This authentic Paneer Tikka recipe features chunks of paneer and crunchy veggies marinated in a tandoori-spiced yogurt mixture, then grilled to perfection easily in the air fryer, oven, or grill. Serve it with chutney as a crowd-pleasing appetizer or turn it into a delicious weeknight dinner.
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My family adores the flavor and texture of kebabs and tikkas of all kinds. Recipes like chicken tikka and fish tikka are on rotation in my home, and for nights when we want to steer towards a vegetarian treat, this paneer tikka is among our top picks!
I make these paneer skewers regularly for parties and get-togethers, and on weeknights, we skip the skewers and serve the grilled paneer and veggies with chutney and naan for a delicious and convenient meal.
Let's get started on India's most popular Indian vegetarian appetizer recipe!
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What is Paneer Tikka?
Paneer Tikka is an Indian dish made from paneer chunks marinated in a blend of yogurt and warm spices. It is then grilled in a tandoor (clay oven) and served as an appetizer or main meal.
Why We Love This Recipe
If the color and style of this dish didn't immediately catch your eye, I know you will love it because:
- Most ingredients are a trip (or click!) away from your local Indian grocery store for an easy and convenient shopping trip.
- Three cooking methods (air fryer/oven/grill) provide a versatile and customizable preparation to suit your needs.
- It can be served in two ways - a quick vegetarian weeknight meal or a finger-food appetizer with friends.
Ingredients - Notes & Substitutions
Here's what you need to make these paneer skewers. All ingredients are easily available at your local Indian store, international food aisle of your supermarket, or online.
- Paneer: You'll need a 14-16 oz paneer block from the dairy or freezer section. If frozen, thaw it on the kitchen counter or overnight in the fridge. Alternatively, make it at home using this easy homemade paneer recipe.
- Yogurt: Plain Greek yogurt makes for a thicker marinade, coating the paneer and veggies with more flavor. If unavailable, regular yogurt works too. Whisk until smooth before adding all the spices.
- Besan Flour: Besan is flour made of ground split chickpeas and is naturally gluten-free. It helps the marinade stick to the paneer. It may also be labeled as gram flour, chana flour, or chickpea flour. If unavailable, an equal amount of rice flour, cornstarch, or oat flour can be used.
- Indian Spices: The list of Indian spices may look long, but they are all staples probably already tucked inside your pantry. Just make sure to use regular paprika (not smoked) for the best flavor. Chaat masala is both in the marinade and as the garnish to offer that final zest of flavor.
- Bamboo Skewers: Get medium-sized skewers for this recipe and soak them in water for 30 minutes before assembling to prevent them from burning. If you have a batch of stainless steel or metal skewers on hand, those require no soaking.
Skewer Soaking Tip
Are kebabs a common meal in your house? Soak the whole package of skewers, drain them well, use what you need, and store the remainder in a plastic storage bag in your freezer.
How To Make Paneer Tikka
This paneer tikka recipe can be ready in under 1 hour and most of that time is completely hands-off. While the paneer is marinating, I soak the skewers and gather the sauce and condiments for serving.
1. Prepare Paneer, Marinade & Skewers
- Chop paneer in ½-inch thick pieces. Cut onions and bell peppers into 1-1½ inch chunks. Separate the onion layers (Pic 1).
- In a mixing bowl, combine yogurt, oil, lime juice, besan flour, minced ginger, garlic, kasoori methi, salt, and all the spices (Pic 2).
- Add paneer pieces, bell pepper, and onion to the marinade, and toss well till everything gets coated. Refrigerate for 30 minutes (Pic 3). Meanwhile, soak the bamboo skewers.
- To assemble the skewers, arrange paneer then a few slices of peppers and onions, and repeat. Prepare all skewers the same way. (Pic 4). Alternatively, leave the paneer, peppers, and onions as is and cook as instructed, ensuring that there is enough space between each piece for even cooking and color.
Pro Tip: When dealing with tandoori marinated food, I recommend wearing food grade gloves to prevent your hands from getting stained by the turmeric (plus - none of the residual smell stays on your hands!).
1: Air Fryer Paneer Tikka
- Line the drip pan with aluminum foil for easy clean-up. Arrange the skewers (or individual pieces) ½-inch apart in a single layer. Avoid overcrowding the tray to enable even cooking. Insert the basket. Cook at 350°F for 5 mins (Pic 5).
