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 grill (or oven or BBQ) it until it is nice and crispy. Delicious served with bread and chutney
About this Paneer Tikka Recipe
Just 5 ingredients go into making these simple, but flavour packed paneer 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. Just 5 minutes to prepare and 15 minutes to cook.
If you love our Vegetable and Halloumi Kebabs, then you are going to love this Indian twist.
Tikka paneer ingredients and substitutions
- 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. This recipe uses firm paneer, not the soft cottage cheese type that you can buy. You could use halloumi or tofu instead.
- 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. You could add thick slices of courgette (zucchini) or aubergine (eggplant) or even tomatoes for a burst of juiciness.
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 for the marinade for paneer.
Two: Add the cubes of paneer to the marinade (a) and coat well (b). Cover and refrigerate for 30 minutes.
Three: Thread the skewers with the paneer, red pepper and onion.
Four: Cook under the grill (broiler) for 15 minutes, turning once. If you are serving these at a party, then serve them straight from the oven as they are best eaten hot.
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. They will take about 15-20 minutes at 220C. If you are making this in the oven, there is no need to thread on to skewers, so that's a nice time saving hack.
These are also really nice done on the BBQ, but keep them off a direct flame, as they do burn easily.
What to serve with paneer tikka
These skewers are just made for dipping, and chutney is just the perfect accompaniment. We made our own Mango Chutney, but any good quality store bought version will work.
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:
Leftover paneer kebab
In the fridge - If you do have leftovers, then you can take everything off the skewers and store it in an air tight container for 48 hours.
Reheat - 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.
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.
More Indian recipes
- 200 g (7 oz) Paneer - cut into 16 cubes
- 1 Red bell pepper - cut into 16 squares
- 1 Red onion - cut into 16 wedges
- 80 g (0.33 cups) Tikka paste
- 4 tablespoon Greek yogurt
- Mix 4 tablespoon Greek yogurt and 80 g Tikka paste in a bowl.
- Add the cubes of 200 g Paneer to the marinade and coat well. Cover and refrigerate for 30 minutes.
- Thread the skewers with the paneer, 1 Red bell pepper and 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.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.