paneer tikka recipe, how to make paneer tikka | dry paneer tikka

paneer tikka, tandoori paneer tikka, paneer tikka recipe

paneer tikka recipe with step by step photos – popular tandoori snack which can be easily made at home. i am sharing step by step recipe to make paneer tikka.

this recipe is for paneer tikka and not paneer tikka masala. paneer tikka is dry whereas paneer tikka masala is a gravied dish. you can also check paneer tikka recipe on stove topquick paneer tikka and achari paneer tikka recipe.

for newbies to indian food, paneer tikka is marinated paneer/cottage chese cubes, arranged on skewers and grilled or baked in the oven. specifically the recipe is called as tandoori paneer tikka, as the paneer is cooked in the tandoor which lends a subtle smoky charcoal flavor to the paneer. paneer tikka is usually served as a starter. other variations of this popular snack are mushroom tikka, tandoori aloo, mushroom tikka masala and tandoori gobi or gobi tikka.

i have made the paneer tikka in the oven and not in a tandoor… hence i am not calling it tandoori paneer tikaa 😉 even though i made it at home, the recipe was similar to the ones which is served in the restaurants. in fact it was much better than the paneer tikka served in the restaurants. to make this paneer tikka in tava, please check the notes below in the recipe section.

since diwali is just after a day, i thought of sharing this paneer tikka recipe… yes, it one of those recipes that you can make on any special or festive occasion. at my mom’s place, biryani or pulao are special recipes that are made on all festive or special occasions. and at my in law’s place it is either rajma chawal or chana.

but in both our families paneer tikka is a favorite with everyone. when we go to any restaurant, most of the times we have paneer tikka as a starter dish or we have paneer tikka masala with naan, if we do not have any starters.


the paneer tikka is served with mint chutney. it is the same chutney that is served with all tandoori items.

few points for paneer tikka recipe:

  • you can also grill or barbeque the paneer tikka. if you have a grill option in your oven, you can use it. i baked the paneer tikka for 25 mins in the oven at 180 degree celsius.
  • best to marinate the paneer cubes for 2 hours or more. you can also keep the marinated paneer overnight in the fridge. since i made the paneer tikka for dinner, i marinated the paneer and veggies for 2 hours in the refrigerator. more marination, the better the flavors gets infused in the paneer and veggies.
  • the veggies used can be of your choice. i used red, yellow and green bell pepper with onions. you can use baby corn, mushrooms, cauliflower, tomatoes, broccoli etc.
  • if you do not have oven or grill, then this should not stop you from making paneer tikka at home. on a non stick tava/flat pan heat some oil. keep the skewered paneer on the tava and fry the paneer and veggies till cooked. i have done both the methods and there is not any difference in the taste except the texture… frying makes the veggies and paneer a little crispy than baking or grilling these.
  • just to ensure that you have a smooth frying experience… add some besan/gram flour to the marinade as it avoids the paneer from sticking to the pan.
  • whilst grilling or baking the paneer tikka, they become dry. hence oil is applied to the paneer and veggies to avoid them from becoming dry.
  • don’t overcook the paneer as they then become rubbery, dry and hard. the paneer shoud be soft, well cooked and yet succulent. its better to bake the paneer tikka at lower temperatures for some more time than at higher temperatures.
  • the extra marinade can be applied or brushed on the paneer tikka before baking/grilling them. if you are making paneer tikka masala, you can use the extra marinade in the gravy.

if you are looking for more paneer recipes then do check paneer butter masala, kadai paneer, palak paneer, matar paneer, tawa paneer masala and shahi paneer.

paneer tikka recipe details below:

