Achari Paneer Tikka

Don’t these tikkas look delicious? This is one of my favorite recipes to make over the weekend because weekend calls for something yummy and not to mention, these achari tikkas are super yummy and addicting!

It’s like bringing the restaurant-style dining to your dinner table.

Furthermore, these tikkas are versatile, too – you can grill them with almost any vegetable you like. 

What is Achari Paneer tikka?

In this term, Achari paneer tikka, paneer refers to Indian cottage cheese, achar means a pickling spice blend, and tikka indicates pieces of meat or vegetables marinated in spices. 

Collectively, it translates to cubes of paneer marinated with yogurt, pickled spices, and later grilled until charred. Onion, bell peppers, and other vegetables are also added while cooking paneer on skewers.

Paneer tikka is a famous North-Indian appetizer!

So, if you are craving for an easy way to transform your weekend menu, these paneer tikkas are the perfect recipe for you. 

Ingredients required to make Achari paneer tikka recipe

Detailed measurements and step by step instructions can be found at the bottom of the page in a recipe card. 

» Paneer – the star ingredients. Use firm paneer cut into cubes. Vegans can use tofu instead. 

» Ginger and garlic paste – use more if you like. 

» Yogurt – use thick hung curd or Greek yogurt for achari paneer tikka. Whisk until smooth. 

» Lemon Juice – for tanginess. You can use fresh lemon or store-bought will work great too. 

» Mustard oil – besides its health benefits, mustard oil adds that extra unique flavor. 

» Besan – dry roast the besan and add it to the paneer tikka. Roasted besan will give tikkas a nice rich nutty flavor. 

» Butter – for basting.

» Onion + Bell peppers – colorful veggies to layer our Achari paneer tikka.

» Seasonings – Salt and degi mirch. Degi mirch adds a mild heat but lends a deep red-orangish color to our tikkas.

» Achari Masala – Combine mustard seeds, degi mirch, cumin seeds, fennel seeds, onion seeds, and methi dana in a blender. Ground the spices into a fine powder.  

How to make Achari Paneer Tikka?

The process of making Achari paneer tikka is pretty simple. Start with some necessary preparations. 

Pre-Preparations- 

• If using bamboo skewers, make sure they are dipped in water for at least 2 hours or overnight. This soaking will prevent the skewers from falling apart during grilling. 
• Dry roast the besan (chickpea flour) on medium-low heat for about 10-12 minutes or until slightly brown. Keep stirring continuously. 
• If using frozen paneer, before marinating, dip paneer in hot water to soften. 

1. Combine yogurt in a large mixing bowl. Whisk until smooth and lump-free. Add ginger and garlic paste to the bowl.

2. Add lemon juice.

3. Pour in mustard oil, salt, degi mirch, and achari masala.

4. Whisk all the ingredients until well blended. There are no lumps in the mixture.

5. Add roasted besan to the marinade mixture. 

6. Slice paneer into 1-inch cubes. 

7. Pour the marinade mixture over paneer cubes. 

8. Rub the marinate well so that it coats all the paneer cubes evenly.

Cover the bowl with a plastic wrap and refrigerate. Let the paneer tikka marinate for an hour. Let it rest and soak in all the flavorful spices.

9. While the paneer is marinating, slice the veggies of your choice in 1-inch cubes. 

10. Remove the paneer from the refrigerator and unwrap it. Gently toss the veggies to coat in the marinade. Set it aside.

Dhunghar method- (smoking food)

11. Place a steel bowl on top of the achari paneer tikka. Heat 2 pieces of charcoal briquettes over direct heat until red hot. With the help of tongs, carefully drop the burning charcoal in that bowl.

12. Pour two teaspoons of ghee on top of the charcoal. 

13. The charcoal will start to emit smoke. Immediately cover the bowl with a glass lid and let the paneer tikka soak in all that smoky flavors for about 5 to 10 minutes.

14. Meanwhile, preheat the oven to 450 degrees F. Thread pieces of marinated paneer on each of the skewers, alternating it with slices of bell pepper and onion.

15. Arrange all the prepared paneer tikka skewers on a baking sheet. Spray or brush the achari paneer tikka with oil or ghee.

16. Bake at 450 degrees F for 5-6 minutes. Then switch the setting to broil and broil the achari paneer tikkas for 3-4 minutes or until the tikkas look slightly charred, watching it the whole time.

Remove from the oven when the tikkas start to get slightly brown around the edges.

Generously brush with butter. Sprinkle some chaat masala and serve hot with cilantro chutney and onion rings. 

Cooking Ideas and tips to make the best Achari paneer tikka!

» When it comes to the best protein alternatives for vegetarians, paneer is a popular choice. Use the best quality paneer to make achari paneer tikka. The one that is slightly firm and doesn’t crumble easily. 

» Vegans swap paneer and yogurt for tofu and plant-based yogurt. Just make sure you press the tofu first to remove any moisture. 

» I have kept the tikkas simple with onions and bell peppers. However, you can add the veggies of your choice. Some other yummy options include zucchini slices, cherry tomatoes, or squashes.

» Always use thick hung curd or Greek yogurt for marination. Thick yogurt will stick to the tikkas and provide a rich taste. 

» If you can’t find Greek yogurt at your local grocery store, don’t worry. Try making hung curd at home. Strain the yogurt you have on hand for 3-4 hours until it becomes thick and water-free. See the process here.

» Dhungar method imparts a subtle, smoky flavor into any recipe. But if you’re not into smoky food, you can leave it out completely.

» If you have time, you can marinate these tikkas for 3 hours or more before grilling them. This will give the paneer time to soak in more flavors. 

» Not a fan of achari flavor? Swap the achari masala with 1.5 teaspoons of garam masala powder and go ahead with the rest of the ingredients to make the regular paneer tikka.

» To make things a little spicier, add some crushed green chilies to the marinade. 

» Broiling – do not leave the tikkas unattended while broiling. Broiling uses high heat from a direct flame to char the food, therefore, keep a close watch on the tikkas to prevent it from burning. 

» Paneer is a cheese; hence it doesn’t require longer cooking times. Overcooking paneer will result in chewy and dried-out bites.

These achari paneer tikkas are perfect for a party or a get-together. They are so good that it will leave your guests craving more!

Trust me; your family will be praising your skills once they eat these grilled paneer tikkas.

Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

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