Step 1 of 5
Paneer tikka
Toast the gram flour in a dry frying pan over low heat for 2 to 3 minutes, stirring, until it darkens slightly and smells nutty. Tip it into a bowl to cool.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Paneer tikka take?
1 hr 5 min all in — 20 min prep, 15 min cook, 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Medium heat.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free, Nut-free.
7 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Mixing bowl, Oven, Baking tray.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Hung yoghurt → Greek yoghurt. Thick enough as it is. Ordinary yoghurt needs draining in a cloth for an hour first. Mustard oil → Neutral oil. You lose the sharp edge but nothing else changes.
What should I watch for?
Paneer goes rubbery if grilled too long. Pull it when the edges are charred, even if the middle still looks pale.
Any tips from this recipe?
Thin marinade slides off and steams the paneer. If yours runs, stir in another spoon of toasted gram flour. Bring the paneer to room temperature before grilling so the centre is warm by the time the outside chars.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.