Narpa Spices Special Paneer Tikka Recipe

21, Jan 2026

Paneer tikka is a classic vegetarian favorite tender cubes of paneer marinated in spices, grilled to perfection and served hot with chutney.

Ingredients ( Serves 4)

For Paneer and Vegetables

500 grams paneer cut into 1 inch cubes
1 large capsicum cut into chunks
1 large onion, cut into chunks
1 tomato, deseeded and cubed

For the Marinade

1 cup thick hung curd
1 tbsp ginger-garlic paste
1 tsp Narpa everyday essentials masala
1 tsp Narpa Kitchen King Masala
2 tsp Narpa matar paneer masala
½ tsp Narpa garam masala
Salt to taste
1-2 tsp lemon juice
1 tbsp oil

Step-by-step Instructions for Paneer Tikka Recipe

Prepare the Marinade

In a large mixing bowl, beat the hung curd well until it turns creamy and lump free.Add in the Narpa everyday essentials masala and Narpa kitchen king masala for base flavour, then mix in the Narpa matar paneer masala and Narpa garam masala. Stir in ginger-garlic paste, salt, lemon juice and oil. Combine thoroughly to make a thick marinade. 

Marinade the Paneer and Veggies
Marinade the cubed paneer with capsicum, onion, and tomato. Toss them lightly so that the marinade is on every piece. When done, cover the bowl and put it in the fridge for a minimum of 30 minutes to get the full flavor of the spices in the paneer.

Skewer and Grill

Paneer tikka can be made in several ways:

Oven/    OTG

Set your oven to 200 degrees, put the skewers on a baking tray and bake for 12-15 minutes, but do not forget to turn them once in the middle.

Tawa/Griddle

Heat a bit of oil in a non-stick pan and place the skewers in it and let them cook until you see spots of charring.

Grill/Barbecue

Smoke from traditional grilling will enhance the taste.

During cooking, for keeping the paneer and veggies moist and flavorful, do apply a little oil or leftover marinade on them.

Final Touch

Right before serving, sprinkle a pinch of Narpa garam masala whole (freshly ground). This will not only up the scents but also give your paneer tikka that extra restaurant-style finish.

Serving Suggestions

Paneer tikka should be served hot with:

Mint-Coriander chutney
Lemon wedges
Sliced onions along with a sprinkling of Narpa chat masala

The final product will be tender juicy paneer with burnt edges and strong spices-a perfect starter or main dish when rice or naan is combined with it.

Pro Tips:

To have more colors and to be smokier, finish with the dhungar (smoke) technique: take a piece of charcoal, put it on the dish of cooked paneer, pour a teaspoon of ghee on it and leave it covered for 5 minutes. 
If you are concerned about the spiciness, you can up the everyday essentials masala or kitchen king masala if you prefer a hotter version.

This paneer tikka recipe makes sure that the restaurant flavors come to your kitchen rich, spicy and utterly delightful.