Paneer Tikka
Charred, spiced cubes of paneer and peppers marinated in a tangy yoghurt mix and grilled until lightly blistered — classic Indian starter, great as a sharing plate or stuffed into wraps.
Paneer tikka is the Indian BBQ you can make in a kitchen — smoky, tangy, and ridiculously moreish. Cubes of homemade or shop-bought paneer take on a spiced yoghurt marinade that crisps at the edges and stays soft inside.
Make it for a casual starter, a BBQ side or pile it into wraps for a spectacular midweek meal. It sings when you get a good char: high heat and a patient hand are the secret ingredients.
Ingredients
- 400 g paneer
- 150 g thick Greek yoghurt — full-fat or 10% works best
- 15 g ginger-garlic paste — about 1 tbsp
- 15 ml lemon juice — about 1 tbsp
- 15 ml vegetable oil — 1 tbsp, for the marinade
- 10 g gram flour (besan) — about 1 tbsp — helps bind and dry the marinade
- 5 g Kashmiri chilli powder — about 1 tsp — for colour and mild heat; sub with regular chilli if needed
- 0 g ground cumin — about 1/2 tsp
- 0 g garam masala — about 1/2 tsp
- 0 g turmeric — about 1/4 tsp
- 5 g salt — about 1 tsp, adjust to taste
- 0 g kasuri methi (dried fenugreek leaves) — about 1 tsp, lightly crushed
- 15 g unsalted butter — about 1 tbsp, melted for basting (or use oil)
- 1 medium red bell pepper — cut into 3 cm pieces
- 1 medium green bell pepper — cut into 3 cm pieces
- 1 large large onion — cut into 3 cm pieces, layers separated
- lemon wedges — to serve
- fresh coriander (cilantro) — for garnish
- chaat masala — to finish (optional)
- wooden skewers or metal skewers — 8 medium skewers
Equipment
- skewers (metal or wooden)
- grill or oven broiler
- wire rack and baking tray
- griddle or cast-iron pan (if not using broiler)
Instructions
If using store-bought paneer, cut into even 3 cm (about 1¼ inch) cubes. If your paneer seems very moist, wrap it in a clean tea towel and press gently under a chopping board with a few cans for 10–15 minutes to firm it — you want it compact but not dry.
Soak wooden skewers in water for at least 30 minutes to prevent burning (skip if using metal skewers).
Make the marinade: in a bowl whisk together Greek yoghurt, ginger-garlic paste, lemon juice, oil, gram flour, Kashmiri chilli powder, ground cumin, garam masala, turmeric and salt until smooth. Crush the kasuri methi between your palms and stir in.
Gently fold the paneer cubes and the prepared pepper and onion pieces into the marinade, coating each piece evenly. Transfer to a covered container or tray, cover with cling film and marinate in the fridge for at least 30 minutes — ideally 1–2 hours or overnight for best flavour.
Preheat grill/broiler to high (or preheat a griddle/cast-iron pan until smoking hot). If using an oven, position a rack about 15 cm under the broiler and line a baking tray with foil; set a wire rack on the tray so the skewers can sit above the tray.
Thread the marinated paneer, peppers and onion onto skewers, alternating pieces. Don’t pack too tightly — leave tiny gaps so heat can char the edges.
Place skewers on the wire rack (or directly on a hot griddle/pan). Broil/grill for 3–5 minutes per side, turning and brushing with melted butter or a little oil between turns. Aim for a total of 8–12 minutes until edges are blistered and slightly charred.
If any pieces look undercooked inside (rare with paneer), return to heat for 1–2 minutes more; otherwise remove skewers, rest for 2–3 minutes so juices settle.
Finish by sprinkling chaat masala and a little extra lemon juice, garnish with chopped coriander and serve immediately with green chutney and lemon wedges.
Tips
- Press paneer gently for 10–15 minutes if it’s wet, but avoid over-pressing or it will become crumbly.
- Use thick Greek yoghurt — thin yoghurt makes a sloppy marinade that won’t cling. If your yoghurt is runny, strain it in a sieve for 20–30 minutes.
- Soak wooden skewers for 30 minutes before cooking to stop them burning.
- Work on a high heat and turn the skewers often — you want quick charring, not slow cooking, to keep paneer tender.
- Make ahead: marinate the paneer and veg up to 24 hours ahead; thread and cook just before serving for the best texture.
Substitutions
paneer → halloumi (same quantity)
Stays closepaneer → extra-firm tofu, pressed for 30 minutes (same quantity)
Noticeably differentGreek yoghurt → thick coconut yoghurt (dairy-free)
Noticeably differentgram flour (besan) → cornflour (cornstarch) 1 tbsp
Stays close
Nutrition
Per serving · estimated
- 370
- Calories
- 22 g
- Protein
- 7 g
- Carbs
- 27 g
- Fat
- 2 g
- Fibre
- 6 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I make paneer tikka without a grill or broiler?
Yes — use a very hot griddle or cast-iron pan and sear the skewers 2–3 minutes per side. You can also finish in a hot oven (220°C) for a couple of minutes to develop colour.
How long should I marinate the paneer?
Minimum 30 minutes for decent flavour; 1–2 hours is better. You can marinate overnight for maximum depth, but avoid more than 24 hours as the texture can break down.
My paneer breaks apart when threaded — how do I stop that?
Press but don’t over-press your paneer before cutting. Cut even cubes and handle gently when coating and threading. If extremely soft, chill the cubes for 20 minutes before skewering.
Is besan (gram flour) necessary?
It’s optional but helps the marinade cling and gives a lightly crisp exterior. Cornflour works as an alternative with a slightly different mouthfeel.
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