Honey Glazed Paneer Tikka – A Sweet & Smoky Twist on a Classic

If there’s one starter that instantly makes me feel festive, it’s paneer tikka. Soft cubes of paneer, marinated in spiced yogurt, grilled until golden — what’s not to love?
But recently, while experimenting for a weekend family dinner, I decided to brush the tikkas with a honey glaze right at the end.
The result? Magic. The honey caramelized beautifully, clinging to the paneer in a glossy coat, while the spices underneath stayed bold and fragrant. It was smoky, sweet, spicy, and tangy all at once — exactly the kind of dish that makes guests say, “Wait, what did you put in this?”

Whether you’re hosting a party, cooking for a festival, or just want a restaurant-style appetizer at home, this Honey Glazed Paneer Tikka is the recipe you’ll come back to again and again.

Ingredients You’ll Need (Serves 4)

For the marinade:

• 250g paneer, cut into 1-inch cubes
• 3 tbsp thick yogurt (hung curd works best)
• 1 tbsp pure honey
• 1 tbsp lemon juice
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp red chili powder (adjust to your spice tolerance)
• ½ tsp garam masala powder
• ½ tsp roasted cumin powder
• Salt to taste
• 1 tbsp gram flour (besan), lightly roasted for nuttiness
• 1 tbsp mustard oil (smoky flavor enhancer)

For the glaze:

• 2 tbsp honey
• 1 tbsp lemon juice
• 1 tsp red chili flakes

Optional for skewers:

• 1 onion, cut into squares
• 1 capsicum (bell pepper), cut into squares

For garnish:

• Fresh coriander leaves, chopped
• Lemon wedges
• A pinch of chaat masala

Step-by-Step Recipe

Step 1 – Make the Marinade

In a large mixing bowl, whisk the yogurt until it’s smooth and creamy. Add honey, lemon juice, ginger-garlic paste, turmeric, chili powder, garam masala, roasted cumin, salt, gram flour, and mustard oil.
Give it a good stir until you have a thick, aromatic paste — this will be the flavorful coat for your paneer.

Pro Tip: Mustard oil gives that authentic tandoor-style flavor. If you find it too pungent, heat it until it smokes slightly, then cool before adding.

Step 2 – Marinate the Paneer

Add the paneer cubes to the marinade, gently tossing to coat every side without breaking them.
Cover the bowl and let it rest in the fridge for at least 30 minutes — the longer, the better (up to 2 hours). This step allows the flavors to seep into the paneer.

Step 3 – Prepare the Honey Glaze

In a small bowl, mix honey, lemon juice, and chili flakes. This glaze will be brushed on at the end to give our tikkas that irresistible sweet-spicy shine.

Step 4 – Grill the Paneer

Preheat a grill pan, oven, or outdoor barbecue. If using skewers, thread the paneer cubes alternately with onion and capsicum pieces for color and flavor.
Cook the skewers over medium-high heat for about 2–3 minutes per side, until the paneer has golden edges and light char marks.

Pro Tip: Don’t keep turning the paneer constantly — let it sit on each side so it gets that delicious smoky crust.

Step 5 – Apply the Honey Glaze

During the final minute of grilling, generously brush the glaze over the paneer. Turn them once so the glaze caramelizes on both sides without burning.

Step 6 – Serve & Enjoy

Slide the paneer off the skewers onto a serving plate. Sprinkle with chaat masala, garnish with fresh coriander, and add lemon wedges on the side.
Serve piping hot with green mint chutney — and watch them disappear within minutes.

Why This Recipe Works

• Honey’s magic: Brushing honey at the end ensures it caramelizes rather than burns.
• Balanced flavors: Sweet from honey, tangy from lemon, smoky from mustard oil, spicy from chili.
• Texture: Crispy-charred outside, soft and creamy inside.

This recipe is perfect for weekend get-togethers, Diwali dinners, or even as a side to a light pulao.
If you’ve only had regular paneer tikka before, you’re in for a treat — the honey glaze takes it to another level.

FabaHoney Staff

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