Hariyali paneer tikka recipe, green paneer tikka

Hariyali paneer tikka recipe, tasty jazzed up paneer tikka with green chutney mixed to the marinade. With quick video, step by step pictures.

I love paneer tikka’s smoky flavour when it is charred with butter inside tandoor. My new oven have grill mode with 250 deg C maximum temperature. I used it for my Chilli cheese toast and amazed to see how it browned the cheese under 2 mins. Thought that time itself it will be good for tandoori stuffs. Now, coming to Hariyali paneer tikka. I have not tasted before or even thought of trying as its not familiar to me until 2 years back.

When I had loads of fresh mint leaves and  kept ready to use in my fridge, even after making pudina thogayal. Only then I started of thinking I should use it up and make a post for blog. Hariyali paneer tikka came to my mind and I had two 500 gm packs of fresh paneer too to finish off. So made it happily. Aj just loved it as he is also big fan of tikka and green chutney combo.

I am just loving the fresh paneer’s texture in this, soft and succulent with this hariyali coating. Also for the first time I tried using besan in the marinade. It coats well and gives good volume too.

Hariyali paneer tikka recipe

Hariyali paneer tikka recipe, tasty jazzed up paneer tikka with green chutney mixed to the marinade. With quick video, step by step pictures.

For Tikka

• 250 gms Paneer
• 1 Onion
• 1 Tomato
• 1/2 Capsicum
• 2 tbsp Besan
• 1/8 tsp Turmeric
• 1 tsp Pepper (crushed)
• 1 tbsp Butter (melted)

For green chutney

• 4 Garlic cloves
• 4 Green chilli
• 2 tbsp Curd
• 1/2 tsp Chaat masala
• Kala namak as needed
• 2 tsp Lemon juice
• 1 cup Mint leaves
• 1 cup Coriander leaves

1. If using wooden skewers, soak in water for
2. Wash paneer well, cut into desired shape if block paneer. Soak in hot water until use.
3. Cube onion, tomato – deseed, capsicum. Keep aside.
4. In a blender, add garlic, green chilli first, followed by curd, kala namak, chaat masala, lemon juice, mint and coriander leaves.
5. Grind to smooth chutney.
6. In a mixing bowl, take besan, turmeric, black pepper, melt butter, ground green chutney. Mix well smoothly.
7. Add paneer drained completely from water and the cubed onion, tomato, capsicum. Mix very carefully to coat everything.
8. Preheat oven at 250 deg C for 5 minutes. Pierce capsicum, paneer, onion and tomato in the skewers and repeat to fill the skewer.
9. Bake at 250 deg C for 10 mins, in grill mode. Turn the skewer in between once.
10. Keep an eye after 7 mins to avoid burning. Brush with butter once take out.

Paneer should be handled carefully while mixing as well as piercing as chances are there to break if you slice/ cut paneer thinly. So I suggest to cut into cubes for perfect evenly cooked.

If you don’t have grill option or 250 deg C, just bake at normal mode in the highest available temperature.

You can also do it on Tawa, over fire. Show the skewers in direct flame for smoky flavour. 

Hariyali paneer tikka method:

1. If using wooden skewers, soak in water for 3 hrs or place in freezer to avoid burning.
2. Wash paneer well, cut into desired shape if block paneer. Soak in hot water until use.
3. Cube onion, tomato – deseed, capsicum. Keep aside.
4. In a blender, add garlic, green chilli first, followed by curd, kala namak, chaat masala, lemon juice, mint and coriander leaves.
5. Grind to smooth chutney.
6. In a mixing bowl, take besan, turmeric, black pepper, melt butter, ground green chutney.
7. Mix well smoothly. Add paneer drained completely from water.
8.  In goes cubed onion, tomato, capsicum. Mix very carefully to coat everything. 
9. Preheat oven at 250 deg C for 5 minutes. Pierce capsicum, paneer, onion and tomato in the skewers and repeat to fill the skewer.
10. Bake at 250 deg C for 10 mins, in grill mode. Turn the skewer in between once. Keep an eye after 7 mins to avoid burning. Brush with butter once take out.

Serve as such, since we use green chutney, it is great as such.

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