Paneer Tikka is a universally loved appetizer that never fails to impress! This dish features succulent cubes of paneer, along with vibrant chunks of onions and bell peppers, all generously marinated in a creamy yogurt-based mixture infused with a blend of aromatic spices. The marinade not only tenderizes the paneer but also infuses it with a rich and complex flavor profile that tantalizes the taste buds.
Once marinated, the paneer and vegetables are carefully threaded onto skewers and grilled either in the oven or on the stovetop, allowing them to develop a delightful smoky char that adds an irresistible depth to the dish. The result is a mouthwatering starter that’s bursting with bold flavors and perfect for serving at parties, family gatherings, or as a special treat any time you crave something savory and satisfying.
About This Paneer Tikka Recipe
Paneer Tikka is one of the most iconic and much-loved North Indian appetizers, found on nearly every Indian restaurant menu around the world. This flavorful dish features soft, juicy cubes of paneer (Indian cottage cheese) combined with colorful bell peppers and onions. These are marinated in a thick, spiced yogurt-based mixture and then grilled or pan-cooked to perfection, giving you a delightful mix of smoky, spicy, and tangy flavors in every bite.
Traditionally, Paneer Tikka is cooked in a tandoor, a clay oven that gives the dish its signature charred edges and smoky aroma. The intense heat of the tandoor sears the paneer and vegetables quickly, sealing in the marinade and locking in moisture. This contrast between a slightly crisp outside and a tender interior is what makes tandoori paneer tikka so special.
However, you don’t need a tandoor to enjoy this restaurant-style favorite at home. You can easily recreate the same magic using a regular oven with the broil function. By placing the skewers close to the heating element and monitoring them closely, you can achieve that same smoky char.
No oven? No problem! You can also prepare paneer tikka on a stovetop tawa or skillet. Simply pan-sear the marinated paneer and veggies on medium heat until they develop a golden, lightly charred exterior.
The real hero of this recipe is the marinade. Made from thick yogurt, freshly ground spices, ginger-garlic paste, lemon juice, and gram flour, it ensures that every bite is packed with flavor. The marinade not only tenderizes the paneer but also helps the spices cling beautifully.
Perfect for parties, celebrations, or weekend indulgence, homemade paneer tikka offers all the charm of your favorite restaurant dish—right from your kitchen.
Ingredient Notes
Here’s a look at all the essential ingredients you’ll need to make the most flavorful and authentic Paneer Tikka right in your home kitchen. While the list may seem a bit long, don’t worry—most of the spices used are basic pantry staples, and the result is absolutely worth it. You’ll also need cooking oil spray and either wooden or steel skewers to complete the setup.
- Greek Yogurt: Traditionally, hung curd is used for marinating paneer. It’s made by straining regular yogurt in a muslin cloth for 3–4 hours to remove excess whey. However, to save time, Greek yogurt makes a perfect substitute as it’s already thick, creamy, and ideal for holding onto spices.
- Bell Peppers & Onions: Use a variety of colorful peppers and make sure to cut them into uniform chunks. This helps guarantee uniform cooking and gives a visually appealing presentation when arranged on the skewers.
- Mustard Oil: Known for its pungent flavor, mustard oil enhances the smokiness of the tikka. In many Western countries like the USA, mustard oil is labeled “for external use only,” but Indian grocery stores carry the safe version suitable for cooking.
- Gram Flour (Besan): This not only thickens the marinade but also helps it stick better to the paneer and veggies. Lightly roasting it adds a subtle nutty flavor and a slight crispness after grilling.
- Color: Don’t worry if your marinade isn’t restaurant-red. While they often use food coloring, at home, Kashmiri red chili gives a lovely natural hue that deepens during marination.
- Oil Spray: Spritzing oil over the skewers before cooking helps prevent paneer from drying out and keeps it soft. Avoid using a brush, as it may wipe off the marinade.
- Skewers: Wooden skewers are ideal—just remember to soak them in water for 30 minutes beforehand to avoid burning.
Marinating Paneer Tikka
1) In a large mixing bowl, add Greek yogurt along with mustard oil, gram flour (besan), freshly grated ginger, and garlic paste.
This forms the base of our marinade. The thick yogurt adds creaminess, the mustard oil brings a hint of pungent flavor, and besan helps the marinade stick to the ingredients while also adding a subtle nutty taste.
2) Beat the mixture well until it becomes silky and lump-free, ensuring a smooth and creamy consistency throughout.
Make sure there are no lumps of gram flour left behind. A smooth marinade ensures an even coating on every cube of paneer and vegetable, giving you that restaurant-quality result.
