Paneer Tikka Recipe in Oven, Air Fryer, Stovetop
Paneer tikka recipe to make restaurant style tandoori grilled paneer using pan, oven or air fryer. This awesome appetiser is super flavorful .
Dish: Paneer Tikka
Variant: Paneer Tikka (Stove Top)
- Total time
- 35 min
- Active time
- 15 min
- Yield
- 3, 3 people
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
- Optional
- Optional
- Optional
- Optional
Ingredient watchpoints6 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Salt
½ to ¾ teaspoon salt ((adjust to taste))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Coriander Powder
1 to 1½ teaspoon coriander powder ( (optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Chaat Masala
1 teaspoon chaat masala ((optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Mustard Oil
1 tablespoon mustard oil (or butter for brushing the tikkas (optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Gram Flour
1 tablespoon gram flour ((besan (optional)))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Carom Seeds
¼ to ½ teaspoon carom seeds ((ajwain (optional)))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Additional ingredient notes
Preparation
To make this recipe, we need greek yogurt or hung curd (thick curd).
If you do not have thick curd, you can check this post on how to make hung curd. I have used thick curd here. If you use runny yogurt, it will let out lot of whey while grilling and all the masala will come off to the tray. Cube 200 to 250 grams paneer to 1½ inch cubes. Then choose 1 large onion and bell pepper. Rinse and cube them to almost the same size of paneer. Do not chop them small as they shrink after grilling. Separate the layers of onions.
Pro Tips
Yogurt: Indian curd is the key ingredient used in the marinade.
It has to be fresh and thick and not too sour or runny. A slight tang is just fine which is balanced with the addition of spices. Using very sour yogurt will impart a sour flavour and your paneer tikkas will taste sour. Curd has to be thick so the marinade can hold and cling on to the paneer and veggies. Using runny yogurt will just drip off all of the marinade as you thread and grill the tikkas. Ideally hung curd is used but you can also strain the regular homemade yogurt and use it following my notes below. Red chilli powder: In the past a lot of restaurants would use color just to give a bright red look to the tikkas but you really don’t need to as long as you use a good red chilli powder like Kashmiri or byadgi. However if you do not have these kinds of chilli powder, simple use paprika or cayenne or any other chilli powder. Start with smaller quantities, taste test and add more if required.
Notes
Greek yogurt or thick curd If you do not have greek yogurt or hung curd (thick curd), add about 1 ½ cups of curd to a muslin cloth.
Squeeze off and drain the excess whey from curd. Tie a knot and hang it to a hook for 1 to 2 hours. If the climate is hot, put it in fridge. It is very important to use strained yogurt or curd otherwise the marinade will turn runny and will not cling on to the paneer tikka. If making paneer tikka on tawa or griddle Do not skip using besan for the tawa method as it helps the curd to bind with the paneer well. Otherwise the marinade will turn runny and come on to the tawa while grilling then on pan/ griddle.
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
3 Easy Variations
You can make many variations of these paneer tikkas.
These have been roughly adapted from the other recipes on my blog. Hariyali paneer tikka – Make a smooth paste of 1 ½ cups of mint leaves, ½ cup of coriander leaves (15 grams each), 2 to 3 green chilies and 2 tbsps of yogurt. Mix this with the ingredients mentioned in the paneer tikka recipe. Skip the red chilli powder and ajwain. Achari paneer tikka – Add 2 tbsps thick achar, ¾ to 1 teaspoon mustard seeds powder and 1 to 1 ½ teaspoon fennel seeds powder to the same paneer tikka recipe. Malai paneer tikka – For this version you won’t be using bell peppers and onions. Use 250 to 350 grams of paneer. Here is the recipe – Soak 15 cashew nuts in hot water for 30 mins. Grind them with 2 tbsps hung yogurt, 3 cloves of garlic, 1 inch ginger, half teaspoon salt, ½ to 1 tbsp. lemon juice, ½ tsp pepper and 2 tablespoons cream (or homemade malai) to a smooth paste.
Method Overview
Structured method notes that are separate from the step timeline.
Make Paneer Tikka In Oven
Preheat oven to 450 F or 230 C for at least 15 to 20 mins.
