This pan fried paneer tikka is quick, spicy, and incredibly satisfying — no grill, no fuss, just golden crispy edges and bold flavour.
My pan-fried paneer tikka delivers the same spiced and charred flavour you love, all in a fraction of the time. Soft, succulent cubes of paneer are coated in a punchy yoghurt marinade and pan-fried until perfectly crispy on the outside, soft on the inside.
This stovetop paneer tikka recipe makes the perfect starter served alongside chilli mogo, or can be added to salads for an extra boost of protein.
What is paneer tikka?
Paneer tikka is a beloved vegetarian dish made with cubes of paneer (Indian cottage cheese) marinated in spiced yogurt and cooked until slightly charred.
Traditionally, paneer tikka is cooked in a clay oven (tandoor) at high temperatures, giving it that signature chargrilled flavour. In my easy paneer tikka recipe, we pan-fry the paneer, creating a beautifully caramelised exterior at home whilst keeping the inside soft and juicy.
The result? Crispy edges, a rich coating of spices, and tender, melt-in-the-mouth paneer — all achieved on your hob.
You can also cook your paneer tikka in the air fryer or on the grill! I’ve included instructions for this in the recipe post below.
Spices for the ultimate paneer tikka marinade
The secret to good paneer tikka is all in the marinade, and the best marinade packs a punch!
My special marinade recipe may look like a lot of ingredients, but trust me, it’s worth it for the end result – deliciously flavoursome and perfectly balanced.
We’ll be adding a lot of spices to our yogurt to give the marinade extra flavour. I like to use a natural yogurt, you can also use Greek yogurt or coconut yogurt for a dairy-free option.
To make the paneer tikka marinade, you will need the below ingredients:
You can find the full recipe with quantities listed below, but to make the paneer tikka marinade we will need: yogurt, ginger paste, garlic paste, turmeric, Kashmiri chilli powder, cumin powder, coriander powder, garam masala, chaat masala and kasuri methi (dried fenugreek).
It sounds like a lot but using this blend of spices makes our paneer tikka extra delicious!
You can find all these spices at your local supermarket or South Asian grocery store. Alternatively, you can order them from Amazon.
Note: it’s important that you use Kashmiri chilli powder and not standard chilli powder. Kashmiri chilli powder is known for its bright red color, which gives our paneer tikka its signature hue. Kashmiri chilli powder is also a lot milder at ~2,000 Scoville Heat Units (SHU), compared with 5,000-50,000 SHU for standard chilli powders. You have been warned!
Fan of the heat? You’ll love my chilli paneer recipe too!
The secret to marinades that don’t stick
Have you ever attempted a yogurt-based marinade only to end up with a sticky mess in your frying pan?
Been there.
The secret to ensuring the only thing your marinade sticks to is the food itself? Adding sizzling hot oil to your marinade.
The reason for this is two-fold: the oil traps the spices creating a flavour-packed coating on the surface of the paneer. But it also prevents our paneer tikka from sticking to the frying pan or grill. Win win!
How to make pan-fried paneer tikka step-by-step
As always, you can find the full recipe and instructions at the bottom of this blog post.
Begin by adding the yogurt and spices to a mixing bowl (photo 1).
Then we’ll mix the masala into the yogurt (photo 2) and pour over some hot sizzling oil (photo 3).
Next, add the cubed paneer to the marinade (photo 4) and stir until evenly coated (photo 5).
At this point, you can marinate the paneer for 20-30 mins or even refrigerate overnight for extra flavour. But if you’re in a pinch, skip straight to pan-frying the paneer in a little oil until crispy and golden on each side (photo 6).
Tips for the Best Pan Fried Paneer Tikka
My handy tips will help to take your paneer tikka to the next level:
1. Use full-fat paneer, in large cubes
Full-fat paneer is best for this recipe as it stays soft and creamy when cooked, while low-fat versions can turn rubbery.
Fresh paneer works best for achieving that signature texture – you can make your own at home or purchase from the supermarket. If you are UK-based, I like the Apetina brand as it’s super soft.
Additionally, as we’re making paneer tikka without the oven and cooking it on the stovetop, you’ll want to cut the paneer into large cubes. This ensures we can cook each side of the cube perfectly – if your cubes are too small, it will be difficult to pan fry the paneer.
You can always cook the paneer in larger cubes and slice after cooking, for use in your dish.
2. Marinate for maximum flavour
Our spicy marinade packs a punch, but tastes even better when you allow the paneer to marinate for at least 30 minutes. It really makes a noticeable difference to the outcome, as the spices infuse the paneer with extra flavour.
3. Cook the paneer perfectly
When pan frying the paneer tikka, we want to make sure each side of the paneer cube has an opportunity to become crispy and charred. I find that using tongs makes the process a lot easier.
Additionally, you’ll want the pan to be on medium-high heat to achieve those slightly charred edges, without overcooking the inside of the paneer.
Serving suggestions and variations
This quick paneer tikka is delicious served alone as a starter with some fresh onion slices and lime wedges. But you can also try these fun variations!
