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BeginnerAbout 45 minutes + marinating

How to Make Paneer Tikka at Home

Smoky, charred, restaurant-style paneer tikka — no tandoor required. A foolproof marinade and the trick to that grilled finish.

Anjali MehtaHome Cook7 steps · 8 min read
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Paneer tikka is the dish that makes people think you've been cooking for years. The secret isn't a tandoor — it's a thick, well-seasoned yogurt marinade and high, dry heat at the finish.

This version gets you the charred edges and smoky aroma of a restaurant grill using nothing more than your oven, a pan, or a stovetop flame.

Ingredients

  • 250g paneer, cut into 1-inch cubes
  • 1 cup thick Greek-style yogurt (hung curd)
  • 1 bell pepper and 1 onion, cut into squares
  • 1 tbsp ginger-garlic paste
  • 2 tsp Kashmiri red chilli powder, 1 tsp garam masala, 1 tsp roasted cumin
  • 1 tbsp besan (gram flour), 1 tbsp oil, salt and lemon juice

The steps

  1. 1

    Drain the yogurt until it's thick

    Hang the yogurt in a cloth for 20 minutes (or use Greek yogurt). Watery marinade slides off the paneer; thick marinade clings and chars.

  2. 2

    Toast the gram flour

    Dry-roast the besan in a pan for a minute until it smells nutty. This removes the raw taste and helps the marinade coat evenly.

  3. 3

    Mix the marinade

    Combine yogurt, toasted besan, ginger-garlic paste, all the spices, oil, salt, and a squeeze of lemon. Taste it — it should be bold and slightly salty.

  4. 4

    Coat the paneer and vegetables

    Fold in the paneer, peppers, and onion gently so the cubes don't crumble. Cover and marinate at least 30 minutes — overnight is even better.

  5. 5

    Thread onto skewers

    Alternate paneer and vegetables on skewers, leaving small gaps so the heat reaches every side. Soak wooden skewers first so they don't burn.

  6. 6

    Cook on high, dry heat

    Grill, broil at 240°C, or pan-sear, turning until the edges blacken in spots. Brush with a little oil halfway to keep the paneer from drying out.

  7. 7

    Add a smoky finish

    For dhungar smoke, place a piece of glowing charcoal in a small bowl among the cooked tikka, drizzle with oil, and cover for two minutes. Serve hot with mint chutney.

Pro tips

  • Don't skip the besan — it's what stops the marinade from sliding off.
  • Soft paneer cubes crumble; if yours is firm, soak them in warm water for 10 minutes first.
  • Squeeze lemon over the finished tikka, not into the marinade, for a brighter hit.