If using an OTG choose, grill option. Place the skewers on a tray lined with greased foil or parchment paper. Spray oil on the skewers so the paneer and veggies won’t dry out. Keep the tray in the middle rack. Grill for 10 to 11 mins.
Paneer Tikka In Air Fryer
You can also air fry the tikkas at 390 F or 200 C for 5 mins.
Brush them with the marinade and then air fry for another 2 mins. Lastly brush them with 1.5 tbsps of unsalted butter or mustard oil. The timings change if lesser skewer are placed. Reduce the total time to 5 mins for 3 to 4 skewers.
Making On Griddle
If making on griddle or tawa, heat a tawa with 1 tablespoon oil.
When it turns hot, place the skewers in the center and grill them on a medium heat. Finally turn them around to grill evenly until they turn golden. Place a wired rack over a direct fire like gas stove. Place these skewers over the fire and grill on direct flame until char grilled. This step will ensure all of the marinade is cooked through. Remove paneer tikka to a serving plate, brush them with butter. Squeeze lemon juice and sprinkle some chaat masala if you prefer. Serve paneer tikka hot with onion, lemon wedges and mint chutney.
Paneer Tikka – Method 2 with Besan
This recipe takes about 15 to 20 mins longer than the first recipe as we need to fry the besan in oil until the raw flavour goes away.
This step brings out the nutty aroma of the flour and enhances the taste and flavour of the paneer tikkas. More often I turn back to this method as we personally love the way turn out. If you try this once you will realize that these paneer tikkas taste better than what you get in the best restaurants. Sometimes I even make a large batch of this roasted besan and store in the fridge as this comes handy when you are in a rush to make the tikkas. If you want to cook your tikkas on the griddle/tawa without finishing them on the gas flame then this is the best method because you won’t have the flavour of undercooked besan in your paneer tikka. If you are air frying the tikkas then you don’t really need to go through this extra step because the extremely dry hot air in the air fryer roasts your besan very well and brings out the aroma. So follow this method only for oven grilling and stovetop grilling on tawa/griddle. This is one of the oldest recipes I shared on the blog and has been roughly adapted from Chef Harpal Singh.
Source video
Source video
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
20 min
Cook time from the source recipe card.
Total
PassiveTotal
35 min
Total time from the source recipe card.
Step 1
To make this recipe, we need greek yogurt or hung curd (thick curd). If you do not have thick curd, you can check this post on how to make hung curd. I have used thick curd here. If you use runny yogurt, it will let out lot of whey while grilling and all the masala will come off to the tray. Cube 200 to 250 grams paneer to 1½ inch cubes. Keep aside. Then choose 1 large onion and bell pepper. Rinse and cube them to almost the same size of paneer. Do not chop them small as they shrink after grilling. Separate the layers of onions. Make a fine paste of 1 inch ginger & 3 cloves of garlic. We need about 1¼ fine paste.
Image detailsyogurt and spices in a bowl to make paneer tikkaSwasthis Recipes · Paneer Tikka Recipe in Oven, Air Fryer, StovetopDev reference Inputs and tools6
Uses
- 1 teaspoon garam masala
- 1 teaspoon chaat masala ((optional))
- 1¼ teaspoon ginger garlic paste
- 6 tablespoons greek yogurt (or thick hung curd (¼ cup + 2 tbsp) (refer notes))
- 200 grams paneer ((cut to 9 cubes))
- 1 large onion (- 10 to 12 cubes layers separated)
Step 2
To a mixing bowl, add 6 tablespoons thick curd 1 to 1½ teaspoon red chili powder 1/8 teaspoon turmeric 1 to 1½ teaspoon coriander powder ½ teaspoon salt 1 teaspoon garam masala 1 teaspoon chaat masala
Image detailsHow To Make Tandoori Paneer TikkaSwasthis Recipes · Paneer Tikka Recipe in Oven, Air Fryer, StovetopDev reference 
Image detailsHow To Make Tandoori Paneer TikkaSwasthis Recipes · Paneer Tikka Recipe in Oven, Air Fryer, StovetopDev reference Inputs and tools4
Uses
- 1 to 1½ teaspoon red chilli powder ((mild variety))
- ½ to ¾ teaspoon salt ((adjust to taste))
- ¼ teaspoon turmeric
- 1 to 1½ teaspoon coriander powder ( (optional))
Step 3
Next add 1¼ teaspoon ginger garlic paste 1 teaspoon crushed kasuri methi ¼ to ½ teaspoon ajwain (carom seeds, optional) Optional: If making on a griddle or tawa add 1 tablespoon roasted besan or sattu (roasted gram flour). Dry roast besan until aromatic. It should lose the raw flavor, cool and add it. Do not skip using besan it helps to hold the curd well to the paneer tikka. It also brings out a good flavor and will avoid messing up the tawa.
