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Paneer Tikka
Binjal Pandya

Paneer Tikka | Indian Grilled Cottage Cheese

4.34 from 3 votes
Paneer Tikka is a delicious vegetarian alternative to Chicken Tikka and one of the most popular Indian appetizers. It is made with chunks of paneer marinated in a flavorful yogurt-based mixture along with aromatic Indian spices, colorful bell peppers, and onions. Traditionally, Paneer Tikka is cooked in a hot tandoor, which gives the paneer and vegetables a beautiful smoky flavor with lightly charred edges.
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Prep Time 15 minutes
Cook Time 15 minutes
Marination Time 30 minutes
Servings: 4
Course: Appetizer, Entree, Snack
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 ½ Cups Paneer Cubes
  • 2 Cups Diced Bell Peppers Red, Yellow, Orange And Green
  • 1 Large Onion Diced And Layers Separated
  • ¾ Cup Thick Yogurt Or Hung Curd
  • 2 Tbsp Roasted Chickpea Flour Or Besan
  • 1 Tsp Red Chili Powder
  • ½ Tsp Turmeric Powder
  • 1 Tsp Coriander Powder
  • ½ Tsp Cumin Powder
  • 1 Tsp Garam Masala
  • ½ Tsp Black Salt
  • 1 Tsp Crushed Kasuri Methi
  • A Pinch Of Hing
  • 1 Tbsp Tandoori Masala Optional
  • 1 Tsp Grated Ginger
  • 1 Tsp Minced Garlic
  • Salt To Taste
  • 1 Tbsp Hot Oil
  • Oil Or Ghee For Brushing
For Serving
  • Chaat Masala
  • Fresh Lemon Juice
  • Green Mint Chutney
  • Sliced Onion
  • Lemon Wedges

Method
 

Prepare The Marinade
  1. In a large mixing bowl, add thick yogurt and whisk it well until smooth and creamy.
  2. Add roasted chickpea flour, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, tandoori masala, black salt, crushed kasuri methi, hing, and salt. Mix everything well.
  3. Add grated ginger, minced garlic, and hot oil. Mix again until you have a smooth and well combined marinade.
Marinate The Paneer And Vegetables
  1. Add paneer cubes, diced bell peppers, and separated onion layers to the marinade. Gently mix until the paneer and vegetables are evenly coated with the yogurt mixture.
  2. Cover the bowl and let everything marinate for at least 30 minutes. For even better flavor, you can marinate it for a few hours in the refrigerator.
Assemble The Skewers
  1. If using wooden skewers, soak them in water for at least 20 to 30 minutes to prevent them from burning.
  2. Thread the marinated paneer, bell peppers, and onion onto the skewers, alternating the ingredients as desired. Try to create a good balance of paneer and vegetables on each skewer.
  3. Place the prepared skewers on a plate and refrigerate them for about 15 to 20 minutes. This helps the marinade stay nicely coated on the paneer and vegetables while grilling.
Bake In The Oven
  1. Preheat the oven to its highest temperature, ideally around 450°F to 500°F. Line a baking sheet with aluminum foil and place a wire rack on top, if available.
  2. Arrange the prepared skewers on the rack. Lightly brush or spray them with oil or ghee.
  3. Bake or broil until the paneer and vegetables are golden brown with slightly charred edges. Turn the skewers halfway through cooking so they cook and char evenly on all sides.
Cook On The Stovetop
  1. If you do not want to use an oven, Paneer Tikka can also be roasted directly over a gas flame. Place the skewers over the flame using a wire rack and carefully rotate them so all sides are evenly roasted.
  2. Cook until the paneer and vegetables develop a beautiful golden brown color with lightly charred edges. Keep an eye on the paneer while roasting so it does not become too dry.
Serve
  1. Once cooked, remove the Paneer Tikka from the skewers and sprinkle generously with chaat masala.
  2. Squeeze fresh lemon juice over the top and serve hot with Green Mint Chutney, sliced onions, and lemon wedges.
Tips For Making Perfect Paneer Tikka
  1. Use thick yogurt or hung curd so the marinade sticks well to the paneer and vegetables.
  2. Do not over-marinate paneer for too long, as the texture can become softer.
  3. Roasted Besan helps thicken the marinade and gives the Paneer Tikka a wonderful flavor.
  4. Use colorful bell peppers for a beautiful restaurant style presentation.
  5. Do not overcook the paneer. Cook it just until the edges are golden and slightly charred so it stays soft and juicy.
  6. For extra smoky flavor, cooking the Paneer Tikka at high heat is key.
  7. You can also cook the marinated paneer and vegetables in a grill pan or air fryer if you prefer.

Notes

Serving Suggestions
Serve hot Paneer Tikka with Green Mint Chutney, sliced onions, lemon wedges, and a sprinkle of chaat masala. It makes a delicious appetizer for parties, family gatherings, game nights, or festive meals.
Paneer Tikka can also be used to make delicious Paneer Tikka Wraps, Rolls, Sandwiches, or Tikka Masala.
Frequently Asked Questions
Can I make Paneer Tikka without an oven?
Yes. You can roast the skewers over a gas flame using a wire rack, cook them on a grill pan, or use an air fryer.
Can I prepare Paneer Tikka in advance?
Yes. You can marinate the paneer and vegetables a few hours in advance and keep them refrigerated. Assemble and cook the skewers just before serving.
How do I keep paneer soft?
Avoid overcooking the paneer. Paneer only needs to be grilled until it develops lightly charred edges. Overcooking can make it chewy and dry.
Can I use store bought paneer?
Absolutely. Store bought paneer works well for this recipe. If the paneer feels very firm, soak the cubes in warm water for about 10 to 15 minutes and gently pat them dry before marinating.