I still remember the first time I sank my teeth into a steaming hot piece of paneer tikka at a bustling street stall. The smoky aroma of charred spices and tender paneer was unforgettable – I could almost taste the memories. The vendor, with artful hands, threaded marinated paneer and vegetables onto skewers and roasted them over glowing coals, while around us cool evening air and curry-scented breezes mingled. Eating that paneer tikka – tangy, spicy, and just a little sweet from the yogurt marinade – felt like a warm hug from childhood. Every bite took me back to late-night roadside dhaba adventures in my hometown, complete with red-onion salad, bright mint chutney, and laughter with friends. These cozy memories inspired me to recreate the restaurant-style paneer tikka at home, so I could capture that same spirit whenever I wanted.
Ingredients
Paneer (Cottage Cheese): 250–300g, cut into 1-inch cubes. (Choose fresh, good-quality paneer.)
Vegetables for Skewers: 1 green bell pepper and 1 onion, each cut into chunks. (Red or yellow peppers add color; adjust to taste.)
Thick Yogurt (Hung Curd): ½ cup, thick and creamy. (Strain regular yogurt if needed.)
Ginger-Garlic Paste: 1 tablespoon. (Or 1 tsp each grated ginger and garlic.)
Lemon Juice: 1–2 teaspoons, for tang.
Oil or Ghee: 1–2 tablespoons, to add richness and help char the paneer. (Mustard oil is traditional, or any neutral oil.)
Spices: Kashmiri red chili powder (1 tsp for color), ½ tsp turmeric, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, ½ tsp chaat masala (for sprinkling), salt to taste.
Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon, crushed. (Adds classic tandoori aroma.)
Optional: A pinch of sugar or 1 tsp tomato paste/ginger-garlic paste with chili oil for extra tang and color.
Skewers: Bamboo or metal, soaked in water if bamboo.
Serving: Mint-coriander chutney, sliced onions, lemon wedges, and a sprinkle of chaat masala.
Preparation
1. Soften the Paneer (Optional): If using store-bought paneer, soak the cubes in hot water for 10–15 minutes, then drain. This rehydrates and softens the paneer, making it more tender and white. Pat the paneer dry before marinating.
2. Make the Marinade: In a mixing bowl, combine the yogurt, ginger-garlic paste, lemon juice, oil/ghee, and all the spices (red chili, turmeric, coriander, cumin, garam masala, kasuri methi, and salt). Mix well into a smooth paste. Adding oil or ghee to the marinade prevents the paneer from drying out under high heat.
3. Marinate the Paneer and Vegetables: Gently fold the paneer cubes, bell pepper chunks, and onion pieces into the marinade until everything is evenly coated. Cover and refrigerate for at least 2 hours; overnight marination is best for maximum flavor. If you’re short on time, even 30 minutes will add flavor, but longer is better.
4. Preheat the Grill or Oven: When ready to cook, preheat your grill or oven to high heat. For an oven, set it to 230–240°C (450–475°F) on the grill/broil setting. Arrange an oven rack about 5–6 inches from the broiler element.
5. Skewer the Paneer Tikka: Thread the marinated paneer and veggies onto skewers, alternating pieces (paneer – onion – paneer – pepper – paneer, etc.). Leave a little space between pieces so the heat can char all sides.
6. Grill or Bake: Place the skewers on a foil-lined baking sheet or grill rack. For a grill pan or barbie, cook directly. Grill under the broiler or on the barbecue for about 10–15 minutes, turning once halfway, until edges are charred and golden. (If using a tandoor or gas flame, rotate skewers occasionally for even char.) Brush with any leftover marinade or a little oil mid-way to enhance browning. For an authentic char, you can finish each skewer directly over a flame for a few seconds, or use the Dhungar method (below) to infuse smoke.
7. The Dhungar (Smoking) Trick: To get that true smoky flavor at home, heat a small piece of charcoal until red-hot. Place it in a small bowl or foil on the tray with your paneer. Drizzle a teaspoon of ghee or oil on the charcoal and immediately cover the tray with a tight lid or foil. Let it sit for 5–10 minutes so the smoky aroma infuses the tikka before removing the charcoal. (Be careful with this step! Ensure good ventilation.)
8. Rest Before Serving: Once cooked, remove the paneer tikka from the oven/grill and let it rest for a minute. This redistributes juices and keeps the paneer tender.
Tips for Smoky Flavor
Use the Dhungar Method: As described above, smoking the paneer with hot charcoal and ghee adds instant tandoori aroma.
Marinate Longer: The longer you marinate (even overnight), the deeper the flavor. Yogurt-based marinades tenderize the paneer and carry the spices in.
Add Ghee or Oil: Don’t skimp on the fat. A drizzle of oil or a spoon of ghee in the marinade helps the cubes brown and keeps them juicy.
High Heat Char: Broiling at high temperature (230°C/450°F) for 15–20 minutes will give those signature charred edges. Turn skewers mid-cook so they char all around.
Use Mustard Oil: For authentic pungency, use a little mustard oil in the marinade. Its sharp aroma mellows with heat.
Grill Pan or Open Flame: If you have an outdoor barbecue or stovetop grill pan, cook the skewers directly over flame for the best sear. Even using a kitchen torch briefly can create tiny charred spots.
Serving Suggestions
Mint-Coriander Chutney: Serve the paneer tikka with a bright green chutney made from mint, cilantro, green chilis, yogurt, and lemon juice. This cool dip balances the spicy tang of the tikka.
Onion Lemon Salad: Accompany with thinly sliced red onions, cucumber, and a few lemon wedges. Sprinkle the salad with chaat masala or a dash of lemon for zesty crunch. Onion slices and lemon wedges are traditionally served* with paneer tikka.
Naan or Paratha: For a heartier meal, tuck the tikka into warm butter naan or roti, perhaps topping with paneer tikka masala sauce. But on its own as an appetizer, the skewers shine.
Garnish: Dust the hot tikka with a little chaat masala or red chili powder for color. Garnish with fresh cilantro leaves for a final aromatic touch.
Why I Love It
This dish is more than just a recipe to me – it’s a bundle of warm memories. I love how the smoky, spiced paneer always brings back the laughter of late-night street food runs or the cozy weekends of my childhood. The vibrant red of the masala, the sizzle of the grill, and that first bite of tender paneer wrapped in charred pepper – it all feels like home. Cooking paneer tikka reminds me of family gatherings and special celebrations, because whenever this fragrant dish is on the table, everyone’s eyes light up. Every time I make it, I feel connected to those moments and to the many hands that taught me to crave this taste. It’s comfort food, show-stopper food, and love all rolled into one.
The Pinch of Masala 