Paneer Tikka: The Spicy Grilled Indian Cheese Dish Everyone Loves

When you think of paneer tikka, a popular Indian appetizer made from cubed paneer cheese marinated in spices and grilled to perfection. It's also known as tandoori paneer, and it's one of the most satisfying vegetarian dishes you can find—crispy on the outside, tender inside, and packed with bold flavors. This isn't just a side dish. It’s a centerpiece. Whether it’s served at a party, on a street food stall, or as a quick weeknight snack, paneer tikka delivers texture, heat, and depth in every bite.

What makes paneer tikka work isn’t just the cheese. It’s the marinade. Yogurt softens the paneer, while cumin, coriander, garam masala, and smoked paprika build layers of flavor. A touch of ginger-garlic paste adds warmth, and a splash of lemon or vinegar gives it that bright finish. The grilling—whether in a tandoor oven, on a stovetop grill, or even under a broiler—gives it those charred edges that make it unforgettable. You don’t need fancy tools. A cast iron skillet works just fine. And if you’ve ever wondered how to keep paneer from falling apart on the skewer, it’s all about draining the yogurt well and letting it sit for at least an hour. That’s the secret most recipes skip.

Paneer tikka connects to other Indian staples you already know. It’s the vegetarian cousin of chicken tikka, a similarly marinated and grilled dish, but with its own identity. Unlike tandoori chicken, which gets its red color from food coloring or Kashmiri chili, paneer tikka stays golden-brown unless you add a bit of food-grade color. It pairs perfectly with mint chutney, a cool, fresh counterpoint to the spice, and it’s often served with onions and lemon wedges. If you’ve made homemade paneer before, you know how easy it is to turn fresh milk into cheese—no need to buy it at the store. And if you’ve ever tried replacing lemon in paneer recipes, you’ve probably used vinegar or citric acid. That’s the same trick that helps the yogurt cling better to the cubes.

People love paneer tikka because it’s simple, satisfying, and flexible. You can make it spicy or mild. Serve it as an appetizer, toss it into a salad, wrap it in a roti, or pile it on top of rice. It’s a dish that works whether you’re cooking for one or feeding a crowd. And since it’s naturally vegetarian, it fits right into the growing interest in plant-based Indian meals—no meat needed, no compromise on flavor.

Below, you’ll find real recipes, tips, and fixes from home cooks who’ve made paneer tikka a regular part of their kitchen. Some will show you how to get that perfect char without a tandoor. Others will help you avoid dry paneer. A few will even show you how to make it vegan-friendly. Whether you’re new to Indian cooking or you’ve been making this for years, there’s something here that’ll make your next batch better.