Paneer Tikka Recipe

Prepare paneer

If using very fresh homemade paneer, pat dry with paper towels to remove excess moisture. Cut into roughly 1-inch cubes. If paneer is crumbly, chill 10–15 minutes to firm up before cutting.

Make the marinade

In a medium bowl combine yogurt, ginger-garlic paste, red chili powder, Kashmiri chili (if using), turmeric, ground coriander, garam masala, chat masala, lemon juice, oil and salt. Whisk until smooth and homogenous. Taste and adjust salt or chili.

Marinate paneer

Gently fold the paneer cubes into the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, ideally 1–2 hours. For best flavor, marinate up to 4 hours; avoid marinating overnight as yogurt can break down paneer texture.

Prepare vegetables

Cut bell pepper and red onion into roughly 1-inch squares/wedges similar in size to paneer cubes so pieces cook evenly. Toss vegetables with a pinch of salt and a teaspoon of oil if desired to help browning.

Assemble skewers

Thread marinated paneer, bell pepper, and onion alternately onto skewers. Leave a little space between pieces so heat circulates and edges char evenly. If using wooden skewers, soak them in water 20–30 minutes beforehand to prevent burning.

Grill or broil

Option A - Grill: Preheat grill or griddle to medium-high (around 200–230°C / 400–450°F). Oil the grates lightly. Place skewers on grill and cook 8–10 minutes, turning every 2–3 minutes until edges show char and vegetables are tender. Option B - Broil/oven: Preheat broiler (or oven to 230°C / 450°F on high). Place skewers on a foil-lined baking sheet and broil 6–8 minutes, turning once halfway, until charred spots appear. Option C - Stovetop cast-iron pan: Heat a lightly oiled cast-iron skillet over medium-high, add skewers or pieces and cook 6–8 minutes, turning to char each side.

Baste and finish

In the final 1–2 minutes of cooking, brush the paneer and vegetables lightly with melted butter or ghee for shine and flavor. Sprinkle a little extra chat masala and a squeeze of lemon juice immediately after removing from heat.

Rest and garnish

Let skewers rest 2 minutes, then transfer to a serving plate. Garnish with chopped cilantro and serve hot with lemon wedges and mint-coriander chutney.

Serve 2 tablespoons or more of mint-coriander chutney per person alongside the skewers for dipping. If chutney is thick, thin with a little lemon juice or water to desired consistency.