If there’s one dish that captures the soul of Indian appetizers, it’s Paneer Tikka. This classic vegetarian favorite combines creamy paneer cubes with vibrant vegetables, marinated in a spiced yogurt mix, and grilled to smoky perfection. Today, we’re making it even more exciting with Spicy Paneer Tikka Skewers with Mint Chutney.
What makes this version special is the balance of heat from the spices, the charred smokiness from grilling, and the refreshing kick from mint chutney on the side. It’s not just food – it’s a complete sensory experience: colorful, aromatic, tangy, and absolutely irresistible.
Whether you’re hosting a summer barbecue, planning a festive dinner, or just craving a restaurant-style snack, this recipe brings the magic right to your kitchen.
What is Paneer Tikka?
Paneer tikka is a popular North Indian dish traditionally cooked in a clay oven, known as a tandoor. The word “tikka” refers to chunks of food (paneer, chicken, or vegetables) marinated in spiced yogurt and grilled until charred.
Our recipe for Spicy Paneer Tikka Skewers with Mint Chutney uses easily available ingredients and can be cooked in three ways: in an oven, on a grill pan, or on an outdoor grill. The result? Juicy, smoky, and flavorful skewers that rival your favorite restaurant’s version.
Why You’ll Love This Recipe
- Authentic flavors at home – without needing a tandoor.
- Customizable spice levels – adjust heat to your taste.
- High in protein and vegetarian-friendly – perfect for balanced meals.
- Crowd-pleaser – ideal for parties, family gatherings, and festivals.
- Versatile – serve as an appetizer, wrap it in a roti, or add to grain bowls.
Ingredients for Spicy Paneer Tikka Skewers with Mint Chutney
A well-balanced paneer tikka starts with the right ingredients. Here’s what you’ll need:
For the Paneer Tikka Marinade
- 250 g paneer (firm, cut into 1-inch cubes)
- ¾ cup thick yogurt (preferably hung curd for less water content)
- 2 tbsp roasted gram flour (besan) – helps bind the marinade
- 1.5 tbsp ginger-garlic paste – for depth of flavor
- 2 tbsp mustard oil (lightly smoked) – gives authentic tandoor-style aroma
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp red chili powder (adjust to spice tolerance)
- ½ tsp turmeric powder
- 1 tsp garam masala
- 1 tsp cumin powder (roasted)
- ½ tsp black pepper powder
- 1 tsp chaat masala
- Salt to taste
Vegetables for Skewers
- 1 red bell pepper (cut into 1-inch squares)
- 1 green bell pepper (cut into 1-inch squares)
- 1 yellow bell pepper (optional, for color contrast)
- 1 large onion (cut into petals)
For Mint Chutney
- 1 cup fresh mint leaves
- ½ cup fresh coriander leaves
- 2 green chilies (adjust for heat)
- 1 tbsp lemon juice
- 1 tbsp yogurt (optional, for creaminess)
- Salt to taste
Step-by-Step Instructions
Cooking Spicy Paneer Tikka Skewers with Mint Chutney involves a few simple stages. Follow along for perfect results every time.
Step 1: Prepare the Marinade
- In a large mixing bowl, whisk yogurt until smooth and creamy.
- Add roasted gram flour, ginger-garlic paste, mustard oil, lemon juice, and spices.
- Mix until you have a thick, smooth paste. The marinade should coat the paneer and vegetables well without dripping.
Chef’s Tip: Roasting gram flour until lightly nutty prevents a raw taste and helps the marinade stick better.
Step 2: Marinate Paneer and Vegetables
- Add paneer cubes, onion petals, and bell peppers to the marinade.
- Gently toss everything until well coated. Be careful not to break the paneer.
- Cover and refrigerate for at least 30 minutes. For deeper flavor, marinate for 2–3 hours.
Chef’s Tip: Don’t skip marination—it’s what gives paneer tikka its signature flavor.
Step 3: Make the Mint Chutney
- Add mint leaves, coriander leaves, green chilies, lemon juice, yogurt, and salt to a blender.
- Blend into a smooth, bright green chutney.
- Refrigerate until serving time.
Chef’s Tip: Add a small ice cube while blending to keep the chutney bright green.
Step 4: Assemble the Skewers
- Soak wooden skewers in water for 20 minutes to prevent burning.
- Thread marinated paneer, onion, and bell peppers alternately onto skewers.
- Brush lightly with oil to prevent sticking while cooking.
Step 5: Cooking Options
Oven Method
- Preheat oven to 200°C (392°F).
- Place skewers on a wire rack over a baking tray.
- Bake for 12–15 minutes, turning once.
- Optionally, broil for 2 minutes to get smoky edges.
Grill Pan Method
- Heat a grill pan on medium-high heat.