4.6 from 31 reviews
paneer tikka recipe
paneer tikka - spiced marianted grilled cottage cheese cubes.
CUISINE: north indian
SERVES: 10 medium size skewers
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
the main ingredients for paneer tikka:
  • 250 gms paneer/cottage cheese
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 1 large green bell pepper/capsicum/shimla mirch
  • 1 medium size onion
for the marinade:
  • 200 gms hung curd/yogurt or thick curd/yogurt
  • 1 tbsp ginger garlic paste or crushed ginger garlic
  • 1 tsp ajwain/carom seeds
  • 1 to 2 tsp kashmiri red chili powder
  • ½ tsp turmeric powder/haldi
  • 1 tsp jeera powder/cumin seeds powder
  • 1 tsp dhania powder/coriander powder
  • ½ tsp garam masala powder
  • 1 tsp dry mango powder/amchur powder
  • 1 tsp chaat masala
  • ½ tsp black pepper powder (optional)
  • juice of half lemon
  • 1 to 2 tbsp oil or ghee or butter for brushing
  • rock salt or black salt
the veggies and paneer:
  1. chop the paneer in square shaped cubes.
  2. the veggies also should be chopped in square shapes. keep the chopped veggies and paneer aside.
the marinade:
  1. in a large bowl, take the curd and whisk it till it becomes smooth
  2. add ginger garlic paste and all the spice powders plus ajwain, including black salt.
  3. mix the spice powders with the curd.
  4. you could also add oil at this stage if you do not want to brush the paneer tikka with oil later.
  5. add the veggies and paneer to the marinade.
  6. marinate for atleast 2 hours or more in the refrigerator.
  7. remove after 2 hours and bring the marinated paneer and veggies at room temperature.
  8. skewer the veggies and paneer alternately on skewers or tooth picks.
  9. preheat the oven for 3 minutes at 180 degree celsius.
  10. on a rack or a plate arrange the paneer skewers. brush some oil on the veggies and paneer.
  11. bake the paneer tikka for 20-25 minutes at 180 degree celsius.
  12. after 10 remove the skewers, and turn the skewers. brush some more oil.
  13. keep again in the oven and bake for a further 10-15 more.
  14. arrange the panner tikka on a plate. sprinkle some chaat masala on paneer tikka.
  15. serve the yummy panner tikka with mint chutney and onion rings with lemon wedges
to make paneer tikka on tava follow this:
1. use a non stick tava so that paneer does not stick while frying.
2. add two tbsp besan in the marination. this will prevent the paneer from sticking to the tava and will give a nice taste.

step by step paneer tikka recipe in the oven.

1. take 200 grams thick curd/yogurt or hung curd in a bowl and smoothen the curd.

thick curd for paneer tikka recipe

2. add 1 tbsp ginger garlic paste or crushed ginger garlic to the curd.

added ginger garlic paste for paneer tikka

3. add all the dry spice powders and black salt to the curd. below you see the following indian spice powders in clock wise order: 1 to 2 tsp kashmiri red chili powder, 1 tsp coriander powder, 1 tsp cumin powder, ½ tsp garam masala powder, ½ tsp turmeric powder and 1 tsp ajwain/carom seeds. in the center is black salt.

added spices for paneer tikka

4. hmmm. i have not used any red color in the recipe and i feel that the redness is less in the marinade… hence i added some more kashmiri red chili powder to the marinade. kashmiri red chili powder gives a nice red color to the food and its not hot.

added chili powder - paneer tikka

5. mix well. can you see some little more redness in the marinade?

mixing the marinade for paneer tikka

6. add juice of half lemon, mix and keep the marinade aside.

adding lemon juice for paneer recipe

7. dice the veggies (1 large red bell pepper, 1 large yellow bell pepper, 1 large green bell pepper/capsicum/shimla mirch and 1 medium size onion).

paneer tikka - chopping veggies

8. chop 250 gms paneer/cottage cheese and cube them. best to use homemade paneer.

chopping paneer

9. add the veggies and paneer to the marinade.

mixing paneer veggies in marinade

10. and slowly and gently mix them with the marinade. i tasted the marinade with my sis and both of us felt that some thing is missing in the marinade… it was close but not very close… what is it???….  and lo…  i realized that i had forgotten to add chaat masala… so obviously the next step is adding 1 tsp chaat masala…. no prizes for guessing this step :-)

adding chaat masala for paneer tikka

11. ok… everything is marinated well. cover and keep the marinated paneer and veggies in the refrigerator for 2 hours or more.

paneer veggies in marinade

12. this is how they look after 2 hours.

paneer marinade after 2 hours

13. skewer the veggies and paneer in a skewer or tooth pick.

paneer tikka veggies skewered

14. arrange them on a plate or a rack. brush with some oil and keep in the oven. after 10 minutes remove from the oven, turn the skewers, brush some oil and again keep in the oven.

