How To Make Paneer Tikka Like A Pro! Recipe

I’m sharing a Tikka Recipe built around 250 g paneer, Greek yogurt, ginger garlic paste and garam masala. With bell pepper and onion threaded on skewers and a touch of besan and lemon, the post reveals lesser known tips and optional finishes that help recreate that classic restaurant style at home.

I kept failing at getting that restaurant char on paneer until I stopped overthinking it. Here I’ll show you how I marinate 250 g paneer, cubed into about 2 cm pieces, in 1 cup Greek yogurt with 1 tablespoon ginger garlic paste, 1 tablespoon lemon juice and just enough 1 teaspoon red chilli powder and 1 teaspoon turmeric powder to wake it up.

A tablespoon of gram flour and a splash of oil helps everything stick, and I thread the cubes onto soaked wooden skewers or metal skewers with big chunks of onion and bell pepper so they cook evenly. A sprinkle of kasuri methi gives a smoky note, and a dusting of chaat masala at the end makes people ask what your secret is.

This is quick, fits right into my easy paneer recipes and tikka recipe rotation and, yeah, it makes for great spicy snacks recipes when guests pop by. If you live in london and want a shortcut, order from Penge Masala.

Why I Like this Recipe

I like this recipe because:
– I love how the paneer stays soft inside but gets those slightly charred edges that give each bite a smoky kick.
– The yogurt and spices make a tangy, creamy marinade that actually soaks into the paneer, not just coats it, so it tastes good even after reheating.
– It’s easy to make ahead, I can marinate it overnight and then just grill or pan sear when hungry, super convenient.
– I like that it’s flexible, you can swap peppers or tweak spice levels and it still turns out great, even if I’m in a rush or feeling lazy.

Ingredients

• Paneer: High in protein and calcium, low carbs, gives creamy mild base.
• Greek yogurt: Thick and tangy, adds protein and helps tenderize meat.
• Gram flour besan: Binds marinade, helps form a light crisp crust.
• Lemon juice: Bright and acidic, cuts richness and adds fresh tang.
• Red chilli powder: Adds heat and color, adjust to make it milder.
• Kasuri methi: Dried fenugreek, gives a smoky slightly bitter aroma.
• Bell pepper: Adds crunch, fiber and sweetness, keeps skewers colorful.
• Onion: Sweetens when charred, adds texture and savory bite to each piece.

Ingredient Quantities

• • 250 g paneer, cubed into about 2 cm pieces

• • 1 cup Greek yogurt or thick plain yogurt

• • 1 tablespoon ginger garlic paste

• • 1 tablespoon lemon juice, fresh

• • 1 teaspoon red chilli powder, or to taste

• • 1 teaspoon turmeric powder

• • 1 teaspoon garam masala

• • 1 teaspoon ground cumin

• • 1 teaspoon ground coriander

• • 1 tablespoon gram flour besan

• • 1 tablespoon oil plus a little extra for brushing

• • salt about 1 teaspoon or to taste

• • 1 medium onion, cut into large chunks

• • 1 bell pepper capsicum, cut into large chunks

• • skewers wooden ones soaked or metal skewers

• • optional 1 teaspoon kasuri methi crushed for that smoky note

• • optional 1 teaspoon chaat masala for sprinkling when serving

• • optional lemon wedges and fresh coriander to serve

• • optional a pinch red food colour if you want the restaurant look

How to Make this

1. Press the paneer between two plates with a weight on top for 15-30 minutes to remove excess water, then cut into about 2 cm cubes; if using wooden skewers soak them in water for 30 minutes.

2. Dry roast 1 tablespoon gram flour (besan) in a small pan over low heat until it smells nutty, cool it down.

3. In a bowl whisk 1 cup Greek yogurt, 1 tablespoon ginger garlic paste, 1 tablespoon fresh lemon juice, 1 teaspoon red chilli powder, 1 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, the roasted besan, 1 tablespoon oil, about 1 teaspoon salt, and if you want the restaurant colour a pinch of red food colour; crush in 1 teaspoon kasuri methi if using.

