📝 About This Recipe
A quintessential jewel of North Indian street food, Paneer Tikka features succulent cubes of Indian cottage cheese marinated in a spiced, velvety yogurt bath. Each skewer is charred to perfection, offering a harmonious balance of smoky aromas, tangy spices, and creamy textures. This recipe brings the authentic soul of the tandoor into your home kitchen, creating an irresistible appetizer that is both vibrant and deeply satisfying.
🥗 Ingredients
The Foundation
- 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 (peeled and cut into layers/petals)
The Spiced Marinade
- 1 cup Greek Yogurt or Hung Curd (must be thick to coat the paneer properly)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground for best flavor)
- 2 tablespoons Gram Flour (Besan) (roasted in a pan until fragrant)
- 1 tablespoon Kashmiri Red Chili Powder (provides deep red color without excessive heat)
- 1 teaspoon Garam Masala
- 1 teaspoon Chaat Masala (plus extra for dusting)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 2 tablespoons Mustard Oil (heated until smoking, then cooled slightly)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Salt (adjust to taste)
For Basting and Garnish
- 3 tablespoons Melted Butter (for basting during grilling)
- 2 tablespoons Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
In a small pan, dry roast the gram flour (besan) over low heat for 2-3 minutes until it turns aromatic and slightly golden. Set aside to cool.
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2
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 authentic flavor.
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3
In a large mixing bowl, whisk the thick Greek yogurt until smooth. Add the roasted gram flour, warm mustard oil, ginger-garlic paste, and all the ground spices (Kashmiri chili, garam masala, chaat masala, salt, and crushed kasuri methi).
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4
Stir in the lemon juice and mix the marinade thoroughly until it is a vibrant, thick paste. Taste and adjust salt if necessary.
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5
Gently add the paneer cubes, onion petals, and bell pepper squares to the bowl. Use your hands or a silicone spatula to coat every piece evenly, being careful not to break the paneer.
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6
Cover the bowl and refrigerate for at least 30 minutes (ideally 2 hours) to allow the spices to penetrate the paneer.
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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.
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8
Preheat your oven to 450°F (230°C) or prepare a charcoal grill. If using an oven, line a baking tray with foil and place a wire rack on top.
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9
Thread the ingredients onto the skewers, alternating between onion, bell pepper, and paneer. Ensure they are snug but not overly squeezed.
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10
Place the skewers on the wire rack and bake for 10 minutes. If grilling, place directly over the heat source.
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11
Remove the tray, brush the paneer and vegetables generously with melted butter, and turn the skewers over.
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12
Bake or grill for another 5-8 minutes. For that authentic charred look, turn on the broiler for the last 2 minutes, watching closely to ensure they don't burn.
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13
Once the edges are slightly charred and the paneer is soft, remove from heat. Let them rest for 2 minutes.
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14
Slide the tikka off the skewers or serve them on the stick. Sprinkle with a final pinch of chaat masala and chopped cilantro.
💡 Chef's Tips
Always use 'Hung Curd' or Greek Yogurt; if the marinade is too watery, it will slide off the paneer instead of forming a crust. Do not overcook the paneer, as it can become rubbery; high heat for a shorter duration is the secret to a soft interior and charred exterior. Roasting the gram flour (besan) is crucial as it acts as a binding agent and adds a nutty depth to the dish. If you don't have a tandoor, use the 'Dhungar' method: place a red-hot piece of charcoal in a small bowl inside the marinade bowl, drizzle with ghee, and cover for 5 minutes to infuse a smoky flavor.
🍽️ Serving Suggestions
Serve hot with a side of spicy Mint-Coriander Chutney and thinly sliced onion rings tossed in lemon and salt. Pair with a chilled glass of Sweet Lassi or a crisp Lager to balance the spices. Wrap the tikkas in a warm Butter Naan or Paratha with a drizzle of mint mayo to make a delicious Paneer Tikka Roll. Serve as part of a larger Indian platter alongside Dal Makhani and Jeera Rice for a complete festive meal.