Paneer Tikka

Paneer tikka are skewers of mild Indian cheese marinated in spiced yogurt and grilled. They are easy to make, flavorful, and a traditional dish for celebrations.

Paneer tikka is a popular appetizer in Northern India, particularly the Punjab region, but it has become popular across the world. The flavors are relatively mild but delicious and it makes great finger food.

What is a tikka dish?

Tikka dishes involve marinating meats and/or vegetables, or in this case paneer (a cheese), in a spiced yogurt mixture. 

“Tikka” means “small chunks” in Hindi, since you generally cut everything into chunks before threading on skewers.

The dish is said to date back to the Mughal dynasty (16th – 18th century).

Paneer is often traced back to a similar period and region – the Mughal rulers were primarily in the North of India and had close relations with neighboring Persia (modern-day Iran) and other places along the Silk Route.

Traditionally, you cook tikka skewers over a tandoor oven. Since, naturally, not everyone has a tandoor, you can also make them at home by either using a grill, overhead broiler, or cooking them on the stove (a grill pan helps get a similar slight char effect).

Is tikka the same as tandoori?

Tandoori and tikka dishes are very similar, with the main difference being that chunks are used in tikka dishes. Tandoori chicken, for example, typically involves whole sections of chicken, such as drumsticks, while chicken tikka is diced chunks of chicken on a skewer.

Sometimes tandoori dishes use a more oil and lemon-based marinade rather than the yogurt that is always used in tikka dishes.

However, the spices are generally much the same and tandoori dishes can (and often do) also include yogurt, like these tandoori shrimp.

What’s the difference between tikka and tikka masala?

Tikka and tikka masala share some similarities in that they typically start with the same marinating process. However, tikka masala cooks the meat (or in this case paneer) in a rich sauce, rather than grilling it. “Masala” means sauce.

Tikka are served as an appetizer, while a tikka masala dish is typically a main, served with rice, naan or other sides.

Spices in paneer tikka

The spices in this can vary from one recipe to another, but this version uses some of the most popular flavors, including fresh garlic and ginger (often found as garlic-ginger paste) and various ground spices.

Garam masala and chaat masala are two Indian spice mixes that help you get a broad mix of flavors all at once.

Garam masala has a large proportion of cumin and coriander along with some fragrant spices like cinnamon, cloves and cardamom. It has become relatively widely available but you can also make your own as most of the ingredients are things you may well have.

While chaat masala is less common outside India, it’s worth looking for if you can – you can buy it online. It has some overlap with garam masala flavors, but a couple key differences are that it typically includes black salt and mango powder, which are both flavors you typically find in a tikka.

This recipe also optionally includes ajwain (carom seeds). These are also less common, but add another distinct flavor that works well. And, they are said to aid digestion.

Tips for making paneer tikka

These are easy to make: you simply mix the marinade ingredients, chop the vegetables and paneer, and combine everything to marinate before cooking. However, it is worth keeping a few things in mind as you make them.

The marinade is typically made with an Indian yogurt or “hung curd” that is very thick. This helps the mixture stick to the paneer and vegetables rather than slipping off as it cooks. Since you may not find exactly the same thing, a thick (plain) Greek yogurt would also work well. Alternatively, use another plain yogurt and let it rest in some cheesecloth, in a strainer, over a bowl in the fridge for a couple of hours to drain out some of the liquid.

Take care not to break the pieces of paneer as you mix and thread them onto the skewers.

If you can, use flat skewers so the pieces don’t spin as you turn them to cook on either side. Alternatively, lay the skewers on a wire mesh grate over a baking sheet (if broiling) to allow air to circulate below and catch any drips that fall.

Some find homemade paneer takes on the flavors of the marinade better, but it is also softer and may crumble more easily. (If using homemade, be sure to strain the cheese well, so it is very firm.)

You can use store bought or homemade paneer for the tikka, as you have and prefer.

For either, be sure you don’t cook the skewers too long, or the cheese can become chewy. Just a few minutes on either side to get a slight browning is perfect.

How to serve paneer tikka

These skewers are great to enjoy as an appetizer, either on their own or with other savory snacks such as samosas, pakora (like cauliflower pakora) or vegetables cutlets. As with these other dishes, tikka skewers go well with some cilantro mint chutney (also called green chutney) on the side.

To bring out the flavors, sprinkle a little chaat masala and lemon juice over the top as well.

While some festivals such as Diwali are known for sweets (find out more about what is diwali), you’ll also often share savory snacks with guests during this time, and these would be a popular choice.

Paneer tikka makes a great dish to snack on for parties, festivities, or just because. They are easy to prepare and cook in no time, with lots of delicious flavor.

No wonder they are so popular.