February 29, 2020

Restaurant-Style Paneer Tikka

Easy Paneer Tikka

One of my most favourite meals in the world is the iconic North Indian dish, Restaurant-Style Paneer Tikka. When this street food gem is served alongside lemon wedges, salad and mint and coriander chutney, nothing else comes close. The beauty of simple ingredients, very few spices and fiery cooking method ensures this dish is world famous for its leopard-spotted char and smoky flavours.

Easy Paneer Tikka

How to make amazing paneer tikka at home

I’ve been working on this recipe for the ultimate Restaurant-Style Tandoori Paneer Tikka made without a tandoor or barbecue for SO long. You’ll notice my dreams of installing a big, badass tandoor in my garden still haven’t come to fruition. Don’t worry though, I’ve found a great workaround. It’s a recipe that gives you restaurant or street-style flavours at home with minimal effort. Spoiler: there’s no grill or oven involved either.

What is paneer tikka?

Juicy chunks of paneer marinated in a punchy hot and sour tandoori masala are skewered up with onion petals and pieces of pepper. The loaded skewers are then grilled on a wire rack directly over the gas cooker to infuse deep, smoky flavours into the paneer and veg. The ghee and oil combo in the marinade ensures the outside becomes freckled with the familiar scorch marks you’d expect from a restaurant or street-style tandoori dish.

How to serve Restaurant-Style Paneer Tikka

Serve it up with a pool of coriander and mint chutney, fresh salad leaves and lemon wedges. You can also toss in raw red onion slices and serve with butter naan or garlic naan for a true Punjabi-style feast.

Restaurant-Style Paneer Tikka easy delicious

A few tips before you make Restaurant-Style Paneer Tikka

Restaurant-Style Paneer Tikka

Can I veganise this Restaurant-Style Paneer Tikka?

If you’re looking for a vegan tandoori option, check out my Tandoori Tofu Tikka recipe. The marinade for that recipe packs a huge punch to really infuse the tofu with plenty of flavour. If you prefer a milder tikka, you can easily veganize this recipe. Switch the paneer for tofu, tempeh or seitan, use all oil instead of ghee and sub in coconut yoghurt in both the tikka marinade and chutney recipes.

Watch a full step-by-step video for this Paneer Tikka recipe

Easy Paneer Tikka
Print Recipe
5 from 1 vote

Paneer Tikka

Juicy chunks of Indian cottage cheese marinated in homemade tandoori paste and grilled until charred. Perfect with naan, roti or paratha.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Main Course
Cuisine: Indian
Keyword: cheese, kebab, north indian, paneer, skewer, tandoori, vegetarian
Servings: 6
Author: Sanjana


  • 6 large metal kebab skewers (if using wooden skewers, soak in cold water for 1 hour prior to skewering the paneer)


For the paneer & marinade:

  • 400 g paneer cut into large cubes (soak in hot water for 5 minutes and drain)
  • 2 bell peppers cut into large squares
  • 2 red onions quartered and separated into petals
  • 75 g plain yoghurt
  • 1/2 tsp ground black pepper
  • 2 tsp lemon juice
  • 1 tsp ground cumin seeds
  • 1 tsp ground coriander seeds
  • 2 cardamom pods (seeds ground)
  • 1/4 tsp ground turmeric
  • 1/4 tsp black salt
  • 1/2 tsp garam masala
  • 1/2 tsp kasoori methi (dried fenugreek leaves)
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp smoked paprika (optional)
  • 2 tbsp chickpea flour
  • 2 large cloves garlic crushed
  • 2 cm piece ginger grated
  • 2 tbsp sunflower, vegetable, mustard or rapeseed oil

To serve:

  • 1 tbsp melted ghee for brushing on the cooked tikka
  • Sliced onions and tomatoes
  • Fresh coriander leaves chopped


  • Roast the chickpea flour in a dry pan until lightly toasted. Set aside.
  • Whisk together all the ingredients for the marinade, including the roasted chickpea flour and except the oil.
  • Heat the oil over a high heat until smoking hot. Carefully whisk this into the marinade.
    Add the paneer, peppers and onions. Mix well to coat and set aside for 30 mins (or cover and refrigerate for up to 2 days).
  • Preheat the oven to 200C/400F.
  • Skewer the paneer, onions and peppers on the skewers, alternating in each ingredient.
  • Set a metal wire rack on top of a baking tray and arrange the skewers on top. Bake for 10 minutes if proceeding to the next step, or 15 minutes if skipping the next step.
  • Optional: Once out of the oven, hold each skewer over a direct flame on your hob burner roll char the outside. Be careful not to burn yourself and open a window before you start.
  • Brush the paneer tikka pieces with melted ghee and serve immediately with all the accompaniments.


This paneer tikka is excellent with naan, roti or a simple salad.

Pin it for later!

If you like this, you’ll love my recipe for Shahi Paneer

Homemade Shahi Paneer recipe

Love Sanjana

Did you make this?

Follow me on social media to tell me how you liked this recipe + get extra recipes!


4 responses to “Restaurant-Style Paneer Tikka”

  1. So it’s a nice recipe but I would add a tablespoon of chickpeas flour to help the marinate coat and stay on the paneer cubes.Regards Maria

  2. Jo says:

    5 stars
    Hi Sanjana

    I’ve made this a couple of times and am making them right now as well! This is one of the best recipes I’ve ever tried for Paneer Tikka. I’ve always followed your recipes exactly and they never fail to impress! This one is a keeper! Thank you.

  3. […] whatever your intended use for it may be. Whether you want to make cubes for Chilli Paneer and Paneer Tikka, crumble it for Paneer Kulcha or use the drained and kneaded chhena for making […]

Leave a Reply

Your email address will not be published. Required fields are marked *