Paneer Tikka — Print Recipe — The Culinary Codex

Cubes of fresh paneer cheese marinated in a vibrant yogurt and spice paste, skewered with vegetables, and chargrilled until smoky and slightly charred. This vegetarian tandoor classic rivals any meat kebab in flavor and satisfaction.

Ingredients

400g paneer, cut into 3cm cubes
1 cup thick yogurt
2 tablespoons tikka masala paste
1 tablespoon lemon juice
1 teaspoon kashmiri red chili powder
1 green bell pepper, cut into chunks
1 red onion, cut into chunks
1 tablespoon mustard oil
1/2 teaspoon chaat masala for garnish
Salt to taste

Instructions

1 Whisk together the yogurt, tikka masala paste, lemon juice, kashmiri chili powder, mustard oil, and salt into a smooth, vibrant orange marinade in a large bowl until fully combined.
2 Add the paneer cubes, bell pepper chunks, and onion pieces to the marinade. Gently fold everything together ensuring each piece is well coated. Refrigerate and marinate for at least two hours.
3 Thread the marinated paneer and vegetables alternately onto metal or soaked wooden skewers, pressing them gently together but leaving small gaps for even heat circulation and charring.
4 Preheat a grill or oven to the highest setting, around 250 degrees Celsius. Position the skewers so they receive direct, intense heat from above for proper tandoor-style cooking.
5 Grill the skewers for eight to ten minutes, turning every three minutes to ensure even charring on all sides. The paneer should develop smoky brown spots while remaining soft and creamy inside.
6 Remove from heat, slide the tikka pieces off the skewers onto a warm plate. Squeeze fresh lemon juice over the top, sprinkle with chaat masala, and serve with green mint chutney.

Did You Know?

Paneer tikka was created as a vegetarian alternative to chicken tikka in Punjabi tandoor restaurants. The key to perfect paneer tikka is to use fresh, firm paneer that can withstand the heat of the tandoor without crumbling, and to marinate for at least four hours.