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Tandoori Paneer Tikka Recipe Easy Homemade Indian Starter with Mint Chutney

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A quick and easy Indian starter featuring smoky, tangy, and spicy marinated paneer cubes grilled to perfection and served with a fresh mint chutney.

Ingredients

Scale
  • 400 grams (14 oz) paneer, cut into 1-inch cubes
  • ½ cup (120 ml) thick plain unsweetened yogurt (Greek yogurt recommended)
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili powder (Kashmiri chili powder preferred)
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala
  • ½ teaspoon cumin powder
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon oil (vegetable, mustard, or olive oil)
  • Salt to taste
  • 1 cup fresh mint leaves, packed (for chutney)
  • ½ cup coriander leaves, packed (for chutney)
  • 1 small green chili (for chutney)
  • 2 tablespoons yogurt (for chutney)
  • ½ teaspoon roasted cumin powder (for chutney)
  • Salt and sugar to taste (for chutney)

Instructions

  1. Prepare the marinade by whisking together ½ cup thick yogurt, 1 tablespoon ginger-garlic paste, 1 teaspoon red chili powder, ½ teaspoon turmeric, 1 teaspoon garam masala, ½ teaspoon cumin powder, 1 tablespoon lemon juice, 1 tablespoon oil, and salt to taste until smooth and creamy (about 5 minutes).
  2. Add 400 grams of paneer cubes to the marinade and gently toss to coat each piece thoroughly without breaking them. Cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor.
  3. Make the mint chutney by blending 1 cup fresh mint leaves, ½ cup coriander leaves, 1 small green chili, 2 tablespoons yogurt, ½ teaspoon roasted cumin powder, salt, sugar, and 2-3 tablespoons water until smooth. Adjust seasoning and refrigerate.
  4. Preheat grill or grill pan to medium-high heat for about 5 minutes and brush lightly with oil to prevent sticking.
  5. Thread marinated paneer cubes onto skewers, leaving space between pieces. Optionally add chunks of bell pepper or onion.
  6. Grill the skewers for 3-4 minutes per side, turning gently and basting occasionally with oil, until charred and cooked through (total 12-15 minutes).
  7. Remove from heat and let rest for 2 minutes. Serve warm with mint chutney.

Notes

Do not over-marinate paneer to avoid rubbery texture; 30 minutes to 2 hours is ideal. Use thick yogurt like Greek yogurt for better marinade adherence. Preheat grill properly and oil skewers to prevent sticking. If no grill is available, bake at 425°F (220°C) for 15-18 minutes, flipping halfway.

Nutrition

Keywords: tandoori paneer tikka, Indian starter, paneer tikka recipe, mint chutney, grilled paneer, vegetarian appetizer

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