it twice and figured, it goes at the end after the sitting period!
[Reply]
September 25th, 2008 at 10:57 pm
could you give us a recipe for chille chicken. Thanks!
[Reply]
November 28th, 2008 at 3:43 pm
hi!I’m from Barbados n i watch yr videos often they’re awesome!!!!!!!
[Reply]
November 28th, 2008 at 3:59 pm
hi! 1ce again. i no its not my bsness but can i ask where r both of u from
[Reply]
December 8th, 2008 at 7:51 pm
Hi Anuja n Hetal,
Thanks for the wonderful recipes you are showing for fresh starters like me.I have already made 3-4 recipes and all turned out to be fantabalous.
Please help me with a recipe for the American potluck in my office.
Thanks in advance and horray to your good work.
Shivani
[Reply]
February 27th, 2009 at 5:51 pm
Hi Anuja and Hetal,
I have a question. When we make paneer tikkas in the oven, what is the best way to place them on the rack? baking sheets or regular foil? i tried foil and the masala all stuck to the foil. can you please suggest me? Thankyou for all your tips and recipes. My family enjoys them.
[Reply]
February 27th, 2009 at 6:41 pm
Hi Bindu,
Yes, the tikkas can be made in the oven. You can use a baking sheet, line it with foil (optional but makes cleaning easier), grease the foil with cooking spray and then put a single layer of tikkas on it. We suggest you use the broil feature as mentioned in the recipe.
[Reply]
February 27th, 2009 at 10:18 pm
Thankyou so much Anuja. Really appreciate your suggestions and avise. I shall try it today. Btw, is parchment paper an option too? I saw them today at the store. Dint know if they are meant only for cookies.
[Reply]
February 27th, 2009 at 11:09 pm
Hi Bindu,
Parchment paper works just as well and you do not need to grease it (healthier option).
[Reply]
February 28th, 2009 at 12:36 am
Thanks so much for the very quick response, Anuja. You guys are the best!Thans a lot!
[Reply]
March 13th, 2009 at 4:25 am
I would like to get a set of dvds of your cooking for my kids -where can i get it
[Reply]
March 13th, 2009 at 1:09 pm
Hi Vandana,
Right now, we have one DVD that has a complete menu to host a party. It is called “Stress Free Party with SMTC” and is available on our website (in the right side bar). We may have others in the future.
[Reply]
March 18th, 2009 at 11:42 am
Hi Hetal and Anuja,
I’m living in Australia and one of my friend suggested to visit your website. I’ve tried your recipes and it work out really well!
I’ve tried to search high and low without success to get Kathiyavadi recipes on the internet. Would you please able to show (a) Lasaniya Bataka (b) Bajari / Juwar rotla?
Also, as may be aware that Indians are crazy to get Indian – Chiness food. Would you be able to provide a recipe for (a) Paneer Chilli (b) Hot and Sour soup Indian style?
I would highly appreciate your response.
Thanks and Regards,
Rachita
[Reply]
March 19th, 2009 at 4:25 am
Hi Rachita,
We’ll surely try to get some Kathiyavadi recipes on our list to do. In the mean time, we have a few Indian Chinese recipes here on our website:
Hot & Sour Soup – http://showmethecurry.com/2008/01/21/hot-and-sour-soup-indian-chinese-version/
Sweet Corn Soup – http://showmethecurry.com/2008/01/28/sweet-corn-soup-indian-chinese-version/
Gobi Manchurian – http://showmethecurry.com/2008/03/10/gobi-cauliflower-manchurian-dry/
[Reply]
March 19th, 2009 at 4:54 am
Hi Hetal and Anuja,
Thanks for your prompt response. I’m looking forward to see Kathiyavadi recipes on your website.
Cheers,
Rachita
[Reply]
March 29th, 2009 at 11:57 pm
hi hetal and anuja,
that as asowme and just great…
i have 1 question do you girls know how to make masala dosa?…
thanks
[Reply]
March 31st, 2009 at 7:19 pm
hi hetal and anuja,
i have not yet tried ur looking yummy paneer tikka but i vl try soon, i have a question can i make your panner tikka on open panini maker as to grill?
i have tried 3 receipe nd it turned out so good it felt like i was eating in resturant. my husband is fan of this receipe. thank u so much for helping new married couple nd 2 every1.
i have request for u if u know kadi paneer than pls do share with ur fans.
[Reply]
April 3rd, 2009 at 10:38 pm
Hi Shruti,
You should be able to use your Panini grill. You may have to lightly grease it so that the paneer doesn’t stick to it. Just cook it until you get a nice golden brown color.
[Reply]
April 22nd, 2009 at 3:15 pm
Can you please tell me from where i could buy bamboo skewers?
