Paneer Tikka

Smoky, charred cubes of marinated paneer with peppers and onions — a vegetarian showstopper packed with protein.

By Cressio Rinaldi

Paneer tikka is one of the most popular vegetarian dishes in Indian restaurants, and it is also one of the easiest to recreate at home. Paneer is a fresh, firm cheese that doesn’t melt, which makes it ideal for grilling. It soaks up marinade, chars at the edges and stays soft in the middle.

The marinade does most of the work. Yogurt tenderizes and carries the spices: garlic, ginger, tikka masala, Kashmiri chili powder and turmeric. A splash of lemon juice adds tang, and a little oil helps everything char. Thirty minutes is the minimum, and up to four hours is better.

You can cook it on a grill, under a broiler or in a very hot cast-iron pan. All three give you the blistered, smoky edges that make tikka taste the way it should.

Read this first

1. Marinate for at least 30 minutes, but no more than 4 hours.
2. Use thick yogurt. Thin yogurt slides off in the heat.
3. Cook on very high heat, and turn often for even char.

Prep time: 15 mins · Cook time: 15 mins · Serves 4

Ingredients

• 14 oz Paneer, cut into 1.5-inch cubes
• 1/2 cup Plain yogurt
• 2 Bell peppers (mixed colors), cubed
• 1 large Red onion, cut into chunks
• 3 cloves Garlic, minced
• 1 tsp Fresh ginger, grated
• 2 tbsp Tikka masala or garam masala
• 1 tsp Kashmiri chili powder
• 1/4 tsp Turmeric
• 2 tbsp Oil
• 1 tbsp Lemon juice
• to taste Salt

Instructions

1. Combine yogurt, garlic, ginger, tikka masala, chili powder, turmeric, oil, lemon juice, and salt in a bowl. Look for: A thick, smooth, deep orange-red marinade that coats the back of a spoon.
2. Add paneer cubes, bell peppers, and onion. Toss gently to coat and marinate for at least 30 minutes (up to 4 hours). Look for: Every piece is evenly coated, and the paneer is still whole.
3. Thread paneer, peppers, and onion alternately onto skewers. Look for: Neat, tightly packed skewers, with paneer, pepper and onion alternating.
4. Grill or broil on high heat for 10-12 minutes, turning every 3-4 minutes, until charred and fragrant. Look for: Charred edges, with the marinade turning dark and fragrant.
5. Alternatively, cook in a very hot cast-iron pan with a little oil, turning to char all sides. Look for: Dark, blistered edges and a smoky smell.
6. Serve hot with mint chutney, sliced onions, and lemon wedges. Look for: Hot, charred cubes with a bright squeeze of lemon.

Nutrition

Amount per serving. Nutritional values are estimates calculated from the ingredients above and can vary.

• Calories: 450
• Fat: 32g
• Saturated Fat: 16g
• Carbohydrates: 19g
• Fiber: 5g
• Sugar: 10g
• Protein: 22g
• Sodium: 100mg
• Cholesterol: 60mg

Notes

• Storage: Refrigerate cooked paneer tikka for up to 3 days.
• Marinating Time: The longer soak, up to 4 hours, gives the paneer more flavor than the 30-minute minimum, since paneer doesn't absorb marinade as readily as meat.
• High Heat Is Key: A very hot grill or pan is what chars the edges quickly before the paneer has a chance to dry out.

Cook It With Me

Make the marinade

In a large bowl, combine the 1/2 cup of plain yogurt, 3 minced garlic cloves, 1 teaspoon of grated ginger, 2 tablespoons of tikka masala, 1 teaspoon of Kashmiri chili powder, 1/4 teaspoon of turmeric, 2 tablespoons of oil, 1 tablespoon of lemon juice and salt to taste. Stir until smooth and a deep orange-red.

Marinate

Add the 14 oz of paneer cubes (about 1 1/2 inches), the 2 cubed bell peppers and the red onion chunks. Toss gently so you don’t break the paneer. Cover and marinate for at least 30 minutes, and up to 4 hours, in the fridge.

Thread the skewers

Thread the paneer, peppers and onion alternately onto skewers. If you use wooden skewers, soak them in water for 30 minutes first so they don’t burn.

Grill or broil

Grill or broil on high heat for 10 to 12 minutes, turning every 3 to 4 minutes, until the edges are charred and fragrant. If broiling, put the rack about 4 to 6 inches from the heat.

Or use a pan

If you have no grill or broiler, heat a cast-iron pan until very hot with a little oil and cook the skewers or loose pieces, turning to char all the sides.

Serve

Serve hot with mint chutney, sliced onions and lemon wedges.

The Ingredients, One by One

Paneer

14 oz, cut into large 1 1/2 inch cubes. It doesn’t melt, so it stays in shape. Small pieces dry out, so cut them big. If your paneer is very firm and dry, soak it in warm water for 10 minutes first.

Plain yogurt

Use thick, full-fat yogurt. Strain thin yogurt through a cloth for 20 minutes if needed.

Tikka masala or garam masala

The spice blend. Tikka masala gives the classic flavor. Garam masala works as a warm substitute.

Kashmiri chili powder

It gives vivid red color and mild heat. If you can’t find it, use paprika with a pinch of cayenne.

Bell peppers and red onion

They char at the edges and add sweetness and crunch. Cut them in similar-sized chunks to the paneer.

Lemon juice and oil

Lemon adds tang, and oil helps the marinade stick and char.

The Technique Behind It

Why yogurt marinade

The mild acid in yogurt tenderizes gently, and its thickness helps the spices cling and char in the heat.

Why not marinate overnight

Acid breaks down the surface of paneer over time and makes it crumbly. A few hours is enough.

Why very high heat

You want char on the outside before the inside dries out. High heat does this quickly.

Mistakes That Cost You the Dish

• Cutting the paneer too small It dries out and falls apart.
• Skipping the soaking of wooden skewers They burn.
• Cooking at low heat The paneer turns rubbery without char.
• Using thin yogurt The marinade slides off.
• Overcooking Paneer turns tough.

Fix It: If This Happens, Do This

Problem	Likely cause	Fix
Paneer is dry	Overcooked	Cut larger pieces and cook less.
Marinade slides off	Thin yogurt	Use thicker yogurt.
Skewers burned	They weren’t soaked	Soak them, or use metal skewers.
Paneer breaks	Handled roughly	Toss gently, and cook in a pan if it breaks.
No char	Heat too low	Use a hotter pan or the broiler.

What Each Ingredient Does (and What You Can Swap)

Ingredient	Its job	Swap, and what changes
Paneer	The protein	Firm tofu or halloumi work.
Plain yogurt	Marinade base	Dairy-free yogurt works.
Tikka masala	Spice	Garam masala with a little paprika works.
Kashmiri chili powder	Color and mild heat	Paprika works.
Bell peppers	Sweetness and crunch	Zucchini or mushrooms work.

Plan Ahead

• Prep ahead: Marinate up to 4 hours ahead.
• Fridge: Up to 3 days.
• Reheat: In a hot pan or oven.
• Freezer: Not recommended.

What to Serve With It

Serve with mint chutney, sliced raw onion, lemon wedges and warm naan or rice. It also makes a good filling for wraps.

Questions People Ask

About the Author

Cressio Rinaldi

Cressio Rinaldi is the recipe developer behind Cressio Recipes. He cooks, tests, and writes every recipe on the site himself — refining each one until it's simple enough for a weeknight and good enough to make again. He's not a trained chef, just someone who cooks constantly and pays close attention to what actually makes a recipe work.