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

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paneer tikka recipe
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paneer tikka recipe with step by step photos and video – paneer tikka is a popular and delicious tandoori snack which can be easily made at home.

this recipe is for paneer tikka and not paneer tikka masala. paneer tikka is dry whereas paneer tikka masala is a gravy based dish. some more paneer tikka variations you can make are:

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.

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 one 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.

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

paneer tikka recipe

few points making 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 2o minutes in the oven at 240 degree celsius with only the top heating element on.
  • 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.
  • 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.

please note that i have updated the post with a video and final new pics.

paneer tikka recipe video below:

paneer tikka recipe below:

dry paneer tikka recipe

paneer tikka recipe | paneer tikka dry recipe

dry paneer tikka recipe - spiced marinated grilled cottage cheese cubes.

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course snacks, starters
cuisine north indian
prep time 2 hours 10 minutes
cook time 20 minutes
total time 2 hours 30 minutes
servings 3
author dassana

ingredients (1 cup = 250 ml)

main ingredients for paneer tikka:

  • 250 grams paneer or cottage cheese
  • 1 bell pepper - green, yellow or red (capsicum or shimla mirch)
  • 1 medium sized onion

for paneer tikka marination:

  • 200 grams hung curd or thick curd or greek yogurt
  • 1 tablespoon ginger-garlic paste or crushed ginger-garlic
  • 1 teaspoon ajwain (carom seeds)
  • 1 to 2 teaspoons kashmiri red chili powder
  • ½ teaspoon turmeric powder (haldi)
  • 1 teaspoon jeera powder (cumin seeds powder)
  • 1 teaspoon dhania powder (coriander powder)
  • ½ teaspoon garam masala powder
  • 1 teaspoon dry mango powder (amchur powder)
  • 1 teaspoon chaat masala
  • ½ teaspoon black pepper powder, optional
  • ½ tablespoon lemon juice
  • 1 tablespoon oil
  • ½ teaspoon black salt (optional)
  • regular salt as required

how to make recipe

preparation for paneer tikka:

  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.

making marination for paneer tikka:

  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.

making paneer tikka recipe:

  1. preheat the oven for 15 minutes at 240 degree celsius.

  2. on a rack or a plate arrange the paneer skewers. brush some oil on the veggies and paneer.

  3. bake the paneer tikka for 15 to 20 minutes at 240 degree celsius or till the sides of the paneer are golden or slightly charred. baking time will vary from oven to oven.

  4. half way through turn the skewers.

  5. keep again in the oven and bake paneer tikka till golden.

  6. arrange the panner tikka on a plate. sprinkle some chaat masala and lemon juice on paneer tikka.

  7. serve the yummy panner tikka with mint chutney and onion rings with lemon wedges

recipe notes

to make paneer tikka on tava follow these steps:

  1. use a non stick tava so that paneer does not stick while frying.
  2. add two tablespoons besan in the marination. this will prevent the paneer from sticking to the tava and will give a nice taste.


how to make paneer tikka recipe:

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

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, 1 tsp ajwain (carom seeds) and 1 tablespoon oil. in the center is black salt.

spices for paneer tikka recipe

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.

chili powder for paneer tikka recipe

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

mixing the marinade for paneer tikka

6. add ½ tablespoon lemon juice, mix and keep the marinade aside.

adding lemon juice for paneer recipe

7. dice the veggies (bell peppers and onions). you can also use tomatoes if you want.

paneer tikka recipe - chopping veggies

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

chopping paneer for paneer tikka recipe

9. add the veggies and paneer to the marinade.

mixing paneer veggies in marinade for paneer tikka recipe

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 🙂

chaat masala for paneer tikka recipe

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 for paneer tikka recipe

12. this is how they look after 2 hours.

making paneer tikka recipe

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 which has been preheated for 15 minutes at 240 degree celsius. half way through, remove from the oven and turn the paneer tikka skewers. again keep back in the oven and bake paneer tikka for 15 to 20 minutes or till the edges of paneer and veggies are golden or slightly charred.

brushing oil on paneer tikka

15. remove once done. serve the paneer tikka sprinkled with 1 tsp chaat masala and lemon juice. also serve mint chutney, onion slices and lemon wedges as sides.

dry paneer tikka recipe




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Reader Interactions

{ 285 Responses }

  1. Hi,
    Do you think if I use tooth picks to make this then the tooth picks will get burnt in an OTG?

    • tooth picks can burn in the OTG. they will darken. you can soak toothpicks in water for 20 to 30 minutes and then use them. this way the possibility of the tooth picks getting charred is less.

