India · Appetizers and Sandwiches

Paneer Tikka

40 min4 servings380 kcal

Cubes of firm paneer and vegetables marinated in spiced yogurt with mustard oil, grilled until charred at the edges and soft inside.

Paneer Tikka

Ingredients

  • firm paneer, cut into 3 cm cubes400 g
  • full-fat Greek yogurt or thick strained yogurt150 g
  • mustard oil1.5 tbsp
  • ginger-garlic paste1 tbsp
  • Kashmiri chilli powder1 tsp
  • ground coriander1 tsp
  • garam masala0.5 tsp
  • turmeric0.5 tsp
  • kasuri methi1 tsp
  • chaat masala1 tsp
  • lemon juice1 tbsp
  • fine salt1 tsp
  • red bell pepper1
  • green bell pepper1
  • large red onion, cut into 3 cm chunks, layers separated1

Method

  1. 1Make the marinade and marinate. If using store-bought paneer, soak the cubes in warm water for 15 minutes then drain and pat dry — this softens the texture. Whisk yogurt, mustard oil, ginger-garlic paste, Kashmiri chilli, coriander, garam masala, turmeric, crushed kasuri methi, lemon juice, and salt in a large bowl until smooth. Taste: it should be assertively spiced and well-seasoned. Add the paneer cubes, bell pepper pieces, and onion to the marinade. Fold gently — paneer is fragile and breaks if stirred vigorously. Cover and refrigerate for 1 to 2 hours minimum. Do not marinate longer than 6 hours: the lemon juice and yogurt acid will begin to break down the cheese.
  2. 2Prepare for cooking. Remove the marinated paneer and vegetables from the fridge 20 minutes before cooking. Thread the paneer, peppers, and onion alternately onto skewers — about 4 to 5 pieces per skewer. Press each piece gently to ensure the marinade coats all surfaces. If cooking without skewers in an oven, arrange on a greased wire rack over a baking tray lined with foil.
  3. 3Grill in the oven. Preheat the oven to 230°C (450°F) with the grill/broiler element on. Position the rack in the upper third of the oven. Place the skewers or pieces on the wire rack. Grill for 10 to 12 minutes until the marinade is set and beginning to char at the edges. Brush with the remaining marinade, flip, and grill for another 4 to 5 minutes. The paneer should have visible dark spots and the edges of the vegetables should be lightly charred.
  4. 4Stovetop alternative. Heat a cast-iron grill pan or heavy skillet over high heat with a thin film of oil. Cook the skewers in the hot pan, turning every 2 to 3 minutes, for a total of 8 to 10 minutes until char lines develop. Press gently with a spatula to ensure contact. The paneer should feel firm on the outside but yield slightly when pressed — that is the correct internal texture.
  5. 5Finish and serve. Transfer to a serving plate. Immediately squeeze lime juice over everything and dust generously with chaat masala — the tangy, salty chaat masala sprinkled hot is what defines the final flavor. Serve with mint-coriander chutney and thinly sliced raw onion rings. Paneer tikka is a dry dish and is best eaten within 10 minutes of cooking before the paneer cools and firms up.