• Marinate paneer in two steps 1st marination and 2nd marination
• Use 1 st marination by mixing paneer with red chilli powder, chat masala and salt. Keep them marinated for 15 - 20 minutes then apply 2 nd marination with yoghurt.
• Cut paneer and vegetables into even size shape so that they get cooked evenly from all sides.
• Don't use gram flour or besan while cooking them in pan or tawa as it get burnt quickly and the resulting paneer become dark in colour.

1. Cut the paneer and bell peppers into 1 inch cube size pieces.
2. Similarly cut the onion into cube size.
3. Apply half of the red chilli powder, chat masala and a small pinch of salt with the paneer pieces.
4. Mix well and keep for 15 minutes to absorb the flavours.
5. In a mixing bowl, add yoghurt, cumin powder, garam masala, red chilli powder, chat masala, lemon juice, red chilly paste, ginger garlic paste, salt, cooking oil and mustard oil.
6. Whisk everything together to make a fine paste or masala known as tandoori masala.
7. Now mix the marinated paneer cubes and vegetables with this masala and keep refrigerated for 2 hours or overnight.

1. Using oven : preheat the oven at 240°c for 15 minutes. And place a aluminum foil on the baking tray.
2. If using wooden sticks then soak them in water for 30 minutes.
3. Bring the marinated paneer from the fridge and thread in a Shewers or wooden stick.
4. Thread paneer and vegetables cubes alternatively in the Shewers or sticks 
5. Place the Shewers over the baking tray and apply some butter or oil over them and bake for 15 minutes or till crisp golden.

Paneer tikka on tawa

1. Remove excess marination from the paneer pieces and vegetables and thread them alternatively in the wooden sticks.
2. Heat a pan or tawa over gas stove in medium flame heat.
3. Apply little oil and heat for one minute.
4. Now lower the gas flame to low and place the paneer sticks on the pan or tawa.
5. Grill them on slow flame for 1 minute and then flip them to another side and cook further till crisp golden.
6. Similarly rotate the paneer sticks and cook them from all sides till crisp golden.

1. Take a thin size iron Shewers and thread the paneer and vegetables alternatively.
2. Place the Shewers inside a preheated tandoor and cook for 7 - 8 minutes.
3. Brush some butter over them and cook for 2 more minutes till they become crisp golden.
4. Remove and serve topping with some coriander leaves and chat masala.

• It is very important to use the first marination for paneer Tikka. Little bit of  salt and pepper help it  to taste better.  As while cooking paneer use to leave excess water with marination  and the final product become less tasty.
• Don't over cook paneer otherwise it will become hard and chewy. Always serve paneer Tikka hot.
• While cooking in Tandoor, don't cook it completely in a single run. First make it half done and remove from tandoor and rest aside .  Before serving, full done it and serve hot. In these way you make the paneer Tikka soft while serving.
• While cooking in Oven if the paneer become dry and hard , use steam roast for 2 minutes. It will become soft.
• Don't use gram flour or besan while Cooking on Tawa or non stick pan in the marination.  Gram flour quickly get burnt while cooking and it gives a dark colour to  your paneer Tikka .
• While cooking in Tandoor use a kitchen towel to handle the Shewer.
• If using a tawa to cook paneer Tikka, first grease with oil and heat in high flame for 2 minutes and then slow the flame. In these way it will become non stick to paneer Tikka