Paneer tikka is a popular Indian starter made by coating paneer cubes and vegetables in a spiced yoghurt marinade, then cooking until lightly charred at the edges. You can make it on a stovetop tawa or bake it in the oven, so no tandoor is needed. Serve with mint chutney, lemon wedges and sliced onion.
Prep time: 20 minutes | Marinating: 30 minutes | Cook time: 15 minutes | Servings: 3–4 as a starter
Ingredients
- 250 g paneer, cut into large cubes
- 1 small red or green pepper, cut into squares
- 1 small onion, cut into chunky layers
- ½ cup thick plain yoghurt
- 1 tablespoon oil, plus a little for cooking
- 1 teaspoon ginger-garlic paste
- 1 teaspoon Kashmiri chilli powder
- ½ teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- ½ teaspoon cumin powder
- ½ teaspoon kasuri methi, crushed
- Salt and lemon juice, to taste
Make the Marinade
- Whisk the yoghurt until smooth. If it is watery, strain it briefly so the marinade clings to the paneer.
- Mix in oil, ginger-garlic paste, chilli powder, turmeric, coriander, garam masala, cumin, kasuri methi, salt and a squeeze of lemon.
- Add paneer, pepper and onion. Fold gently to coat without breaking the paneer.
- Cover and refrigerate for at least 30 minutes. Avoid a very long marinade in highly acidic yoghurt, which can affect texture.
Method 1: Paneer Tikka on a Tawa
- Heat a heavy non-stick or cast-iron pan over medium-high heat and brush with a little oil.
- Place the marinated paneer and vegetables in a single layer, leaving space between pieces.
- Cook for 2–3 minutes per side, turning carefully until the edges are golden and lightly charred. Cook in batches if needed.
- For extra smoky flavour, let the pieces sit undisturbed briefly between turns. Do not overcrowd the pan, or the paneer will steam.
Method 2: Paneer Tikka in the Oven
- Preheat the oven to 220°C (200°C fan).
- Thread paneer, pepper and onion onto skewers, or arrange them on a lined tray.
- Bake for about 12–15 minutes, turning once. If desired, finish under the grill for 1–2 minutes to add colour; watch closely.
- Serve hot with lemon wedges and mint chutney.
Tips for Tender Paneer Tikka
- Use thick yoghurt so the marinade does not slide off.
- Cut paneer into sturdy cubes and turn them gently.
- Do not cook too long; paneer can become rubbery when overcooked.
- For a milder version, reduce chilli powder and add a little more yoghurt.
- For a vegan variation, use a firm plant-based alternative and a suitable unsweetened yoghurt.
How to Serve Paneer Tikka
Serve as a starter with mint chutney, onion rings and lemon. Turn leftovers into wraps or a quick rice bowl. For a curry-style main, try our creamy paneer butter masala recipe. If you are planning weekday meals, our Indian meal prep ideas can help you use paneer in different ways.
Storage
Refrigerate cooked paneer tikka in a sealed container and eat within 2 days. Reheat briefly in a hot pan or oven. For best texture, avoid repeated reheating.
Frequently Asked Questions
Can I make paneer tikka without skewers?
Yes. Cook the pieces directly on a greased tawa or spread them on a lined oven tray.
Why does paneer tikka release water?
Watery yoghurt, crowded cooking or wet vegetables can create excess moisture. Use thick yoghurt, pat vegetables dry and cook in batches.
Can I prepare it in advance?
Marinate the paneer and vegetables up to a few hours ahead and keep refrigerated. Cook shortly before serving for the best texture.