Paneer tikka is a classic Indian starter.
It is smoky, spicy, and full of flavour.
Cubes of paneer join with peppers and onion.
They soak in a tangy, spiced yogurt marinade.
Then you cook them until the edges char lightly.
This guide teaches you how to make paneer tikka at home.
Recipes are simple. Sentences are short. Everything is tuned for Indian kitchens and tastes.

Keywords: paneer tikka recipe, how to make paneer tikka, tandoori paneer tikka, oven paneer tikka, tawa paneer tikka, marination tips, Indian skewers, paneer tikka masala, restaurant style paneer tikka.

Why paneer tikka is great for home cooks

Paneer is soft and mild.
It soaks up marinades well.
Paneer tikka is quick to prepare.
It suits parties and weeknight dinners alike.
You can make it in a tawa, oven, grill, or air fryer.
It also fits vegetarian menus and festive plates.

Ingredients you need (serves 3 to 4)

• 400 g paneer, cut into 2.5 to 3 cm cubes
• 1 large capsicum, cut into similar sized pieces (use mixed colours if you like)
• 1 large onion, cut into chunks or thick slices (separate layers)
• 150 g thick yogurt, hung or Greek style
• 1 to 1.5 tbsp ginger garlic paste
• 1 to 2 tsp red chili powder (adjust to taste)
• 1 tsp turmeric powder (optional, for colour)
• 1 to 2 tsp roasted cumin powder
• 1 to 2 tsp coriander powder
• 1 tsp garam masala
• 1 to 2 tbsp gram flour (besan), roasted lightly (helps bind and crisp)
• 1 tbsp lemon juice or amchur (dry mango) powder for tang
• 2 to 3 tbsp vegetable oil or mustard oil for authentic flavour
• Salt to taste
• Fresh fenugreek leaves (kasuri methi), crushed, 1 tsp (optional)
• Butter or ghee for basting during cooking (optional)
• Metal or bamboo skewers (soaked in water for 30 minutes if bamboo)
• Fresh coriander and lemon wedges to serve

Notes on paneer. Use fresh paneer. Firm paneer works best. If store-bought paneer is too soft, press it between plates for 15 to 30 minutes to remove excess water. Homemade paneer gives best texture.

Also Read How to Make the Best Omelette With Delicious Fillings

Quick marinade method

1. Hang the yogurt in a cloth for 15 to 30 minutes to remove excess water. Thick yogurt sticks to paneer better.
2. In a bowl, whisk the hung yogurt until smooth. Add ginger garlic paste. Add red chili, turmeric, cumin, coriander, garam masala, lemon juice, and salt.
3. Roast 1 tbsp besan in a dry pan until aromatic and slightly brown. Cool it and add to the marinade. Besan helps the marinade cling and gives a light crust on cooking.
4. Mix in oil and crushed kasuri methi. The oil adds colour and mouthfeel.
5. Add paneer cubes and vegetables to the bowl. Gently toss so every piece is coated. Do not break the paneer.
6. Cover and refrigerate. Marinate at least 30 minutes. For deeper flavour marinate 2 to 4 hours. Overnight is fine for robust taste, but handle gently as paneer may soften.

Tip. If you want the classic red tandoori look, add a pinch of Kashmiri red chili or a small amount of food-grade red colour. It is optional. Kashmiri chili gives colour and mild heat without bitterness.

Cooking methods (choose based on your kitchen)

You can cook paneer tikka several ways. Each gives a slightly different texture.

Oven or grill (best for even char)

1. Preheat oven to 220°C (425°F) and set to grill or convection roast mode.
2. Thread paneer, capsicum, and onion alternately on skewers. Leave small gaps for heat flow.
3. Place skewers on a baking tray lined with foil or on a wire rack. Brush lightly with oil or melted butter.
4. Grill for 10 to 15 minutes, turning once after 6 to 8 minutes. Look for golden edges and small char marks. basting once helps.
5. Finish with a quick broil for 1 to 2 minutes if you want extra char. Watch closely to avoid burning.