- After 5 minutes, flip the skewers (or individual pieces) and lightly brush or spray with oil. Cook for another 1 to 2 minutes. Follow the same process for the 2nd batch.
2: Oven Baked Paneer
- Preheat oven to 450°F. Place the marinated paneer, onions, and pepper skewers (or individual pieces) on an aluminum-lined baking sheet. If using skewers, place them 1 inch apart.
- Place the baking sheet in the middle rack and cook for 12-15 minutes until the paneer browns with slightly charred edges. (Note: For even crispier paneer, brush with olive oil and broil for 1-2 minutes after cooking until paneer looks charred.)
3: Cooking Tikka on Outdoor Grill or Grillpan
- Preheat an outdoor grill, or indoor grill pan over medium heat for 10 minutes. Place the marinated paneer pieces or skewers on the medium heat area for 5-7 minutes, flipping halfway through, or until the paneer edges char slightly.
Serving Suggestions
Paneer tikka is most commonly served as an appetizer at restaurants but it also makes a wonderful and complete vegetarian meal.
Appetizer: I love to prepare the paneer tikka marinade on 5-6 inch bamboo skewers for easy, party-friendly finger food. Serve it with cilantro chutney or mint chutney for an authentic pairing.
If individual pieces are more your style or you don't have bamboo skewers, serve it on a large platter with toothpicks nearby (for easy grabbing), and cilantro jalapeno sauce or green chutney for dipping!
Make a Meal: For a colorful and festive weeknight dinner, serve it with onion slices, cilantro chutney, or mint chutney with garlic naan, or butter naan, and a side of cucumber raita.
For a low-carb meal, serve it with Indian spiced cauliflower rice or keto roti, and kachumber salad.
Recipe Tips & Notes
- Use besan flour, rice flour, cornstarch, or oat flour. All can be used interchangeably while keeping the recipe entirely gluten-free.
- Pre-soak bamboo skewers. This prevents the bamboo from burning during the cooking process. A short 30-minute soak is sufficient.
- Wear food-grade gloves while assembling the skewers. This prevents the turmeric from staining your hands. Plus, your hands are completely odor-free after cooking!
- Marinate for at least 30 minutes, but up to overnight. Paneer is a dense, fresh cheese that needs time to absorb flavors. A 30-minute marination works best for a weeknight meal, but a few hours or overnight will allow the paneer to soak up all those spices.
- Make sure there is enough space between the skewers. Whether you are using the Air Fryer, Oven or Grill, a 1-2 inch distance between each skewer (or piece) will allow the paneer and veggies to crisp up evenly.
- Use the Air Fryer for weeknights and the Oven to serve a crowd. The Air Fryer method ensures crisp, golden edges, but the cooking time is longer since you have to cook the skewers in batches. If looking to shorten the cooking time or serve a crowd, go with the Oven method and use two baking sheets, if necessary.
Frequently Asked Questions
Yes, paneer tikka is full of protein, vegetables and calcium. It is slightly high in fat, but it's full of good fats that keep you full and satiated.
Tikka refers to a piece of meat, such as a cutlet. In our case today, it is the cubes of soft Indian cottage cheese known as paneer.
More Paneer Recipes From My Kitchen
These recipes are part of the Paneer Recipes Collection:
- Matar Paneer
- Achari Paneer Biryani
- Chilli Paneer
- Paneer Naan Pizza
- Paneer Butter Masala
- Palak Paneer
- Paneer Tikka Masala
- Kadai Paneer
📖 Recipe
Paneer Tikka Recipe
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Ingredients
Tikka Ingredients
- 1 lb. paneer cut in 1-inch thick pieces
- 1 bell pepper or 1 cup rainbow peppers, de-seeded and cut in 1-1.5-inch pieces
- 1 onion cut in 1-inch chunks, separate the onion layers
Marinade
- ¾ cup plain Greek yogurt or 1 cup plain yogurt, whisked till smooth
- 2 tablespoons avocado oil or light olive oil
- 2 tablespoons lime juice about 1 lime (fresh)
- 1 tablespoon besan chickpea flour, sifted (see notes for substitute)
- 2 teaspoons ginger crushed or grated fine, about ½-inch ginger
- 2 teaspoons garlic crushed or grated fine, about 2 cloves
- 1 tablespoon kasoori methi (dry fenugreek leaves)
- 1 teaspoon salt adjust to taste
- 1 teaspoon garam masala
- 1 teaspoon kashmiri red chili powder or 1 teaspoon paprika + ½ teaspoon cayenne
- 1 teaspoon paprika (regular not smoked)
- 1 teaspoon chaat masala
- 1 teaspoon ground coriander
- ¾ teaspoon turmeric
- bamboo skewers soaked for 30 minutes - see notes
Garnish After Cooking
- few drops of lime juice
- 1 teaspoon chaat masala optional (1 teaspoon sprinkled all over)
Instructions
Prepare Paneer, Marinade & Skewers
- Chop paneer in ½-inch thick pieces. Cut onions and bell peppers in 1-1½ inch chunks. Separate the onion layers.