Thanks …
[Reply]
hetal Reply:
April 22nd, 2009 at 3:39 pm
All American grocery stores carry them, including stores like Target, Walmart etc.
[Reply]
May 14th, 2009 at 3:41 am
Hi,
I want to try tanduri chicken as well as paneer on charcoal barbecue grill. Could you please tell me approximately how much will it take?
Also, what shouId do i in order to avoid charcoals strong smell? Shall I wrap chicken in foil? Thanks!!
[Reply]
June 8th, 2009 at 11:41 pm
Hi Hetal and Anuja!
I was wondering if you had a recipe for the gravy for Paneer/Chicken Tikka Masala. Thanks!
Chris
[Reply]
June 23rd, 2009 at 5:48 pm
Hi,
The above recipe looks super yummy and I wanna try it. I have a doubt though:
I want to use the broiler for chicken tikka. I have 3 racks in the oven. Can I use the 2nd and the 3rd rack for the tikkas if I have to make them for a crowd? Can the heat reach the 3rd rack if I place something on the 2nd rack? Thanks
[Reply]
anuja Reply:
June 24th, 2009 at 3:34 pm
Unfortunately, the heat does not reach the 2nd and 3rd rack, so you will have to cook them in stages.
What you can do is make a batch and once it is done, transfer it to a baking tray and wrap it completely with foil (so they don’t dry up). Then keep this tray in the 2nd or 3rd rack of the oven while your next batch is cooking.
[Reply]
July 18th, 2009 at 5:07 am
Can I make this the same way as in for Reshmi Kababs on stove top?
[Reply]
anuja Reply:
July 18th, 2009 at 3:41 pm
Hi Ria,
Yes, You can cook the same way that you do the Reshmi Kebab. Also, no need to add any oil.
Enjoy:)
[Reply]
September 13th, 2009 at 12:44 am
can I use curry powder instead of tandoori masala?
[Reply]
anuja Reply:
September 14th, 2009 at 4:01 am
Yes, you can substitute one for another. The flavor will be different but still very good.
[Reply]
October 10th, 2009 at 7:09 pm
Hi Hetal and Anuja
Have been following your website since I moved to Canada from India!
I want to make paneer tikkas, but I do not have skewers. Is it possible to cook them in a cookie baking tray? I will use foil and oil. I was wondering if the masala will get stuck and if everything will just come out aweful.
Could you suggest something?
Thanks!
[Reply]
hetal Reply:
October 10th, 2009 at 8:30 pm
Hi Archi,
You can definitely use a baking tray but we suggest using the broil feature of the oven and not bake. Place the tray close to the top of the oven and broil until you get a nice browning effect. You will have to flip the paneer over once and broil again. Using foil is a must and you can use a spray oil can to lightly coat the foil. A little bit of the masala will get stuck to the foil but it doesn’t hurt the tikkas. Be sure you’ve marinated them for a while so that they have absorbed the flavor.
[Reply]
Rastogi Reply:
October 12th, 2009 at 10:29 pm
Thanks so much!
And do you think it might work without the Tandoori Masala?
Or is there a substitute?
[Reply]
October 14th, 2009 at 6:11 pm
hi,
I’m a big fan of your website. When I came from india, I just really don’t know how to cook gujju food. Thanks to you. And, I have a small question for the paneer tikka recipe, Can I use the chicken tikka masala to merinate paneer tikka? I hope it doesn’t make any difference.
Thanks,
Soniya M.
[Reply]
November 10th, 2009 at 12:49 pm
Hi,
I recently got married and relocated to sydney. Tried quite a few recipe’s from your site and it turned out very well.
I plan to make the paneer and chicken tikka as im throwing a party at my house, but my oven doesnt have the broiler function.
My oven is fan forced and has grill function.
Could you please suggest how i go about cooking the paneer and chicken tikka?
[Reply]
hetal Reply:
November 10th, 2009 at 3:19 pm
Hi Sindhu,
The grill function should work in terms of getting the chicken/paneer cooked. You may not get the brown color quickly. You can see our video for Reshmi Kebab where we show methods for using the oven as well as the stove top.
[Reply]
Sindhu Reply:
November 12th, 2009 at 12:24 am
Thanks Hetal. Thought id try them out atleast once before the party next week and i must say it turned out awesome!! My hubby loved it.Thank you so much!
[Reply]
December 10th, 2009 at 1:59 am
Hi Hetal and Anuja,
thanks to sharing this wounderful receipe and i have no idea there is very wounderful receipe’s site and actually i’m looking for( Kabab Kadhi ) Receipe if u have that receipe so please send me that link
thank u very much
god bless u both of them
[Reply]
February 16th, 2010 at 8:52 am
Dear Hetal and Anuja,
Thank you so much for publishing this recipe. It was absolutely delicious and so easy to make. Thank you : )
[Reply]
June 18th, 2010 at 11:26 pm
Hey Guys,
You two are doing an amazing work out there..thanks!