(1 to 2 tbsp oil or ghee or butter for brushing)

brushing oil on paneer tikka

15. remove after 10 or 15 minutes. serve the paneer tikka sprinkled with 1 tsp chaat masala along with mint chutney, onion slices and lemon wedges.

paneer tikka recipe

{ 207 Responses }

  1. Geetanjali says

    Thank you so much for delicious recipes. Picture by picture explanation is perfect for beginners as they don’t confused when they try something first time. I tried some of your recipes and they were perfect………

  2. Aryan says

    Am 13years old and today I am gonna try making this at home I wanna be a chef when I grow old and I am moving towards my goal faster thank you for ur recipes I hope it helps me move forward…🙌🙋😋

  3. heena says

    I tried it.
    It was delicious.. I omitted dhaniya.powder n instead added paste of fresh green coriander, mint leaves n 1 green chilli.. Gave a wonderfull flavour.. Made it on gas.. Bt jst one prblem.. While making on non stick pan on gas, chaaro taraf se to ache se sik gya, par jo batter veggies n paneer k bich me th, vo ni paka th.. It was still sticky n undone

    Fr d while i jst took out all stuff from stewkers n fried d undone sides, was it ok?? Or some other way should b adopted..

    • says

      thanks heena for this positive feedback. i liked the green paste that you made. it will overall contribute to the flavors. the batter between the paneer and veggies will be on the skewer. so that won’t get cooked. to get an even frying, its better to just pan fry all of them separately and then once they are fried, then thread them on the skewers. what you did was right :-)

  4. Rithika says

    hi. Can I prepare d marination of this recipe and tandoori aloo recipe previous nite? So tat Al I have to do is pop it into d oven next day morn? Also wil this effect d taste of d finished dish in a bad way?

  5. Vaishali says

    Hi wanted to know if I use broccoli & cauliflower would they be cooked with paneer & onion or will take longer to cook

  6. heena says

    Please tell what kind of vessel i can use in convection mode in microwave.. And i hav to put the vessel directly on the base of microwave or on a grill provided with microwave.. I want to make it on convection mode

    • says

      you can use the grill provided with the microwave. what i would do is i would place the grill on the black pan which is usually provided with the microwave oven. the metal pan is oven safe in the convection mode but not microwave safe in the microwave mode. the pan below is collect the drippings if any.

      • heena says

        Actually what i wanna know is.. I arrange the stewkers on the black pan.. Now i hav to put that pan on the base or d grill.. Grill is lyk a shelf in the microwave

        • says

          heena, you can arrange the skewers on the black pan or on the grill. if arranging the skewers on the black pan then place the black pan in the microwave. cover the black pan with the aluminium foil so that the drippings don’t get stuck on the black pan and hence cleaning is easy. if arranging on the skewers then place the skewers on the black pan and same way cover the black pan with the aluminium foil.

      • heena says

        Thanku so mucj for ur response.. Actually i have quiet confused
        . Now i hav understood by again going through ur recipe.. Just wanna ask if the grill taken should be high or low.

        Srry fr multiple comments.. Actually some bug with me cell.. Dnt knw if d comments r actually getting posted or not

  7. Darshita says

    Each time the marinade falls at the base of oven. How to prevent it.? Very less marinade remains on panner. Plz guide me.

    • says

      darshita, you have to keep an aluminium foil cover pan below the paneer pieces or the tray on which the paneer skewers are kept. if you use hung yogurt then the marination will not fall.

  8. Sneha says

    Hi Dassana, is it safe to put our Indian steel plate in the oven? I don’t have a baking tray, hence this question.

  9. Nasee says

    very tasty recipe, i don’t have convection mode, I have microwave oven with grill, how should I cook in this, could you help me?

  10. jasmeet says


    Please suggest some veg snacks as I am having practical

    But should be nutritional

  11. Sunitha says

    Hi nice recipe….i would like to use the grill mode in that case what temperature nd time should I set

  12. achla srivastava says

    Hi awesome recipe I followed it step by step my kids loved this thanks for this mouthwatering. Recipe

  13. Poorva says

    Hi just wanted to know ….. should we add besan as a binding material in the marinade….. or how will the marinade stick to paneer

    • says

      poorva, if you want then you can add besan. if the curd has been hung well and all the whey has been removed then the marinade sticks to the paneer.

  14. divya says

    While putting tikkas in the screwers the tikkas broke into pieces.where did I go wrong.please guide

  15. Siddharth says

    Awesome Recipe… I followed above steps and sauce was Superb!! Thank you so much. Our New Year celebration credit goes to you, everyone liked the food… Keep Rocking !!

  16. Rajib says

    looks delicious… just wanna know as you say you baked it for 25 min at 180 C… it in microwave? also what about the grill mode in Microwave….which mode is better?

