How to make Paneer Tikka with homemade paneer

If there’s one vegetarian dish that holds its own at any grill or dinner table, it’s Paneer Tikka. This Indian classic is everything you want from a skewer: charred edges, smoky flavor, juicy cubes of paneer (Indian cottage cheese), and bright pops of peppers and onions—all coated in a bold, tangy marinade.

Traditionally cooked in a tandoor (clay oven), paneer tikka can easily be made in your home oven, on a grill, or even in an air fryer. The magic comes from the marinade—a mix of yogurt, spices, lemon juice, and a little bit of patience (aka marination time). Once it hits the heat, the edges crisp up while the center stays soft and creamy.

Serve it as an appetizer with mint chutney, stuff it in a naan wrap for a killer lunch, or pile it onto salad greens for a protein-packed veggie bowl. It’s spicy, satisfying, and 100% vegetarian.

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Ingredients (serves 3–4):

For the marinade:

• Greek yogurt – 1/2 cup (120g)

• Lemon juice – 1 tbsp

• Ginger-garlic paste – 1 tbsp

• Kashmiri red chili powder – 1 tsp (or paprika for mild)

• Turmeric – 1/4 tsp

• Garam masala – 1 tsp

• Cumin powder – 1/2 tsp

• Coriander powder – 1 tsp

• Salt – 1/2 tsp

• Mustard oil or vegetable oil – 1 tbsp

For the skewers:

• Paneer – 300g, cut into 1-inch cubes

• Bell peppers (mixed colors) – 1 cup, cut into squares

• Red onion – 1 large, cut into chunks

• Bamboo skewers – soaked in water for 30 minutes

• Ghee or oil – for brushing

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Step-by-Step Instructions:

1. Make the marinade (5 minutes):
In a large bowl, whisk together yogurt, lemon juice, ginger-garlic paste, spices, salt, and oil until smooth. The color should be a deep orange and smell bold and tangy.

2. Marinate the paneer and veggies (30 minutes – 2 hours):
Add paneer cubes, bell peppers, and onions to the bowl. Gently toss to coat everything evenly. Cover and refrigerate for at least 30 minutes (2 hours for best flavor).

3. Skewer the ingredients (10 minutes):
Thread the marinated paneer, onion, and peppers onto skewers, alternating colors. Keep the pieces close but not too tight for even cooking.

4. Cook (15–20 minutes):
Grill method: Preheat a grill or grill pan over medium-high heat. Brush the skewers with ghee or oil. Grill 2–3 minutes per side until charred.
Oven method: Preheat oven to 220°C (430°F). Line a baking sheet with foil and bake for 12–15 minutes, flipping halfway. Broil for 2–3 minutes at the end for extra char.
Air fryer: 200°C (390°F) for 10–12 minutes, shaking once.

5. Serve hot:
Sprinkle with chaat masala and serve with green chutney, lemon wedges, and pickled onions if you’re feeling extra.

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Pro Tip:

Use mustard oil for that signature smoky aroma—it makes a huge difference. And always press your paneer slightly beforehand to remove excess moisture—it helps it hold up better during cooking and gives you those crisp edges.

Want extra char? Use a blowtorch or place under the broiler for 2 extra minutes. And don’t skip the resting time after marinating—it’s what turns this from “grilled cheese” into Paneer Tikka.