How to make Paneer Tikka -

This restaurant style Paneer Tikka recipe is a sure shot success. Chunks of paneer marinated in flavourful masalas and hung yogurt, baked to perfection. Serve hot with mint chutney and everybody is going to be singing praises of your cooking

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage cheese (paneer) (पनीर), Oil (ऑइल)

Cuisine : Indian

Course : Snacks and Starters

Paneer Tikka

Paneer Tikka Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Paneer Tikka Recipe

  • Cottage cheese (paneer) , one-inch cubes 8

  • Oil 1 teaspoon for basting

  • Gram flour (besan) 3 tablespoons

  • Carron seeds (ajwain) 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Ginger-garlic paste 1 tablespoon

  • Salt to taste

  • Red chilli paste 2 tablespoons

  • Hung yogurt 1/2 cup

  • Mustard oil 1 tablespoon

  • Dried fenugreek leaves (kasuri methi) powder 1 teaspoon

  • Green capsicum , 1 inch pieces as required

  • Red capsicum , 1 inch pieces as required

  • Onion , 1 inch pieces, layers separated 1 medium

  • Green chutney to serve

  • Onion rings to serve

  • Lemon wedge to serve

  • Fresh mint sprig for garnishing

  • Chaat masala for sprinkling


Step 1

Heat 1 teaspoon oil in a non-stick pan, add gram flour and sauté, stirring continuously on low heat, for 8-10 minutes. Add carom seeds and sauté for 2-3 minutes. Transfer into a bowl and cool.

Step 2

Preheat oven to 180° C.

Step 3

Add red chilli powder, ginger-garlic paste, salt, red chilli paste and hung yogurt to the gram flour mixture and mix well. Add mustard oil and dried fenugreek leaves powder and mix well.

Step 4

Add cottage cheese cubes and mix gently. Add mixed capsicum and onion cubes and mix again. Set aside to marinate for 10 minutes.

Step 5

Skewer the marinated cottage cheese and vegetables alternatively onto satay sticks till all the ingredients are used.

Step 6

Place them on a baking tray, put the tray in the preheated oven and bake for 15-20 minutes, basting with some oil in between.

Step 7

Place tikkas on one side of a serving platter, place green chutney in a bowl, onion rings and lemon wedge on the other side and garnish with a mint sprig. Sprinkle some chaat masala over the tikkas and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.