Paneer Tikka Recipe (How to make best paneer tikka recipe)
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4.8 from 5 votes

Paneer tikka recipe

Make this easy tandoori paneer tikka with homemade marinade. This can be grilled into the oven or made on tawa on stove top.
Course Appetizer
Cuisine Indian
Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Servings 4 servings
Calories 219kcal
Author Kanan


For paneer tikka recipe:

  • 7 oz or 200 grams Paneer cut into 1 inch cubes
  • cup Capsicum (Green bell pepper) cut into 1 inch pieces
  • cup Red pepper cut into 1 inch pieces
  • cup Yellow pepper cut into 1 inch pieces
  • cup Onion cut into 1 inch pieces
  • cup Tomato cut into 1 inch pieces, optional
  • 2-3 tablespoons Oil for brushing the tikka

For the marinade:

  • 1 cup Plain yogurt (dahi or curd) once you hang it and let the water drain out it will gives ½ cup thick hung yogurt
  • 1 ½ teaspoon Red chili powder for brighter red color use kashmiri chili powder
  • ½ teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • ½ teaspoon Garam masala
  • ½ teaspoon Fennel seeds powder
  • 1 teaspoon Chaat masala
  • 1 teaspoon Amchur powder (dried mango powder)
  • ¼ teaspoon Black pepper powder
  • 1 teaspoon Kasoori methi (Dried fenugreek leaves)
  • Salt to taste
  • 1 teaspoon Ginger paste or freshly grated or crushed
  • 1 teaspoon Garlic paste or freshly grated
  • 1 ½ teaspoons Lemon juice

For serving:

  • 1 Lemon cut into wedges
  • Green coriander chutney or mint chutney


Making marinade:

  • Take yogurt in muslin cloth or man’s handkerchief, put it in the strainer and keep a bowl or jug under it to collect excess water.
  • Keep this in the fridge for about an hour and let all the water drain out.
  • and You will left with thick, hung curd or yogurt in the cloth.
  • cup of yogurt will give ½ cup of thick yogurt.
  • Take thick or hung curd in a bowl.
  • Add all the spice powders along with salt. Mix it well.
  • Add ginger paste and garlic paste.
  • Add lemon juice and mix well.
  • Cut veggies into 1 inch pieces and cube the paneer. Make sure that size of veggie and paneer pieces are same.
  • Add it to the prepared marinade.
  • using your clean hand, gently mix. All the pieces should be coated with marinade.
  • Cover it with plate or plastic wrap and let paneer and veggies marinate in the fridge for at least 2 hours. More the better.

Making paneer tikka recipe:

  • If you are using wooden skewers like me then submerge in the water for 10-15 minutes before using. At the time of using, wipe them using towel or paper napkin.
  • If using metal skewers, no need to soak.
  • Arrange the veggies and paneer on the skewer or toothpick.
  • order does not matter, but keep each veggie pieces between two paneer pieces.

Make in the oven:

  • Pre-heat the oven to 350 degree F or 180 degree C for at least 10 minutes.
  • Line a baking tray with aluminum foil. It is optional but I like to do it for easy cleaning later on. Grease the foil or tray with oil or spray it with nonstick cooking spray thus tikka will not stick.
  • Brush the generous amount of oil on all sides of tikka.
  • Bake in the pre-heated oven for 10-12 minutes. remove it, flit it and again brush with oil.
  • Again bake it for 10-12 minutes.

Make on stove top:

  • Brush the tikka with oil from all the sides.
  • Heat the non stick tawa on medium heat. Once hot place the skewer on the tawa, shallow fry them.
  • turn it and cook all the sides till it is golden brown about 2-3 minutes.


Calories: 219kcal | Carbohydrates: 10.4g | Protein: 13.5g | Fat: 12.9g | Saturated Fat: 0.8g | Cholesterol: 5mg | Sodium: 351mg | Potassium: 286mg | Fiber: 1.3g | Sugar: 6.4g
*Nutrition information is a rough estimate for 1 serving
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