Indian Paneer Tikka Marinade (with Peppers and Onion)
MarinadesIndianEasy

Indian Paneer Tikka Marinade (with Peppers and Onion)

From the MyKitchenBank Kitchen

A thick, tangy yogurt marinade built on toasted besan, ajwain, Kashmiri chili and kasuri methi that clings to paneer and peppers and chars beautifully under a hot broiler or on the grill.

Prep
25 min
Cook
14 min
Wait
2 hr 5 min
Total
2 hr 44 min
Makes
About 24 skewered pieces (4 servings)
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Steps

Before you start
  • Marinate for a full 2 hours (up to 6 hours in the fridge); plan timing accordingly.
  • If using wooden skewers, soak them in water for 30 minutes before threading.
  • Use full-fat, thick yogurt. If yours is thin, hang it in a cheesecloth-lined sieve for 30 minutes first, or the marinade will slide off.
  • Take the paneer out of the fridge 15 minutes before cutting so it is not rock-cold.

  1. Prep the paneer

    • Pat the paneer block dry with paper towels, then cut into 1¼-inch (3 cm) cubes.
    • Cut the peppers and onion into pieces of the same size so everything cooks evenly.
    • Set aside.
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    Ready when: Cubes are uniform and the paneer surface is dry to the touch.

    Tip: Dry paneer grips the marinade; wet paneer dilutes it.

  2. Toast the besan

    • Heat a small dry skillet over medium-low heat.
    • Add the sifted besan and stir constantly for 2 minutes.
    • Tip it into a large mixing bowl and let it cool for 2 minutes.
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    Ready when: Besan smells nutty and toasty and turns a shade deeper, but is not browned.

    Tip: Toasting removes the raw, bitter flavor of chickpea flour.

  3. Build the marinade

    • To the bowl add the yogurt, ajwain, crushed kasuri methi, chili powder, garam masala, turmeric, ginger-garlic paste, lemon juice, mustard oil and salt.
    • Whisk for about 1 minute until completely smooth with no besan lumps.
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    Ready when: Marinade is thick, deep orange-red, and coats the back of a spoon like paste; it should not drip off.

    Tip: If it seems runny, whisk in 1 more tablespoon of besan.

  4. Coat everything

    • Add the paneer, peppers and onion to the marinade.
    • Fold gently with a rubber spatula for 1 minute so every piece is evenly coated without breaking the paneer.
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    Ready when: No bare patches remain and a thick layer clings to each cube.

  5. Marinate 2 hours

    • Cover the bowl and refrigerate for 2 hours.
    • Do not exceed 6 hours, as the acid and salt will make the paneer firm and crumbly.
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    Ready when: Marinade has tightened and looks matte rather than glossy.

  6. Preheat the broilerOven 500°F / 260°C

    • About 15 minutes before cooking, position an oven rack 4–5 inches (10–12 cm) below the broiler and heat the broiler to high (about 500°F / 260°C).
    • Set a wire rack on a foil-lined baking sheet and brush it lightly with oil.
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    Ready when: Broiler element glows evenly red.

    Tip: Use any leftover mustard or neutral oil from the 2 tbsp measure, or a small extra splash.

  7. Thread the skewers

    • Thread paneer, pepper and onion alternately onto skewers, leaving a ¼-inch (6 mm) gap between pieces so heat circulates.
    • Lay the skewers on the rack.
    • Scrape any remaining marinade over the top.
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    Ready when: Skewers are full but not crammed.

    Tip: Skewering paneer between two peppers protects it from drying out.

  8. Broil first sideOven 500°F / 260°C

    • Broil for 6–7 minutes at 500°F (260°C) until the marinade is set and the edges are flecked with charred spots.
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    Ready when: Marinade is dry on top with dark brown to black spots at the edges.

    Tip: Watch closely after 5 minutes; besan chars quickly.

  9. Turn and finishOven 500°F / 260°C

    • Turn the skewers, brush the paneer with melted butter, and broil another 5–6 minutes at 500°F (260°C).
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    Ready when: Paneer is golden with charred edges, peppers are blistered and onions have softened with browned tips.

    Tip: If the tops darken too fast, drop the rack one level.

  10. Rest and serve

    • Rest the skewers for 2 minutes.
    • Sprinkle with chaat masala if using and serve hot with lemon wedges, mint chutney and sliced onions.
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    Ready when: Marinade is firm and clings when a piece is lifted.

Good to know

Tips
  • Thick marinade is the key: it should be a paste, not a sauce.
  • Crush kasuri methi in your palms to release its aroma before adding.
  • A grill works too: cook over medium-high heat for 10–12 minutes, turning every 3 minutes.
  • Don't marinate beyond 6 hours or the paneer turns crumbly.
Make ahead

"Make the marinade up to 2 days ahead and refrigerate; add paneer and vegetables 2–6 hours before cooking. Skewers can be assembled and kept covered in the fridge up to 4 hours before broiling."

Storage & reheating

Room temperature: up to 2 hours. Fridge: airtight up to 3 days. Freezer: not recommended for cooked paneer as it turns spongy (raw marinade alone freezes up to 1 month). Reheat in a 400°F (200°C) oven or air fryer for 5–6 minutes, or in a hot skillet.

Substitutions
  • paneer → extra-firm tofu, pressed 20 minutes. Marinate only 1 hour and handle gently; it is more delicate.
  • full-fat plain yogurt → thick Greek yogurt or dairy-free coconut yogurt. Greek yogurt works 1:1; reduce lemon juice slightly if very tart.
  • mustard oil or neutral oil → avocado or canola oil. Loses the pungent North Indian flavor but works well.
  • Kashmiri chili powder → paprika plus a pinch of cayenne. Use 2 tsp paprika and ¼ tsp cayenne for similar color and heat.
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