    • says

      This recipe was made in the convection mode of microwave. I find the grill mode very slow hence i use the convection mode. According to me convection mode is better.

  17. krishna says

    Its a very tempting and easy recipe. I make paneer tikka at home with almost same ingredients n method but on tava n hv always faced this issue of paneer sticking on the tava while shallow frying it. The adding besan tip is awesome. Will definitely try it next time.

    Thanks. Keep cooking and sharing.

  18. Sridevi Shankar says

    This tikka came out awesomely well… I refer to your recipes almost all the time and have always gained appreciation from my husband and son. Thanks a ton. Love your kala chana (gravy version) too…

  19. Shilpi says

    Hi… seems like a simple and tasty recipe… just one question… I plan to make Panner tikka in a OTG/oven… Should i add gram flour to marinade? raw or roasted? Looking fwd to early response… planning for dinner tomo :)

  20. Joanna Hirvela says

    I made this recipe of Paneer Tikka tonight. It smelled amazing. Last night I made the paneer homemade, mint chutney, and onion chutney.

    It was way to hot for me to eat. I put 2 tsp of Kashmiri red chilli powder, is that why? Is the chaat masala also hot? Can you suggest how I can modify it? When I ate at an Indian restaurant last Saturday I ordered medium hot so I was surprised this was too hot for me. Thanks!

    • says

      2 tsp of kashmiri red chili powder will make the food hot. thats why the tikka was spicy. chaat masala is neither spicy nor hot. just add about 1/4 to 1 tsp of kashmiri red chili powder for serving of 4. in any recipe, you can keep this as a rule, unless otherwise the recipe calls for addition of lots of chili powder. 1/4 tsp of kashmiri red chili powder, makes the food mildly spiced with very less heat. 1/2 is fine to go in most recipes. 1 tsp will make the food medium hot.

  21. chidambara says

    Hi..ive been reading ur recipes since a year..and u wont believe I hv stopped reading any other chefs recipes..u r awesome..i hv tried many of ur recipes n my family just loved them.keep it up.

  22. Ashokkumar says

    Wow such a wonderful recipe… well explained step by step..I surprised my wife with this recipe she was amazed

  23. dr.disha says

    Wonderful explaination of receipe ….i will love to cook this after reading this…..because this is my favourite dish

  24. Princess says

    Very easy , delicious , and quick recipe ..
    All the ingredients are easily available at our homes … loved all of your recipes …
    All are very easy …
    I haven’t expected such easy recipes from the Internet …
    Liked the recipe of Homemade paneer also ..
    I tried this tikkas with my small tandoor kit .. along with 3 strings to keep upon …
    Thanks once again …
    Keep sharing recipes … loved all

  25. Ashwini says

    Happy Diwali Dassana,
    I made this and the kaju katli from your blog this Diwali and both came out very good. A special mention about this particular recipe which i tried out in my new airfryer and it was absolutely tasty..after the marination it took me less than 15 mins to cook. I used cornflour instead of besan in the recipe….very flavorful and tasty. Thank you:-)

    • says

      happy diwali to you ashwini. i have been wondering whether to buy air fryer or not. since my kitchen has no space to have a new stuff :-( heard a lot of good reviews about it. then i don’t mind making samosas and french fries in it 😉 thanks for your feedback dear. much appreciated.

  26. Gopal Rao says

    Can one marinate a fairly large qty and keep it in the frig for upto 2 weeks, using it bit by bit?
    Reg the making, as a solo male looking for a quick way to whip up a somewhat faux but still tasty panneer tikka to go as a snack with drinks, can I just bung the marinated panneer (abt 100 gms of a larger lot)) in a microwave and heat for (1-2-3?) a few minutes? May not be fully cooked, but then panneeer doesn’t really hv to be fully cooked to be tasty. So is microwaving an option?

    • says

      the recipe can be doubled or tripled and large quantities can be made. but would not suggest to keep in the fridge for 2 weeks. best to use in a day’s time. you can microwave. and the paneer will get cooked. but there won’t be the roasting & browning of the edges which typically happens in the oven or in the grill.

  27. anju says

    Such a wonderful recipe… So well explained step by step..I will surely try…thanks for a new thing …..I use to eat it only in restaurant.. Thanks 4 sharing

  28. Jahnvi says

    Hi Dassana,

    I regularly prepare this but I loved your version with carrom seeds. I add Kasuri Methi which gives a very nice flavour.

