Paneer Tikka – Flavorful & Smoky Vegetarian Skewers
Tangy, aromatic and irresistibly smoky — Paneer Tikka features cubes of paneer marinated in creamy yogurt and bold Indian spices, skewered with veggies and grilled or baked until charred and delicious. Perfect as a starter, snack, or side dish for parties and dinners, this recipe brings restaurant-style Indian flavour to your home kitchen.
Paneer Tikka is a beloved North-Indian classic where cubes of cottage cheese (paneer) are soaked in a spiced yogurt marinade, then threaded onto skewers along with onions, bell peppers and sometimes tomatoes. The skewers are grilled, baked or pan-roasted until the paneer develops a slight char and smoky flavour, and the veggies soften just right.
This dish makes for a great vegetarian appetizer or starter — serve with mint chutney, lemon wedges and a sprinkle of chaat masala or coriander for that authentic Indian taste. It’s also a wonderful addition to a full meal when paired with naan, roti or salad.
Ingredients
- 250–300 g paneer (Indian cottage cheese), cut into 1-inch cubes
- ½ cup plain thick yogurt or hung curd (for rich marinade)
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder (or Kashmiri red chili for milder colour & less heat)
- 1 tsp coriander powder
- ½ tsp turmeric powder (optional, for colour)
- 1 tsp garam masala
- 1 tsp dry fenugreek leaves (kasuri methi), crushed — optional, but adds aroma
- 1–2 tbsp mustard oil or vegetable oil (or any cooking oil)
- Juice of half a lemon (for tang) — optional but recommended
- Salt — to taste
- 1 medium onion, cut into chunks / wedges
- 1 bell pepper (capsicum) — green, red or yellow — cut into 1-inch pieces
- (Optional) other veggies like mushrooms, tomato chunks (but traditional version ~ onion + capsicum + paneer)
- For Serving (Optional Garnish / Sides)
- Lemon wedges
- Fresh coriander leaves (chopped)
- Mint-coriander chutney or green chutney
- Sprinkle of chaat masala (for extra tangy flavour)
Nutritional Information
- Calories: ~200–250 kcal per serving (for 2-3 paneer cubes + few veggies) — paneer + yogurt + oil contribute majority.
- Proteins: ~10–12 g (from paneer + yogurt)
- Carbohydrates: ~5–8 g (mainly from veggies and marinade)
- Fats: ~12–15 g (paneer & oil)
- Fiber: ~1–2 g (from vegetables)
Directions
How to Make Restaurant-Style Paneer Tikka at Home
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Prepare Paneer & Veggies
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Cut paneer into roughly 1-inch cubes. Cut onion and bell pepper into similar-sized chunks. Pat dry paneer pieces if moist.
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Make the Marinade
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In a mixing bowl, combine yogurt (or hung curd), ginger-garlic paste, red chili powder, coriander powder, turmeric (if using), garam masala, crushed kasuri methi, a splash of lemon juice, salt, and oil. Mix well to a smooth marinade.
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Marinate Paneer & Vegetables
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Add paneer cubes, onion and bell pepper pieces to the marinade. Mix gently until all cubes & veggies are well coated.
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Cover and refrigerate for at least 30 minutes, up to 1–2 hours (longer marination = deeper flavor).
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Skewer & Prepare for Cooking
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If using wooden skewers — soak them in water for 15–20 min to prevent burning.
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Thread paneer and veggies alternately on skewers (paneer, onion, capsicum, repeat).
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Cook / Grill / Bake / Air-fry — choose your method:
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Oven / Grill: Preheat oven to ~200–220°C (≈ 400–425°F). Place skewers on greased baking sheet/rack, brush with a little oil, bake for ~10 min, then broil/grill for 2–3 min to get slight char.
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Stovetop Tawa / Grill Pan: Heat a skillet or tawa with a bit of oil. Place skewer on it, rotate occasionally until all sides are slightly charred and paneer cooked (~10-12 min).
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Air Fryer: Preheat air fryer (~180°C), place skewers (not overcrowded), cook 8–10 min, flipping once halfway. Finish with a little broil / high-heat for char (if possible).
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Finish & Serve
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Once cooked — squeeze a little lemon juice over tikka, sprinkle chopped coriander or a pinch of chaat masala.
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Serve hot with mint-coriander chutney, lemon wedges, onion rings / salad, naan/roti or as a starter.
Use hung curd or thick yogurt — this helps marinade cling well and avoid watery tikka.
For milder colour and less heat — prefer Kashmiri red chili powder instead of standard chili.-
To add smokiness — after cooking, you can carefully smoke the tikka: place a small piece of lit charcoal in a bowl, place inside a bigger bowl with tikka, add a drop of ghee on charcoal, cover for 2–3 min — gives tandoor-like aroma. (Common home-chef trick)
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You can add extra vegetables (mushrooms, zucchini, tomatoes) to skewers for variety and volume.
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For a richer version — brush with butter / ghee right after cooking.
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Leftovers: Store in airtight container in fridge; reheat in oven / air-fryer for a few minutes to retain texture.
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