4. Gently toss the paneer cubes, large onion chunks and bell pepper chunks in the marinade until everything is well coated; cover and marinate in the fridge for at least 30 minutes, preferably 2 hours or overnight for best flavour.

5. Preheat your grill or broiler to high, or heat a heavy skillet or griddle on medium high and lightly brush with oil; if using an oven set the top rack close to the heat.

6. Thread paneer, onion and pepper onto the skewers, alternating and leaving small gaps so heat can circulate; brush the assembled skewers with a little extra oil.

7. Cook under the broiler or on the grill for 8-12 minutes, turning once or twice and basting with oil, until the edges are nicely charred; if using a skillet sear on each side for 2-3 minutes until you get brown spots and cooked through.

8. Remove from heat, let rest a minute, then sprinkle 1 teaspoon chaat masala if you like and squeeze fresh lemon over the tikka.

9. Serve hot with lemon wedges, fresh coriander, and chutney or salad; tip: metal skewers give more even heat, don’t marinate so long that the paneer gets mushy, and if some pieces stick or fall apart you can pan fry them separately to finish.

Equipment Needed

1. Two large plates plus a heavy weight or a heavy can to press the paneer
2. Cutting board
3. Sharp chef’s knife
4. Measuring cup (1 cup) and measuring spoons (tablespoon, teaspoon)
5. Small heavy pan for dry roasting the besan
6. Medium mixing bowl for the marinade
7. Whisk or fork to mix the yogurt marinade
8. Spoon or silicone spatula for folding the paneer and veg
9. Small bowl to soak wooden skewers (if using)
10. Skewers, metal or soaked wooden ones
11. Grill, broiler, or heavy skillet/griddle for cooking
12. Tongs for turning skewers or pieces in the pan
13. Pastry brush or small oil brush for basting
14. Oven mitts or heatproof gloves
15. Serving platter and lemon squeezer (optional)
16. Refrigerator space for marinating and a kitchen timer or phone timer

FAQ

How To Make Paneer Tikka Like A Pro! Recipe Substitutions and Variations

• Paneer: firm tofu (press and cube, best for vegan), halloumi (great for grilling but saltier), or firm mozzarella in a pinch (will be stretchier)
• Greek yogurt: hung curd or thick plain yogurt, sour cream for richness, or full fat coconut yogurt if you need dairy free
• Gram flour (besan): rice flour or cornstarch for binding, or 2 tbsp all purpose flour (loses the nutty taste but holds the marinade)
• Red chilli powder: Kashmiri red chilli for that red color but milder, cayenne for more heat, or smoked paprika to add a smoky, gentle heat
• Kasuri methi: crushed fenugreek seeds (lightly toast and crush), or a pinch of smoked paprika for smokiness, or just omit if you cant find it

Pro Tips

1) Press the paneer well but not forever. Wrap it in a clean towel and weight it for 15 to 30 minutes so it firms up and soaks less marinade, but don’t marinate for too long or it gets mushy. If you must marinate overnight, cut back the yogurt a bit so it doesn’t break the texture.

2) Toast the besan low and slow until it smells nutty, then let it cool completely before adding to the yogurt. That step stops raw flour taste and helps the marinade cling, but if it still feels grainy, rub the cooled besan between your fingers or sift it so the coating is smoother.

3) Skewer smart. Leave small gaps between pieces so heat can circulate, and brush oil on both the skewers and the paneer to prevent sticking. If using wooden skewers soak them well, and if any pieces fall apart, finish them quickly in a hot pan so you still get those brown edges.

4) Go hot and quick for char, then finish gentle. High heat gives the best sear but flip often so the cubes dont dry out or crack. Right at the end crush a little kasuri methi in your palms to release aroma and sprinkle chaat masala and lemon only after cooking for the freshest pop.