Paneer Tikka

Enjoy the taste of authentic Indian cuisine with Paneer Tikka, a flavorful appetizer made with paneer and veggies marinated in a spiced yogurt mix. Easy to prepare in an oven, air fryer, or stovetop, it’s a great choice as a starter or a light main dish for both lunch and dinner.

Course Appetizers

Cuisine Indian

Diet Vegetarian

Prep Time 15

Cook Time 15

Additional Time 30

Total Time 1

Servings Serving

Calories 199

Author Sangeetha Vel

Ingredients

For Marinating Paneer

1 lb Paneer cut into cubes
2 tbsp Mustard Oil
2 tsp Paprika
3 tbsp Hung curd or plain greek yogurt
1½ tsp Coriander Powder
1½ tsp Tandoori Masala Powder
½ tsp Turmeric Powder
1 tsp Cumin Powder
2 tsp Ginger Garlic Paste
1 tsp Kasuri Methi crushed
3 tsp Gram Flour
1 tbsp Lemon Juice
Salt to taste
1 Onion cut into cubes and layers separated
1 Green Bell Pepper cut into cubes
1 Red Bell Pepper cut into cubes

For Grilling Paneer

2 tbsp Oil for grilling

US Customary - Metric

Instructions

Marinating the Paneer

In a mixing bowl, start by combining mustard oil and paprika. Stir well until they are fully blended. The mustard oil adds a bold flavor, and paprika gives a mild smoky touch that enhances the overall taste of the marinade.
Add coriander powder, tandoori masala, cumin powder, turmeric powder, salt, ginger-garlic paste, curd, and gram flour to the bowl. Mix everything thoroughly until the marinade is smooth and free of lumps
Add the paneer cubes, along with red and green bell peppers and onion slices, into the bowl. Use your hands to gently toss and coat each piece evenly with the marinade. Be careful not to press too hard on the paneer, as it can break. Mixing by hand ensures the vegetables and paneer are well-coated for even cooking.
Cover the bowl with a lid and let it sit at room temperature for at least 30 minutes to allow the flavors to blend. If you have more time, refrigerate the marinated mixture for up to 2 hours or overnight. This longer marination helps the spices soak into the paneer and veggies, making them even more flavorful.

Making Paneer Tikka

Thread the marinated paneer cubes, onions, and bell peppers alternately onto wooden skewers. Press them gently onto the skewer, leaving a little space between each piece to allow for even cooking. If you are using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
Heat a grilling pan over medium heat and lightly grease it with oil. A cast-iron grill or non-stick pan works best for grilling. Place the skewers on the pan, making sure they don’t overlap, to allow proper charring.
Cook the paneer and veggies 3–5 minutes per side, turning the skewers occasionally so that all sides cook evenly. Aim for a golden-brown color with a slightly charred texture to bring out the smoky flavor. Optionally, use a basting brush to lightly coat the skewers with oil or butter while cooking to add moisture and enhance the richness.
Once done, remove the skewers from the heat. Your Paneer Tikka is now ready to be served warm and enjoyed.

Serving

Serve the delicious Paneer Tikka with lemon wedges, green chutney, and sliced onions. It's perfect as an appetizer or a side dish. For more pairing ideas, don’t forget to check out our Serving Suggestions section below.

Notes

Here are some essential tips to help you make the best Paneer Tikka that everyone will enjoy:

Paneer Selection: Choose whole milk or malai paneer for a soft and creamy texture, as it absorbs the marinade better. If using store-bought paneer that feels hard or dry, soak it in warm water for 15 minutes before marinating. This step softens the paneer, making it more tender and pleasant to eat.
Good Marinade: A good marinade is key to flavorful Paneer Tikka. Use thick curd or plain yogurt to prevent the marinade from becoming runny, and opt for fresh spice powders like tandoori masala and cumin for bold flavors. Mustard oil adds an authentic touch, enhancing the smokiness. If you want to experiment, try adding garam masala for extra warmth or smoked paprika for a unique smoky flavor. Always taste the marinade before adding the paneer to adjust spices to your preference.
Curd/Yogurt Consistency: Strain your curd or yogurt for the marinade using a cheesecloth for 15–20 minutes if it’s not thick enough. This prevents the marinade from becoming watery and helps it coat the paneer and veggies more effectively.
Charcoal Smokiness: For an authentic tandoor-like flavor, place a small bowl with hot charcoal in the center of the marinated mixture. Drizzle oil over the charcoal and cover the bowl with a lid for 5–10 minutes to let the smoke infuse into the paneer and veggies.
Optimal and Even Cooking: Cook the paneer and veggies on medium heat for 3–5 minutes per side to avoid burning or undercooking. Make sure your griddle or grilling pan is hot before placing the skewers, as this helps create a nice char without sticking. Regularly rotate the skewers to cook all sides properly, giving the paneer and veggies that signature golden-brown exterior.
Avoid Overcooking: Paneer can become rubbery if overcooked. Keep an eye on the cooking process and remove the skewers as soon as the paneer turns golden and slightly charred. Soft and tender paneer is the goal.
Veggie Choice: Experiment with other vegetables like zucchini, mushrooms, or cherry tomatoes for more variety and flavor. These veggies also char beautifully and complement the spices.
Air-Fryer Method: Preheat your air fryer to 360°F and cook the skewers for 8 minutes. Brush them with oil to enhance the flavor and crispness, then air fry for an additional 2 minutes. This method is quick, convenient, and provides a charred finish similar to grilling.
Oven Baking: Preheat the oven to 400°F and bake the skewers for 10–12 minutes. Midway, brush the paneer and veggies with oil to prevent drying. For a crispy exterior, bake for another 5 minutes, then broil for 2–5 minutes at the end. Broiling adds a nice char that enhances the overall flavor.
Skewer-Free Option: If you don’t have skewers, spread the marinated paneer and veggies on a baking tray lined with parchment paper or foil. Grill or bake them, tossing occasionally for even cooking.
Additional Tip: After cooking, sprinkle the tikka with a pinch of chaat masala or squeeze fresh lemon juice over it for a tangy kick. Serve it hot for the best taste and texture.

Nutrition

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