A BBQ of it’s kind, a treat you will never forget, Paneer Achari Tikka is one of the most mouth watering dish for cheese lovers. A BBQ loved by both kids and Adults. You can Bake it,G rill it or Pan fry its your choice!

Cuisine: North Indian/All
Type: BBQ / Snack


S. no Ingredients Quantity
1 Paneer / Cottage Cheese 250 grams sliced into cubes
2 Capsicum 1 large, diced
3 Onion 1
4 Yogurt ½ cup
5 Corn or Gram Flour (besan) 2 tablespoons
6 Ginger garlic paste 1 tablespoon
7 Lemon juice 1 teaspoon
8 Turmeric powder ½ teaspoon
9 Red chili powder ½ teaspoon
10 Mustard oil 1 teaspoon
11 Salt As taste
For Achari Masala
1 Mustard seeds (sarson kay beech ya raii) 2 teaspoon
2 Fennel seeds (saunf) 2 teaspoon
3 Nigella seeds (Kalonji) ½ teaspoon
4 Fenugreek seeds (methi) ½ teaspoon
5 Dry red chilies 2 to 3 (deseeded / bagher beech)


How to cook Paneer Achari Tikka:


  1. First, take all ingredients of achari masala and grind them into a fine powder. Keep it aside.
  2. In a bowl, whisk the yogurt and add prepared achari masala and all ingredients from number 5 to 11.
  3. Mix everything and check the taste. Add more salt or red chili powder as per your taste.
  4. Add onions (halved and layered), capsicum and paneer cubes into the mixture.
  5. Cover the bowl and refrigerate the marinade for one hour or overnight.


  1. Preheat oven to 200 degrees 20 minutes before grilling.
  2. Insert marinated paneer, onions and capsicum into bamboo sticks or skewers one by one.
  3. Put aluminum foil over baking tray and spread paneer tikka.
  4. Apply some oil over paneer before starting the grill.
  5. Place the tray over middle rack in oven and grill for 15 to 20 minutes (depends on your oven)
  6. When edges of paneer start to become brown, grilling is done.

Pan Frying (for those who don’t have oven or grill)

  1. Heat 2 tablespoon of oil on a non-stick frying pan.
  2. Fry paneer tikka on low flame to avoid burning of marinade quickly.
  3. Keep turning the sides of tikka when browned and crisped.

Tip: Garnish with fresh coriander leaves and lemon wedges. Serve with rice or chapatti.

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