# 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.

**Indian Cuisine · 35 min · 4 servings · 310 kcal per serving**

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.

## Ingredients

- 400 g — paneer, cut into 3 cm cubes
- 250 g — thick strained yoghurt
- 2 tbsp — ginger-garlic paste
- 1 tsp — Kashmiri chilli powder
- 1 tsp — garam masala
- 0.5 tsp — turmeric
- 1 tsp — ground cumin
- 2 tbsp — chickpea flour (besan)
- 1 tbsp — lemon juice
- 2 tbsp — oil
- 1 — green bell pepper, cubed
- 1 — red bell pepper, cubed
- 1 — onion, cut into petals
- 1 tsp — dried fenugreek leaves, crushed

## 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.

## Tips

- 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.

## FAQ

### 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.

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Source: https://hanakoleah.com/en/indian-cuisine/indian-paneer-tikka
Edited by: Marwa Mohamed
Last updated: 2026-10-23