Easy Paneer Tikka
Soft paneer cubes are coated in a creamy yogurt-based marinade.Indian spices provide warmth, color, aroma, and depth of flavor.Onions and bell peppers add sweetness, crunch, and vibrant color.The marinated ingredients are grilled until lightly charred and golden.A squeeze of fresh lemon juice adds a bright finishing touch.Serve hot with mint chutney for a delicious vegetarian appetizer.
Ingredients
For the Paneer Tikka
- 400 g paneer, cut into large cubes
- ½ cup thick Greek yogurt or hung curd
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 1 tablespoon oil
- ½ teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon chaat masala
- ½ teaspoon black pepper
- ¾ teaspoon salt, or to taste
Vegetables
- 1 medium onion, cut into large pieces
- 1 medium red bell pepper, cut into squares
- 1 medium green bell pepper, cut into squares
For Serving
- Fresh lemon wedges
- Fresh coriander
- Mint-coriander chutney
- Chaat masala, optional
Instructions
Prepare the Paneer
- Cut the paneer into medium-sized cubes. Avoid cutting the pieces too small because they can become dry or break during cooking.If the paneer feels firm, soak it in warm water for about 10 minutes and gently pat it dry before marinating.
Prepare the Marinade
- Add thick yogurt, ginger-garlic paste, lemon juice, oil, Kashmiri chili powder, turmeric, cumin, coriander, garam masala, chaat masala, black pepper, salt, and gram flour to a bowl.Mix thoroughly until smooth and well combined.
Marinate the Paneer and Vegetables
- Add paneer cubes, onion pieces, and bell peppers to the marinade.Gently mix until everything is evenly coated. Be careful not to break the paneer.Cover and refrigerate for at least 30 minutes. For stronger flavor, you can marinate for up to 2 hours.
Arrange the Skewers
- Thread the paneer, onion, and bell pepper pieces onto wooden or metal skewers, alternating the ingredients.If using wooden skewers, soak them in water for approximately 20–30 minutes before cooking.
Grill the Paneer Tikka
- Preheat a grill pan, barbecue, or oven.Cook the skewers over medium-high heat, turning them occasionally so all sides develop attractive golden-brown marks.Brush lightly with oil while cooking if needed.
Finish and Serve
- Once the paneer develops lightly charred edges and the vegetables are tender-crisp, remove the skewers from the heat.Sprinkle with a little chaat masala and fresh coriander. Serve immediately with lemon wedges and mint chutney.
Notes
- Thick yogurt works best because it creates a rich coating that sticks to the paneer.
- Use fresh, good-quality paneer for the softest texture.
- Avoid over-marinating paneer in highly acidic marinades.
- Cut the vegetables into similarly sized pieces for even cooking.
- Do not overcrowd the pan or air fryer.
- High heat helps create attractive charred edges.
- Avoid overcooking the paneer because it can become chewy.
- Serve immediately for the best texture and flavor.