Paneer Tikka

This a popular and common starter for parties and entertaining guests at home. The good news is that you don’t need a Tandoor. If you have a grill at home that will do. I use the Tava (griddle) and it comes out just as good. A vegan option is possible with Tofu instead of the Paneer. A couple of tips to get you going. Try using a dash of mustard oil to get that unique flavour to the Tikka. Do not over do the grilling as that will make the paneer rubbery. This is a quick an easy short eat which you can rustle up at any time and goes well with everything. So give it a try. You can’t go wrong with the Paneer Tikka. Happy Fooding around!


Paneer Tikka

  • Author: Reetika Mitra
  • Prep Time: 2 Hrs
  • Cook Time: 20 mins
  • Total Time: 2 Hrs 20 mins


The Universal Starter



Ingredients :

  • 250 gms Paneer (Indian Cottage Cheese)
  • 1 Bell pepper ( I took ½ of a green and ½ of a red bell pepper)
  • 1 large or 2 medium sized Onion

Ingredients for the Marinade:

  • 3 Tbsp Hung Curd or Greek Yoghurt
  • 1 Tsp Ginger Paste
  • 1 Tsp Garlic Paste
  • 1 Tsp Kashmiri red chilli powder
  • ½ Tsp Turmeric powder
  • 1 Tsp Cumin powder
  • ½ Tsp Garam Masala Powder
  • 1 Tbsp Lime Juice
  • 2 Tbsp Oil
  • 1 Tsp Chaat Masala
  • 1 Tsp dry Mango powder (Amchur)
  • 1 Tsp Ajwain (Carom Seed) Optional
  • Salt according to taste


  1. Dice the Paneer and the Bell Pepper into 1.5 inch cubes.
  2. In a big bowl, whisk the hung curd or Greek yoghurt till smooth. If it’s a homemade curd you are using, do ensure that it is a thick one and hang it in a muslin cloth till most of the water comes out.
  3. Take all the other ingredients for the marinade and add to the whisked yoghurt. Stir well for all the ingredients to mix thoroughly. Toss the cubed paneer and bell pepper into the marinade. Gently fold the paneer and capsicum into the marinade. Care must be take to coat all the cubes with the yoghurt and spice mix. Cover and refrigerate for at least 2 hrs or more. You can keep it overnight too, if you want.
  4. Once marinated take the bowl out from the refrigerator. With the help of bamboo skewers, using your hands start threading the paneer, onions and bell pepper, alternating with each other. Repeat the threading on bamboo skewers till all are done.
  5. If you are using the grill to cook your Paneer Tikka, then Pre-heat the oven to a 220 or 230°C or 430°F for a good 15 – 20 mins. Line the baking tray with a parchment paper or butter paper and arrange the prepared skewers on it. Next lightly spray oil or brush some oil over the paneer and veggie skewers.
  6. Bake for 10 mins or till the paneer cubes looks slightly charred. Since temperature varies from one oven to the other, please keep a vigilance as over-cooked or over-grilled paneer can taste rubbery and chewy. Once done, remove and serve hot with a squeeze of lime and a sprinkle of chaat masala. The Paneer Tikka goes very well with some freshly made mint chutney and sliced onions.
  7. In case you do not have an oven you can simply use the griddle or tava to shallow fry the prepared skewers. Remember turning them around from time to time so as to cook all the sides evenly. The Paneer Tikka tastes equally good.


Soak the Bamboo skewers in warm water for 10 – 30 mins before threading. This will prevent the skewers from getting easily burnt over a hot grill.  It is important to add oil to the paneer cubes and veggies before grill,  so that they do not dry out. Remember it is best to marinate the paneer for 2 hrs or more.


  • Serving Size: 4

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