Paneer Tikka

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Paneer TikkaPaneer Tikka: Paneer tikka is an Indian dish made from chunks of paneer marinated in spices and grilled in a tandoor. It is a vegetarian alternative to chicken tikka and other meat dishes. It is a popular dish that is widely available in India and other countries with an Indian diaspora. Paneer tikka is chunks of paneer, marinated in spices and are then arranged on a stick with capsicums and onions. These sticks are grilled in a tandoor/grill and served hot, seasoned with lemon juice and chaat masala.

Ingredients (serves 4):

  • 250 gms paneer (cottage cheese)
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 1 large green bell pepper
  • 1 medium size onion
  • 200 yogurt or Greek yoghurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp carom seeds
  • 2 tsp kashmiri red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp cumin seeds powder
  • 1 tsp coriander seed powder
  • 1/2 tsp garam masala powder
  • 1 tsp dry mango powder (amchur powder)
  • 1 tsp chaat masala
  • 1/2 tsp black pepper powder
  • Juice of 1 lemon
  • 1 to 2 tbsp oil, for brushing
  • Rock salt, to taste
  • 10 wooden skewers /tooth picks, about 15 cm long


  • Chop the paneer in 1 inch x 1 inch cubes.
  • Chop all the bell peppers into 1 inch x 1 inch squares.
  • Chop the onion in 4 equal pieces and separate all the layers og the onions.
  • Keep the chopped paneer, bell peppers and onions aside.
  • In a large bowl, take the curd and whisk it till it becomes smooth.
  • Add in the ginger-garlic paste.
  • Mix well.
  • Add in the carom seeds, kashmiri red chilli powder, turmeric powder, cumin seeds powder, coriander seed powder, garam masala powder, dry mango powder and black pepper powder.
  • Mix well to make a homogenous mixture.
  • Season the mixture with salt and add in the lemon juice to make a marinade.
  • Add the chopped paneer and vegetables to the marinade.
  • Marinate for at least 2 hours or more in the refrigerator.
  • Remove from fridge and bring the marinated paneer and vegetables to the room temperature.
  • Skewer the vegetables and paneer alternately on skewers or tooth picks.
  • Preheat the grill or tandoor for 3 minutes at 180 °C.
  • On a rack or a plate arrange the paneer skewers and brush some oil on the vegetables and paneer.
  • Bake for 10-12 minutes at 180 °C.
  • Remove the skewers from oven; turn the brush some more oil.
  • Bake in oven again for a further 10-15 minutes.
  • Paneer tikka is ready to be served.
  • Serve paneer tikka, sprinkled with chaat masala, with mint chutney and lemon wedges.

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