Tandoori Paneer Tikka is the ideal starter/appetizer and even a great dinner for tandoori tikka lovers. Learn to make Tandoori Paneer Tikka Recipe 4 Ways (in The Oven, Tawa, Grill) with a simple recipe video tutorial.
Tandoori dishes are a requirement for any gathering, whether it be a get-together, barbecue, or dinner party in India; otherwise, it’s not really a party.
Whether you’re cooking for a small group or just your family, your guests will absolutely adore the authentic flavors of this paneer tikka, so get ready to hear some wows!
Paneer Tikka & Green Chutney Recipe | Paneer Tikka Recipe without Oven ~ The Terrace Kitchen
Paneer Tikka 🔗
Mild, squishy paneer soaks up all of a marinade’s bold flavors (garam masala, cumin, turmeric, and cayenne here), making it an ideal grillable vegetarian protein.
Ingredients:
- ½ small red onion
- 3 green Thai chiles or small serrano chiles
- 2 garlic cloves, finely grated
- 1 ½” piece ginger, peeled, finely grated
- 1½ cups (packed) cilantro leaves with tender stems
- 1 cup (packed) mint leaves
- 2 Tbsp. fresh lemon juice
- 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
- 1 tsp. sugar
- 2 tsp. cumin seeds
- ⅔ cup mustard oil* or vegetable oil
- 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt
- 2 tsp. cayenne pepper
- 2 tsp. garam masala
- 1 tsp. ground turmeric
- 3 garlic cloves, finely grated
- 1 2″ piece ginger, finely grated
- 1 cup plain whole-milk Greek yogurt
- 2 tsp. ajwain seeds or caraway seeds
- 4 6-oz. blocks paneer, cut into 4 cubes each
- Vegetable oil (for grill and brushing)
- Lettuce leaves, chaat masala (optional), and lime wedges (for serving)
- A spice mill or mortar and pestle; four to six 12″ metal skewers
- *Most mustard oils are not FDA-approved as edible in the United States due to their high erucic acid content. If you are concerned, look for Yandilla, an FDA-approved brand, online, or use vegetable oil instead.
Instruction:
- Purée ½ small red onion, 3 green Thai chiles or small serrano chiles, 2 garlic cloves, finely grated, one ½” piece ginger, peeled, finely grated, 1½ cups (packed) cilantro leaves with tender stems, 1 cup (packed) mint leaves, 2 Tbsp. fresh lemon juice, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1 tsp. sugar, and ¼ cup water in a blender until smooth. Transfer to a small bowl and set aside until ready to serve.
- Toast 2 tsp. cumin seeds in a dry small skillet over medium heat, shaking pan occasionally, until slightly darkened in color and very fragrant, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool, then finely grind.
- Heat ⅔ cup mustard oil* or vegetable oil in a small saucepan over medium-high until shimmering. Immediately pour into a heatproof medium bowl; let cool until lukewarm. (Heating mustard oil reduces its pungency.) Stir in cumin, 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, 2 tsp. cayenne pepper, 2 tsp. garam masala, and 1 tsp. ground turmeric to combine, then whisk in 3 garlic cloves, finely grated, one 2″ piece ginger, finely grated, 1 cup plain whole-milk Greek yogurt, and 2 tsp. ajwain seeds or caraway seeds. Add four 6-oz. blocks paneer, cut into 4 cubes each to marinade and toss gently to coat. Let sit at room temperature 30 minutes.
- Prepare a grill for medium heat; oil grate with vegetable oil. Remove paneer from marinade, letting excess drip back into bowl, and thread onto skewers (3 or 4 cubes per skewer); discard marinade. Grill, brushing with vegetable oil and turning halfway through, until grill marks appear, 6–8 minutes total. If paneer sticks to grate, use a metal spatula to gently release.
- Line a platter with lettuce leaves; arrange skewers on top. Drizzle paneer with reserved chutney and sprinkle with chaat masala (if using). Serve with lime wedges for squeezing over.
Do Ahead: Paneer can be marinated 2 days ahead. Cover and chill.
FAQ
How do I keep my paneer tikka from sticking to the grill?
A grill mat placed over the grill will help prevent paneer from sticking to the grill and any potential mishaps. Place the skewers on the grill and close the lid.
How do you grill paneer?
Serve your grilled paneer drizzled with extra sauce, or serve the extra sauce on the side for dipping, after preheating an indoor or outdoor grill to medium-low heat and skewering paneer on bamboo skewers that have been soaked in water.
What is the best way to cook paneer?
The only rule to keep in mind is that paneer works best when it has some spiciness surrounding it. You can pan-fry or fry paneer in oil, marinate and then grill cubes of it on a skewer, as well as use it as a great, soft filling for samosas or other wraps, with veggies or just on its own.