Free recipe Indian

Paneer Tikka

Name: Paneer Tikka
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 14 oz paneer, cut into 1-inch cubes; 1 green bell pepper, cut into 1-inch pieces; 1 red bell pepper, cut into 1-inch pieces; 1 red onion, cut into 1-inch pieces, layers separated; 3/4 cup plain greek yogurt, whole milk; 2 tbsp chickpea flour, besan; 1 tbsp ginger garlic paste, or 1 tsp each grated ginger and garlic; 2 tsp kashmiri chili powder; 1 tsp garam masala; 1/2 tsp ground cumin; 1/2 tsp ground turmeric; 1 tsp kasuri methi, dried fenugreek leaves, crushed; 1 tsp kosher salt; 1 tbsp fresh lemon juice, plus wedges for serving; 2 tbsp mustard oil, or vegetable oil; 1 tbsp unsalted butter, melted; 1 tsp chaat masala, for finishing; mint cilantro chutney, for serving

Cubes of paneer, peppers and onion marinated in spiced yogurt, then charred on skewers under high heat and served with mint chutney.

By Theo Brandt, Test Kitchen Lead & Cheese Specialist Published June 6, 2026

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Prep: 25 min
Cook: 15 min
Total: 40 min
Servings: 4
Level: Medium

Paneer tikka brings the smoky, spiced flavor of the tandoor to your oven or grill. Firm cubes of paneer soak up a thick yogurt marinade flavored with ginger, garlic, Kashmiri chili, garam masala and a little mustard oil, along with chunks of bell pepper and red onion.

We use strained Greek yogurt and a spoonful of toasted chickpea flour so the marinade clings rather than sliding off, which gives you those deeply charred edges. A final brush of butter and a shower of chaat masala make the flavors pop.

Serve the skewers hot with a quick mint and cilantro chutney, lemon wedges and sliced onions, or tuck the pieces into warm naan for a satisfying snack.

Smoky charred edges
Vegetarian party skewers
Bold tandoori-style spices

Directions

Toast the chickpea flour in a small dry skillet over medium-low heat, stirring, for 2 to 3 minutes until fragrant and slightly darker. Let cool.
In a large bowl, whisk the yogurt, toasted chickpea flour, ginger garlic paste, chili powder, garam masala, cumin, turmeric, kasuri methi, salt and lemon juice.
Warm the mustard oil in the same skillet until it just begins to smoke, let it cool for a minute, then whisk it into the marinade.
Add the paneer, peppers and onion and fold gently until everything is evenly coated.
Cover and refrigerate for at least 30 minutes, or up to 6 hours.
If using wooden skewers, soak 8 of them in water for 30 minutes.
Heat the oven broiler with a rack 6 inches from the element, and line a baking sheet with foil topped with a greased wire rack. Alternatively, heat a grill to medium-high.
Thread the paneer and vegetables alternately onto the skewers, leaving a little space between pieces.
Broil or grill for 5 to 6 minutes, until charred in spots, then turn the skewers.
Brush with melted butter and cook for 4 to 5 minutes more, until the edges are deeply browned.
Sprinkle with chaat masala and serve hot with mint cilantro chutney, lemon wedges and sliced onions.

Test-kitchen tips

Soak store-bought paneer in hot salted water for 10 minutes before marinating to make it softer and more tender.
Use thick, strained yogurt; thin yogurt drips off the skewers and keeps the paneer from charring.
For a quick chutney, blend 1 cup cilantro, 1/2 cup mint, 1 green chile, 2 tbsp yogurt, lemon juice and salt.