Image detailsthick paneer tikka marinadeSwasthis Recipes · Paneer Tikka Recipe in Oven, Air Fryer, StovetopDev reference 
Image detailsHow To Make Tandoori Paneer TikkaSwasthis Recipes · Paneer Tikka Recipe in Oven, Air Fryer, StovetopDev reference Visual cue
until aromatic.
Checks2
Visual cueInfoVisualuntil aromatic.
Expected state: until aromatic.
HoldingMain recipeSource holding instruction
Next add 1¼ teaspoon ginger garlic paste 1 teaspoon crushed kasuri methi ¼ to ½ teaspoon ajwain (carom seeds, optional) Optional: If making on a griddle or tawa add 1 tablespoon roasted besan or sattu (roasted gram flour). Dry roast besan until aromatic. It should lose the raw flavor, cool and add it. Do not skip using besan it helps to hold the curd well to the paneer tikka. It also brings out a good flavor and will avoid messing up the tawa.
Inputs and tools3
Uses
- 1 teaspoon kasuri methi ((dried fenugreek leaves))
- 1 tablespoon gram flour ((besan (optional)))
- ¼ to ½ teaspoon carom seeds ((ajwain (optional)))
Why and source
This step has reviewed source-backed guidance.
Step 4
Add 1½ tablespoon oil. I have used mustard oil, you can also use any other oil.
Image detailsbell peppers being added to the marinadeSwasthis Recipes · Paneer Tikka Recipe in Oven, Air Fryer, StovetopDev reference 
Image detailspaneer in marinadeSwasthis Recipes · Paneer Tikka Recipe in Oven, Air Fryer, StovetopDev reference Show 1 more media item
Image detailsHow To Make Tandoori Paneer TikkaSwasthis Recipes · Paneer Tikka Recipe in Oven, Air Fryer, StovetopDev reference Inputs and tools2
Uses
- 1½ tablespoon oil ((preferably mustard oil))
- 1 tablespoon mustard oil (or butter for brushing the tikkas (optional))
Step 5
Mix everything well. The marinade must be thick. Taste the marinade and add more salt and spices if needed.
Image detailspaneer tikka marinade restingSwasthis Recipes · Paneer Tikka Recipe in Oven, Air Fryer, StovetopDev reference 
Image detailsHow To Make Tandoori Paneer TikkaSwasthis Recipes · Paneer Tikka Recipe in Oven, Air Fryer, StovetopDev reference Step 6
Add capsicum and onions. Coat them well with marinade.
Image detailsthread the tikkas on the skewersSwasthis Recipes · Paneer Tikka Recipe in Oven, Air Fryer, StovetopDev reference 
Image detailsHow To Make Tandoori Paneer TikkaSwasthis Recipes · Paneer Tikka Recipe in Oven, Air Fryer, StovetopDev reference Show 1 more media item
Image detailsHow To Make Tandoori Paneer TikkaSwasthis Recipes · Paneer Tikka Recipe in Oven, Air Fryer, StovetopDev reference Inputs and tools2
Uses
- 1 red capsicum (- 6 to 8 cubes )
- 1 green capsicum (- 6 to 8)
Step 7
Move the veggies to one side of the bowl and add 200 grams cubed paneer and gently coat them as well. Handle with care they may break.
Step 8
Cover and rest them in the fridge for minimum of 30 mins or an hour. If you leave them for too long, sometimes they break when you thread them on to the skewer later. If you prefer to keep them longer, thread them first and then refrigerate.
