Indian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Paneer Tikka
Chunks of paneer marinated in spices and grilled in a tandoor.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Roast Gram Flour: Dry roast 2 tbsp besan (gram flour) in a small pan over low heat until it smells nutty (about 2 minutes). This helps the marinade bind to the paneer.
- 2
Prepare Marinade: In a large bowl, whisk the hung curd, roasted besan, 1 tbsp ginger-garlic paste, 1 tbsp Tikka masala, 1 tsp Kashmiri red chili powder, and 1 tbsp hot oil. Mix until smooth.
- 3
Coat the Ingredients: Gently toss the paneer cubes, bell peppers, and onion chunks in the marinade until everything is well coated. Let sit for 30 minutes at room temperature.
- 4
Thread Skewers: If using wooden skewers, soak them in water for 20 minutes. Thread the ingredients, alternating between onion, paneer, and bell pepper.
- 5
Cook: Preheat an oven to 400°F (200°C) or heat a grill pan on the stove over medium-high heat. Brush the skewers with a little oil or melted butter.
- 6
Char and Serve: Bake for 15 minutes, or grill for 8-10 minutes, turning frequently, until the paneer is soft and the edges of the vegetables are beautifully charred. Squeeze fresh lemon juice over the top before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving635
Calories
37 g
Protein
17 g
Carbs
46 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Paneer tikka adapts the tandoori marinating technique — a thick yogurt and spice paste — to paneer instead of meat, giving vegetarian eaters a version of the smoky, charred skewers found across North Indian tandoori cooking. Threading the paneer with bell pepper and onion on the same skewer mirrors how meat tikka is traditionally built.
Listahan note
This version whisks a small amount of besan into the yogurt marinade, which helps the marinade cling to the paneer's smooth surface and also toasts slightly under high heat, adding a light crust the yogurt alone wouldn't build.
Technique cues
- Marinate the paneer cubes for at least 30 minutes, longer if time allows, since paneer doesn't absorb flavor as readily as meat and needs more contact time with the yogurt marinade to actually take on the spices.
- Cut the paneer into evenly sized cubes so they cook at the same rate on the skewer; uneven pieces mean some cubes turn tough and rubbery before others have picked up any char.
- Cook over high, direct heat, whether on a grill, under a broiler, or in a very hot pan, so the marinade chars and blisters quickly rather than slowly drying the paneer out.
- Turn the skewers frequently for even color on all sides of the cubes and vegetables, since paneer scorches faster than meat once the sugars in the marinade start to caramelize.
Kitchen flow
- Parallel prep
- Prep dips or garnishes for Paneer Tikka while the main component cooks or chills, so everything lands on the platter at once. This one leans on the Tikka masala. Plan around the bake; that's the slow part.
- Make-ahead
- Paneer Tikka can be assembled a few hours ahead and held, covered, until serving. This one leans on the Tikka masala. Everything else is quick — the bake is the one step that takes real time.
- Leftover move
- Leftover Paneer Tikka reheats best in an oven or air fryer rather than a microwave, which keeps it from turning soft. This one leans on the Tikka masala. Everything else is quick — the bake is the one step that takes real time.
- Cleanup rhythm
- Wash serving dishes for Paneer Tikka promptly if they held dips or sauces, which dry into a harder film than most other foods. This one leans on the Tikka masala. Everything else is quick — the bake is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
14 oz paneer
Flavor support
Purpose: oz paneer supports the balance of Paneer Tikka and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 large red bell pepper
Aromatic base
Purpose: large red bell pepper creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 large red onion
Aromatic base
Purpose: large red onion creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/2 cup hung curd
Flavor support
Purpose: cup hung curd supports the balance of Paneer Tikka and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 tbsp besan
Flavor support
Purpose: tbsp besan supports the balance of Paneer Tikka and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Baste the skewers with a little extra oil or melted butter partway through cooking, which keeps the paneer from drying out under high, direct heat.
- Serve immediately with lemon wedges and a mint or cilantro chutney on the side, since paneer firms up and turns chewier the longer it sits after cooking.
- If using a broiler instead of an open flame, keep the skewers close to the heat source and watch them closely, since the timing runs faster than a standard grill.
Ingredient swaps
- Gluten-free direction
- Use a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs in place of any wheat-based ingredient, and double-check packaged items for hidden wheat. This one leans on the Tikka masala.
- Dairy-free direction
- Use a neutral dairy-free butter or oil and a full-fat plant milk (oat or coconut work best for body) anywhere this recipe calls for dairy. This one leans on the Tikka masala.
- Lower-sodium direction
- Salt in stages instead of all at once, tasting as you go — you'll likely need less than the full amount. This one leans on the Tikka masala.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the Tikka masala.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
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