Paneer Tikka Recipe - Tandoori Paneer Tikka
I am quite a collector of paneer recipes and they are the most popular category on this blog. Something about this milky, hard, omnipresent Indian cheese makes me weak in the knees and although I don't necessarily order it every single time we go out for Indian food, TH and I love it.


  • 16 paneer cubes, thawed if using frozen or make your own paneer 
  • 1 tsp of Kashmiri chilli powder 
  • 1/4 tsp of turmeric powder 
  • 1/4 tsp of crushed jeera / cumin seeds 
  • 1 tsp of coriander powder (optional) 
  • 1 tsp of tandoori masala (see notes) 
  • 2-3 tbsp of thick, plain yogurt 
  • Salt to taste 
  • 1-2 tsp of oil 
  • A few pieces of cubed capsicum (bell pepper), onion, deseeded tomato, etc according to your preference 

How I Made It:
  • 1. Mix all the ingredients except oil in a bowl and leave to marinate for at least 30 mins.
  • 2. Skewer the paneer cubes along with whatever other vegetables you are using. I used red bell pepper.
  • 3. Heat a tawa or griddle or wide pan on medium-high heat and grease with 1 tsp oil. Don't use too much oil, we want the paneer cubes to be charred and cooked, not fried.
  • 4. Using tongs, keep turning the skewers around every 2 mins or so until all the sides are evenly browned.
  • Remove from fire and serve hot with green mint chutney or tomato sauce and lemon wedges.

Alternate Method:
  • If you don't cut the paneer cubes and the bell pepper in the same size, it's hard to get them uniformly browned so I tried adding the marinated paneer pieces and vegetables directly to a pan and cook it first before skewering them. This worked out better in my opinion although I didn't get the half-burnt-half-cooked look you get when cooking it directly on the skewer.
  • Go with whichever method makes you happy. The taste is not significantly different.

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