📝 About This Recipe
A crown jewel of North Indian street food, Paneer Tikka features succulent cubes of Indian cottage cheese marinated in a bold, spiced yogurt blend and charred to perfection. This recipe captures the authentic 'dhaba' style essence, balancing the heat of Kashmiri chilies with the tang of amchur and the unmistakable aroma of mustard oil. Whether grilled in a tandoor or a home oven, these kebabs offer a delightful smoky finish and a melt-in-the-mouth texture that makes them an irresistible starter.
🥗 Ingredients
The Protein & Vegetables
- 500 grams Paneer (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 (petals separated and cut into squares)
The Marinade Base
- 1 cup Hung Curd (Greek yogurt or thick yogurt strained of all whey)
- 1.5 tablespoons Ginger-Garlic Paste (freshly pounded for best flavor)
- 2 tablespoons Mustard Oil (heated until smoking then cooled slightly)
- 2 tablespoons Besan (Gram Flour) (lightly roasted until fragrant)
Spices & Seasonings
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant red color without excessive heat)
- 1 teaspoon Garam Masala (high-quality aromatic blend)
- 1 teaspoon Chaat Masala (plus extra for sprinkling)
- 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed between palms)
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed slightly)
- 1/2 teaspoon Black Salt (Kala Namak) (provides the essential sulfurous tang)
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
-
1
Begin by prepping the paneer and vegetables. Ensure the paneer cubes are uniform in size (about 1.5 inches) and patted dry with a paper towel to help the marinade stick.
-
2
In a small pan, dry roast the besan (gram flour) over low heat for 2-3 minutes until it turns slightly golden and smells nutty. Set aside to cool.
-
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 of the oil.
-
4
In a large mixing bowl, whisk the hung curd until smooth. Add the roasted besan, ginger-garlic paste, and the warm mustard oil. Whisk vigorously until well combined.
-
5
Add the Kashmiri chili powder, garam masala, chaat masala, crushed kasuri methi, ajwain, black salt, and lemon juice. Mix until the marinade is a vibrant, uniform red.
-
6
Gently fold in the paneer cubes, onion petals, and bell pepper squares. Use your hands to ensure every piece is thoroughly coated in the thick marinade. Cover and refrigerate for at least 1 hour (2-4 hours is ideal).
-
7
If using wooden skewers, soak them in water for 30 minutes to prevent burning. If using metal skewers, wipe them with a bit of oil.
-
8
Thread the ingredients onto the skewers, alternating between a vegetable piece and a paneer cube. Do not crowd them too tightly so the heat can circulate.
-
9
Preheat your oven to 220°C (425°F) or set your grill to medium-high heat. If using an oven, line a baking tray with foil and place a wire rack on top.
-
10
Place the skewers on the rack and bake for 12-15 minutes. Halfway through, carefully rotate the skewers and brush the paneer lightly with melted butter or oil.
-
11
For the final 2 minutes, turn on the broiler/top grill setting to get those signature charred black edges on the paneer and vegetables.
-
12
Optional 'Dhungar' (Smoky) Method: Place a small metal bowl in the center of the cooked tikka platter. Heat a piece of charcoal until red hot, place it in the bowl, pour a teaspoon of ghee over it, and immediately cover the whole platter with a lid for 3 minutes to infuse a deep smoky flavor.
-
13
Slide the tikka off the skewers onto a serving plate. Sprinkle generously with extra chaat masala and a squeeze of fresh lime juice.
💡 Chef's Tips
Always use 'Hung Curd' or Greek yogurt; if the marinade is watery, it will slide off the paneer rather than coating it. Roasting the gram flour (besan) is crucial as it acts as a binding agent and prevents the marinade from dripping. Never overcook paneer; if left in the heat too long, it loses its moisture and becomes rubbery. Mustard oil is the secret to an authentic dhaba taste; if you must substitute, use a neutral oil with a drop of mustard essence. If the paneer is very firm/dry, soak the cubes in warm salted water for 10 minutes before marinating to make them soft.
🍽️ Serving Suggestions
Serve hot with a side of spicy Mint-Coriander Chutney and thinly sliced onion rings. Pair with a chilled glass of salty Lassi or a crisp Indian Lager to balance the spices. Wrap the tikkas in a fresh Butter Naan or Roomali Roti with a drizzle of yogurt sauce to make a 'Paneer Tikka Roll'. Serve alongside a fresh kachumber salad (diced cucumber, tomato, and onion with lime). Great as a standalone appetizer or as part of a larger Tandoori platter with Tandoori Chicken and Seekh Kebabs.