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Punjab / North India · Indian

Paneer Tikka (Spiced Grilled Paneer)

India's favourite vegetarian starter: cubes of paneer and peppers marinated in spiced yogurt and charred until smoky-edged. The veg counterpart to chicken tikka, off the grill or under the broiler.

By Table & Traditions Editors

Published July 27, 2026

Skewers of charred paneer tikka — orange-red marinated paneer cubes with blistered edges, alternating with charred peppers and onion, beside green mint chutney and lemon.

Paneer tikka is the vegetarian star of the tandoor — born of the same Punjabi grilling tradition as chicken tikka, it gives India's large vegetarian population a smoky, charred centrepiece. It's a fixture of restaurant starters, party platters and street grills, and the base for paneer tikka masala.

Yield
Serves 4 (as a starter)
Prep
20 min (plus 1 hr marination)
Cook
15 min
Total
About 1 hr 35 min
Difficulty
Easy

Paneer tikka is the vegetarian star of the tandoor — cubes of paneer, peppers and onion marinated in thick spiced yogurt and charred until the edges blister and smoke. It comes from the same Punjabi grilling tradition as chicken tikka and gives India’s many vegetarians a genuinely smoky, charred centrepiece. It’s a restaurant-starter staple and the base for paneer tikka masala.

A marinade that clings

The secret to a well-coated tikka is a thick marinade: hung yogurt plus lightly roasted gram flour (besan), spiced with Kashmiri chili, garam masala and kasuri methi. Thin yogurt slides off and leaves the paneer bare. And go easy on time — an hour is plenty, because the acidity will start to crumble the cheese if it sits overnight.

Char, don’t overcook

Thread onto skewers and char on high heat — broiler, grill, or a hot pan — just until the edges colour. Paneer only needs to heat through. For a tandoor-style aroma indoors, finish with the dhungar trick: lit charcoal and a drizzle of ghee under a covered bowl.

The bright finish

A squeeze of lemon and a dusting of chaat masala off the heat give the tangy lift. Serve with mint chutney as a starter, tuck into wraps, or simmer in gravy for paneer tikka masala. Pair with tandoori chicken on a mixed grill, or more palak paneer for a paneer-led meal.

Ingredients

Serves
4
  • 400 g paneer, cut into 1-inch cubes Use firm, fresh paneer so it holds on the skewer; soak store-bought in warm water 10 min.
  • 1 capsicum (bell pepper), cut into chunks
  • 1 onion, cut into petals

For the marinade

  • 3/4 cup thick hung yogurt Thick yogurt clings; thin yogurt slides off and leaves the paneer bare.
  • 1 tbsp ginger-garlic paste
  • 1 tbsp gram flour (besan), lightly roasted Roasted besan thickens the marinade and removes the raw taste.
  • 1 tsp Kashmiri chili, 1 tsp garam masala, 1 tsp cumin, 1/2 tsp turmeric, 1 tsp chaat masala, 1 tsp kasuri methi, 1 tbsp oil, salt, lemon juice

Method

Tap a step’s number to check it off as you go.

  1. Whisk the marinade — hung yogurt, ginger-garlic, roasted besan, spices, kasuri methi, oil, lemon and salt — until thick and smooth.

    Why: Roasted besan and hung yogurt make a thick paste that coats the paneer evenly; raw besan would taste pasty, so toast it first.

  2. Fold in the paneer, capsicum and onion, coating well, and marinate at least 1 hour (don't over-marinate paneer or it softens too much).

    Why: An hour lets the spices flavour the paneer; much longer and the acidity starts breaking down the cheese, making it crumbly.

  3. Thread onto skewers, alternating paneer and vegetables, and char — under a hot broiler, on a grill, or in a hot pan — turning until the edges are browned and blistered, about 12–15 minutes.

    Why: High, direct heat gives the smoky char that defines tikka; turning ensures even colour without drying the paneer out.

  4. Baste with a little oil or butter, finish with a squeeze of lemon and a dusting of chaat masala. For smokiness, use the dhungar method (lit charcoal + ghee under a cover).

    Why: Lemon and chaat masala add the tangy lift; the dhungar smoke gives a tandoor-like aroma when you're cooking indoors.

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Variations

  • Paneer tikka masala

    Simmer the charred tikka in a creamy tomato-onion gravy — the vegetarian chicken tikka masala.

  • Achari paneer tikka

    Add pickle (achaar) masala to the marinade for a tangy, pickle-spiced version.

  • Malai paneer tikka

    Use a white marinade of cream, cheese and cashew paste with mild spices for a rich, pale tikka.

Serving & Storage

Serve hot off the skewer with mint-coriander chutney, lemon wedges and sliced onion. A popular starter or a filling for kathi rolls and wraps.

Pairs with: Mint-coriander chutney, Onion salad, Lemon wedges, Naan.

Storage: Best fresh and hot. Marinated (uncooked) paneer keeps a day refrigerated. Cooked tikka can be refrigerated 2 days and reheated in a hot pan or oven.

Nutrition

Per serving (1 serving)

Calories
320
Protein
18 g
Carbs
10 g
Fat
24 g
Fiber
2 g
Sugar
5 g
Sodium
520 mg

Notable micronutrients: Calcium, Protein, Vitamin C

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

Why does my paneer tikka turn out dry or rubbery?

Overcooking, over-marinating, or low-quality paneer. Use fresh firm paneer, marinate about an hour (not overnight), and char on high heat just until the edges colour — paneer only needs to heat through, not cook for long.

Can I make paneer tikka without a tandoor or grill?

Yes. A broiler, a grill pan, or a hot cast-iron skillet all char it well. For the smoky flavour, finish with the dhungar method — a piece of lit charcoal and a drizzle of ghee under a covered bowl for a couple of minutes.

Why add besan to the marinade?

Lightly roasted gram flour thickens the marinade so it clings to the paneer and helps it brown, while adding a subtle nutty flavour. Roast it first to remove the raw, pasty taste.

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