  2. Hi Dassana
    I love your food blog.
    I have made a lot of recipes and learned cooking through your website.
    Can you please guide, how can I use this paneer tikka recipe and cook it in an airfryer
    Thanks

    • thanks sakshi. i am not sure if paneer tikka will turn out good in air fryer. i have made samosas, patties and onion pakoras in air fryer, but not sure about paneer tikka. you will have to give a try.

  3. Hi Dassana i tried this tday but not sure what i did wrong. The masala which was inside the capsicum and even a bit of masala on the paneer looked uncooked. I was scared of burning the tikka so took it out of the oven. Pls help!

    Btw the masala was yum. Thks for this amazing recipe!

    • thanks anjana. don’t worry. the tikka won’t burnt. it need some time to cook. while cooking, the sides and corners get charred first. so when you see the sides and corners getting charred, then you can remove the tikka. if you keep for some more time even after the sides get charred, then the tikka can get burnt.

  4. Hi
    I want to try this reciepe. Here I need to grill the paneer or bake it in convection mode.

  5. Hi., Just went through your recipes. Really awesome.
    Saw the recipe of Panner Tikka. In case we keep it on Non stick tawa on gas, should we cover with a plate. How long will it take to cook in Tawa/gas..

    • thanks meena. if you keep on non stick tawa, then no need to cover with a plate. also you can fry the veggies and paneer separately. there is no need to thread them on skewers. it takes about 3 to 4 minutes for paneer to cook and veggies take a slightly longer time.

  6. Hi Dassana,
    I have been following and trying all ur receipes from long time or u can say I learned cooking frm this site only,I made paneer tikka today and it taste awesome dear,thanks a ton for such yummy receipes,keep posting love u…..

  7. Some cooking site says to use besan in Tikka ,is it optional or not required? Which is better with or without besan ?

    • if preparing paneer tikka in oven, then no need to add besan. if preparing paneer tikka in a tawa or pan, then besan gives a nice crisp coating and also avoid the tikka from sticking to the pan. both ways paneer tikka tastes good.

  9. Hi, dassana ma’am I really love all your recipes and you have the most attractive way of presenting them, you must be a very good photographer too?. The dishes are soooo appetizing and making me prepare something. I’m basically a non-veg lover but your dishes made me vegetarian?. I really appreciate and honour your effort to it. God will bless your family for this. And I want to try this recipe can I make this with tofu, will it be with the same procedure as for paneer. And will all the paneer recipes can be substituted with tofu ? I’m wanna try please guide me ma’am.

    • thank you very much vidhya. you can use tofu. if using a tofu block, then just press the tofu block between two heavy weights like a heavy bowl or plate and keep it like that for some minutes. you can check this method on google.

      wish you all the best in life and happy cooking 🙂

  10. Step by step and easy lunch recipe description with attractive images. Thanks for sharing it in such a wonderful way.

  11. Hi Dassana,
    I make paneer tikka on gas, today I want to add baby corn in it. How can I add? Should I boil it first and then add ?
    Thanks

    • supriya, if you want to use baby corn, then you do need to blanch them, so that they get partly cooked or you can even half steam or cook them. for blanching, boil water. then add baby corn to boiling water. boil for 2 to 3 minutes. then switch off the flame. cover the pan and keep aside for 10 to 15 minutes. then marinate along with paneer and other veggies.

    • pranay, are you referring to grill mode in microwave oven or an OTG. there is no standard time as all ovens have different capacities. for grilling, the top heating element is used. due to this the food gets slightly charred when its grilled. if the food is kept very close or close to the top heating element, the charring is fast and quicker, but here one needs to give attention to the grilling process or else the food can get burnt.

  13. My marination came awesome, I preheated the oven to 180 F and heated the tikka for about 35 minutes – I did it flip it after 10 minutes, brushed oil, but I still felt the paneer was not cooked.

    • gayathri, you can keep for some more minutes for baking. temperature varies from oven to oven and so the time cannot be exact for any recipe. so in this case, you can keep the paneer tikka for some more time.

  16. Hi your print link on the recipe does not work. I tried to copy and paste it wont let me do it either. Can you please fix? Thanks

    • i checked the print option and its working for me on the desktop. we have disabled copy and paste due to a lot of copying that is happening in the internet world.

  17. Hi Dassana ,
    Will this recipe work well with store bought paneer (particularly the variety that you get at the Indian store in US)? I am planning to prepare a big batch for an office picnic where we will be barbecuing outdoors and making paneer at home won’t be possible at such short notice.

