Entree: India – Delhi & NCR – पनीर टिक्का ➤ Panīr Ṭikkā (Charred marinated cubes of paneer cheese and vegetables grilled in a spiced yogurt coating)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 3 hrs

Total 3 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 14 oz (400 g) paneer, cut into 1-inch (2.5 cm) cubes
- 1 cup (240 g) thick plain yogurt (preferably hung or Greek)
- 2 tbsp (16 g) besan (gram flour)
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) vegetable oil, plus extra for brushing
- 1 tbsp (15 g) ginger-garlic paste
- 1 tsp (5 g) garam masala
- 1 tsp (2 g) ground coriander
- 1 tsp (4 g) red chili powder, or to taste
- 1/2 tsp (1 g) turmeric
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (8 g) crushed kasuri methi (dried fenugreek leaves)
- 1 medium onion, cut into 1-inch (2.5 cm) pieces (about 6 oz (170 g))
- 1 large green bell pepper, cut into 1-inch (2.5 cm) pieces (about 8 oz (225 g))
- 1 lemon, cut into wedges for serving
- 1 tsp (2 g) chaat masala for finishing (optional)
- 8 metal or soaked wooden skewers

Show original ingredient measurements

- 14 oz (400 g) paneer, cut into 1-inch (2.5 cm) cubes
- 1 cup (240 g) thick plain yogurt (preferably hung or Greek)
- 2 tbsp (16 g) besan (gram flour)
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) vegetable oil, plus extra for brushing
- 1 tbsp (15 g) ginger-garlic paste
- 1 tsp (5 g) garam masala
- 1 tsp (2 g) ground coriander
- 1 tsp (4 g) red chili powder, or to taste
- 1/2 tsp (1 g) turmeric
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (8 g) crushed kasuri methi (dried fenugreek leaves)
- 1 medium onion, cut into 1-inch (2.5 cm) pieces (about 6 oz / 170 g)
- 1 large green bell pepper, cut into 1-inch (2.5 cm) pieces (about 8 oz / 225 g)
- 1 lemon, cut into wedges for serving
- 1 tsp (2 g) chaat masala for finishing (optional)
- 8 metal or soaked wooden skewers

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl whisk together the yogurt, besan, lemon juice, 2 tbsp (30 ml) oil, ginger-garlic paste, garam masala, ground coriander, red chili powder, turmeric, salt and crushed kasuri methi to form a smooth marinade.
2. Gently fold the paneer cubes, onion pieces and bell pepper pieces into the marinade until evenly coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours.
3. Preheat a grill, broiler, or heavy cast-iron skillet to high. Thread paneer, bell pepper and onion alternately onto skewers, leaving a little space between pieces.
4. Brush skewers lightly with oil and grill or broil 4–6 inches (10.2 to 15.2 cm) from heat, turning every 2–3 minutes and basting with a little oil, until charred at edges and cooked through, about 8–12 minutes total.
5. Remove from heat, sprinkle with chaat masala if using, squeeze lemon over the skewers, and serve immediately with green chutney and lemon wedges.

1. In a bowl whisk together the yogurt, besan, lemon juice, 2 tbsp oil, ginger-garlic paste, garam masala, ground coriander, red chili powder, turmeric, salt and crushed kasuri methi to form a smooth marinade.
2. Gently fold the paneer cubes, onion pieces and bell pepper pieces into the marinade until evenly coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours.
3. Preheat a grill, broiler, or heavy cast-iron skillet to high. Thread paneer, bell pepper and onion alternately onto skewers, leaving a little space between pieces.
4. Brush skewers lightly with oil and grill or broil 4–6 inches from heat, turning every 2–3 minutes and basting with a little oil, until charred at edges and cooked through, about 8–12 minutes total.
5. Remove from heat, sprinkle with chaat masala if using, squeeze lemon over the skewers, and serve immediately with green chutney and lemon wedges.