I had a question–if I put the tikkas on the skewers how do i place them in the oven? and can i add onions in between the paneer pieces? And what will happen to the flipping part?
thanks
[Reply]
anuja Reply:
June 19th, 2010 at 12:36 am
Hi ap,
Onions will go very well with the Paneer and it will be good if you can turn/flip the skewers once one top side is done 
Thanks for the compliment
Regarding using skewers: Thread the paneer or the chicken on the skewer and balance it on the oven tray. Both the ends of the skewer should be resting on the 2 sides of the baking tray – hope that makes sense
Enjoy!
[Reply]
ap Reply:
June 19th, 2010 at 5:29 pm
Thanks!!
[Reply]
renu Reply:
May 4th, 2011 at 4:22 am
Hello Hetal and Anuja,
I have tried this recipe more than an year ago from your website…i donno if i did something wrong…but placing the skewars resting on the sides of baking tray made the juice from chicken drip into the tray and it became very dry and hard while eating. Pls gimme some ideas…as i am throwing a party soon.
[Reply]
hetal Reply:
May 4th, 2011 at 9:54 pm
Hi Renu,
It is normal for the juices to drip off to the side. However, if the chicken is getting dry, you could baste it with additional marinade to moisten it.
renu Reply:
May 10th, 2011 at 9:50 pm
Thanks for the reply hetal.
I am just checking this. Anyways i tried the same idea of basting it with the juices that got dripped and it was great. Actually i think i missed something last time and it was too dry. This time i followed the instructions and it was perfect.
June 19th, 2010 at 10:27 pm
Hey Anuja,
I really appreciate you helping us new cooks!
Today I tried making some tikkas..but the paneer which I had kept in the freezer after letting it thaw for a while started breaking into small pieces while cutting it into cubes. I wasn’t able to get the perfect cubes like you do..the edges were uneven and a lot of crumbled small pieces. Can you tell me where I went wrong?
Thanks
[Reply]
priya Reply:
June 22nd, 2010 at 4:18 pm
I have had the same problem. Can someone please help?
[Reply]
anuja Reply:
June 22nd, 2010 at 4:42 pm
Hi Ap & priya,
Here are a few tips:
- Semi-freeze the paneer before you skewer 9if you are using skewers)
- check out our Paneer video (we talk about adding some maida and kneading the paneer so it holds shape)
hope that helps
[Reply]
July 17th, 2010 at 3:32 am
Hi Hetal n Anuja,
Just tried paneer tikka today.It tasted good but while it was in oven it was letting out water(think from curd).Actually I used thick curd for marinating paneer, but still there was water in the tray. Also I kept 10 mins on each side(you had recommended 10 on one side and 7 min on the other), still there was some raw paneer left in the middle of the thread or one side was cooked while other side remained raw. I did flip them after 10 mins. Lastly there wasnt that “yellow” color, even though I had added tandoori masala from store.Please help.
[Reply]
August 16th, 2010 at 10:37 pm
Hmmm… I prepared chicken tikka masala (curry version) slightly different (easy) way and it looks different too… but it turned out to be tasty. Here’s the link to my recipe:
http://www.bestofkanchan.com/indian-recipes/chicken-tikka-masala/
-Kanchan.
[Reply]
anuja Reply:
August 17th, 2010 at 5:01 pm
Looks good, Kanchan, thanks for sharing
[Reply]
August 19th, 2010 at 7:21 pm
Hi Hetal n Anuja,
I’ve been trying recipes from your website.
I have a BBQ event coming up, I plan to make Paneer tikkas on BBQ grill. My question is — how to avoid oversoaking the paneer in the marinade, so as to avoid it from breaking off or to avoid water ooze out from it.?
Should I take some specific Paneer?
Regards,
Geetanjali
[Reply]
September 22nd, 2010 at 9:09 pm
wonderful recipe..!! mouthwatering…:)
What is the recipe word pre-soaked skewers ?
thx
[Reply]
hetal Reply:
September 22nd, 2010 at 10:44 pm
Hi SD,
Pre-soaked skewers are just plain wooden skewers that have been soaked in water so that they don’t burn.
[Reply]
October 24th, 2010 at 12:32 pm
Hey guys:)
Love you & Keep up your great work. I am desperately looking for an orangish color Chicken tikka masala curry recipe. I found couple of them in different sites, but couldn’t find the one w/that orangish creamy color. Please do let me know. Appreciate it.
[Reply]
hetal Reply:
October 28th, 2010 at 5:49 pm
Hi Sherin,
If you have had Chicken Tikka Masala in Indian restaurants, they usually use food coloring to get the orangish color.
