Paneer Tikka is having a massive moment. The high-protein trend dominating food in 2026, combined with the UK's growing love for Indian BBQ and air fryer cooking, has pushed Paneer Tikka to the top of search charts. And it deserves to be there. When done right — with a thick, clinging yogurt marinade, a proper char on the outside, and soft, squeaky paneer on the inside — it's one of the greatest vegetarian dishes in the world. The problem with most home attempts? The marinade slides off. The paneer dries out. The vegetables cook at a different rate. This recipe fixes all three problems.
The secret is in the marinade thickness and the paneer quality. At Pick N Save, we stock five different paneer options — from Homeville's firm 1kg block (best for tikka because it holds its shape under high heat) to Dairy Valley and Masti for everyday cooking. We've been advising our Harrow customers on which paneer to use for which recipe since 1999, and for tikka, you want a firm, fresh block that you cut into thick 3cm cubes. Combined with Patak Tikka Paste or Patak Tandoori Paste — both formulated to cling to paneer without sliding — and a generous coating of thick yogurt, you get the perfect marinade that chars beautifully in any cooking method.
In a large mixing bowl, combine 200g of thick natural yogurt (Desi Natural Yogurt 1kg — use thick-set, not pouring yogurt, this is critical), 3 tablespoons of Patak Tikka Paste (or Patak Tandoori Paste for a smokier flavour), 1 tablespoon of sunflower oil (KTC Pure Sunflower Oil), 1 teaspoon of Kashmiri chilli powder (TFS Kashmiri Mild Chilli Powder — for deep red colour without too much heat), 1 teaspoon of garam masala (TFS Garam Masala), ½ teaspoon of turmeric (TFS Haldi Powder Rajapuri), 1 teaspoon of cumin powder (TFS Jeera Powder), 1 tablespoon of lemon juice (Lemon Loose Yellow Big 3 pcs), 1 teaspoon of Shan Chat Masala for tang, and salt to taste. Mix everything into a thick, smooth paste. The marinade should be the consistency of thick double cream — if it's too thin, the coating will slide off during cooking.
Cut 500g of paneer (Homeville Paneer Block 1kg — use half the block, save the rest for another recipe) into thick 3cm cubes. Don't cut them smaller — larger cubes stay softer inside while charring on the outside. Cut 2 mixed peppers (Mixed Peppers PP) into 3cm squares, and 1 large red onion (Red Onion 4Kg) into thick wedges, separated into layers. Add the paneer, peppers, and onion to the marinade bowl. Gently fold everything together using your hands — be careful not to crumble the paneer. Make sure every piece is evenly coated. Cover the bowl and refrigerate for at least 15 minutes. If you have time, 2 hours or even overnight gives the best flavour penetration.
If using wooden skewers, soak them in water for 20 minutes first to prevent burning. Thread the marinated pieces onto skewers alternating: paneer, pepper, onion, paneer, pepper, onion. Don't pack them too tightly — leave a tiny gap between each piece so the heat circulates and every side gets charred. You should get 8–10 skewers from this quantity.
Preheat your oven to 220°C (200°C fan) with a rack positioned in the upper third. Line a baking tray with foil and place a wire rack on top — this allows air to circulate under the skewers, mimicking a tandoor effect. Lay the skewers on the rack. Cook for 12–15 minutes, turning once halfway through, until the edges are charred and blistered with golden-brown spots. For extra char, switch to the grill (broiler) setting for the final 2 minutes — watch closely, it goes from perfect to burnt in seconds.
Preheat your air fryer to 200°C. If your skewers are too long, remove the paneer and vegetables from the skewers and arrange them in a single layer in the air fryer basket — don't stack or overlap. Cook for 10–12 minutes, shaking the basket or flipping the pieces at the 6-minute mark. The air fryer produces the crispiest edges of all three methods because the circulating hot air dries the marinade surface before charring it. The inside stays perfectly soft.
Preheat your BBQ to medium-high heat. Oil the grill grates well to prevent sticking. Place the skewers directly on the grill and cook for 3–4 minutes per side, turning a quarter turn each time for even charring — about 12–16 minutes total. The BBQ produces the most authentic tandoori flavour thanks to the direct flame contact and natural smokiness. If you want extra smoke, add a small piece of soaked wood chip wrapped in foil with holes poked in it.
Remove the skewers from the heat and arrange on a serving platter. Squeeze fresh lemon juice generously over the hot tikka — the lemon juice hitting the charred paneer creates a sizzle and incredible aroma. Sprinkle with Shan Chat Masala for a tangy kick, scatter fresh coriander leaves (Fresh Coriander Bunch), and add thinly sliced red onion rings dressed with a pinch of salt and lemon juice on the side. Serve immediately with mint chutney (Sagar Coriander Chutney 200g works perfectly as a quick alternative).
Every single ingredient for this recipe is available at picknsave.co.uk with home delivery across London and the UK, or click and collect from our store in Harrow. Here's your shopping list:
*RI = Reference Intake. Values are approximate and may vary based on ingredients.
