Paneer Tikka
Cubes of fresh paneer, peppers and onion marinated in tangy spiced yogurt and grilled until charred at the edges. The vegetarian star of every Indian barbecue.
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Start your free weekContinue with free accessMake the marinade
Whisk the yogurt with the toasted chickpea flour, ginger-garlic paste, chili powder, garam masala, chaat masala, ajwain, lemon juice, oil and 1 tsp salt to a thick paste. The chickpea flour helps the marinade cling and char.
Marinate
Fold in the paneer, pepper and onion gently so the paneer doesn't break. Cover and marinate for at least 30 minutes, or up to 4 hours in the fridge.
Skewer and grill
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Serve
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Make the marinade
Whisk the yogurt with the toasted chickpea flour, ginger-garlic paste, chili powder, garam masala, chaat masala, ajwain, lemon juice, oil and 1 tsp salt to a thick paste. The chickpea flour helps the marinade cling and char.
Marinate
Fold in the paneer, pepper and onion gently so the paneer doesn't break. Cover and marinate for at least 30 minutes, or up to 4 hours in the fridge.
Skewer and grill
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Paneer tikka was created by applying the tandoori technique — spiced yogurt marinade and fierce heat — to paneer, India's fresh, non-melting cheese. It gave vegetarian diners their own centrepiece kebab.
It's now as essential on Indian restaurant menus as chicken tikka, and a fixture at weddings and parties.
⭐ Why It's Famous
Paneer holds its shape on the grill and soaks up marinade beautifully, making it the perfect vegetarian kebab.
💡 Fun Fact
Paneer doesn't melt because it's made by curdling hot milk with acid rather than with rennet.
Punjab & Delhi
28.61°N, 77.21°E
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