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This is a simple version of a classic vegetarian cheese curry dish. Paneer Tikka is so quick and tasty, it makes a delicious dinner cooked in the oven, under the grill or even on the barbecue.
What’s better than a cheese-based main course? A SPICY cheese-based main course, obviously!
So many of you made my Grilled Halloumi Cheese Bake recently, I thought I’d focus my attention on the important things in life – more cheese-based dinners.
Paneer Tikka is one of my favourite Indian restaurant dishes.
If you’ve never had it before, it’s cooked in a hot and smoky tandoor oven, with blackened edges and the delicious firm cheese squeak like halloumi (apart from the texture is a little bouncier maybe?)
Alas, my kitchen does not quite stretch to a tandoor for authentic tandoori cooked food, so I created this version to cook under the grill instead.
More cheesy Vegetarian recipes…
Under 15 minutes
Halloumi Burger {15 Minute Recipe}
Vegetarian Slow Cooker Recipes
Spinach & Ricotta Lasagne {Slow Cooker Recipe}
Why you’ll love this Paneer Tikka recipe
⭐️ Squeaky cheese – YES PLEASE!
⭐️ Ready-made paste makes it super quick
⭐️ Tasty dinner in under 30 minutes
How we came up with this recipe
I wanted to make a vegetarian version of my popular Chicken Kebab recipe that had all the flavour but was a meat alternative for barbecues, gatherings or sunny days.
I love paneer when it’s in curry dish form (like my Palak Paneer), BUT I knew I wanted a dry version that had just as much flavour.
I realised with a simple marinade and an easy method, we’d have delicious paneer on our plates in about 20 minutes. SUCH a good one to have up your sleeve when entertaining or if you’re veggie yourself.
I hope you love it.
Paneer Tikka Ingredients Notes
- Paneer cheese – Just to note, I have occasionally seen a SOFT version of paneer, more like a cottage cheese. Obviously this is not what you need for this recipe. You’re looking for a block
- Marinade – This is made up of natural yoghurt and tikka pasta. You can replace this with tikka powder if you prefer (personally, I don’t think the flavour is quite as good but it’s up to you)
- Peppers – Thread chunks of your favourite colours onto skewers in between the paneer. You can add in other chunks of vegetables here too if you like
How to make Paneer Tikka
1. Cut up your paneer cheese into cubes and mix with the yoghurt and tikka spice paste. Leave to marinate if you have time.
2. Thread the paneer onto skewers, along with cubes of pepper. Cook under the grill, in the oven or on the barbecue until starting to turn crunchy and golden.
HINT: If you’re cooking this in the oven, there’s no need to thread onto skewers. I LOVE this shortcut!
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving or eat cold.
In the freezer This isn’t the most ideal cheese for freezing once it’s been cooked, so while I would rather freeze than throw away, but it wouldn’t be my first choice for batch cooking.
It will have a slightly solid texture after being frozen and reheated, so bear this in mind.
Variations on Paneer Tikka Kebabs
➡️ Non-skewered: Bake without skewers in the oven. Just toss the cubes of cheese and peppers in a baking dish with the spice mix and cook.
➡️ Paneer Tikka Masala: Serve with a curry masala sauce or gravy for a wetter dish.
➡️ Different veggies: Swap peppers for onions, mushrooms, tomatoes – whatever you prefer.
➡️ Change the spices: Mix up the spices and use a different curry paste if you like.
What to serve with Paneer Tikka
- Rice – I use a pouch of microwave rice if I’m in a mega rush during the week
- Raita – I cheat and mix natural yoghurt with some mint sauce and a little water for an easy dip. I add cucumber cubes for extra veg
- Poppadoms – Obviously!
- Naan breads – Serve in a naan bread or wrap as a delicious alternative sandwich
More vegetarian curry dishes…
Slow Cooker
Slow Cooker Chickpea Curry {Chana Saag}
Vegetarian
Halloumi Curry {30 Minute Meal}
Vegetarian Slow Cooker Recipes
Red Lentil Dahl {Slow Cooker Fakeaways}
FAQs
Honestly? I haven’t found that this makes a huge difference and I never have time to marinade during the week. If you DO want to, leave it for about 2 hours.
You can buy paneer cheese in most supermarkets now. It is an Indian firm, non-melting cheese. It has a mild taste, and is similar to halloumi cheese.
Paneer is also naturally totally vegetarian as it doesn’t contain rennet.
This is my take on restaurant-style Paneer Tikka from having eaten it and loved it. If you would like to learn more about the authentic dish and learn how to make a more in-depth version, there’s a great post here from Veg Recipes of India.
You can use wooden skewers (available from most supermarkets) OR metal.
Just be sure to soak wooden ones for at least an hour before using so they don’t burn.
I sometimes like to use a set of metal skewers from Amazon like these ones: Kitchen Craft Metal Skewers. They are reusable, so money saving long term and also won’t get burned on the BBQ.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Easy Paneer Tikka {For Grill, Oven or BBQ}
Ingredients
- 450 g Paneer cheese, Cut into small cubes
- 3 tbsp Natural yoghurt
- 150 g Tikka spice paste
- 6 Peppers (Capsicum), Deseeded and cut into cubes
You will also need:
- 8 Metal skewers, Or wooden skewers, soaked for 2 hours in water before use
Instructions
- Mix the yoghurt and tikka paste in a large bowl, add the paneer and coat fully.
- If you are marinating, cover and leave in the fridge until you're ready to use.
- Thread onto the skewers, along with the peppers.
To cook under the grill (broil if you're in the USA):
- Preheat the grill to the hottest setting. Please the skewers on a rack over a baking sheet (or grill pan). Cook for 15-20 minutes, turning once, until browned and golden all over.
To cook in the oven:
- Preheat the oven to 220C.
- Option a) Please the skewers on a rack over a baking sheet (or grill pan). Cook for 15-20 minutes, turning once, until browned and golden all over.
- Option b) To cook in the oven you do not need to skewer the pieces of paneer if you prefer. Just throw everything into a lightly oil baking dish and bake for 15-20 minutes until starting to turn crunchy on the outside.
To cook on the BBQ:
- Put the kebabs on a rack and then place the rack on a hot barbecue. (This helps to lift them off as they soften and avoids them getting lost in the coals.) Cook for about 10 minutes (depending on the BBQ heat) until just starting to blacken.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How long can i marinate this?
Even my 9-month-old devoured this meal! I skipped the skewering and baked everything in an oven dish. Couldn’t have been easier… or tastier.
So easy and tasty. Fab mid week tea!
Super yummy ❤️❤️
Just made this and it was very quick. I used the left over curry paste to make a quick sauce using onion and tomatoes. Yum.
Very tasty paneers! Easy to follow recipe too, thank you!
Love this delicious Paneer Tikka recipe. I will try this at my home today. Thank you for share this helpful instruction.