Most paneer tikka recipes tell you to marinate for thirty minutes. That is not enough. This one calls for at least four hours, preferably overnight, and you can taste the difference. Paneer cubes soaked in yogurt mixed with ginger paste, garlic paste, chopped mint, chopped cilantro, Kitchen King Masala, turmeric, and salt. Then threaded onto skewers, brushed with oil, and grilled for ten to fifteen minutes until golden and slightly charred.
Paneer is bland on its own. It needs time to absorb the marinade because it does not have the fat or muscle fibres that meat has to carry flavour. Four hours lets the yogurt and spices soak into the surface. Overnight is better. And the grill, not a pan, is where paneer finally earns its char. Nobody left any at the table last time we made it.
Tips for Making Grilled Paneer Tikka
Marinate for at least four hours
Mix the yogurt, ginger paste, garlic paste, mint, cilantro, Kitchen King Masala, turmeric, and salt. Coat the paneer cubes thoroughly and refrigerate.
Four hours is the minimum. Overnight is better. The yogurt tenderises the outer layer of the paneer and the spices need time to absorb.
Grill over medium-high heat and do not move the skewers too soon
Brush the skewers with oil before placing on the grill. Let them cook for three to four minutes before turning. If you move them too early, the paneer sticks and the char layer tears off.
Turn occasionally for ten to fifteen minutes total. The paneer should have golden spots and dark grill marks on all sides.
Grilled Paneer Tikka with Cilantro Chutney
- Total Time: 35 minutes
- Yield: 4 to 5 servings
- Diet: Vegetarian
Description
Grilled, spiced paneer is first marinated for an awesome burst of flavor and is later served with a cilantro and mint chutney.
Ingredients
- 500g paneer, cut into cubes
- 1 cup yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon mint, chopped
- 1 tablespoon cilantro, chopped
- 2 teaspoons Kitchen King Masala or curry powder
- 1 teaspoon turmeric powder
- Salt to taste
- 1 tablespoon oil
Instructions
- In a bowl, mix yogurt, ginger paste, garlic paste, mint, cilantro, Kitchen King Masala, turmeric powder, and salt.
- Add paneer cubes to the marinade and mix well to coat. Cover and refrigerate for at least 4 hours, preferably overnight.
- Preheat the grill to medium-high heat.
- Thread the marinated paneer onto skewers and brush with oil.
- Grill the paneer skewers for about 10-15 minutes, turning occasionally, until golden and slightly charred.
- Serve hot with cilantro and mint chutney.
Notes
The prep time is only 15 minutes. The total prep time includes the waiting time of 4 hours.* You can use curry powder or coriander powder + cumin powder in place of kitchen king masala.* Adjust spice level to taste. If you like spicy food, add more of red chili powder.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 400
- Fat: 18
- Carbohydrates: 10
- Fiber: 1
- Protein: 12
Frequently Asked Questions
What is Kitchen King Masala?
An Indian spice blend with coriander, cumin, turmeric, chili, and other spices. If you cannot find it, use curry powder or a mix of equal parts coriander powder and cumin powder.
Can I pan-fry the paneer instead of grilling?
Yes. Heat oil in a skillet over medium-high heat and cook the cubes until golden on all sides. The flavour is similar but you will not get the smoky char that grilling gives.
Can I use tofu instead of paneer?
Extra-firm tofu pressed dry works. The texture is softer than paneer and it absorbs marinade faster, so two hours is enough. The grill marks and char taste the same.
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