  18. Hi dassana.. I love ur receipes.. U really make food making easier. Thank you. I just wanted to ask can I grill them without skewers or tooth pick in oven?

    • yes prachi, you can grill paneer tikka cubes without skewer or tooth pic. line a baking tray with aluminium foil. place the marinated paneer cubes on the foil. half way through baking, just turn them over once or twice, so that they are grilled from both sides.

  19. I have Electrolux microwave oven and it doesn’t have degree option .. but its surely have grill option toh isme kitne tym k liye grill Karna hogs aur kaun se mode me combi 1 ,2,3

    Pls help

  20. Came out Restaurant Like … Just Perfect …… like all recipes I’ve tried from your site.
    My small suggestion here is to use Mustard Oil for basting/ adding in marinade to give the genuine restaurant taste.

  23. I tried this Recipe …..it ws so yummy
    Thanks a lot for sharing this awesome recipe.

  25. Thanks for your reply. I got the size.
    Want to know the make of the skewer. It will be used in microven.

  26. Nice Recipe. Want to know about skewer. Please give us the size and make of this skewer for microwave.

  28. What mode should the microwave be set to ? Microwave or grill mode or a combination of both ? Its not mentioned .

  29. Tried this and it turned out to be simply awesome. My family liked it very much and I just loved it. It was like something that we had in a restaurant. We also had with chappathis and you bet, I was out of the world.
    My sister praised that I have learnt cooking so well like an experienced one and I just attributed it to this site….

    But i didnt use so many masalas, but just added sambar powder( which is a combination of chilly powder, coriander powder and cumin powder) and garam masala powder.

    Nowadays whatever recipe I look for, I just search the web, even if it was found elsewhere in the other sites, I always feel safe to try it from your blog rather than other food blogs. With lucid explanations and vivid pictures and also in clarifying doubts, you stand among us like the chief chef. Even a novice can try and make it a success if he/she refers your site.

    Keep up the good work. God bless you and your family.

  31. I just tried this yummy recipe from your blog and it has come out really yummy!! 🙂
    This is my first paneer tikka and I am quite happy with the outcome…
    Thanks for sharing this easy recipe 🙂

  32. MAAM i have prepared this dish today and this is my first dish that i have prepared after watching it from internet and no doubtly all who have tasted it said ” from which restro you have ordered it” really it was very very delicious and much better then served in restro thank u ma’am .
    now i ll prepared rava dosa after checking out its receipe from ur site.

  34. Hi, very nice recipe with beautiful pictures. Thank you for sharing. I would like to add that if you soak the paneer pieces in very cold, salted water for an hour before adding them to the marinade, they turn out to be extremely soft and literally melt in the mouth :).

  35. Hi, is it ok to omit ajwain seeds? i don’t have any on hand at the moment and want to make this today.

  39. 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………

  43. 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…???

  45. 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..

    • 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 🙂

  46. 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?

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

  49. 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

    • 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.

      • 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

        • 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.

      • 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

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

    • 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.

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

  52. 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?
    Thanks

  55. Thanks

    Please suggest some veg snacks as I am having practical

    But should be nutritional
    Suggest
    Please

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

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

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

    • 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.

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

  62. 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 !!

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

    • 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.

  65. Hi
    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.

  69. 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…

  70. 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 🙂

  71. 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!

    • 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.

  72. 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.

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

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

  76. 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

  77. 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:-)

    • 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.

  78. 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?

    • 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.

  79. 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

  82. 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.

    • 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.

    • 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.

  84. 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 !

  85. 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.

    • 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.

  86. 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.

  87. 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…

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

  89. 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?

    • 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.

  90. 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! 😛

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

  93. Hi Dasana,

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

    • 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.

  95. 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!

  96. 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 🙂

    Anita

    • 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.

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

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

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

  102. hi..!!!!
    Dashana,
    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..

    • 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.

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

  106. 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!

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

    • 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.

  108. 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…

  109. 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.

    • 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.

  110. 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?

    • 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.

  112. 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.

    • 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 – https://www.vegrecipesofindia.com/paneer-tikka-masala-recipe/

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

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

  115. 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

    • 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.

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

  117. 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?

    • 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.

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

        • 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.

  118. 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!

    🙂

  119. 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 🙂

  120. 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.

  121. Hi

    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:)

  122. 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.

  123. Hi,

    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.

    Thanks.

    • 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.

  124. 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.?

    • 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.

  127. 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…..

  128. 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???

    • 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.

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

    • 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.