    I wanted to share a tip, not sure if you already have it on any of your other recipes.

    After the marination or even after cooking keep the tikka in a vessel. In the center keep a small bowl. Heat a charcoal piece and keep it inside the small bowl, quickly add some ghee on the charcoal and immediately cover the big vessel with a lid. Because of the ghee the charcoal will generate smoke and the tikka will have a smoky flavour.

    • says

      thanks jahnvi. i know this method of charcoal smoking. but still thanks for sharing your tips. i shall try adding kasuri methi to paneer tikka.

    • says

      i have never used a tandoor. so am afraid i cannot help you. if you have any literature or book available with the tandoor, then there may be instructions on how to use tandoor.

  29. Smati says

    I am a beginner in learning and experimenting cooking. I have made it a couple of times, and every time i get compliments. Its explained so well, that anyone can learn it. Thank you so much !

  30. Adam Smith says

    One correction: You say “lemon,” but I think you mean “lime.” I’ve heard Indians at work say “lemon” when they are actually talking about limes. The flavor is quite different.

    • says

      adam, i know the difference but you are right. many indians used the word interchangeably. in this paneer tikka recipe, i have used lemon juice.

  31. Suman says

    I prepared it in grill oven and I must say yar so nice. I ka to loved it and always i eagerly wait to prepare it next time. Easy, Tasty, and less time taking. The only thing u need is to b preplanned. Lovely dish. Thanks dear thanks allot.

  32. neha sharma says

    Awesome…too gud…
    hello dassana…
    I luv cooking a lot…nd now I’m a mother of two kids…jus three yrs nd other one seven months…time nahi milta par after seeing ur recipes mann karta hai yeh bhi try karu woh bhi try karlu…
    too gud…thnx a lot dear…. Ek request hai agar infants nd thhree yrs +kids ke liye kuch healthy yummy dishes hai toh plz help me…

  33. amandeep kaur says

    Really liked the way it is told. Keep up the good work!!! All the very best!

  34. Nivedita says

    Hi, I made this dish and it came out really well. I used the convection mode in my microwave. But the capsicums were undercooked n too crispy. Is there anything that can be done about that?

    • says

      thanks nivedita. the capsicums are not thoroughly cooked in a paneer tikka. there is always a slight crunch to them. it also depends upon on how thick or thin you sliced the capsicum. if you want a more cooked capsicum, then just blanch or lightly steam before you add to the marinade.

  35. Palak says

    Hey, I made paneer tikka using this recipe, and it was just PERFECT. the flavors were so well infused because of the marination and because of your perfect recipe and your step by step pictures! Thank You!!!

    P.S used fresh paneer – doesnt work well because it is so soft that it breaks while you put it in the skewer. But this also didnt matter – it was still tasty!
    Then i used paneer which was made a day earlier and refridgerated – worked perfectly! 😛

  36. dr.Priyanka says

    Thank u so mch….
    It was awesome…yummy. … hubby liked it so mch…he was vry happy hving dis dish at home….Thanks a lot again

  37. Janavi says

    Hi Dasana,

    Why is the Paneer tikka recipe different on your Paneer tikka masala page ?

    • says

      janavi, the recipe is little different. there can be many variations of a recipe. you can use this paneer tikka and masala from the other recipe. this dry paneer tikka is slightly spicy and the other version is not spicy as i am going to add into the gravy.

  38. Ruby says

    I’m not able to rate the recipe for some reason, but I give it 5 stars! I have made it several times now and my family loves it! I also use the marinade to make chicken tikka for my husband and he also loves it. Thanks!

  39. Anita says

    Hi ,

    I tried this recipe . For some reason it when I grilled it , it gave away a lot of water. And the paneer was slightly chewy. Its almost like it lightly curdled.

    pls help me. I am very keen to get it right :)


    • says

      the yogurt has to very thick or the whey has to be drained out. its always better to strain the yogurt for some hours in the fridge before making the marinade. you can use greek yogurt if you live abroad. or else take the yogurt in a muslin or thin cotton napkin. secure tightly and then hung the yogurt for a few hours till all the whey is drained. the chewiness is as the paneer has got overcooked.

  40. Janisha says

    Looks very amazing recipe.. And the picture taken are awesome… Will try it soon. Thanks for such a detailed post Dassana.