- Marinate the paneer along with some large cubes of red onion and bell peppers. Once marinated, thread cubes of paneer, peppers and onion onto kebab skewers. Cook on the grill for a delicious summer lunch!
- Turn your paneer tikka into tasty kati rolls by serving in paratha wraps alongside some fresh coriander chutney!
- Serve alongside some pilau rice and restaurant-style chana masala for a complete meal!
Storage and Reheating Tips
Paneer tikka is best served hot after eating. If you have leftovers:
- Store in an airtight container in the fridge for up to three days.
- Reheat gently in a pan to maintain texture.
- Avoid microwaving for too long, as it can make the paneer chewy.
If you are preparing ahead of time, you can marinate the paneer for up to a day, and cook just before serving. The flavours will only get better with time!
FAQ
Yes! My pan fried paneer tikka recipe is designed for stovetop cooking and delivers excellent results without any special equipment.
If you are missing one of the spices you can still make the recipe however the flavours will be different. I highly recommend adding all the listed spices for the best result.
This usually happens from overcooking or using low-fat paneer. Stick to full-fat paneer and cook the paneer tikka briefly on high heat.
Yes, simply prepare the marinade and marinate the paneer as listed. Then you can add the paneer cubes to the bucket of your airfryer, ensuring you use an air fryer liner. Make sure you leave enough space between the paneer cubes so they don’t stick to each other. Air fryers vary greatly, so ensure you check the paneer regularly, rotating the cubes until they are cooked on all sides.
Paneer tikka can be a nutritious, high-protein vegetarian dish, especially when pan fried with minimal oil and served with vegetables.
This is one of my favourite recipes for meal prep as the marinade comes together in minutes – it also gives you a handy window to get some tasks done whilst the paneer is marinating!
My signature marinade recipe is packed with flavour and incredibly versatile to use. You can also use the marinade on tofu for a vegan option.
I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!
Pan-fried Paneer Tikka
Leave a Review Print Recipe SaveIngredients
- 200 grams Paneer
- 3 tbsp Yogurt I like natural yogurt, you can also use Greek or coconut
- 1/2 tsp Ginger Paste
- 1/2 tsp Garlic Paste
- 1/2 tsp Turmeric
- 1 tsp Kashmiri Chilli Powder ensure it is Kashmiri chilli powder (milder), and not regular chilli powder (hotter)
- 1/3 tsp Coriander Powder
- 1/3 tsp Cumin Powder
- 1/8 tsp Garam Masala
- 1/4 tsp Chaat Masala
- 1/2 tsp Kasuri Methi (dried fenugreek) crush this between your palms before using for optimal flavour
- 1/2 tsp Salt
- 1 3/4 tbsp Sunflower Oil
Instructions
- Cut the block of paneer into large cubes roughly 1 inch by 1 inch. If the cubes are too small, it will be difficult to cook the paneer.
- To a medium sized bowl, add the ingredients for the marinade: yogurt, ginger paste, garlic paste, turmeric, Kashmiri chilli powder (not regular chilli powder), coriander powder, cumin powder, garam masala, chaat masala, kasuri methi and salt.
- Mix the marinate ingredients together until combined.
- Heat 1.5 tablespoons of sunflower oil in a frying pan or small pot. Once the oil is hot, add it to the yogurt marinade – the oil should sizzle. Mix the oil into the marinade to combine.
- Add the cubed paneer to the marinade and stir together with a spoon, ensuring each surface of the paneer is coated in the tasty marinade.
- At this point, you can leave the paneer to marinate, covered, in the fridge for 30 minutes up to 1 day. Alternatively, if you are in a pinch, skip to the next step.
- Heat a large non-stick frying pan on medium-high heat adding a small amount of oil (around 1 tsp) to coat the pan. It's important your frying pan is non-stick.
- You can also cook the paneer in the air fryer or grill if you prefer. See the notes box below for instructions.
- Add the paneer cubes to the pan one by one, ensuring to leave a gap between the cubes so they can cook properly. I can usually fit all the paneer in my frying pan, however if yours is small or you are doubling the recipe, you may wish to do this in batches.
- Cook the paneer until golden and slightly charred on each side, using tongs to carefully turn each cube to ensure even cooking.
- Transfer the pan-fried paneer tikka cubes to a plate lined with kitchen paper to drain the excess oil. Serve immediately, with onion slices, fresh coriander and lime wedges.
Notes
- Leftover paneer tikka can be stored in the fridge for up to 3 days and reheated slowly in a frying pan. Avoid microwaving the paneer as it will become rubbery.
- To air fry the paneer tikka: add the marinated paneer cubes to the bucket of your air fryer, ensuring you use an air fryer liner. Make sure you leave enough space between the paneer cubes so they don’t stick to each other. Air fryers vary greatly, so ensure you check the paneer regularly, rotating the cubes until they are cooked on all sides.
- To grill the paneer tikka: Thread the cubes of marinated paneer onto kebab skewers and cook on a heated grill until charred on all sides.