Authentic Paneer Tikka Recipe – Yogurt & Spice Marinated Grill

Last Updated on 2 months by Neha Deshmukh

Authentic Paneer Tikka Recipe – Yogurt & Spice Marinated Grill

Hey everyone! If you’re anything like me, you absolutely love a good paneer tikka. There’s just something so satisfying about those tender, smoky cubes of paneer, bursting with flavour. I first made this recipe years ago, trying to recreate the amazing paneer tikka I had on a trip to Delhi, and I’ve been tweaking it ever since. It’s become a family favourite, and I’m so excited to finally share my version with you!

Why You’ll Love This Recipe

This paneer tikka recipe is all about flavour. We’re building layers of deliciousness with a vibrant yogurt marinade, warming spices, and a quick grill. It’s surprisingly easy to make, even on a weeknight, and it’s guaranteed to impress. Plus, it’s a fantastic vegetarian option that even meat-eaters will adore.

Ingredients

Here’s what you’ll need to make this amazing paneer tikka:

• 16 oz paneer, cubed (about 400g)
• 0.5 green bell pepper, cut into 1-inch pieces
• 0.5 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 0.75 cup whole milk yogurt (about 180ml)
• 0.5 tsp turmeric powder
• 1 tsp garam masala
• 0.5 tsp cumin powder
• 0.5 tsp coriander powder
• 0.25 tsp crushed ginger
• 0.25 tsp crushed garlic
• 0.5 tsp cayenne pepper (adjust to your spice preference!)
• Salt to taste
• Cilantro, for garnish
• Chaat masala, for garnish
• Lime wedges, for serving

Ingredient Notes

Let’s talk ingredients for a sec! A few things make a big difference in this recipe.

• Yogurt: Seriously, use full-fat yogurt. It creates the most tender and flavourful marinade. The fat helps the spices cling to the paneer and keeps it beautifully moist.
• Garam Masala: Garam masala blends vary so much by region and even household! Feel free to use your favourite brand. Some are more floral, others more peppery. Experiment and find what you love.
• Spices: While ground spices are convenient, freshly ground spices will always give you a more vibrant flavour. If you can, toast the whole spices and grind them yourself – it’s worth the effort!
• Paneer: I prefer using a firm paneer that holds its shape well during grilling. You can find good quality paneer at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, whisk together the yogurt, turmeric, garam masala, cumin, coriander, ginger, garlic, cayenne pepper, and salt. This is where the magic starts!
2. Add the paneer cubes, bell peppers, and red onion to the marinade. Gently mix everything together, making sure the paneer and veggies are evenly coated.
3. Cover the bowl and refrigerate for at least 20 minutes. I usually go for at least 30 minutes, or even a couple of hours if I have the time. The longer it marinates, the more flavourful it will be.
4. Preheat your grill to medium-high heat. If you’re using skewers, thread the marinated paneer and veggies onto them.
5. Lightly coat a grill pan with cooking spray. Place the skewers (or directly place the marinated paneer and veggies) on the grill.
6. Grill for 5-10 minutes per side, turning occasionally, until the edges are slightly charred and the paneer is heated through. Keep a close eye on it – you don’t want it to burn!
7. Remove from the grill and garnish with fresh cilantro, a sprinkle of chaat masala, and a squeeze of lime juice. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the grill. Work in batches if necessary to ensure even cooking.
• If you’re using wooden skewers, soak them in water for at least 30 minutes before threading the paneer and veggies. This will prevent them from burning on the grill.
• For extra flavour, add a tablespoon of lemon juice to the marinade.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Paneer Tikka – Tofu Substitution: Swap the paneer for firm or extra-firm tofu, pressed to remove excess water. It won’t be exactly the same, but it’s a delicious vegan alternative. My friend, Priya, swears by this swap!
• Gluten-Free Adaptations: This recipe is naturally gluten-free! Just double-check that your garam masala blend doesn’t contain any hidden gluten ingredients.
• Spice Level – Mild, Medium, Hot: Adjust the amount of cayenne pepper to control the heat. Start with ¼ tsp for mild, ½ tsp for medium, and ¾ tsp or more for hot.
• Festival Adaptations – Perfect for Diwali or Eid gatherings: This is a must-make for celebrations! Serve it as part of a larger spread with rice, naan, and other Indian delicacies.

Serving Suggestions

Paneer tikka is amazing on its own, but it’s even better with some sides! Try serving it with:

• Mint chutney
• Raita (yogurt dip)
• Naan bread
• Basmati rice
• A fresh salad

Storage Instructions

Leftover paneer tikka can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• What is the best type of paneer to use for tikka? A firm, non-melting paneer is ideal. It will hold its shape well during grilling.
• Can I marinate the paneer tikka overnight? Yes, you can! Just be aware that the paneer might become slightly softer.
• How do I achieve a smoky flavour if I don’t have a grill? You can use a grill pan on the stovetop, or even broil the paneer tikka in the oven. Adding a drop of liquid smoke to the marinade can also help.
• What is chaat masala and can I substitute it? Chaat masala is a tangy and savoury spice blend commonly used in Indian cuisine. If you don’t have it, you can substitute with a pinch of amchur powder (dried mango powder) and a squeeze of lemon juice.
• Can I bake the paneer tikka instead of grilling? Absolutely! Bake at 200°C (400°F) for 15-20 minutes, flipping halfway through.