  41. Kshitij Chavan says

    I had make this dish and it was a great success. All of us from my family liked it very much. Thank you Dassana

  42. Kshitij Chavan says

    This is a awesome recipe, I made it schools food festival, and we got a 1st prize, I just wanna say Thanks Dassana

  43. niyati says

    I have a question..there is my brother’s b’day and i want to make this dish and gift to him but problem is that i dont know how to use oven….i have oven but can i make this dish on the tava..????reply me soon..

    • says

      niyati, to make paneer tikka on tava follow this:
      1. use a non stick tava so that paneer does not stick while frying.
      2. add two tbsp besan in the marination. this will prevent the paneer from sticking to the tava and will give a nice taste.

  44. dimple says

    its easy to understand
    n right way to know how to make paneer tikka
    2dy i will definetly make this dish

  45. Dale says

    This was a great recipe. Very easy to follow and the results were pretty yummy. We served these as an app and will likely do them again for new years. Thanks for posting!

  46. vizzi says

    easily understandable recipe.thanks a lot dasanna.iam going to make it for my daughter’s birthday…………..

    • says

      thanks vizzi. just cut down on the spice powders like red chili powder etc as this is a slightly more spiced version of paneer tikka. you can also add 1 or 2 tbsp of cream to the marinade.

  47. Aishwarya says

    Hi Dassana!

    I tried this for Diwali dinner and it came out wonderfully well! Your detailed instructions are awesome and were extremely helpful in the kitchen. I made these in a tawa because I don’t have an oven. Yet they came out perfectly good. Thank you so much…

  48. Janvi says

    I used frozen paneer but it was completely defrosted. Even the grill pan was screaming hot. But I’ll give besan a try. Thanks for the help.

    • says

      alright janvi. screaming hot :-) then its the quality of paneer. on a few occasions when i have got paneer from outside, they become so sticky and gluey after cooking and that too in a paneer curry like paneer makhani & paneer pasanda. as if they are melting and sticky too. so i have stopped buying paneer from out completely. i would some times buy organic paneer. but not now. its always better to make paneer at home. nowadays when i want to make any paneer dish i make the paneer a day or two before and refrigerate it. till today no issues with homemade paneer.

  49. Janvi says

    Hi Dassana,

    I had a quick question. I made paneer tikka the same exact way. But when I bake it in the oven it starts leaving water (I don’t know why?). I even tried doing it on a cast iron grill pan (well greased) but the paneer ends up sticking on it (I even sprayed the panner tikka with oil). Could you please help me understand the reason behind both the problems?

    • says

      hi janvi, did you use fresh or frozen paneer. water should not come out of the paneer. i make paneer tikka often and they bake very well. if you have used frozen paneer, then they have to be brought at room temperature before mixing in the marinade. the sticking part happens if the oil or pan is not very hot or does not have a good thick base. so about 2 tbsp of besan can be added to the marinade. the besan will not allow the paneer to stick if they are being fried or grilled.

  50. shashi says

    I have microwave with convection, grill, combi and micro option. What should i select and what temperate and time should i do at?

    Can i use a aluminium pan and put the paneer directly or put skwers on the pan without touching its surface?

    P.s I heard we can do all baking recipes in microwave in convection mode.

    • says

      you can use the convection or the grill option. if you use an aluminium pan, then i suggest to use skewers. not touching the surface is better. skewers are easier to turn and turning each piece of paneer in the pan. line the aluminium pan with an aluminium foil and then place the skewered tikka on it. its easier to clean the pan then. check this post on how i have done –

  51. Sachin says

    Wow very nice recipe and good walkthrough on the post. We all loved paneer tikka. Thanks for sharing.

  52. sob says

    Very nice! I like the way you have put the pictures of every step you performed. Makes it easy to understand. Keep it up!!

  53. suganya says

    Actually ii really liked ur step by step cooking receipe. Since I am a south indian , I wish 2 north indian recipies. Actually a day bfore only I learnt hw 2 make panner. And I didn’t knw the paneer recipies. 2day I saw tis panner tikka and cooked it. Actually the pictures admired a lot 2 cook. And the taste s also very excellent. Thanks a lot. Can u tell me how 2 make mint chutney n north indian style

    • says

      thats nice to know suganya. i have a lot of north indian mint chutney recipes on the blog. which one you you are looking for. just use the google search bar on the top right hand side or use the recipe index.

