Make a restaurant-style Paneer Tikka at home with this easy recipe!
Cubes of paneer, onion and peppers are marinated with spices and yogurt then oven roasted to perfection.
Traditionally, paneer tikka is grilled in a tandoor, but you get the same amazing taste by grilling it in the oven too!
Paneer Tikka was an appetizer we always ordered when eating in India.

What is Paneer Tikka

So what is the tikka paneer?
It is a famous Indian appetizer where pieces of paneer (Indian cottage cheese) are marinated with yogurt and spices, then grilled until charred.
Onion, peppers and tomatoes are also added to the marinade with the paneer.
Once cooked, it is served with a cilantro-mint chutney, onion slices and lemon wedges.

How to make Paneer Tikka

The process is quite simple, you marinate the paneer with spices and yogurt, let it sit a bit for the flavors to blend well, then arrange the paneer cubes with the onion and peppers on a skewer and bake. – toast them.
However, the taste of paneer tikka is of course in its marinade.
So, to make a good tikka paneer, you first need to make a really good marinade.
My marinade includes a lot of spices and Greek yogurt. That’s okay, if you can’t find Greek yogurt. You can also use regular yogurt, just be sure to strain it for 3-4 hours before using it.
You really need thick yogurt to marinate the pot cubes.

This paneer tikka marinade has

✓ Greek yogurt
✓ Spices like chaat masala, coriander powder, red pepper powder
✓ Mustard oil, for this unique flavor
✓ Coriander & mint, for freshness and taste
✓ Lemon juice for spice
Traditionally, paneer tikka is grilled in the tandoor for that authentic taste and flavor.
But the good news is, you can make a fantastic version at home by roasting it in the oven!
Baking gives it that charred appearance. You must try this!

Make Paneer Tikka in the oven

For this recipe, I baked the tikka in the oven. Now when you bake the paneer in the oven, it can get chewy and chewy.
So how do you avoid this?
First, spray the tikka with oil before putting it in the oven.
Second, since paneer is cheese, it doesn’t need to be cooked for long. If you plan to eat the tikka paneer immediately, you can cook it longer.
But let’s say you’re making it for a party, you would need the pieces to stay tender even after they’ve cooled, so make sure you don’t over-bake.
Here is what I suggest!
Bake at 450 degrees F for 10 minutes, then turn on the grill. Grill for 2 to 3 minutes until the paneer pieces look charred.
If you want even softer paneer, for 5 minutes bake at 450 degrees F and broil for 3-4 minutes.

Make Paneer Tikka on the stove top

Can you do this on a stovetop if you don’t have a grill or oven.
Yes, you can do the tikka on the stove.
A grill pan will work best, but if you don’t have one, a simple casserole or tawa will work as well. Line all the paneer pieces with the onion and peppers on a skewer, then place them on the pan.
Remember to spray the pan first with oil spray.
Until golden brown in color cook on both sides. It would always taste good!
Don’t forget to serve the tikka with a pinch of chaat masala and a cilantro chutney. There is no other way to eat it!


1- In a large bowl, whisk the yogurt until it becomes smooth. I used Greek yogurt here, you can use regular yogurt, just be sure to strain it for several hours until thick yogurt is left, then use it in the recipe.
2- Add all the ingredients for the yogurt marinade – ginger garlic paste, mustard oil, coriander powder, chaat masala, Kashmir red pepper powder, garam masala, red pepper powder, kasuri methi and salt.
3- Whisk to combine everything.
4- Add the juice of a lemon with the chopped cilantro and mint. Mix well.
5- Stir in the paneer cubes, onion and peppers.
6- Mix until all the paneer pieces and the vegetables are well coated with the marinade. Cover the bowl and refrigerate for at least 1 hour or up to 4 hours. Night also works!
7- After 1 to 2 hours, take the marinated paneer and the vegetables out of the refrigerator. Take a skewer and arrange the paneer, onion and peppers on a skewer, alternately.
Make all the skewers the same way. Meanwhile, preheat the oven to 450 degrees Fahrenheit. Make sure to preheat the oven for 15-20 minutes.
8- On a baking sheet, arrange all the prepared skewers lined with parchment paper. Spray the tikka with an oil spray. This is important for the vegetables to keep moist.
Bake at 450 degrees F for 10 minutes, then turn on the grill. Grill for 2 to 3 minutes until the paneer pieces look lightly charred.
Remove from the oven, squeeze the lemon juice, sprinkle with chaat masala and serve with the cilantro chutney.
If you want the paneer to be even softer, for 5 minutes, bake at 450 degrees F, then broil for 3 to 4 minutes. Don’t overcook the paneer, otherwise it will get really hard and chewy, you want it soft.


Please enter your comment!
Please enter your name here