Paneer Tikka Recipe

Cube and chop

Pat the paneer dry with paper towels. Cut the 400 g paneer into roughly 2–3 cm (about 3/4–1 inch) cubes. Peel the small red onion and cut into 2–3 cm pieces so layers stay together. Core and seed the bell peppers and cut into roughly 2–3 cm squares. If using large tomatoes, cut into similar-sized pieces; if using cherry tomatoes, leave whole or halve if very large.

Juice the lemon and keep wedges for serving. Reserve 1–2 teaspoons lemon juice for the marinade.

In a medium bowl, whisk together 1 cup thick yogurt until smooth. Add 1.5 tbs ginger-garlic paste and whisk to combine.

Add 2 tbs gram flour (besan) and 1 tsp cornstarch; these help bind the marinade and create a crisp exterior. Mix thoroughly to remove lumps.

Add spices: 1 tsp red chili powder (or Kashmiri chili powder), 1/2 tsp turmeric, 1 tsp garam masala, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1 tsp salt, and 1/4 tsp freshly ground black pepper. Crumble in 1 tsp kasuri methi if using. Stir until homogenous.

Add 2 tbs vegetable oil and 1–2 tsp lemon juice (from the lemon). Taste and adjust salt or chili as needed. Oil will help the pieces brown; besan helps the marinade adhere.

Gently fold the paneer cubes and prepared vegetables into the marinade, ensuring each piece is well coated. Work gently to avoid breaking the paneer.

Cover the bowl and refrigerate for at least 30 minutes. For best flavor, marinate 2–4 hours. If short on time, 20–30 minutes still improves taste.

Prepare skewers

If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Thread marinated paneer and vegetables alternately onto skewers (paneer–bell pepper–onion–paneer–tomato, etc.), leaving a little space between pieces for even heat.

Oven method (recommended for ease)

Preheat oven to 220°C (430°F) and line a baking sheet with foil or use a wire rack over a tray. Place skewers on the rack or tray. Bake 10 minutes, then turn and brush with a little melted butter or oil. Bake an additional 6–8 minutes until edges begin to char lightly. For extra char, switch to broil/grill for 1–2 minutes while watching closely.

Grill method

Preheat a grill to medium-high. Oil the grates lightly. Place skewers on the grill and cook 3–4 minutes per side, turning until nicely charred but paneer remains tender. Baste with oil or butter once or twice while grilling.

Stovetop / Grill pan method

Heat a heavy cast-iron or nonstick grill pan over medium-high heat and brush with oil. Place marinated cubes/vegetable pieces on the pan (if not using skewers you can cook individually). Cook 2–3 minutes per side until browned; rotate to get char marks on all sides, basting with oil/butter as desired.

Internal doneness: paneer should be warmed through and slightly browned at edges — avoid overcooking or it will become rubbery.

Transfer cooked paneer tikka to a serving platter. Sprinkle 1/2 tsp chaat masala over the top and scatter 2 tbs chopped cilantro.

Serve immediately with lemon wedges, sliced onion or salad, and green chutney or yogurt dip on the side.

Reheating note: gently reheat in a 180°C (350°F) oven for 5–7 minutes to avoid toughening the paneer.