Step 9
Next begin to thread them on skewers. With the quantities mentioned in the recipe card you can thread them on 3 large or 4 medium skewers. Paneer tikka on tawa and oven were made at 2 different times so the number of skewers seen in the pictures will not match the recipe. Make Paneer Tikka In Oven Preheat oven to 450 F or 230 C for at least 15 to 20 mins. If using an OTG choose, grill option. Place the skewers on a tray lined with greased foil or parchment paper. Spray oil on the skewers so the paneer and veggies won’t dry out. Keep the tray in the middle rack. Grill for 10 to 11 mins. Brush them with the leftover marinade. This will prevent them from turning dry. Then move the tray to the top rack and broil for 2 to 3 mins until lightly charred or golden. Do adjust the timing depending on the kind of oven and the thickness of the paneer cubes. Avoid overcooking them else they turn rubbery, chewy and hard. Brush paneer tikka with mustard oil. Squeeze some lemon juice and serve hot with mint chutney. Smoking paneer tikka: for a real smoky restaurant style paneer tikkas sometimes we smoke them with a hot charcoal after grilling. To do this I place a small steel bowl in the tray. Then hold a wood charcoal piece with tong and hold it over direct flame until red hot. Next keep it in the bowl and pour half teaspoon ghee. You will begin to see fumes immediately. Cover the tray with another foil and let smoke for 5 to 6 minutes. You will be surprised at how smoky, aromatic and delicious your paneer tikkas will taste. Paneer Tikka In Air Fryer You can also air fry the tikkas at 390 F or 200 C for 5 mins. Brush them with the marinade and then air fry for another 2 mins. Lastly brush them with 1.5 tbsps of unsalted butter or mustard oil. The timings change if lesser skewer are placed. Reduce the total time to 5 mins for 3 to 4 skewers.
Image detailsPaneer Tikka In Air FryerSwasthis Recipes · Paneer Tikka Recipe in Oven, Air Fryer, StovetopDev reference Visual cue
until lightly charred or golden.
Checks4
TemperatureInfoTemperature450 F
Target: 450 degree-fahrenheit
Expected state: Make Paneer Tikka In Oven Preheat oven to 450 F or 230 C for at least 15 to 20 mins.
TemperatureInfoTemperature390 F
Target: 390 degree-fahrenheit
Expected state: Paneer Tikka In Air Fryer You can also air fry the tikkas at 390 F or 200 C for 5 mins.
Visual cueInfoVisualuntil lightly charred or golden.
Expected state: until lightly charred or golden.
HoldingMain recipeSource holding instruction
Next begin to thread them on skewers. With the quantities mentioned in the recipe card you can thread them on 3 large or 4 medium skewers. Paneer tikka on tawa and oven were made at 2 different times so the number of skewers seen in the pictures will not match the recipe. Make Paneer Tikka In Oven Preheat oven to 450 F or 230 C for at least 15 to 20 mins. If using an OTG choose, grill option. Place the skewers on a tray lined with greased foil or parchment paper. Spray oil on the skewers so the paneer and veggies won’t dry out. Keep the tray in the middle rack. Grill for 10 to 11 mins. Brush them with the leftover marinade. This will prevent them from turning dry. Then move the tray to the top rack and broil for 2 to 3 mins until lightly charred or golden. Do adjust the timing depending on the kind of oven and the thickness of the paneer cubes. Avoid overcooking them else they turn rubbery, chewy and hard. Brush paneer tikka with mustard oil. Squeeze some lemon juice and serve hot with mint chutney. Smoking paneer tikka: for a real smoky restaurant style paneer tikkas sometimes we smoke them with a hot charcoal after grilling. To do this I place a small steel bowl in the tray. Then hold a wood charcoal piece with tong and hold it over direct flame until red hot. Next keep it in the bowl and pour half teaspoon ghee. You will begin to see fumes immediately. Cover the tray with another foil and let smoke for 5 to 6 minutes. You will be surprised at how smoky, aromatic and delicious your paneer tikkas will taste. Paneer Tikka In Air Fryer You can also air fry the tikkas at 390 F or 200 C for 5 mins. Brush them with the marinade and then air fry for another 2 mins. Lastly brush them with 1.5 tbsps of unsalted butter or mustard oil. The timings change if lesser skewer are placed. Reduce the total time to 5 mins for 3 to 4 skewers.
Why and source
This step has reviewed source-backed guidance.
