Paneer Tikka Skewers With Skillet Bread

Tikka preparation is one of the few Indian preparations which are world famous and are never out of vogue! And it can be made at home as well with ease. Yes, the smokiness factor will be a little less but who cares if you get to make at home, in the convenience of you own kitchen, with healthy ingredients and short amount of time!

With this recipe, in less than an hour you have a complete meal on your plate which will give you a feeling of a take out.

I have added a very simple skillet bread to the recipe which makes it a complete meal. What more you ask? I have added spinach to the bread and flavored it with garlic! It’s a very quick and easy bread recipe, ready in minutes and healthy too. Whole wheat flour does make the bread a little dense but you can replace the whole wheat flour with maida (all purpose flour) if you want a soft and airy bread.

If you want a 30 minute dinner then just marinate your paneer (cottage cheese) before hand and use a store-bought Focaccia! Your dinner will be ready in minutes.

I added the smoke factor to the tikkas by directly charring them on the gas!


Prep time

35 mins

Cook time

15 mins

Total time

50 mins


Paneer Tikka with Quick Spinach Skillet Bread: A spicy, tangy, smoky cottage cheese dry preparation served with spinach skillet bread.

Author: Nand

Recipe type: Dinner/Lunch, Side

Cuisine: Indian

Serving Size: 2-3



For Paneer Tikka

  • Cottage Cheese – 200 gms
  • Capsicum, diced – 1/2 cup
  • Tomatoes, deseeded and diced – 1/2 cup
  • Onion, diced – 1/2 cup
  • Thick curd or hung curd – 1/2 cup
  • Ginger garlic paste – 3 tsp
  • Roasted Bengal Gram – 1.5 tbs
  • Salt to taste
  • Red chili powder – 1 tsp
  • Garam masala powder – 1 tsp
  • Black pepper powder – 1/2 tsp
  • Chaat Masala – 1/2 tsp
  • Lemon juice – 1 tsp
  • Cumin powder – 1 tsp
  • Cardamom powder – 1/4 tsp
  • Oil – 1 tbs
  • Wooden Skewers – 5 (Soaked in water for 10 mins)

For Quick Spinach Skillet Bread

  • Whole wheat flour – 1 cup
  • Baking powder – 1/2 tsp
  • Oil – 2 tbs
  • Garlic paste – 1 tsp
  • Black pepper powder – 1/2 tsp
  • Salt to taste
  • Spinach Paste or Water or Milk – 1/2 cup
  • Butter (optional) to toast the bread


  1. Sift the flour, salt, black pepper powder and baking powder together into a bowl.
  2. Add oil, garlic paste, spinach paste/water/milk and knead into a soft dough.
  3. Roll it roughly to the shape of a 6 to 8-inch skillet.
  4. Put it on the skillet on the lowest heat, cover it with a cloth lined cover to absorb any steam/moisture. Flip it after 4 mins and let it cook till it rises and cooked.
  5. You can also bake it in a 6-inch round tin in a preheated oven for 10 to 12 mins at 200-degree C.
  6. Once done, let the bread cool down a bit, cut it into squares and toast it with a bit of butter for a few minutes on a skillet again.

For Paneer Tikka:

  1. Add ginger garlic paste, salt, red chili powder, garam masala powder, black pepper powder, chaat masala, cumin powder, cardamom powder into the curd.
  2. Now add the roasted gram flour.
  3. Now heat oil in a small pan and add the smoking oil to the curd mixture and immediately mix.
  4. Now add cottage cheese, tomatoes, capsicum and onion into the marinate. Mix well and let it sit in the fridge for at least 30 mins (the more the better).
  5. Skewer the marinated capsicum, onion, tomatoes, piece of cottage cheese and then close it with a tomato, onion and capsicum. Make all the skewers like this.
  6. Heat a pan and cook the skewers on high heat, turning occasionally. This should be done only for 3-4 minutes.
  7. Then transfer each skewer to open fire and cook for a minute from all sides or you can grill the paneer skewers as well.
  8. Once done, add the toasted bread squares to the skewer and serve hot with green chutney and a red chili sauce.




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