📝 About This Recipe
Originating from the royal kitchens of North India, Paneer Tikka is the quintessential vegetarian masterpiece of tandoori cuisine. Cubes of firm cottage cheese are bathed in a velvety, spiced yogurt marinade and charred to perfection, offering a delightful contrast between the smoky, crisp exterior and the melt-in-your-mouth center. This recipe captures the authentic 'dhaba' soul, utilizing mustard oil and toasted gram flour to achieve that iconic golden hue and pungent aroma.
🥗 Ingredients
The Core Components
- 500 grams Paneer (Indian Cottage Cheese) (cut into 1.5-inch thick cubes)
- 1 large Red Bell Pepper (deseeded and cut into 1.5-inch squares)
- 1 large Green Bell Pepper (deseeded and cut into 1.5-inch squares)
- 2 medium Red Onion (peeled, layers separated into squares)
The Spiced Marinade
- 1 cup Hung Curd (Greek Yogurt) (must be very thick to stick to the paneer)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground for best flavor)
- 2 tablespoons Besan (Gram Flour) (dry roasted until fragrant)
- 2 tablespoons Mustard Oil (heated until smoking point then cooled slightly)
- 1 tablespoon Kashmiri Red Chili Powder (provides deep red color without excessive heat)
- 1 teaspoon Garam Masala (high quality or homemade)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 1 teaspoon Chaat Masala (for that signature tang)
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed to release oils)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Salt (adjust to taste)
For Finishing
- 2 tablespoons Melted Butter (for basting during grilling)
- 2 tablespoons Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Prepare the hung curd by placing plain yogurt in a muslin cloth for 2 hours to drain all excess whey. You should be left with a thick, creamy paste.
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2
In a small pan over low heat, dry roast the besan (gram flour) for 2-3 minutes until it turns slightly golden and smells nutty. Do not let it burn.
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3
Heat the mustard oil in a small tempering pan until it reaches its smoking point. Switch off the heat and let it cool for 2 minutes. This removes the raw pungency while retaining the flavor.
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4
In a large mixing bowl, whisk together the hung curd, roasted besan, ginger-garlic paste, and all the spices (chili powder, garam masala, chaat masala, ajwain, salt, and kasuri methi).
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5
Pour the warm mustard oil and lemon juice into the yogurt mixture. Whisk vigorously until the marinade is smooth and vibrant orange-red.
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6
Add the paneer cubes, bell peppers, and onion layers to the bowl. Using your hands or a silicone spatula, gently toss until every piece is evenly coated. Be careful not to break the paneer.
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7
Cover the bowl and refrigerate for at least 30 minutes (preferably 2 hours) to allow the flavors to penetrate deep into the paneer.
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8
If using wooden skewers, soak them in water for 30 minutes to prevent burning. If using metal skewers, wipe them with a little oil.
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9
Thread the ingredients onto the skewers in an alternating pattern: onion, bell pepper, paneer, and repeat. Ensure they are snug but not overly squeezed.
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10
Preheat your oven to 220°C (425°F) on the grill/broil setting. Place the skewers on a baking tray lined with parchment paper or a wire rack.
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11
Grill for 10-12 minutes. Halfway through, carefully turn the skewers and baste generously with melted butter to keep the paneer moist.
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12
For a truly authentic 'tandoori' char, finish by placing the skewers directly over a gas flame for 30 seconds, rotating quickly until the edges are slightly blackened.
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13
Slide the tikka off the skewers onto a serving platter. Sprinkle with a final pinch of chaat masala and fresh cilantro.
💡 Chef's Tips
Always use full-fat paneer; low-fat versions will become rubbery and dry when grilled. Don't skip the mustard oil—it provides the authentic 'zing' and helps the marinade adhere to the smooth paneer surface. If you don't have an oven, you can cook these on a non-stick tawa (griddle) over medium-high heat with a little oil. Avoid overcooking; paneer only needs enough heat to char the outside. If cooked too long, it loses its moisture and becomes chewy. For a smoky flavor without a tandoor, use the 'dhungar' method: place a red-hot charcoal in a small bowl inside the marinade bowl, pour a teaspoon of ghee over it, and cover tightly for 5 minutes.
🍽️ Serving Suggestions
Serve hot with a side of spicy Mint-Coriander Chutney and thinly sliced onion rings seasoned with lemon and salt. Pair with a chilled glass of Sweet Lassi or a crisp Indian Lager to balance the spices. Wrap the tikkas in a warm Garlic Naan with extra chutney to create a delicious Paneer Tikka Roll. Serve alongside a fresh kachumber salad (diced cucumber, tomato, and onion) for a refreshing crunch. Accompany with a lemon wedge to brighten the smoky flavors just before eating.