- .In a mixing bowl, combine yogurt, oil, lime juice, besan flour, minced ginger, garlic, kasoori methi, salt and all the spices.
- Add paneer pieces, capsicum and onion to the marinade, and toss well till everything gets coated. Refrigerate for 30 minutes. Meanwhile, soak the bamboo skewers.
- To Make Skewers: Arrange paneer, peppers and onions on bamboo skewers, alternating with a paneer cube and then a few slices peppers and onions. Make the skewers as similar as possible.Individual Pieces: Alternatively, leave the paneer, peppers and onions as is and cook as instructed, making sure there is enough space between each piece for even cooking and color.
Air Fryer
- Line the drip pan with aluminum foil for easy clean-up. Arrange the skewers (or individual pieces) ½-inch apart in a single layer. Avoid overcrowding the tray to enable even cooking. Insert the basket. Cook at 350°F for 5 mins.After 5 minutes, flip the skewers (or individual pieces) and lightly brush or spray with oil. Cook for another 1 to 2 minutes. Follow the same process for the 2nd batch.
Oven
- Preheat oven to 450°F. Place the marinated paneer, onions and pepper skewers (or individual pieces) on an aluminum lined baking sheet. If using skewers, place them 1 inch apart.Place the baking sheet in the middle rack and cook for 12-15 minutes, or until the paneer browns with slightly charred edges. (Note: For even crispier paneer, brush with olive oil and broil for 1-2 minutes after cooking until paneer looks charred.)
Outdoor Grill or Grillpan
- Preheat an outdoor grill or indoor grillpan over medium heat for 10 minutes. Place the marinated paneer pieces or skewers on the medium heat area for 5-7 minutes, flipping halfway through, or until paneer edges char slightly.
Video
Notes
- Use besan flour, rice flour, cornstarch, or oat flour. All can be used interchangeably while keeping the recipe entirely gluten-free.
- Pre-soak bamboo skewers. This prevents the bamboo from burning during the cooking process. A short 30-minute soak is sufficient.
- Wear food-grade gloves while assembling the skewers. This prevents the turmeric from staining your hands. Plus, your hands are completely odor-free after cooking!
- Marinate for at least 30 minutes, but up to overnight. Paneer is a dense, fresh cheese that needs time to absorb flavors. A 30-minute marination works best for a weeknight meal, but a few hours or overnight will allow the paneer to soak up all those spices.
- Make sure there is enough space between the skewers. Whether you are using the Air Fryer, Oven, or Grill, a 1-2 inch distance between each skewer (or piece) will allow the paneer and veggies to crisp up evenly.
- Use the Air Fryer for weeknights and the Oven to serve a crowd. The Air Fryer method ensures crisp, golden edges, but the cooking time is longer since you have to cook the skewers in batches. If looking to shorten the cooking time or serve a crowd, go with the Oven method and use two baking sheets, if necessary.
srimayyia says
It's easy to follow and offers a flavorful, grilled treat that's perfect for any occasion. A great vegetarian dish with vibrant spices!
Aneesha Gupta says
Thank you!
Carolann Forman says
don't line air fryer with aluminium foil...it has negative health properties...Google this . use wax paper or air fryer liners
Aneesha Gupta says
Thank you for the suggestion.
srimayyia says
It's a great vegetarian option with rich flavors, perfect for grilling or baking. The step-by-step instructions make it accessible for home cooks.
Aneesha Gupta says
Thank you, I'm so glad you enjoyed it!