📝 About This Recipe
A quintessential jewel of North Indian street food, Paneer Tikka features succulent cubes of fresh cottage cheese marinated in a spiced, velvety yogurt blend. These skewers are traditionally charred in a clay tandoor, resulting in a mesmerizing smoky aroma and perfectly blistered edges. This recipe brings that authentic restaurant-style experience to your home kitchen, balancing tangy, spicy, and earthy flavors in every bite.
🥗 Ingredients
The Protein and Aromatics
- 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 and cut into layers/petals)
The Marinade Base
- 1 cup Hung Curd (Thick Greek Yogurt) (ensure all whey is drained for a thick consistency)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground for best flavor)
- 2 tablespoons Gram Flour (Besan) (lightly roasted in a pan until fragrant)
- 2 tablespoons Mustard Oil (heated until smoking point then cooled slightly)
- 1 tablespoon Lemon Juice (freshly squeezed)
Spices and Seasoning
- 1 tablespoon Kashmiri Red Chili Powder (gives a vibrant red color without excessive heat)
- 1 teaspoon Garam Masala (high quality or homemade)
- 1 teaspoon Chaat Masala (for that essential tangy kick)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1/2 teaspoon Carom Seeds (Ajwain) (aids digestion and adds a subtle thyme-like aroma)
- 1/2 teaspoon Black Salt (Kala Namak) (adds a classic sulfurous, savory depth)
- to taste Salt
👨🍳 Instructions
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1
Begin by prepping the paneer and vegetables. Cut the paneer, bell peppers, and onions into uniform 1.5-inch pieces to ensure even cooking and a beautiful presentation.
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2
In a small pan, roast the gram flour (besan) over low heat for 2-3 minutes until it turns slightly golden and smells nutty. This acts as a binding agent for the marinade.
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3
Heat the mustard oil in a small ladle until it reaches its smoking point. Remove from heat and let it cool for a minute. This removes the raw pungency of the oil while retaining its signature zing.
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4
In a large mixing bowl, whisk the thick hung curd until smooth. Add the roasted gram flour, ginger-garlic paste, and the warm mustard oil.
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5
Add all the spices: Kashmiri red chili powder, garam masala, chaat masala, crushed kasuri methi, ajwain, black salt, and regular salt. Whisk vigorously until the marinade is a vibrant, uniform orange-red.
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6
Gently fold in the paneer cubes, onion petals, and bell pepper squares. Use your hands to ensure every piece is generously coated, being careful not to break the paneer.
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7
Cover the bowl and let it marinate in the refrigerator for at least 30 minutes (2 hours is ideal) to allow the flavors to penetrate the cheese.
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8
If using wooden skewers, soak them in water for 20 minutes to prevent burning. Thread the marinated pieces onto the skewers, alternating between onion, pepper, and paneer.
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9
Preheat your oven to 220°C (425°F) or prepare a grill. Place the skewers on a baking tray lined with parchment paper or a wire rack.
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10
Bake for 15-18 minutes. For the final 2 minutes, turn on the broiler/grill mode to achieve those authentic charred black spots on the edges.
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11
Optional: For a 'Dhungar' smoky flavor, place a small piece of burning charcoal in a steel bowl in the center of the finished tikka tray, drizzle a drop of ghee on the coal, and cover the whole tray with foil for 3 minutes.
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12
Remove from the oven, brush lightly with melted butter, and sprinkle with an extra pinch of chaat masala and a squeeze of lime before serving.
💡 Chef's Tips
Always use 'Hung Curd' or Greek yogurt; watery yogurt will slide off the paneer and won't crust properly. Do not overcook the paneer; if left in the oven too long, it will lose its moisture and become rubbery. Mustard oil is the secret to an authentic North Indian taste; if you must substitute, use a neutral oil with a drop of wasabi for kick. Ensure the paneer is at room temperature before marinating so it absorbs the spices better. Roasting the besan (gram flour) is crucial; raw flour will leave a pasty, unpleasant aftertaste in the marinade.
🍽️ Serving Suggestions
Serve piping hot with a side of chilled Mint-Coriander Chutney. Pair with thinly sliced laccha onions (onion rings) soaked in ice water and tossed with lemon and salt. Serve alongside a crisp Indian Lager or a refreshing Mango Lassi to balance the heat. Wrap the tikkas in a warm Garlic Naan with extra chutney to turn this appetizer into a 'Paneer Tikka Roll'. A sprinkle of fresh cilantro and pomegranate seeds adds a beautiful pop of color and sweetness.