Paneer Tikka
Cubes of Indian paneer cheese marinated in spiced yogurt and grilled until charred at the edges. A vegetarian alternative to chicken tikka with equally bold flavor. The paneer must be firm enough to hold up on skewers — soft paneer falls apart.
Prep Time
10 min
Cook Time
19 min
Servings
6
Calories
215 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Paneer375 g
- Yogurt¾ cup
- Tandoori Masala1 ½
- Cumin1 ½ tsp
- Paprika1 ½ tsp
- Onion1 ½ medium
- Tomato3 medium
- Ginger1 ½ tsp
- Garlic4 ½ cloves
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Paneer375 g
- Yogurt0.75 cup
- Tandoori Masala1.5
- Cumin1.5 tsp
- Paprika1.5 tsp
- Onion1.5 medium
- Tomato3 medium
- Ginger1.5 tsp
- Garlic4.5 cloves
Instructions
- 1
Cut 1 lb of paneer into 1-inch cubes. Sprinkle with salt and a squeeze of lemon, let sit 10 minutes — this firms the paneer slightly.
- 2
Make the marinade: ½ cup hung yogurt (Greek yogurt or strained regular yogurt), 1 tablespoon ginger-garlic paste, 1 teaspoon red chili powder, ½ teaspoon turmeric, 1.5 teaspoons cumin powder, 1.5 teaspoons coriander powder, 1 teaspoon garam masala, 1.5 teaspoons salt, 1 tablespoon cornstarch (binder), 2 tablespoons oil, juice of half a lemon.
- 3
Toss the paneer cubes in the marinade. Add 1 chopped bell pepper and 1 chopped red onion (cut into 1-inch squares). Marinate at least 2 hours, preferably 4.
- 4
Thread paneer, peppers, and onions alternately onto soaked wooden skewers (soak 30 minutes in water first). Leave small gaps between pieces — touching pieces steam each other.
- 5
Heat a grill pan, grill, or oven broiler to the highest setting. Grill the skewers 3-4 minutes per side, turning 2-3 times total, until paneer is charred at the edges and the vegetables are slightly softened with char marks.
- 6
Brush with melted butter just before serving. Slide off the skewers onto a plate. Sprinkle with chaat masala (essential), chopped cilantro, and a squeeze of lemon. Serve with mint chutney.
Watch how to make Paneer Tikka
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💡 Expert Tips
- 1.Use hung yogurt only. Watery yogurt makes a runny marinade that doesn't cling. Strain regular yogurt for an hour or use Greek yogurt straight.
- 2.Cornstarch in the marinade. Helps the marinade stick and creates a slightly crisp coating when grilled.
- 3.Don't crowd skewers. Touching paneer pieces steam each other and don't char.
- 4.Chaat masala on top transforms it. The tangy-sour Indian spice blend takes paneer tikka from good to great. Don't skip.
🔬 Why It Works
Paneer is a fresh non-melting cheese — perfect for grilling because it holds shape under high heat. The yogurt marinade coats the paneer in lactic acid (slight tenderizing) and spice-laden fat (flavor delivery). Cornstarch creates the slight crispness when grilled. High direct heat creates char marks that contrast the cheese's mild flavor. Chaat masala at the end provides the tangy-sour-savory finish that defines Indian tikkas.
Frequently Asked Questions
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4.8
710 home cooks rated this
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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