Cubes of fresh paneer marinated in spiced yogurt and grilled on skewers with onions and bell peppers until charred at the edges. The beloved vegetarian answer to chicken tikka, finished with a dusting of chaat masala and lemon.
A vegetarian tandoori dish from North India, created as a meatless counterpart to chicken tikka and now a fixture on restaurant and street menus across the country.
Soft, milky paneer with smoky charred corners and a tangy, gently spiced yogurt crust. The peppers and onions add sweet char and crunch between the pillowy cubes. Chaat masala brings a bright, almost sour lift at the finish.
Gram flour in the marinade binds the yogurt into a clinging coat that chars rather than slides off the smooth paneer. Brief, fierce heat browns the surface via the Maillard reaction while the interior stays moist and tender.
Variations
Achari paneer tikka, malai paneer tikka (creamy), hariyali paneer tikka (mint-coriander), tandoori paneer tikka
On the Palate
Where Paneer Tikka sits in the Indian flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 25 min
- 110 min
Cut firm paneer into 3 cm cubes and chop onion and bell pepper into similar squares.
- 25 min
Whisk thick yogurt with ginger-garlic paste, red chili, turmeric, garam masala, and gram flour.
Watch outWhisk in enough gram flour to make the marinade thick and clingy — a runny marinade slides right off the smooth paneer and won't char.
- 35 min
Fold the paneer and vegetables gently into the marinade to coat without breaking.
- 460 min
Cover and chill for at least 1 hour so the flavors soak in.
- 55 min
Thread paneer and vegetables alternately onto skewers.
- 612 min
Grill in a hot oven, tandoor, or stovetop pan, turning and brushing with oil until charred.
Watch outBlast it on high heat and turn for real char marks — gentle heat just dries the paneer out instead of browning it.
- 72 min
Cook just until paneer is golden at the edges; avoid overcooking so it stays soft.
Watch outPull it the moment the edges turn golden — paneer past that point goes rubbery and squeaky, not soft.
- 82 min
Sprinkle with chaat masala and lemon juice and serve hot with mint chutney.
