Paneer Tikka
Marinated paneer cubes char-grilled in the tandoor. · India
Marinated paneer cubes char-grilled in the tandoor.
About Paneer Tikka
Cubes of paneer are marinated in spiced yoghurt with peppers and onion, skewered and charred in a tandoor until smoky at the edges. It is the favourite vegetarian starter of North Indian restaurants.
🏛️ History & Culture
Paneer tikka is widely considered a vegetarian adaptation of chicken tikka, a dish that emerged in North India as part of the tandoori cooking tradition. Its exact origin is not precisely documented, but it likely developed in the mid-20th century alongside the rise of Punjabi restaurant cuisine, where it became a staple appetizer.
Regional variations exist across India, with marinades spiced differently—some using kasuri methi, others adding garam masala or chaat masala—and cooking methods ranging from traditional clay tandoors to grills or ovens. As a popular starter, paneer tikka holds cultural significance as a celebrated vegetarian option in Indian restaurants, showcasing the versatility of paneer and the smoky flavors of tandoori cooking.
🍳 How to make Paneer Tikka
AI-assisted, not kitchen-testedPaneer Tikka
Smoky chargrilled cubes of paneer marinated in spiced yoghurt with bell pepper and onion — a classic vegetarian starter from North India, here adapted for a home oven or grill.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Medium
Recipe ingredients
- 400 g (14 oz) paneer, firm, fresh; cut into 2.5 cm / 1 inch cubes
- 1 large red bell pepper, cut into 2.5 cm / 1 inch squares
- 1 large green bell pepper, cut into 2.5 cm / 1 inch squares
- 1 large red onion, cut into chunks, layers separated
- 200 g (¾ cup) thick Greek-style yoghurt, hung curd; drained if watery
- 30 ml (2 tbsp) ginger-garlic paste, equal parts grated ginger and garlic
- 15 ml (1 tbsp) lemon juice, fresh
- 15 ml (1 tbsp) mustard oil, optional but traditional; substitute vegetable oil
- 15 g (1 tbsp) tandoori masala, store-bought or homemade
- 5 g (1 tsp) Kashmiri chilli powder, for colour with mild heat; or paprika
- 5 g (1 tsp) garam masala
- 5 g (1 tsp) ground cumin
- 3 g (½ tsp) turmeric
- 5 g (1 tsp) salt, or to taste
- 2 g (½ tsp) black pepper, freshly ground
- 10 g (1 tbsp) chaat masala, to finish; optional but traditional
- 10 g (2 tbsp) ghee or melted butter, for basting
- 4 wooden or metal skewers (4 skewers) skewers, if wooden, soak in water 30 min
Steps
- 1 If using wooden skewers, submerge them in water for at least 30 minutes so they do not burn under the grill.
- 2 In a large bowl, whisk the yoghurt until smooth. Add the ginger-garlic paste, lemon juice, mustard oil (if using), tandoori masala, Kashmiri chilli powder, garam masala, ground cumin, turmeric, salt and black pepper. Whisk to a smooth, thick marinade.
- 3 Pat the paneer cubes dry with paper towels. Add the paneer, bell peppers and onion to the marinade and toss gently until everything is well coated.
- 4 Cover and refrigerate for at least 30 minutes, ideally 2 to 4 hours, so the spices penetrate the paneer. Do not marinate longer than 8 hours or the acid will make the paneer grainy.
- 5 Set an oven rack 10 cm / 4 inches from the top element. Preheat the oven to its highest grill setting, around 230 °C / 450 °F, with the broiler element on, or preheat a charcoal or gas grill to high heat (around 230 °C / 450 °F).
- 6 Thread paneer, pepper and onion onto the skewers, leaving small gaps between pieces so the heat reaches all sides. Reserve leftover marinade.
- 7 Place skewers on a wire rack set over a foil-lined tray (or directly on a grill grate lightly oiled). Grill 6 to 8 minutes total, turning every 2 minutes, until the paneer has dark golden to charred edges and the vegetables are blistered.
- 8 Halfway through cooking, brush the skewers with ghee or melted butter and a little of the reserved marinade to build up the tandoori char.
- 9 Doneness cue: the paneer should feel springy to the touch with visibly blackened edges; vegetables should be tender with light char. Internal temperature of the paneer will read 70 to 75 °C / 160 to 165 °F.
- 10 Slide the paneer and vegetables off the skewers onto a warm plate, sprinkle immediately with chaat masala and an extra squeeze of lemon. Serve hot with mint-coriander chutney and sliced onion rings.
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Paneer Tikka — frequently asked questions
What is Paneer Tikka?
Cubes of paneer are marinated in spiced yoghurt with peppers and onion, skewered and charred in a tandoor until smoky at the edges. It is the favourite vegetarian starter of North Indian restaurants.
What is Paneer Tikka made of?
Paneer Tikka is made with paneer, yoghurt, bell pepper, onion and tandoori masala.
Where does Paneer Tikka come from?
Paneer Tikka comes from India, and is especially associated with Northern India. Paneer tikka is widely considered a vegetarian adaptation of chicken tikka, a dish that emerged in North India as part of the tandoori cooking tradition.
Where can I eat Paneer Tikka?
A North Indian restaurant, with mint chutney and lemon.
How do you make Paneer Tikka?
Making Paneer Tikka at home takes about 25 minutes of prep and 15 minutes of cooking. The recipe on this page serves 4 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
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