Grilled Indian Paneer Tikka
Paneer tikka is cubes of Indian paneer cheese marinated in strained yoghurt, ginger-garlic paste and tikka spices, then grilled on skewers with peppers and onion. Strained yoghurt is the key — ordinary yoghurt releases water and the marinade slides off the cheese.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Calories
- 310
Photo: Sonja Pauen -Stanhopea — CC BY 2.0 de · Wikimedia Commons
Paneer tikka is the best-known starter in Indian restaurants, and making it at home is easier than you’d think. The whole secret is a thick marinade that clings to the cheese and high heat that chars it lightly without the cheese falling apart.
Method
-
1
Straining the yoghurt
Put the yoghurt in muslin or a sieve over a cup for 30 minutes until the water drains. Strained yoghurt is thick and clings to the cheese — ordinary yoghurt leaves water on the tray and the marinade slides off.
-
2
Toasting the chickpea flour
Toast the chickpea flour in a dry pan over low heat for 2 minutes until fragrant. This removes the raw flour taste and gives the marinade a texture that sticks better to the cubes.
-
3
The marinade
Mix the strained yoghurt with the ginger-garlic paste, chilli powder, garam masala, turmeric, cumin, toasted chickpea flour, lemon, oil, salt and crushed fenugreek. It should be as thick as mayonnaise.
-
4
Marinating
Turn the paneer cubes and vegetables in the marinade gently by hand so the cheese doesn’t break. Cover and refrigerate for at least an hour — and no more than 4 hours, as the acidity softens the cheese too much.
-
5
Threading the skewers
Thread the skewers alternately: paneer, pepper, onion, paneer. Leave a small gap between the pieces — crowding blocks the hot air, so the pieces steam instead of browning.
-
6
Grilling
Turn the overhead grill to its highest setting and put the skewers on a high rack, or use a 220°C oven. Grill for 6–7 minutes, turn the skewers and grill for 5–6 minutes more until light charred spots appear.
-
7
Serving
Brush the skewers with a little butter while hot, and sprinkle with chaat masala and lemon juice. Serve at once with mint chutney, yoghurt and red onion.
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Tips that actually matter
- Strain the yoghurt for 30 minutes — a thick marinade is what clings to the cheese.
- Don’t marinate for more than 4 hours — the acidity breaks the paneer down.
- If the paneer is firm from the fridge, soak it in warm water for 10 minutes before cutting so it softens.
- Leave gaps between the pieces on the skewer so they brown instead of steaming.
People also ask
The paneer crumbles when I stir it — why?
Either it is very cold and brittle, or you are stirring with a spoon. Soak it in warm water for 10 minutes before cutting, turn it gently by hand rather than with a spoon, and cut 3 cm cubes, not smaller.
Can I use another cheese?
Pressed cottage cheese is the closest substitute, or halloumi — but halloumi is salty, so reduce the salt in the marinade. Paneer is special because it doesn’t melt with heat; cheeses that melt won’t work here at all.
Can I make it in an air fryer?
Yes, with excellent results: 190°C for 10–12 minutes, shaking halfway. Arrange the pieces in a single layer without stacking so the air can circulate around them.
Cook mode
Grilled Indian Paneer Tikka
-
1
Straining the yoghurt
Put the yoghurt in muslin or a sieve over a cup for 30 minutes until the water drains. Strained yoghurt is thick and clings to the cheese — ordinary yoghurt leaves water on the tray and the marinade slides off.
-
2
Toasting the chickpea flour
Toast the chickpea flour in a dry pan over low heat for 2 minutes until fragrant. This removes the raw flour taste and gives the marinade a texture that sticks better to the cubes.
-
3
The marinade
Mix the strained yoghurt with the ginger-garlic paste, chilli powder, garam masala, turmeric, cumin, toasted chickpea flour, lemon, oil, salt and crushed fenugreek. It should be as thick as mayonnaise.
-
4
Marinating
Turn the paneer cubes and vegetables in the marinade gently by hand so the cheese doesn’t break. Cover and refrigerate for at least an hour — and no more than 4 hours, as the acidity softens the cheese too much.
-
5
Threading the skewers
Thread the skewers alternately: paneer, pepper, onion, paneer. Leave a small gap between the pieces — crowding blocks the hot air, so the pieces steam instead of browning.
-
6
Grilling
Turn the overhead grill to its highest setting and put the skewers on a high rack, or use a 220°C oven. Grill for 6–7 minutes, turn the skewers and grill for 5–6 minutes more until light charred spots appear.
-
7
Serving
Brush the skewers with a little butter while hot, and sprinkle with chaat masala and lemon juice. Serve at once with mint chutney, yoghurt and red onion.
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