How to Make Paneer Tikka at Home

It is a starter or snack, usually served with mint chutney and lemon.

It works because paneer does not melt. Dairy Farmers of Wisconsin notes that paneer holds up when heated because it is acid-set instead of made with rennet, so it stays firm and never turns gooey or stretchy. A grill, broiler or very hot oven browns the outside while the inside stays soft.

Paneer tikka at a glance

This paneer tikka table gives the quantities, timing and heat for the recipe below.

How to make paneer tikka

How to make paneer tikka comes down to a thick marinade, a short rest and the hottest heat you have. The recipe below is for four people as a starter.

Ingredients for paneer tikka

These ingredients for paneer tikka make 4 starter servings; use thick yogurt, because thin yogurt slides off the cubes.

• 14 oz (400 g) full-fat paneer, cut into 1 1/4-inch (3 cm) cubes
• 1/2 cup (120 g) thick plain yogurt, strained Greek-style or full-fat
• 1 tablespoon gram (chickpea) flour
• 1 tablespoon ginger-garlic paste
• 1 teaspoon Kashmiri chili powder, or 1/2 teaspoon cayenne plus 1/2 teaspoon paprika
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 teaspoon kosher salt
• 1 tablespoon lemon juice
• 1 tablespoon neutral oil or melted ghee, plus more for brushing
• 1 green or red bell pepper, cut into 1 1/4-inch (3 cm) squares
• 1 medium red onion, cut into wedges, layers separated
• Mint chutney and lemon wedges, to serve

Steps for making paneer tikka

These steps for making paneer tikka take about 35 minutes of work plus the marinade rest.

1. Whisk the yogurt, gram flour, ginger-garlic paste, chili powder, garam masala, cumin, turmeric, salt, lemon juice and oil into a thick paste that coats a spoon.
2. Fold in the paneer cubes, pepper and onion with a rubber spatula until everything is evenly coated, then cover and refrigerate for 30 minutes to 4 hours.
3. If you use wooden skewers, soak them in water for 30 minutes so they do not scorch.
4. Heat the grill to high, the broiler to high with a rack 4 to 6 inches from the element, or the oven to 450°F (230°C) with a rack in the upper third.
5. Thread paneer, pepper and onion alternately onto skewers, leaving a little space between pieces so heat reaches every side, and brush lightly with oil.
6. Cook for 12 to 15 minutes, turning every 3 to 4 minutes, until the paneer is golden with dark flecks and the vegetables are tender and charred at the edges.
7. Rest the skewers for 2 minutes, squeeze lemon over them and serve hot with mint chutney.

The best cheese for paneer tikka

The best cheese for paneer tikka is paneer, and the reason is structure, not tradition. A review in the Journal of Food Science and Technology explains that heating milk proteins together builds a cohesive network that resists breaking apart during cooking, which is why a cube can sit on a grill for 15 minutes and keep its edges. Our paneer guide covers how the block is made and bought.

Buy full-fat. The same review reports that paneer from very lean milk turns out chewy, rubbery and hard. It also says buffalo-milk paneer is firm and close-textured while cow's-milk paneer is softer and more open, so US blocks, which are mostly cow's milk, need gentler turning.

If you cannot find paneer, halloumi is the closest swap because it also grills without melting. It is salted and brined, so cut the salt in the marinade to 1/4 teaspoon. Our halloumi vs. paneer comparison covers the differences. Mozzarella, feta and fresh cheeses melt or crumble and will not survive a skewer.

Paneer tikka mistakes and fixes

Paneer tikka mistakes come from moisture and timid heat, and each has a cheap fix.

• Pale, steamed cubes. A wet marinade or a crowded pan steams paneer. Use thick yogurt, wipe excess marinade off before skewering and leave gaps between pieces.
• Dry, squeaky paneer. It cooked too long on low heat. Higher heat for a shorter time browns the outside before the inside tightens.
• Marinade slides off. The yogurt was thin. Strain regular yogurt in a cloth for 30 minutes, or add another teaspoon of gram flour.
• Bland middle. Paneer carries almost no salt of its own (Norway's food composition table lists 19 mg of sodium per 100 g), so the marinade has to be properly seasoned. Taste a spoonful of it before the paneer goes in.
• Burned skewers. Soak wooden skewers, or use metal ones.
• Acid overload. Four hours is the limit. Lemon and yogurt acid left for a day can turn the surface of the cubes crumbly.

Paneer tikka variations

Paneer tikka variations change the marinade, not the method. For a green version, blend a handful of cilantro, mint, a green chili and a spoonful of yogurt into the marinade. For a creamier one, stir in a tablespoon of cream or ground cashews. Add pineapple, zucchini or mushrooms to the skewers, since they cook in the same time. For a pan version, sear the marinated cubes in a hot cast-iron skillet for about 3 minutes per side, then finish under the broiler for the char. Paneer tikka also works as a wrap or bowl filling with rice, onions and chutney, and the leftover cubes fold into a salad.

Making paneer tikka ahead, and storing it

Making paneer tikka ahead works best with raw marinated skewers, not cooked ones. Marinate up to 4 hours ahead, then cook when guests arrive. Cooked tikka should go into the refrigerator within 2 hours, not sit out on the counter, and keeps 3 to 4 days, per USDA leftovers guidance. Reheat it in a hot oven or skillet to 165°F, never in the microwave, which makes the cubes rubbery. Unopened paneer lasts about a week in the refrigerator, according to Dairy Farmers of Wisconsin, and longer if vacuum-packed. Avoid freezing the cubes for tikka, because freezing softens the body.

Questions about paneer tikka

These questions about paneer tikka cover the choices that trip people up most often.

How long should paneer tikka marinate?

Paneer tikka should marinate for 30 minutes at minimum and up to 4 hours. Paneer is mild, so the marinade needs some time to season the surface, but long acid exposure roughens it.

Can you make paneer tikka without a tandoor or grill?

Paneer tikka does not need a tandoor. A broiler on high or a 450°F (230°C) oven gives the char, and a cast-iron skillet works for a stovetop version.

Why does paneer tikka turn dry?

Paneer tikka goes dry when it cooks too long at moderate heat or when the paneer was low-fat. Use full-fat paneer, high heat and 12 to 15 minutes, and pull the skewers when the edges are golden.

What is the difference between paneer tikka and palak paneer?

Paneer tikka is dry-cooked, charred paneer served as a starter, while palak paneer is paneer simmered in a creamy spinach sauce and served as a main. Both rely on paneer keeping its shape.

Does paneer tikka need soaked paneer?

Paneer tikka does not need soaking, but a 10 minute soak in warm salted water softens a hard or older block. Pat the cubes dry before they meet the marinade.

Next step for paneer tikka

Paneer tikka needs three things: thick marinade, a block of full-fat paneer and the hottest heat you can safely use. Marinate this afternoon, skewer at the last minute and serve it with mint chutney. If you want more Indian cheeses to cook with, see Indian cheeses beyond paneer.