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

by dassana amit updated January 24, 2014

paneer tikka, tandoori paneer tikka, paneer tikka recipe

paneer tikka recipe – 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.

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 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. i made the mint chutney late in the evening… will post the recipe soon.

lets begin step by step recipe of making paneer tikka in the oven.

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

thick curd for paneer tikka recipe

add ginger garlic paste or crushed ginger garlic to the curd.

added ginger garlic paste for paneer tikka

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

added spices for paneer tikka

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

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

mixing the marinade for paneer tikka

add lemon juice, mix and keep the marinade aside.

adding lemon juice for paneer recipe

dice the veggies.

paneer tikka - chopping veggies

chop the paneer and cube them. best to use homemade paneer.

chopping paneer

add the veggies and paneer to the marinade.

mixing paneer veggies in marinade

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 realised that i had forgotten to add chaat masala… so obviously the next step is adding the chaat masala…. no prizes for guessing this step :-)

adding chaat masala for paneer tikka

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

this is how they look after 2 hours.

paneer marinade after 2 hours

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

paneer tikka veggies skewered

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.

brushing oil on paneer tikka

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

paneer tikka recipe

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 and shahi paneer.

paneer tikka recipe details below:

4.6 from 7 reviews

paneer tikka recipe
Prep time
Cook time
Total time
paneer tikka – spiced marianted grilled cottage cheese cubes.
Recipe type: snack
Cuisine: north indian
Serves: 10 medium size skewers
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
  • 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
  • 1 tsp jeera powder/cumin seeds powder
  • 1 tsp dhania powder/coriander powder
  • ½ tsp garam masala powder
  • 1 tsp amchur powder/dry mango 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.
  3. 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.
  11. brush some oil on the veggies and paneer.
  12. bake the paneer tikka for 20-25 minutes at 180 degree celsius.
  13. after 10 remove the skewers, and turn the skewers. brush some more oil.
  14. keep again in the oven and bake for a further 10-15 more.
  15. arrange the panner tikka on a plate.
  16. sprinkle some chaat masala on paneer tikka.
  17. 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.
Nutrition Information
Serving size: 4-5

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{ 76 comments… read them below or add one }

Ruby April 14, 2014 1

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!


dassana amit April 14, 2014 2

thanks ruby for the feedback and 5 star rating. its alright if you cannot give rating as sometimes it does not work.


Anita April 3, 2014 3

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 :)



dassana amit April 13, 2014 4

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.


Janisha March 14, 2014 5

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


dassana amit March 14, 2014 6

welcome janisha


Kshitij Chavan February 12, 2014 7

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


dassana amit February 13, 2014 8

welcome Kshitij


Kshitij Chavan February 11, 2014 9

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


dassana amit February 13, 2014 10

thats great. nice to know.


bhawna February 6, 2014 11

I want to ask i have to put the marinated paneer in the freezer or simply in the fridge


dassana amit February 7, 2014 12

keep the marinated paneer in the fridge and not in the freezer.


Saman February 4, 2014 13

I love it! I m gonna make it today it looks great!


niyati December 28, 2013 14

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..


dassana amit December 28, 2013 15

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.


srishti December 25, 2013 16

It was awesome recipe….but i made it in a tandoor …..


dassana amit December 26, 2013 17

thanks srishti


sukumar December 24, 2013 18

excellent taste


dassana amit December 24, 2013 19

thanks sukumar


dimple December 11, 2013 20

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


dassana amit December 11, 2013 21

welcome dimple


Dale November 28, 2013 22

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!


dassana November 30, 2013 23

welcome dale. nice to know that you liked paneer tikka. its a good starter.


vizzi November 22, 2013 24

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


dassana November 22, 2013 25

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.


Aishwarya November 3, 2013 26

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…


dassana November 8, 2013 27

thanks and welcome aishwarya.


Janvi October 18, 2013 28

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.


dassana October 18, 2013 29

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.


Janvi October 17, 2013 30

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?


dassana October 17, 2013 31

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.


Swapnil October 13, 2013 32

seems like yummmmmmmmmmm……. :)


shashi October 7, 2013 33

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.


dassana October 8, 2013 34

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 –


Sachin October 2, 2013 35

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


dassana October 2, 2013 36

welcome sachin


sob September 22, 2013 37

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


dassana September 23, 2013 38

thanks sob


suganya September 15, 2013 39

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


dassana September 17, 2013 40

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.


Nikita August 21, 2013 41

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


dassana August 21, 2013 42

thanks nikita


Megha August 9, 2013 43

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?


dassana August 9, 2013 44

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 August 14, 2013 45

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


dassana August 16, 2013 46

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.


Carol Jardim July 10, 2013 47

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!



dassana July 10, 2013 48

thanks carol. i am glad you liked the blog.


Bhavya June 21, 2013 49

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 :-)


dassana June 21, 2013 50

thanks bhavya


Bommii June 12, 2013 51

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.


dassana June 14, 2013 52

thanks bommi


masuma May 13, 2013 53


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:)


dassana May 13, 2013 54

black salt can be added individually or both black or regular salt can be added together.


parth patwala March 19, 2013 55

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.


dassana March 21, 2013 56

thanks parth.


laxmi February 7, 2013 57


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.



dassana February 7, 2013 58

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.


Kavita January 15, 2013 59

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.?


dassana January 15, 2013 60

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.


Milind Joshi November 22, 2012 61

Hi Dassana,
Loved your recipe.

Thanks a lot !!! :)


dassana November 29, 2012 62

thanks milind


prateek October 18, 2012 63

yummy……………. your recipe is awsome………..


varshitha September 25, 2012 64

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…..


dassana September 25, 2012 65

thanks varshitha for making the recipes as well as for encouraging comments.


Mehak August 21, 2012 66

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???


dassana August 23, 2012 67

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.


anamika June 21, 2012 68

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


dassana June 21, 2012 69

yes do try the recipe.


Priyanka March 15, 2012 70

Really like the way u share the recipe..I can’t stop my self to try it..


dassana March 15, 2012 71

thanks priyanka. do try the paneer tikka…


Mahesh December 22, 2011 72

Hey easy to understand the way u have given ur recipe.Great


dr shveta December 18, 2011 73

can this be done in microwave?


dassana December 25, 2011 74

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.


anita October 25, 2011 75

will it taste the same if made on a tawa not in oven.


dassana October 26, 2011 76

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