3) Next, incorporate all the dry spice powders—turmeric, red chili powder (preferably Kashmiri for color), garam masala, cumin powder, and salt.
These spices add depth, color, and a delightful aroma to the marinade. Adjust spice levels to your taste preference.
4) Stir everything together until the spices are evenly mixed with the yogurt blend.
This step is crucial to ensure uniform flavor throughout. The marinade should now be vibrant and well-seasoned.
5) Add the paneer cubes along with uniformly chopped onions and bell peppers to the bowl, ensuring all pieces are cut to a similar size for even marination.
Make sure all the vegetable pieces are similar in size so they cook evenly. Use a combination of red, yellow, and green peppers for a colorful presentation.
6) Carefully toss everything by hand or with a spatula, ensuring every piece is thoroughly coated with the flavorful spiced yogurt marinade.
Once mixed, cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator to marinate for at least one hour. For deeper flavor penetration, marinate for 4 hours or leave overnight if prepping ahead.
Grilling Paneer Tikka In Oven
Preheat your oven to 450°F (230°C) and allow it to heat thoroughly for at least 10 minutes to ensure even cooking. Prepare a baking tray by placing a wire rack on top; this setup allows the heat to circulate around the food, promoting better roasting. For easier cleanup, cover the base of the tray with parchment paper or aluminum foil.
1) Thread the marinated paneer cubes and vegetables onto the skewers. While the order can be flexible, it’s visually appealing and balanced to place a vegetable piece between two paneer cubes. This arrangement ensures everyone gets an even mix of paneer and vegetables rather than some skewers being loaded with more paneer than others.
2) Place the assembled skewers evenly spaced on the prepared wire rack, making sure they don’t touch to allow hot air to circulate properly.
3) Generously spray the skewers with cooking oil spray, coating all visible surfaces. Then carefully turn the skewers and spray again to ensure every side is covered in oil. This step helps keep the paneer moist and promotes a beautiful golden-brown color during roasting.
4) Place the tray on the oven’s middle rack and bake the skewers for approximately 10 minutes. After this initial roasting, switch your oven to the broil setting and move the tray to the top rack. Broil the paneer tikka for 3 to 4 minutes until you achieve that sought-after charred, smoky flavor. To ensure even charring on all sides, remove the tray halfway through broiling, turn the skewers over, and then continue broiling. This careful turning allows the paneer and vegetables to develop a consistent golden crust without burning, bringing out the authentic tandoori taste right in your own kitchen.
Cooking Paneer Tikka On Tawa
For this recipe, I initially used a non-stick pan (the pictures were taken back in 2012). Recently, I switched to a grill pan—similar to the one I used for making the Bombay sandwich—and found that it yields the best results with perfect grill marks and enhanced flavor.
1) Begin by lightly seasoning the grill pan with oil to prevent sticking. Carefully place the marinated paneer and vegetable skewers onto the hot pan.
2) Allow the skewers to cook undisturbed on one side until you see a beautiful golden-brown color develop. Next, rotate the skewers to cook the other side evenly. Continue this process, rotating the skewers to ensure that all four sides are evenly cooked and develop a nice charred texture.
To achieve that authentic smoky, charred flavor reminiscent of traditional tandoori cooking, take the additional step of briefly roasting the cooked skewers directly over an open flame, similar to how urad papad or roti is roasted. This adds a wonderful smoky fragrance and elevates the flavor profile. Just make sure to open your windows and doors while doing this, as the smoke can be quite intense indoors.
This stovetop grilling method is a fantastic alternative for those who do not have access to an oven or tandoor, and it delivers wonderfully flavorful paneer tikka with that sought-after smoky finish.
Serving Ideas For Paneer Tikka
- Serve the piping hot paneer tikka alongside fresh lemon wedges and a side of mint chutney. To enjoy, gently slide the tikka pieces off the skewers, squeeze some zesty lemon juice over them, dip into the chutney, and savor every bite.
- This versatile paneer tikka can also be used as a flavorful filling for wraps, kathi rolls, or frankies, adding a spicy twist to your handheld meals.
- For a creative meal, toss the tikka pieces into pulao to prepare a delicious paneer tikka pulao, elevating the dish with smoky, spiced flavors.
- Another great idea is to use these tikka cubes as a unique pizza topping, transforming your pizza into a fusion delight with an Indian flair.
- Finally, you can incorporate the paneer tikka into a rich, creamy gravy to craft a sumptuous paneer tikka masala, perfect for serving with naan or rice.
