Paneer Tikka Recipe

1. Prepare yogurt base

If using regular yogurt, hang it in a muslin/cheesecloth for 30–60 minutes to remove excess whey. Use thick yogurt or Greek yogurt for the marinade.

2. Cut paneer into 1 to 1-1/4 inch (2.5–3 cm) cubes. Pat dry with paper towels so the marinade adheres well.

3. In a large bowl, whisk together the thick yogurt, ginger-garlic paste, lemon juice, oil, and cream (if using) until smooth.

4. Add besan (gram flour) to the yogurt mixture — this helps the marinade cling and gives a subtle nutty flavor. Mix well so there are no lumps.

5. Stir in red chili powder, turmeric, garam masala, coriander powder, cumin powder, salt, and crushed kasuri methi. Taste a small smear of marinade and adjust salt or chili as desired.

6. Gently fold the paneer cubes into the marinade, ensuring each piece is evenly coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours. For best results, marinate up to 8 hours but not more than overnight (paneer can become too soft).

7. While paneer marinates, cut bell peppers and onion into 1-1/4 inch (2.5–3 cm) squares so they match the paneer size. Keep layers of onion intact to prevent pieces from falling apart on the skewer.

8. Thread the marinated paneer, pepper and onion alternately on the soaked wooden skewers or metal skewers: paneer - pepper - paneer - onion - paneer - pepper, etc. Leave a little space between pieces so heat circulates and they char evenly.

9. Preheat grill or oven: For grill or stovetop, heat grill pan to medium-high. For oven, preheat to 220°C (425°F) with the rack in the middle and line a baking sheet with foil and place a rack on it.

10. If using a grill/grill pan: oil the grates or pan lightly. Place skewers on the hot grill and cook for about 10–12 minutes, turning every 2–3 minutes to get even char and cook through. Baste lightly with butter or oil between turns to keep paneer moist and enhance flavor.

11. If using oven/broiler: place skewers on the prepared rack and bake at 220°C (425°F) for 10–12 minutes, turning once halfway. For extra char, switch to broil for the last 1–2 minutes—watch closely to avoid burning.

12. Cook until edges show light charring and vegetables are tender-crisp. Paneer should be heated through but not crumbly.

13. Remove skewers from heat and immediately brush with melted butter or oil for gloss and flavor. Let rest 2 minutes before serving.

14. Arrange paneer tikka skewers on a platter. Sprinkle chopped fresh cilantro over the top and serve with lemon wedges.

15. Serve hot with mint chutney and onion rings tossed with lemon and chaat masala alongside. Paneer tikka can be served as an appetizer, in wraps, or as part of a main with naan or rice.