Paneer Tikka

Cubes of paneer marinated in spiced yogurt, charred until smoky at the edges with peppers and onions. Paneer tikka brings the tandoor's magic to your home oven. It is the vegetarian appetizer everyone fights over.

Prep time

20 mins

Cook time

20 mins

Total time

1 hr 40 mins

Servings

4 servings

Calories

380

Ingredients

• 500g paneer, cut into 3cm cubes
• 150g thick plain yogurt (hung curd)
• 2 tablespoons mustard oil
• 2 tablespoons ginger-garlic paste
• 1 tablespoon Kashmiri red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala, 1 teaspoon roasted cumin powder
• 1 teaspoon chaat masala, plus extra to finish
• 1 teaspoon fine sea salt
• 1/2 teaspoon ajwain (carom seeds), crushed
• 1 large green bell pepper, cut into squares
• 1 large red onion, cut into wedges
• 2 tablespoons melted butter or ghee, for basting
• Lemon wedges and mint chutney, to serve

Instructions

1. Whisk the yogurt with the mustard oil, ginger-garlic paste, all the spices, ajwain, and salt into a thick marinade.
2. Fold in the paneer cubes gently, then refrigerate for at least 1 hour (up to overnight).
3. Thread the paneer onto skewers, alternating with bell pepper squares and onion wedges.
4. Preheat the oven grill to its highest setting and line a tray with foil.
5. Arrange the skewers on the tray and grill for 8 minutes until the edges start to char.
6. Flip, baste with melted butter, and grill 8 minutes more until golden with blackened spots.
7. Sprinkle with chaat masala the moment they come out.
8. Serve immediately with lemon wedges and mint chutney.

Pro tips

• Hung, extra-thick yogurt keeps the marinade on the paneer instead of dripping off.
• A high, direct heat is essential — a lukewarm oven steams the tikka.
• Baste with butter halfway through for that restaurant sheen.
• Serve the instant they are done; paneer firms up as it cools.

Frequently asked questions