Paneer Tikka: Oven and Tawa Methods for Perfect Grilling

Paneer Tikka Skewers is a classic North Indian appetizer made with a thick spiced yogurt marinade. This guide shows how to make restaurant-style paneer tikka at home without a tandoor—using an oven or a skillet. Video recipe

What is Paneer Tikka?

Paneer tikka (also called paneer shashlik or paneer kabab) is the vegetarian counterpart of chicken tikka. “Tikka” refers to the tangy, spiced yogurt marinade that coats the paneer, while “shashlik” refers to the skewered presentation. Often served as a dry appetizer, paneer tikka should not be confused with paneer tikka masala curry. It is vegetarian, gluten-free, and a good source of protein.

Ingredients to make Tandoori Paneer Tikka

For this recipe I use firm paneer, red onions and colorful bell peppers cut into roughly 1–1.5” cubes so they hold up well on skewers. The paneer thickness should be at least ½” to avoid breaking.

Key components of the marinade

Yogurt: Use full-fat, thick yogurt—Greek or homemade hung curd works best. Thick yogurt helps the masala cling to the paneer.
Spices: Typical spices include red chili powder (Kashmiri chili for color), turmeric, coriander, cumin, chaat masala and garam masala. Kasoori methi adds an earthy note. Fresh ginger and garlic boost flavor.
Roasted besan (chickpea flour): Roasted besan helps the marinade adhere to the paneer. Roast on low heat until light brown and fragrant; store in an airtight container.
Oil: Mustard oil gives an authentic restaurant-style flavor. If unavailable, neutral cooking oil works.
Cream or malai: A small amount of cream enriches the marinade; you can substitute extra yogurt if desired.
Lemon juice: Adds bright acidity to balance the spices.

Easy 3-Step Process

Prepare ingredients
- Roast besan until light brown and set aside.
- Cut peppers, onions and paneer into 1–1.5” cubes; keep paneer at least ½” thick.
- Warm mustard oil until hot, then switch off the flame and let it cool slightly before adding cream and lemon juice.
Make the marinade
- Combine the yogurt, roasted besan, spices, salt, ginger, garlic and other marinade ingredients in a large bowl.
- Add the cooled oil-cream-lemon mixture and whisk until smooth.
- Taste the marinade; it should be concentrated and slightly salty/spicy since flavors mellow once coated.
- Gently fold in the paneer, onions and peppers, taking care not to break the cubes. Cover and refrigerate for at least 2 hours or up to 2 days.
Bake and broil the skewers
- Preheat the oven to its highest setting (around 480°F / near maximum).
- Line a baking tray with foil and grease lightly.
- Thread paneer and vegetables onto skewers, alternating pieces (for example, two onion petals, two pepper pieces, then a paneer cube).
- Brush with melted butter or oil to keep them moist during cooking.
- Bake for about 4 minutes, turn once, then bake another 4–5 minutes.
- Switch the oven to broil on high and move the tray to the top rack. Broil for 1–2 minutes until the edges char—watch closely so they don’t burn.
- Remove carefully using a cloth to hold hot skewers. Slide tikkas off onto a plate and season with extra salt or lemon if needed. Serve immediately with a yogurt-cilantro chutney.

Best way to serve Paneer Skewers

A classic serving is green chutney mixed with a little yogurt, lemon wedges and a simple salad. The chutney enhances the smokiness and spices of the tikka.

Closest possible substitutes

Replace the homemade spice mix with 2 tablespoons store-bought tandoori masala; adjust salt and lemon to taste.
Use any color bell pepper in place of green.
Substitute mustard oil with your preferred cooking oil if needed.
Use an extra tablespoon of yogurt in place of cream.

Expert tips to consider

Choose firm paneer to prevent crumbling—firmer branded varieties work best.
Marinate at least 2 hours so the paneer soaks up the flavors; overnight is ideal.
Use thick yogurt or hung curd for the best coating texture.
Avoid baking longer than about 10 minutes to prevent the paneer from turning rubbery or dry.
Monitor closely during broiling; char forms quickly and can burn in seconds.

Frequently Asked Questions

How to make paneer tikka without skewers?

Arrange marinated paneer and vegetables in a single layer on a greased baking sheet, bake for about 10 minutes, flip gently once, then broil briefly to get charred spots.

Should I use metal or wooden skewers?

Wooden skewers must be soaked for at least an hour to prevent burning and are generally single-use.
Metal skewers are reusable, easier to handle and allow more even heat transfer; they’re my preference.

How to avoid paneer becoming chewy or dry?

Overcooking is the usual cause. High heat for a short time plus a quick broil for charring gives the best texture—avoid prolonged baking.

Paneer tikka on the tawa or a skillet

If you don’t have an oven, use a heavy skillet or tawa. Two methods:

With skewers: Heat the tawa on high, grease well, place skewers and sear each side without moving for a minute, turning carefully until charred.

Without skewers: Grease the pan, arrange marinated pieces in a single layer, cook on high for 1–2 minutes, flip and cook until golden and slightly charred.

Recommended paneer to use for skewers

Avoid very soft paneer to prevent breakage when skewering. Firmer commercial brands are more reliable for kebabs.

Make it a main course

Turn the starter into a full meal by:

Wrapping the paneer and veggies in a flatbread or tortilla with chutney and salad.
Using the marinated paneer as a topping on a pizza for a tandoori-style pizza.
Adding the grilled paneer to a rich tikka masala sauce and serving with rice or roti.

Make ahead and catering tips

Chop vegetables and paneer up to 3 days ahead; store refrigerated.
Marinade and assembled skewers can be refrigerated up to 2 days before cooking.
For large batches, use disposable aluminum trays and reheat briefly before serving to restore texture.

Other Indian appetizers to try

A few complementary starters include Achaari Aloo Tikka, Papdi Chaat, Aloo Tikki Burger, Veg Hariyali Kebab and baked veg spring rolls.

Tandoori Paneer Tikka Recipe (Summary)

Serves: 6 | Prep time: 10 minutes | Cook time: 15 minutes | Total: 25 minutes

Core ingredients (overview): 450 g paneer, 2 medium red onions, 1 large bell pepper, roasted besan, yogurt, mustard oil, ginger, garlic, chaat masala, garam masala, red chili powder, cumin, turmeric, coriander powder, lemon juice, cream (optional), kasoori methi, salt.

Basic steps: roast besan; cut paneer and vegetables; warm oil and mix with cream and lemon; combine all marinade ingredients; coat paneer and veg and refrigerate for 2 hours to overnight; thread on skewers and bake at high heat, finish under broiler for char; serve hot with yogurt cilantro chutney and lemon wedges.

Nutrition (per serving, approximate)

Notes: If you can’t access a long spice list, substitute 2 tablespoons of store-bought tandoori masala and add kasoori methi. Adjust salt and lemon to taste. For parties, prepare components in advance and finish cooking just before serving for best texture.