Paneer Tikka
An authentic vegetarian recipe from Punjab, India
Cook Time
30 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
400g Paneer, cut into 3 cm cubes
150g Thick yogurt (hung curd)
100g Red bell pepper, cut into squares
100g Green bell pepper, cut into squares
100g Onion, cut into squares
25g Ginger-garlic paste
10g Kashmiri red chilli powder
5g Cumin powder
5g Coriander powder
4g Garam masala
2g Turmeric powder
5g Chaat masala
20ml Lemon juice
20ml Mustard oil
7g Salt
20g Butter for basting
1piece Lemon wedges and onion rings for serving
17 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Prepare the marinade: in a large bowl, combine hung curd, ginger-garlic paste, Kashmiri red chilli powder, cumin powder, coriander powder, garam masala, turmeric powder, lemon juice, mustard oil, and salt. Whisk until smooth.
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Add the paneer cubes, bell pepper squares, and onion squares to the marinade. Toss gently to coat everything evenly. Cover and refrigerate for at least 1 hour (or up to 4 hours for deeper flavour).
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If using a tandoor or oven, preheat to 220°C (430°F). If using a grill pan or stovetop, heat it over high heat until very hot.
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Thread the marinated paneer, bell peppers, and onion alternately onto metal skewers. Leave a small gap between each piece for even cooking.
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For oven cooking: place the skewers on a wire rack over a baking tray. Bake at 220°C for 12–15 minutes, turning once halfway through.
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For grill pan: brush the hot pan with a little oil. Place the skewers and cook for 3–4 minutes per side, turning to char all sides evenly.
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In the last 2 minutes of cooking, baste the tikka generously with melted butter. This adds richness and helps develop the characteristic charred spots.
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The paneer should have golden-brown to slightly charred edges while remaining soft inside. The vegetables should be tender with slight char marks.
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Remove from skewers and arrange on a serving plate. Sprinkle chaat masala generously over the top.
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Serve immediately with mint-coriander chutney, sliced onion rings, and lemon wedges.
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Chef's Tips
Hung curd (yogurt drained of whey through a muslin cloth for 2–3 hours) is essential — regular yogurt has too much moisture and will make the marinade watery, preventing proper charring.
Kashmiri red chilli powder gives the tikka its vibrant red colour without excessive heat; do not substitute with regular red chilli powder alone.
Mustard oil in the marinade is the Punjabi secret — it adds a pungent depth and helps the marinade adhere to the paneer.
Do not marinate for more than 4 hours as the acid in the yogurt will begin to break down the paneer, making it crumbly.
About This Dish
Paneer Tikka is a traditional vegetarian dish from Punjab, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Hung curd (yogurt drained of whey through a muslin cloth for 2–3 hours) is essential — regular yogurt has too much moisture and will make the marinade watery, preventing proper charring. - Kashmiri red chilli powder gives the tikka its vibrant red colour without excessive heat; do not substitute with regular red chilli powder alone. - Mustard oil in the marinade is the Punjabi secret — it adds a pungent depth and helps the marinade adhere to the paneer. - Do not marinate for more than 4 hours as the acid in the yogurt will begin to break down the paneer, making it crumbly.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Medium