Tawa or stovetop pan (no oven)

1. Heat a heavy non-stick or cast iron tawa. Add a little oil or butter.
2. Place marinated paneer and vegetables in a single layer. Do not overcrowd.
3. Cook on medium heat. Turn pieces gently to get colour on all sides. Use a lid for a minute to heat through.
4. For smoky flavour, heat a small piece of coal until red hot. Place it on a small bowl inside a larger pan. Add a drop of ghee on the coal and cover the pan for a minute. This gives a quick smokey tandoori aroma.

Air fryer (fast and tidy)

1. Preheat air fryer to 200°C.
2. Arrange skewered pieces in the basket without overlapping.
3. Cook for 8 to 12 minutes, shaking or turning halfway. Brush with butter before serving.

Tandoor or charcoal grill (authentic)

If you have a backyard grill or tandoor, cook until edges char. The smoky flavour from charcoal is unbeatable. Use long handled tongs and watch the heat.

Final touches and plating

• Arrange paneer tikka on a platter.
• Sprinkle chaat masala lightly for tang.
• Garnish with fresh coriander and lemon wedges.
• Serve with green chutney (coriander, mint, green chili, lemon), sliced onion rings, and roomali roti or naan.
• Add a small smear of butter on top for richness, if you like.

For a meal, pair with dal, jeera rice, or a fresh salad.

Variations to try

• Hariyali paneer tikka: Blend spinach, mint, coriander, green chilies, and yogurt into a green marinade. It looks vibrant and tastes fresh.
• Malai paneer tikka: Use cream or malai in the marinade with a touch of cashew paste for a milder, creamier version.
• Achari paneer tikka: Add pickling spices like fennel, mustard, nigella, and amchur to the marinade for a tangy twist.
• Cheese-stuffed paneer tikka: Make small slits in paneer cubes and stuff with cheese or masala for an indulgent bite.
• Low oil or air-fry: Reduce oil and use air-fryer for healthier version. Marinate well to retain moisture.

Tips for best results

• Use paneer that is firm and not too crumbly. Fresh homemade paneer yields the best texture.
• Do not over-marinate beyond 12 hours. Overnight can make paneer soft and break during cooking.
• Roast besan lightly. Raw besan can smell grassy. Roasted besan gives a nutty aroma.
• Cut vegetables and paneer to similar sizes for even cooking.
• Preheat your cooking surface well. A hot pan seals the outside and keeps the inside soft.
• For restaurant-like char, finish on a high grill or broiler briefly. Keep a close eye to avoid burning.

Storage and reheating

• Cooked paneer tikka lasts 1 to 2 days in the fridge in an airtight container.
• Reheat gently on a tawa or in the oven at low heat. Do not microwave on high or the paneer may become rubbery.
• Marinated but uncooked paneer can be kept in the fridge for up to 24 hours. Discard if texture turns too soft.

Nutritional notes

Paneer is rich in protein and calcium.
Marinades with yogurt add probiotics and extra protein.
Use moderate oil to keep the dish lighter.
Vegetables add fibre and vitamins.
Adjust spice levels to suit children and elders.

Common mistakes and how to avoid them

• Overcooking paneer until it becomes hard. Cook briefly until warm and slightly charred.
• Using watery yogurt. Always use thick yogurt or hang it to remove whey.
• Overloading skewers. Leave space between pieces for even heat.
• Marinating too long. Avoid marinating more than 12 hours for paneer.
• Ignoring preheating. A cold pan or grill makes paneer stick and lose moisture.

FAQs

Final note

Paneer tikka is a crowd pleaser.
It is easy to make at home with a few tips.
Use fresh paneer, thick yogurt, and the right spices.
Choose your cooking method based on tools and time.
With simple steps you can make a restaurant-style paneer tikka.