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Paneer Tikka Recipe (Tandoori Paneer Starter Snack)
4.8 from 168 votes

Paneer Tikka Recipe (Tandoori Paneer Starter Snack)

Paneer Tikka is a marinated Indian appetizer featuring paneer cubes and diced vegetables like onions and bell peppers, flavored with yogurt and a blend of spices including Kashmiri red chili, turmeric, cumin, coriander, and garam masala. The marinated pieces are threaded onto skewers and grilled or baked at high heat to form a slightly charred, tender, and flavorful dish. Mustard oil and lemon juice in the marinade add tang and depth, while optional black salt and chaat masala enhance the overall taste.

Prep Time
15 mins
Cook Time
15 mins
Marinating Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 3
Calories: 316 kcal
Course: Appetizer, Snacks
Cuisine: Indian

Ingredients

main ingredients
  • 200 to 250 grams paneer or Indian cottage cheese
  • ½ cup onion or 1 medium sized onion, diced
  • ½ capsicum or 1 small to medium bell pepper - green, yellow or red, diced
for paneer tikka marination
  • 200 grams hung curd or greek yogurt
  • 1 tablespoon ginger garlic paste or 1 tablespoon crushed ginger-garlic
  • 2 teaspoons Kashmiri red chili powder or 2 teaspoons sweet paprika
  • ½ teaspoon turmeric powder (ground turmeric)
  • 1 teaspoon cumin powder (ground cumin)
  • 1 teaspoon coriander powder (ground coriander)
  • ½ teaspoon garam masala
  • 1 teaspoon ajwain (carom seeds)
  • 1 teaspoon dry mango powder (amchur powder)
  • 1 teaspoon chaat masala
  • ½ teaspoon black pepper optional (ground black pepper, powder
  • 1.5 teaspoons lemon juice
  • 1 tablespoon mustard oil or any neutral tasting oil
  • ½ teaspoon black salt - optional
  • salt as required
  • mustard oil for brushing, some

Instructions

Preparation
    Cup of Yum
  1. Chop the paneer in square shaped cubes.
  2. Dice the onions and capsicum in 1 or 1.5 inches square pieces.
Making Marination
  1. In a large bowl, take the hung curd (greek yogurt) and whisk it lightly till it becomes smooth
  2. Add ginger-garlic paste, all the spice powders, carom seeds, black salt, regular salt, lemon juice and mustard oil.
  3. Mix very well. Check the taste and add more seasonings if required.
  4. Add the veggies and paneer to the marinade. Slowly and gently mix them with the marinade.
  5. Cover the bowl and marinate for at least 2 hours or more in the refrigerator.
  6. After 2 hours thread the paneer and veggies alternately on bamboo skewers. Soak or rinse the bamboo skewers before threading. 
Grilling Paneer Tikka
  1. Preheat the oven for 15 to 20 minutes at 230 or 240 degree celsius or 464 degrees Fahrenheit. Use only the top heating element. 
  2. Line a baking tray with aluminium foil or parchment paper. Arrange the paneer skewers on the tray. Brush some oil on the veggies and paneer cubes all over.
  3. Place the tray on the top rack. Grill the paneer tikka first for 7 to 10 minutes at 230 or 240 degree celsius or or 464 degrees Fahrenheit. Then remove and turn the skewers.
  4. Place back on the top rack in the oven and continue to grill for 3 to 5 minutes more till the edges of the paneer are golden or slightly charred. Do not grill for a long time as then paneer cubes becomes hard. 
  5. Since temperatures vary from oven to oven do keep a check. You can reduce or increase the time as required. Total grilling time will be 15 to 20 minutes.
  6. Remove from the oven and then place the paneer cubes on a serving plate. Sprinkle some chaat masala and lemon juice.
  7. Serve paneer tikka with mint chutney and onion rings with lemon wedges

Notes

  • Marinate paneer and vegetables for at least 2 hours, or overnight for deeper flavor infusion.
  • Use a variety of vegetables like bell peppers, onions, tomatoes, baby corn, or mushrooms for added texture.
  • Brush the paneer and veggies with oil before and during grilling to prevent drying out.
  • Use the barbecue grill or oven broiler at high heat for best charred flavor without overcooking.
  • Avoid overcooking to keep the paneer soft and tender rather than rubbery.
  • Extra marinade can be added as a sauce or base if making paneer tikka masala gravy.
  • For vegan options, substitute paneer with tofu or seitan and use plant-based yogurt.

Nutrition Information

Calories 316kcal (16%) Carbohydrates 11g (4%) Protein 17g (34%) Fat 22g (34%) Saturated Fat 11g (55%) Trans Fat 1g (50%) Cholesterol 47mg (16%) Sodium 470mg (20%) Potassium 193mg (4%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 271IU (5%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 1mg Vitamin B6 1mg Vitamin B12 1µg (42%) Vitamin C 19mg (21%) Vitamin E 1mg Vitamin K 3µg Calcium 406mg (41%) Vitamin B9 (Folate) 12µg Iron 13mg (72%) Magnesium 14mg (4%) Phosphorus 102mg Zinc 1mg

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 316

% Daily Value*

Calories 316kcal 16%
Carbohydrates 11g 4%
Protein 17g 34%
Fat 22g 34%
Saturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 47mg 16%
Sodium 470mg 20%
Potassium 193mg 4%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 271IU 5%
Vitamin B1 (Thiamine) 1mg
Vitamin B2 (Riboflavin) 1mg
Vitamin B3 (Niacin) 1mg
Vitamin B6 1mg
Vitamin B12 1µg 42%
Vitamin C 19mg 21%
Vitamin E 1mg
Vitamin K 3µg
Calcium 406mg 41%
Vitamin B9 (Folate) 12µg
Iron 13mg 72%
Magnesium 14mg 4%
Phosphorus 102mg
Zinc 1mg

* Percent Daily Values are based on a 2,000 calorie diet.