Step 10
If making on griddle or tawa, heat a tawa with 1 tablespoon oil. When it turns hot, place the skewers in the center and grill them on a medium heat.
medium heatStep 11
Finally turn them around to grill evenly until they turn golden. Place a wired rack over a direct fire like gas stove. Place these skewers over the fire and grill on direct flame until char grilled. This step will ensure all of the marinade is cooked through. Remove paneer tikka to a serving plate, brush them with butter. Squeeze lemon juice and sprinkle some chaat masala if you prefer. Serve paneer tikka hot with onion, lemon wedges and mint chutney.
Image detailsgrilling paneer tikkas on a griddleSwasthis Recipes · Paneer Tikka Recipe in Oven, Air Fryer, StovetopDev reference 
Image detailsGrilling 3 WaysSwasthis Recipes · Paneer Tikka Recipe in Oven, Air Fryer, StovetopDev reference Visual cue
until they turn golden.
Checks2
Visual cueInfoVisualuntil they turn golden.
Expected state: until they turn golden.
ServiceMain recipeSource service instruction
Finally turn them around to grill evenly until they turn golden. Place a wired rack over a direct fire like gas stove. Place these skewers over the fire and grill on direct flame until char grilled. This step will ensure all of the marinade is cooked through. Remove paneer tikka to a serving plate, brush them with butter. Squeeze lemon juice and sprinkle some chaat masala if you prefer. Serve paneer tikka hot with onion, lemon wedges and mint chutney.
Why and source
This step has reviewed source-backed guidance.
Step 12
Air fry the paneer tikkas at 390 F or 200 C for 5 mins. Later brush them with some marinade and continue to air fry for another 2 mins.
Image detailsgrilled tikkasSwasthis Recipes · Paneer Tikka Recipe in Oven, Air Fryer, StovetopDev reference Checks2
TemperatureInfoTemperature390 F
Target: 390 degree-fahrenheit
Expected state: Air fry the paneer tikkas at 390 F or 200 C for 5 mins.
TimingInfoTimingfor 5 mins
Target: 5 minute
Expected state: Air fry the paneer tikkas at 390 F or 200 C for 5 mins.
Why and source
This step has reviewed source-backed guidance.
Step 13
Lastly brush them with butter or mustard oil.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
How To Make Paneer Tikka
Move the veggies to one side of the bowl and add 200 grams cubed paneer and gently coat them as well.
Handle with care they may break. Cover and rest them in the fridge for minimum of 30 mins or an hour. If you leave them for too long, sometimes they break when you thread them on to the skewer later. If you prefer to keep them longer, thread them first and then refrigerate. Next begin to thread them on skewers. With the quantities mentioned in the recipe card you can thread them on 3 large or 4 medium skewers. Paneer tikka on tawa and oven were made at 2 different times so the number of skewers seen in the pictures will not match the recipe.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
3, 3 people
Marinade
Source step 5 creates or uses marinade.
Paste
Source step 1 creates or uses paste.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
If you do not have greek yogurt or hung curd (thick curd), add about 1 ½ cups of curd to a muslin cloth.
If you do not have greek yogurt or hung curd (thick curd), add about 1 ½ cups of curd to a muslin cloth. Squeeze off and drain the excess whey from curd.
Tie a knot and hang it to a hook for 1 to 2 hours.
Tie a knot and hang it to a hook for 1 to 2 hours. If the climate is hot, put it in fridge.
It is very important to use strained yogurt or curd otherwise the marinade will turn runny and will not cling on to the paneer tikka.
It is very important to use strained yogurt or curd otherwise the marinade will turn runny and will not cling on to the paneer tikka.
If making paneer tikka on tawa or griddle
If making paneer tikka on tawa or griddle
Do not skip using besan for the tawa method as it helps the curd to bind with the paneer well.
Do not skip using besan for the tawa method as it helps the curd to bind with the paneer well. Otherwise the marinade will turn runny and come on to the tawa while grilling then on pan/ griddle.
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Mention @SwasthisRecipes or tag #swasthisrecipes!
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Nutrition
Calories 352kcal Carbohydrates 14g Protein 13g Fat 27g Saturated Fat 13g Cholesterol 59mg Sodium 91mg Potassium 327mg Fiber 3g Sugar 6g Vitamin A 1815IU Vitamin C 85.8mg Calcium 381mg Iron 0.8mg.
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Paneer Tikka Recipe in Oven, Air Fryer, Stovetop
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