Mrs Balbir Singh's | Tandoori Paneer Tikka

Mrs Balbir Singh's Tandoori Paneer Tikka Recipe


Tandoori Paneer Tikka 

Paneer Tikka is probably consumed more in India and amongst the global Indian diaspora than its chicken equivalent, given the number of vegetarians. It is the tasty Punjabi appetiser that is a go-to for millions of Indians on a daily basis. 

Both vegetarians and non-vegetarians alike find this sizzlingly scrumptious dish simply too hard to resist. For from the moment the aromas hit you, and then when you experience the burst of flavours on your very first bite... you'll be hooked for life.

The trick to the most amazing paneer tikka of course lies in its marination. Luckily as with all our tandoori-related recipes we have you covered, as you'll be using our highly versatile and award-winning Tandoori Rub blend. 

Category: Recipes for Mrs Balbir Singh's Spice Blends


  • 500-600g Paneer (cubed)*
  • Red Onion Chunks
  • Green Pepper Chunks (aka capsicum or bell peppers) 

*Shop bought paneer is of very good quality these days and you'll find it in most supermarkets' dairy sections. If you'd like to try your hand at making your own at home, see Mrs Balbir Singh's guide on how to make the perfect paneer.

Ingredients for the marinade

  • 4 tsp (15g) Mrs Balbir Singh's Tandoori Rub
  • 4 tbsp Natural or Greek-Style Yoghurt
  • 1 tbsp Garlic Paste
  • 1 tbsp Ginger Paste 
  • 1 tbsp Fresh Lime Juice or Lemon Juice
  • 1 tsp Ghee (or preferred oil) 
  • tsp Salt, or to taste

For sprinkling on the paneer tikka

  • 2 tsp Chopped Fresh Coriander (Cilantro Leaves)

Step 1:  marinate the paneer and vegetables

Mix all the above-mentioned marinade ingredients well in a large bowl. Add the paneer cubes, onions, and peppers into the marinade and gently mix well again making sure everything is coated. Leave to marinate in the fridge for between half an hour and two hours. For a deeper flavour marinate the evening before and leave in the fridge overnight.

Step 2: grilling and finishing

Place the marinated cubes (directly or on skewers*) on parchment paper or non-stick foil on an oven or grill tray, and grill for 10-15 minutes under the grill if cooking indoors. Alternatively, you can cook this over an indoor or outdoor bbq grill.

If cooking in an oven, preheat it to 220 degrees C and then place the tray in the centre of the oven and cook for approximately 15 minutes. In all cases ensure that you achieve a little charring on the paneer cubes without burning them. 

*if using wooden skewers soak the skewers first to avoid them burning during cooking. 

Step 3: serving suggestion

Alternative Finishing

For an even deeper street food-style flavour. Mix 1/4 tsp of Mrs Balbir Singh's garam masala into two teaspoons of melted ghee and drizzle this over the paneer a few minutes before finishing the cooking, and if using the oven method finish off under the grill to get the trademark char. 

Mrs Balbir Singh 
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)