Paneer Tikka Recipe

Prepare hung yogurt (if needed)

If using regular yogurt, place 1 cup yogurt in a fine mesh sieve or cheesecloth over a bowl and drain in the refrigerator for 30–60 minutes until thick. Use 1 cup of thick yogurt for the marinade.

In a large mixing bowl combine the thick yogurt, ginger-garlic paste, besan, cornstarch, lemon juice, and 1.5 tbs vegetable oil. Whisk until smooth and lump-free.

Add the red chili powder, kashmiri chili powder (if using), ground coriander, garam masala, turmeric, dry mango powder (or chaat masala), and salt. Mix thoroughly so the spices are evenly distributed.

Gently fold in the paneer cubes, making sure each piece is well coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes; for best results refrigerate 2–4 hours or up to overnight. The besan helps the marinade cling and gives a light crust.

If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning.

Prepare the vegetables: cut bell peppers and onion into 1-inch pieces so they’re similar in size to the paneer cubes.

When the paneer has marinated, gently thread paneer cubes, bell pepper pieces, and onion pieces onto skewers, alternating components. Leave a little space between pieces so heat circulates and edges char slightly.

Brush each skewer lightly with melted butter or oil. Reserve any excess marinade (do not use raw marinade after it has contacted paneer if you plan to cook it; you can make a fresh glaze by mixing a teaspoon of the reserved marinade with melted butter and heating separately).

Preheat grill or oven: For a grill, preheat to medium-high (about 200–230°C / 400–450°F). For oven broil method, preheat oven to 220–240°C (425–475°F) and position a rack close to the top for broiling.

Grill method: Place skewers on the grill and cook 3–4 minutes per side, turning once or twice, brushing lightly with butter or oil between turns, until paneer is golden with charred edges and vegetables are tender-crisp. Total time ~8–12 minutes.

Oven broil method: Line a baking sheet with foil and place a wire rack on top. Arrange skewers on the rack and broil on high 6–8 minutes, turning once halfway and brushing with butter or oil, until charred at edges and cooked through.

Pan / stovetop method: Heat 1–2 tbs oil in a heavy skillet or grill pan over medium-high heat. Add skewers or cook paneer and vegetables in batches, 2–3 minutes per side, turning and basting with butter or oil until golden and slightly charred.

Remove skewers from heat and let rest 2 minutes. Sprinkle with chopped coriander and an extra squeeze of lemon juice to brighten flavors.

Transfer paneer tikka to a serving platter. Serve hot with lemon wedges and mint chutney or green chutney on the side. Optionally sprinkle a pinch of chaat masala over the finished tikka.