Real paneer tikka — yogurt-marinated paneer and peppers, oven-charred, about 35 minutes active time plus marinating.
Tips for the best Paneer Tikka
- Marinate the paneer for at least 30 minutes, longer if you have time. The prep time in the recipe does not include marinating.
- The gram flour in the marinade helps it cling and char instead of sliding off.
- Cook over high heat, in a grill pan, oven or air fryer, until the edges blacken in places.
Ingredient swaps
- No paneer? Firm tofu or halloumi work with the same marinade.
- No ginger-garlic paste? Grate equal amounts of fresh ginger and garlic.
- Use any colour of bell pepper, or add mushrooms.
Paneer Tikka Skewers
Real paneer tikka — yogurt-marinated paneer and peppers, oven-charred, about 35 minutes active time plus marinating.
Ingredients
Equipment
Method
- Whisk together all the marinade ingredients in a large bowl until smooth.
- Add the paneer, bell peppers and onion to the marinade and toss gently to coat. Cover and refrigerate for at least 30 minutes (up to 2 hours for best flavor).
- If using wooden skewers, soak them in water for 20 minutes to prevent burning.
- Preheat the oven to 425F (220C) and line a baking sheet with foil, or preheat a grill pan.
- Thread the marinated paneer, peppers and onion alternately onto the skewers.
- Bake for 12-15 minutes, turning once, until lightly charred at the edges. Alternatively, cook on a hot grill pan for 8-10 minutes, turning occasionally.
- Serve hot with mint chutney and lemon wedges.
Notes
The 20-minute active prep doesn’t include marinating time — plan for at least 30 extra minutes in the fridge for the best flavor. Rated Intermediate for the marinade timing and skewer assembly.
What to serve with it
- Green Chutney, the classic dip
- Mango Lassi, to drink
- Crispy Paneer Pakoras, for a bigger starter platter
Storing and reheating
Keep leftovers in the fridge for up to 2 days. Reheat briefly in a hot pan or air fryer, or wrap in a flatbread with chutney.
Frequently asked questions
How long should I marinate paneer tikka?
At least 30 minutes. A few hours in the fridge gives even more flavour.
Can I make paneer tikka without a grill?
Yes. Use a hot oven, an air fryer or a grill pan on the stove.
Why does my paneer turn rubbery?
Overcooking. Cook just until charred at the edges and warm through.
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