Paneer Tikka Without Tandoor: Easy Oven, Tawa & Air Fryer Methods

Paneer tikka is a beloved North Indian starter, succulent chunks of paneer marinated in spiced yogurt, grilled to perfection, and served with mint chutney. Traditionally, it’s made in a tandoor. But you don’t need a tandoor to enjoy this delight at home.

In this guide, we’ll show you how to prepare the perfect paneer tikka recipe using your oven, tawa, or air fryer. Plus, we’ll share expert tips on marinated paneer recipes, giving you restaurant-style taste with minimal effort.

This blog is brought to you by Tedco Global Chefs Academy, where we teach simple yet professional methods for mastering Indian recipes.

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What is Paneer Tikka?

Paneer tikka is an Indian appetiser where cubes of paneer (cottage cheese) are marinated in a spiced yogurt base, skewered with vegetables, and grilled or roasted. The result is a smoky, slightly charred exterior with a juicy, flavourful inside.

Whether served as a starter, in wraps, or as a side, paneer tikka is a must-have in Indian cuisine.

Ingredients for Paneer Tikka Recipe

• Paneer – 750 gms (cut into cubes)
• Capsicum – 2 nos.
• Tomato – 2 nos.
• Onion – 1 no.
• Hung Curd – 250 gms
• Ginger Paste – 1 tsp
• Garlic Paste – 1 tsp
• Besan (gram flour) – 2 tsp
• Red Chilli Powder – 1.5 tsp
• Turmeric – 1 tsp
• Garam Masala – 1 tsp
• Cumin Powder – 1 tsp
• Salt – 1 tsp
• Pepper Powder – 1 tsp
• Nutmeg – 0.5 gm (a pinch)
• Kasuri Methi – 2 tsp
• Mustard Oil – 15 ml
• Lemon Juice – 5 ml

Step-by-Step Paneer Tikka Without Tandoor

Step 1: Prep Paneer & Vegetables

• Cut paneer into even-sized cubes.
• Dice capsicum, tomatoes, and onions into similar-sized pieces for skewering later.
• Uniform cutting ensures even cooking.

Step 2: Make the Marinade

• In a large bowl, combine hung curd, ginger paste, garlic paste, mustard oil, besan, lemon juice, and all the spices.
• Whisk into a smooth, thick paste.
• Besan helps the marinade stick and adds a nutty flavour.
• Mustard oil gives that signature smoky aroma found in authentic tikka recipes.

Step 3: Marinate & Rest

• Add paneer cubes and diced vegetables into the marinade.
• Gently coat each piece without breaking the paneer.
• Cover and refrigerate for 4–5 hours.

This step ensures the spices penetrate well, making it a perfect marinated paneer recipe.

Step 4: Skewer & Roast

• After marination, thread the paneer and vegetables alternately onto skewers.
• This not only looks great but ensures even cooking.

Now, let’s see how to cook it using different methods.

Paneer Tikka on Tawa (Gas Stove Method)

If you don’t have an oven, paneer tikka on tawa is your best bet for restaurant-like results.

• Heat a non-stick or cast iron tawa.
• Grease lightly with oil.
• Place the skewers and cook on medium flame.
• Rotate every 2 minutes to ensure even charring.
• Baste with butter or mustard oil for extra flavour.
• Cook until paneer edges are golden and slightly crisp.

Oven-Baked Paneer Tikka

For hassle-free cooking, the oven method is perfect.

• Preheat oven to 240°C (or highest setting).
• Place skewers on a baking tray lined with foil.
• Bake for 5–8 minutes until charred edges appear.
• Optionally, broil for 2 minutes for extra smokiness.
• Brush with butter before serving.

Air Fryer Paneer Tikka (Crispy & Quick)

The air fryer is a modern, oil-efficient way to make air fryer paneer tikka with minimal fuss.

• Preheat air fryer to 200°C.
• Place skewers or arrange marinated paneer pieces in the basket.
• Air fry for 8–10 minutes, flipping halfway.
• Brush with melted butter post-cooking.

Serving Suggestions

• Serve paneer tikka hot with green mint chutney, lemon wedges, and onion rings.
• Sprinkle chaat masala or lemon juice for extra zing.
• You can also use it as a filling for wraps, rolls, or sandwiches.

Tips from TEDCO for Perfect Paneer Tikka

• Use fresh, firm paneer to avoid crumbling.
• Don’t skip mustard oil—it adds authentic street-style flavour.
• Kasuri methi and nutmeg enhance aroma significantly.
• Rest the marinated paneer for at least 4 hours.
• Always cook on medium heat to avoid drying out paneer.
• Baste with butter for restaurant-style gloss and richness.

Paneer Tikka Variations to Try

• Achari Paneer Tikka – Add pickle masala to the marinade.
• Malai Paneer Tikka – Use cream, white pepper, and cardamom for a milder, rich version.
• Stuffed Paneer Tikka – Sandwich paneer slices with spiced cottage cheese filling.
• Tandoori Paneer Tikka – Add smoked coal for real tandoor aroma.

These variations follow the same basic paneer tikka recipe, with minor tweaks in the marinade.

Final Thoughts

You don’t need a tandoor to enjoy restaurant-style paneer tikka. With this easy guide, you now know how to prepare the paneer tikka recipe using oven, tawa, and air fryer methods. Whether you’re planning a party or a simple family dinner, these methods ensure perfect results every time.

At TEDCO School of Culinary Arts, we believe in teaching practical cooking techniques that bring professional-level taste to home kitchens. With simple ingredients, proper marination, and the right cooking method, your paneer tikka will steal the spotlight at any meal.

Pro Tip: Want to master the kitchen with the right culinary arts course? Our industry-focused curriculum blends technique, creativity, and global flavours.

FAQs on Paneer Tikka

Q1. Can I make paneer tikka without skewers?
Ans: Yes, you can cook marinated paneer pieces directly on a tawa or air fryer basket. At TEDCO, students are trained to use home-friendly methods without compromising on taste.

Q2. Why does my paneer tikka turn rubbery?
Ans: Overcooking or using stale paneer causes rubberiness. TGCA recommends soft, fresh paneer and cooking on medium heat to keep it juicy and soft.

Q3. Can I reuse leftover marinade?
Ans: Avoid reusing marinade that had raw paneer. Instead, prepare extra and use fresh batches for other dishes like wraps or sandwiches.

Q4. What’s the benefit of using besan in the marinade?
Ans: Besan binds the marinade to the paneer and vegetables, preventing it from sliding off during roasting. It also adds a slight nutty flavour to the dish.

Q5. Is air fryer paneer tikka as good as oven-baked?
Ans: Yes, air fryers offer crispness with less oil and faster cooking. TEDCO recommends air fryers for home cooks seeking healthy alternatives without losing authentic flavour.

Q6. How long can marinated paneer be stored in the fridge?
Ans: Ideally, marinate for 4–6 hours. You can refrigerate up to 24 hours, but longer storage may affect the texture.

Q7. Can I use curd instead of hung curd?
Ans: Regular curd is watery and can make the marinade runny. Always use hung curd to ensure the spices coat the paneer well.

Q8. What vegetables go best with paneer tikka?
Ans: Capsicum, onion, and tomato are classic. You can also use mushrooms, zucchini, or baby corn for variety, following the same marinated paneer recipe.