Try our paneer tikka recipe then check out our chicken tikka and more BBQ recipes.

In partnership with Ninja Woodfire


  • 2 tbsp tikka curry paste
  • 3 tbsp greek yogurt, plus extra to serve
  • 1 tbsp gram flour
  • 2 blocks paneer, cut into 3cm chunks
  • 1 green pepper, cut into chunks
  • to serve watercress
  • to serve naans, warmed


  • 2 tbsp 
white wine vinegar
  • 2 tsp caster sugar
  • 2 shallots, finely chopped
  • 200g peas, blanched
  • a small bunch mint, chopped


  • STEP 1

    Mix the curry paste, yogurt and gram flour and season. Toss with the paneer and leave in the fridge for 1 hour.

  • STEP 2

    To make the relish heat the vinegar and sugar gently in a pan until the sugar has dissolved. Add the shallots and leave to sit.

  • STEP 3

    When you’re ready to cook, heat the Ninja Woodfire to high on the grill setting and set the timer for 15 mins. Thread the paneer onto skewers, alternating with chunks of pepper. You should get 6 skewers. Place on the Ninja Woodfire and cook for 10 mins with the lid up, turning them frequently so they get charred and nearly cooked through on all sides. For the final 5 mins, close the lid. They should be tender, charred and crisp. Remove from the grill and assemble your flatbreads.

  • STEP 4

    Mix the peas and mint into the vinegar and serve with the paneer, some extra yogurt, watercress and warm naan breads.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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