- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 200 g
- 2 tbsp
- 2 tbsp
- 2 tbsp
- 2 tsp
- 1 tsp
- 1 tsp
- 1 tsp
- 1 tsp
- 2 tbsp
- 1 tsp
Process
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If using store-bought paneer, soak the 500 g paneer cubes in warm water for 10 minutes to soften, then drain and pat completely dry with paper towels. Dry paneer is essential so the marinade clings instead of sliding off.
Dry-roast the 2 tbsp besan in a small pan over medium heat for 2 to 3 minutes, stirring constantly, until it smells nutty and turns one shade darker. Tip it onto a plate to cool.
In a large bowl, whisk together the 200 g plain yogurt, 2 tbsp ginger garlic paste, 2 tbsp lemon juice, cooled besan, 2 tsp kashmiri chili powder, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp crushed dried fenugreek leaves, 1 tsp salt and 2 tbsp mustard oil until smooth and thick.
Add the paneer cubes, 1 bell pepper squares and 1 red onion squares to the marinade. Fold gently with a spatula so the cubes stay intact and every piece is coated. Cover and refrigerate for at least 2 hours, ideally 4 hours.
Soak 6 to 8 wooden skewers in water for 20 minutes. Preheat the oven to 220°C and line a baking tray with parchment paper.
Thread the marinated paneer, bell pepper and onion onto the skewers, alternating them and leaving a small gap between pieces so the heat circulates. Do not pack them tightly.
Place the skewers on the tray and bake at 220°C for 10 minutes. Then switch on the top grill element and broil for 3 to 5 minutes, turning once, until the edges of the paneer and vegetables are charred in spots.
Rest the skewers for 2 minutes, then slide the pieces off. Sprinkle with 1 tsp chaat masala and serve hot with 4 lemon wedges.
Kitchen notes
Kitchen notes
- The most common mistake is wet paneer or watery yogurt. Pat the paneer bone-dry and use thick hung yogurt, otherwise the marinade slides off and the tikka steams instead of charring.
- Do not skip dry-roasting the besan. Raw gram flour tastes chalky and pasty; roasting it for 2 to 3 minutes is what makes the marinade coating crisp and nutty.
- The tell-tale sign of doneness is charred spots on the paneer edges and a slight firmness when pressed. Over-broiling makes paneer rubbery, so pull it the moment the edges blacken in patches.
- If using an air fryer, cook at 200°C for 8 to 10 minutes, shaking the basket once, for the same char without heating the whole oven.
Substitutions
- paneer→extra-firm tofu pressed for 30 minutes for a vegan version
- plain yogurt→thick coconut yogurt for a dairy-free marinade
- mustard oil→any neutral oil such as sunflower or grapeseed
- kashmiri chili powder→1 tsp sweet paprika plus a pinch of cayenne
- besan→cornstarch, though the flavor will be less nutty
Storage & reheating
Store leftover paneer tikka in an airtight container in the refrigerator for up to 3 days. It is best reheated in a 180°C oven or air fryer for 5 to 7 minutes until hot and slightly crisp; microwaving makes the paneer tough and rubbery. Do not freeze the finished dish, as paneer becomes grainy and spongy after thawing. The raw marinated paneer and vegetables can be kept covered in the fridge for up to 24 hours before cooking.
FAQ
The questions we get asked most
Why did my paneer tikka turn out rubbery?
Paneer turns rubbery when it is overcooked or heated too long. Bake at 220°C for no more than 10 minutes and broil only until charred spots appear, about 3 to 5 minutes. Soaking store-bought paneer in warm water for 10 minutes before marinating also keeps it soft.
Can I make paneer tikka without an oven?
Yes. Cook it on a stovetop griddle pan over medium-high heat for 3 to 4 minutes per side, or in an air fryer at 200°C for 8 to 10 minutes, shaking once. A charcoal grill gives the most authentic smoky flavor, about 4 minutes per side.
How long should I marinate the paneer?
A minimum of 2 hours in the refrigerator is needed for the spices to penetrate. For the deepest flavor, marinate for 4 hours or overnight. Do not marinate at room temperature for more than 30 minutes because the yogurt can spoil.
Why is my marinade watery and falling off the paneer?
The yogurt was too thin or the paneer was wet. Use hung or Greek yogurt with the whey drained, and pat the paneer cubes completely dry before adding them. Adding 2 tbsp of dry-roasted besan also thickens the marinade so it clings.
Can I use store-bought paneer for this recipe?
Yes, but store-bought paneer is often firm and cold. Soak the cubes in warm water for 10 minutes, drain, and pat dry before marinating. This softens the texture so it stays tender after broiling.
How do I make paneer tikka vegan?
Replace the paneer with extra-firm tofu that has been pressed for 30 minutes and cut into cubes, and use thick coconut yogurt instead of dairy yogurt. Use oil instead of ghee or butter, and check that your besan and spices are not processed with dairy.
Can I prepare paneer tikka ahead of time for a party?
Yes. Marinate the paneer and vegetables up to 24 hours in advance and keep them covered in the fridge. Skewer and cook just before serving, because the tikka is best hot and loses its char after sitting. You can also pre-bake it and reheat at 180°C for 5 minutes.
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