- Brush with oil and place skewers.
- Cook for 10–12 minutes, turning occasionally until charred.
Outdoor Grill Method
- Preheat grill and place skewers directly on the grate.
- Cook for 8–10 minutes, flipping halfway, until slightly charred.
Step 6: Rest and Serve
- Allow skewers to rest for 5 minutes.
- Sprinkle chaat masala and squeeze fresh lemon juice.
- Serve hot with mint chutney and lemon wedges.
Serving Suggestions
- Appetizer: Serve with chutney and sliced onions for a restaurant-style starter.
- Wrap: Roll into a roti or naan with mint chutney for a delicious paneer tikka wrap.
- Bowl Meal: Pair with rice, salad, and chutney for a balanced lunch.
- Party Platter: Serve alongside other grilled snacks like vegetable seekh kebabs.
Tips for the Best Spicy Paneer Tikka Skewers
- Use firm paneer – fresh but not too soft, to prevent breaking.
- Don’t skip the mustard oil – it gives authentic tandoori flavor.
- Marinate for at least 30 minutes – more marination = deeper flavor.
- Always cook on high heat – this locks in moisture and gives char marks.
- For smoky flavor, use the charcoal method: place a hot charcoal in a bowl, drizzle oil, cover the marinated paneer bowl for 3 minutes, then discard.
Variations
- Vegan Version: Replace paneer with firm tofu and use dairy-free yogurt.
- Low-fat Option: Use Greek yogurt instead of full-fat yogurt.
- Extra Spicy: Add green chili paste or extra chili powder to the marinade.
- Kids’ Friendly: Reduce chili powder and serve with ketchup instead of chutney.
- Fusion Twist: Serve paneer tikka inside tacos or pita bread for an Indo-fusion treat.
Storage and Make-Ahead
- Marinated paneer: Can be stored in the refrigerator for up to 24 hours.
- Cooked paneer tikka: Best enjoyed fresh but can be refrigerated for 2 days. Reheat in a hot oven for 5 minutes.
- Mint chutney: Keeps well in the fridge for 3–4 days.
Avoid freezing cooked paneer tikka as it can turn rubbery.
Final Thoughts
Spicy Paneer Tikka Skewers with Mint Chutney is one of those recipes that never fails to impress. It combines bold spices, creamy paneer, and refreshing chutney for a dish that feels festive yet simple enough to make at home.
Spicy Paneer Tikka Skewers with Mint Chutney Recipe
Description
These Spicy Paneer Tikka Skewers with Mint Chutney are a smoky, flavorful, and protein-rich Indian appetizer made with marinated paneer cubes, bell peppers, and onions grilled to perfection. Served with refreshing mint chutney, this dish is perfect for summer cookouts, festive gatherings, or as a restaurant-style starter at home.
Ingredients
For the Paneer Tikka Marinade
For the Vegetables
For the Mint Chutney
Instructions
Prepare the Marinade
- In a large mixing bowl, whisk yogurt until smooth. Add roasted gram flour, ginger-garlic paste, lemon juice, smoked mustard oil, and all powdered spices. Mix well until a thick, smooth marinade forms. Adjust salt as needed.
Marinate Paneer and Vegetables
- Add paneer cubes, onion petals, and bell pepper squares into the marinade. Gently coat everything without breaking the paneer. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
Prepare the Mint Chutney
- In a blender, combine mint leaves, coriander leaves, green chilies, lemon juice, yogurt, and salt. Blend until smooth. Chill until serving.
Assemble the Skewers
- Soak wooden skewers in water for 20 minutes to prevent burning. Thread marinated paneer, onion, and bell peppers alternately onto the skewers.
Grill or Bake
- Oven Method: Preheat oven to 200°C. Place skewers on a greased baking tray or wire rack. Bake for 12–15 minutes, turning once halfway, until slightly charred. Optionally, broil for 2 minutes for smoky edges.
- Grill/Pan Method: Heat a grill pan or outdoor grill, brush with oil, and cook skewers for 10–12 minutes, turning occasionally until golden brown with char marks.
Rest and Serve
- Let skewers rest for 5 minutes before serving. Sprinkle chaat masala on top and serve hot with mint chutney and lemon wedges.
Note
Storage: Marinated paneer can be refrigerated for up to 24 hours before grilling. Cooked paneer tikka is best enjoyed fresh but can be refrigerated for 2 days and reheated in a hot pan or oven.
Variation: For extra smokiness, place a piece of hot charcoal in the marinated paneer bowl, drizzle oil over it, cover tightly for 3 minutes, then remove before grilling.
Vegan Option: Replace paneer with firm tofu and yogurt with dairy-free yogurt.
Serving Tip: Serve with naan, roti, or as a party snack with drinks.