  54. Nikita says

    very nice tutorial.. it has very simple step by step instructions which is very helpful…Thank you fr the recipe really loved it

  55. Megha says

    Looked so delicious that I had to try making it the same day.
    But my marinade melted away in the oven. As in all the curd thing stuck to the paneer became watery and dripped to the bottom of the oven . I marinated it for more than two hours. Where could i have gone wrong? Could you please help me with the same?

    • says

      hi megha. did you use hung curd. the curd has to very thick and should not be watery. i have made tikka with paneer and other veggies many times and never had a problem. some drips will be there and if you have not kept the tikka skewers on a wire rack kept on top of a tray or pan, then they will fall at the bottom. but as you say, its not watery. i don’t suspect the quality of the paneer. so my assumption is the thin consistency of the marination.

      • Megha says

        Thanks a lot for your reply. Guess I did not hang the curd for enough time. Will try again .
        Hooked to this website !!!

        • says

          welcome megha. next time when you prepare, hung the curd in a muslin overnight or for at least 5-6 hours. you can also thick yogurt if that is available in the market.

  56. says

    I’m so freaking happy that I found your blog! I’m a food blogger in Brazil and I just love indian food. There’s only one really good indian/thai restaurant next to me, so I always wonder if I could make my own indian food. I’m definetely trying the paratha bread today and, hopefully, if I find the ingredients, the masala!
    You’re right into my “favourites” list!


  57. Bhavya says

    I really loved the way u have presented the recipe. It helps to understand better and the picturesque view looks so tempting. Thanks for this wonderful recipe :-)

  58. Bommii says

    Fantastic recipe!!! Wonderful taste, kids and adults both loved it,This became the star at our barbecue , now aim gonna try it at home in our oven.

  59. masuma says


    I’m wondering why there is no salt in this recipe? Is it not required because we add the black salt? Looks delicious none the less:)

  60. parth patwala says

    Hi. I made it and it was better than hotel .
    Thanks a lot . I never try anything to cook before, but after seeing pictures of these recipes i think i can make anything :D.
    So thank you again dassana and i hope you will help next time if i needed.

  61. laxmi says


    Your recipes are really detailed and presentation is fab. You have inspired me.
    Plating on white make the colors pop out that much. Keep up the good work.

    For this recipe, I am making it for a huge party and would like to know if I can make it several hrs ahead AND keep it warm somehow without drying it out. Will await your input.


    • says

      thanks laxmi. white is a good color when shooting food. you can make the marinated paneer in advance and keep in the fridge. you can also keep the marination overnight. just cover the bowl with a lid or cling film. the upper surface of the paneer may dry out but then just stir the whole marination again well before grilling or baking and the dryness goes away.

  62. Kavita says

    How to exactly cook it using the barbeque option? I have vertical standing barbeque rods given with my Microwave. What should be the temperature and for how long should i cook it using barbeque.?

    • says

      hi kavita, i have never cooked with barbeque in a microwave. so i am unable to help you on this. i suggest reading the manual that came with your microwave oven.

  63. varshitha says

    jus came across ur site few days back…. tried ur paneer tikka and green chutney…. it was soooo yummy… i made it for my guests , they loved it,… thanks a lot… so its gonna be a dinner @ my home tonight with frnds… i am searching recipe in ur site….. love ur site…. thank u again…..

  64. Mehak says

    Hallo Mam… ur alll recipes r jst amazingggg!!!!!!! i liked ur site a lotttt!!! Mam just tell can we cook this paneer tikka on Gas?? if yes plz tell how???

    • says

      dear mehak, you can cook the paneer tikka on gas stove. heat up a tava or a flat pan. add oil. place the marinated paneer in the oil and pan fry these. just add some besan/gram flour about 1 or 2 tbsp to the marination. this helps in the paneer not sticking to the pan and makes life easy. also the paneer becomes crispy.

  65. anamika says

    I m really eager to make it n the way u present it give an inspiration to try the dish

    • dassana says

      no… better to avoid making the paneer tikka in the microwave. the paneer will quickly become dry and rubbery without getting browned at the edges..

      either you bake it or grill it or fry individual marinated paneer pieces on a non stick tava or pan.

    • dassana says

      the taste will be same but the texture will be crispy… and trust me it tastes really good…

      • mamta says

        I tried it first in convection mode in microwave.. bt even after 10 min, it was not cooked at all.. then i took it out and cooked on tava. As it was not a non stick tava, so started sticking on tawa.. however d taste was good.. any idea why convection mode of microwave didnt help?