* This is a sponsored post for Geeta's Chutney *
Restaurant style paneer tikka is really easy to make at home with just a few ingredients. Cubes of paneer (an Indian cheese) marinated in tikka paste and yogurt with vegetables and then grilled it until it is nice and crispy. Delicious served with Geeta's Premium Chutney. Mini versions make delicious party food with a difference.
Just 5 ingredients go in to making these simple, but flavour packed paneer tikka skewers. If you are trying to eat more vegetarian meals, then this is a great one to start with as the paneer is a really meaty cheese and holds together well when cooked. If you love our Vegetable and Halloumi Kebabs, then you are going to love this Indian twist.
Why you will love it
- A delicious vegetarian Indian meal
- Just 5 ingredients
- It only takes 5 minutes to prepare
- Perfect served with Geeta's Premium Chutney.
- Cooked in just 15 minutes
- Just 90 calories per skewer
- Paneer - This is a firm Indian cheese (kind of like halloumi) and it keeps its shape once cooked.
- Greek yogurt - We use full fat as it is creamy with plenty of flavour. You could use a plain yoghurt, but you would need to strain it for a couple of hours first.
- Tikka curry paste - You can make your own, however we use a really good quality store bought one to save some time. You could swap this for your favourite curry paste, it doesn't have to be tikka.
- Vegetables - We used peppers and onions, but mushrooms and courgette (zucchini) work well too.
- Geeta's Premium Chutney - You need something to dip these paneer skewers in and Geeta's have you covered with their amazing premium chutneys. More on those below.
A full ingredients list with measurements is in the recipe card below.
How to make paneer tikka - Step by step
One: Mix the yogurt and tikka paste in a bowl.
Two: Add the cubes of paneer to the marinade and coat well. Cover and refrigerate for 30 minutes.
Three: Thread the skewers with the paneer, red pepper and onion. Cook under the grill (broiler) for 15 minutes, turning once.
What is paneer?
If you have never tried paneer before, or never even heard of it, then you are missing out. It might sound like a fancy ingredient that is hard to get hold of, but you can but it in most supermarkets now. It's a firm Indian cheese (like halloumi) that keeps its structure when cooked because of its low acid content. It doesn't really taste of much, it's all about the texture.
Paneer tikka is a traditional Indian appetizer where chunks of paneer are marinated in yoghurt and tikka paste with vegetables and then threaded on to skewers and cooked until charred.
What vegetables to use
We kept these paneer tikka skewers simple by just adding red onion and a red bell pepper. However, there are a few options when it comes to what vegetables to add. You could add thick slices of courgette (zucchini) or aubergine (eggplant) or even tomatoes for a burst of juiciness.
The beauty of this dish is that it cooks quickly, because we have used soft vegetables. So, if you adapt it, then use vegetables that all cook at the same rate, so you don't get some burnt vegetables and some raw vegetables.
How to cook it
Traditionally paneer tikka is cooked in a tandoor, however we have put ours until the grill (broiler) to get it nice and crispy with very little effort. You can also cook it in the oven if you prefer, although you won't get the same crispy edges.
These are also really nice done on the BBQ, but keep them off a direct flame, as they do burn easily.
What to serve it with
These skewers are just made for dipping, and chutney is just the perfect accompaniment. We also use Geeta's as their premium chutneys are like no other. Really thick, and full of flavour. They are also the secret ingredient for all our homemade curries. A spoonful of their mango chutney really transforms a curry. Oh, and if you haven't tried mango chutney on a cheese toastie, then you are seriously missing out.
Renowned for its authenticity and provenance, Geeta’s award winning chutneys are made in India and inspired by a family recipe. The range is free from artificial colourings, flavours and preservatives. They are vegan and Vegetarian friendly, and they are also gluten free.
Geeta's chutneys are now available in Asda – and they are a kitchen staple if you are looking to recreate your favourite takeaways at home. People are now experimenting in their kitchens like never before with the ‘Friday Night Fakeaway’, and online searches for Indian food up by 144%. Geeta have two new recipes - their Premium Pomegranate & Mango Chutney and Premium Tamarind Chutney. They are both a flavour sensation!
We love serving mini versions of these up as party food. It's something a little different and they always go down well. However, if you wanted to serve them as a main meal with some sides, we have some delicious and easy options for you:
Portion control is key, as it is cheese. However, this dish is a good opportunity to load it with vegetables for lots of colour and extra nutrients. If you want to save some calories and fat then you can swap the tikka paste for tikka seasoning, but it won't have the same flavour.
Whilst you don't have to, as it will still be delicious if you skip this step, we really recommend it. Allowing it to sit in the fridge for at least 30 minutes will really intensify the flavours.
Yes, if you don't have access to an oven or grill, then you can make this on the stove top (hob). Heat a grill pan that has been sprayed with oil and lay the skewers on it. Cook both sides for about 4 minutes each.
If you do have leftovers of your paneer tikka, then you can take everything off the skewers and store it in an air tight container for 48 hours. You can then heat it through in a pan with a little oil and add it to a naan bread for a sandwich/wrap alternative.
• This recipe uses firm paneer, not the soft cottage cheese type that you can buy.
• You can also follow this exact recipe and use tofu instead of paneer.
• If you are serving these at a party, then serve them straight from the oven as they are best eaten hot.
• Be careful not to overcook the paneer. You want it to still be soft, and overcooking it can make it tough and chewy.
• You can make a 2 minute raita by mixing together yogurt, mint sauce and some grated courgette/cucumber.
• We have used a tikka paste for this, however you can swap it for your favourite curry paste. Use something like madras for a real kick of heat.
• You can also use a tikka spice powder instead of a paste. This will save some calories (as the paste is quite oily), however it won't have the same flavour.
More Indian recipes
If you’ve tried this paneer tikka recipe, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you!
Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.
- 200 g paneer - cut into 16 cubes
- 1 red bell pepper - cut into 16 squares
- 1 red onion - cut into 16 wedges
- 80 g tikka paste
- 4 tablespoon Greek yogurt
- Mix the yogurt and tikka paste in a bowl.4 tablespoon Greek yogurt, 80 g tikka paste
- Add the cubes of paneer to the marinade and coat well. Cover and refrigerate for 30 minutes.200 g paneer
- Thread the skewers with the paneer, red pepper and onion.1 red bell pepper, 1 red onion
- Cook under the grill (broiler) for 15 minutes, turning once.
- This recipe uses firm paneer, not the soft cottage cheese type that you can buy.
- You can also follow this exact recipe and use tofu instead of paneer.
- If you are serving these at a party, then serve them straight from the oven as they are best eaten hot.
- Be careful not to overcook the paneer. You want it to still be soft, and overcooking it can make it tough and chewy.
- You can make a 2 minute raita by mixing together yoghurt, mint sauce and some grated courgette/cucumber.
- We have used a tikka paste for this, however you can swap it for your favourite curry paste. Use something like madras for a real kick of heat.
- You can also use a tikka spice powder instead of a paste. This will save some calories (as the paste is quite oily), however it won't have the same flavour.