[Reply]
October 26th, 2010 at 10:59 am
Hi Hetal and Anuja. I’ve tried several of your recipes, they are all good, I especially learnt how to make paneer from your video directions and it worked out quite well. Now i’d like to learn how to cook chillie paneer, the sort of wet chineese recipe. i’l be really gratefull if you can help me with one such recipe.
Thank you so much
Alia
[Reply]
hetal Reply:
October 28th, 2010 at 6:57 pm
Hi Alia,
We will put chili paneer on our list to do. Thanks!
[Reply]
November 13th, 2010 at 6:08 pm
hi i tried this recipe but was unable to thread the marinated paneer in the presoaked skewers..the paneer started breaking from the middle thru which the skewers pass…but then I placed them directly on the cookie sheet without greasing…it oozed water from the yogurt but after cooling they were yummy….
is there any way i can use the skewers without breaking the paneers?
[Reply]
hetal Reply:
November 16th, 2010 at 2:59 am
Hi Deepali,
Did you use homemade paneer or store bought? If homemade, you can try to add just a bit of all purpose flour while kneading the paneer to help it hold shape.
[Reply]
November 15th, 2010 at 1:15 pm
can u please tell me how to make tandoori masala at home please…………….
[Reply]
February 25th, 2011 at 8:33 pm
Can i use chicken breast instead?
[Reply]
anuja Reply:
February 25th, 2011 at 8:51 pm
Hi Kanika,
Yes, you can. keep in mind that chicken breast do not have a lot of fat so they tend to cook really fast and dry up quickly as well. Don’t cook as long as we have mentioned…
[Reply]
April 18th, 2011 at 11:28 am
hi
can you apload the video for chicken tikka please i
love the way you guys made it.
[Reply]
May 20th, 2011 at 11:16 pm
this turned out to b AMAZINGGGGGGGGGGGGGGGG…
[Reply]
July 12th, 2011 at 3:16 pm
The recipe is very good . I used the same recipe for my outdoor gas grill, just that chicken and paneer were little dry. Can you pls tell me if I need to additional oil or cream in the marinade for moist chicken and paneer pieces. Also what is the best way to serve it , I mean do we need to serve it with any chutney. Pls guide me
[Reply]
hetal Reply:
July 12th, 2011 at 4:55 pm
Hi Poonam,
You can add a little extra oil if you like or you can use some of the leftover marinade to baste the chicken or paneer every now and then. Tikkas will definitely taste awesome with some coriander or mint chutney. Alternately, you can sprinkle some chaat masala and squeeze some lime/lemon juice over it.
[Reply]
March 8th, 2012 at 9:40 pm
Hi can you use a sil pat – the nonstick silicone baking sheet instead of foil or does the foil being able to attract heat work better for this dish?
[Reply]
March 11th, 2012 at 3:32 pm
Hi,
I saw a lot of queries and answers, but still have 1 question. My oven does not have a broiler option at all. It has just the temparature option. Can you kindly guide me how best to make paneer tikkas with it?.
. You ladies just rock!!!!
You 2 ladies r super super awesome. Your quantities are so precise that it takes away all the trouble one ingredient being more than the other
[Reply]
July 3rd, 2012 at 2:09 am
Hi, great job on the website! I often refer to it for inspiration and new recipes. I would like to make a restaurant style chicken tikka masala. What is the recipe for the sauce that would go with the above tikka recipe and the method for combining? Thank you.
[Reply]
hetal Reply:
July 9th, 2012 at 5:14 pm
Hi Preeti,
You could use our Butter Chicken sauce recipe and add the chicken tikkas. Make them separately and mix them at the end and heat all the way through.
[Reply]
November 7th, 2012 at 2:38 pm
Hi Anuja and Hetal,
Both of you are doing a great job and being in a foreign land, your website has proved really helpful for me. Have learnt day-to-day cooking from your site and my husband just loves the dishes. So I am really happy.
With regards to this video, it stops playing after around 1.10 mins so I dint get a chance to see your recipe. Do you have any other link for this video that I can refer to.
Please let me know.
Thanks a lot
[Reply]
hetal Reply:
November 8th, 2012 at 12:17 am
Hi Prajakta,
It is playing fine for us so I’m not sure what the problem might be…
[Reply]
Prajakta Reply:
November 14th, 2012 at 2:17 pm
Hi Hetal,
It worked fine today. Some network problem maybe.
Thanks
[Reply]
April 21st, 2013 at 8:41 am
Hi! ,
I tried this recipe out and it was a big hut at a potluck. Love you guys.. you guys are the best!
Love
Gayathri
[Reply]
hetal Reply:
May 8th, 2013 at 7:05 pm
Thanks for the feedback Gayathri!
[Reply]