📝 About This Recipe
A quintessential North Indian masterpiece, Paneer Tikka features cubes of firm cottage cheese marinated in a spiced, velvety yogurt blend and charred to perfection. This dish captures the soul of street-side tandoors, offering a symphony of smoky aromas, tangy citrus notes, and a satisfyingly creamy texture. Whether grilled in an oven or over an open flame, it remains the crown jewel of savory cheese-centric appetizers.
🥗 Ingredients
The Protein and Aromatics
- 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 (must be thick or hung to remove excess whey)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground for best flavor)
- 1 tablespoon Kashmiri Red Chili Powder (gives a deep red color without excessive heat)
- 1 teaspoon Garam Masala (high-quality aromatic blend)
- 1 teaspoon Chaat Masala (for that signature tangy kick)
- 2 tablespoons Roasted Gram Flour (Besan) (acts as a binding agent for the marinade)
- 2 tablespoons Mustard Oil (heated until smoking then cooled for authentic pungency)
- 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed between palms)
- 1 tablespoon Lemon Juice (freshly squeezed)
- to taste Salt (roughly 1 teaspoon)
For Garnish and Serving
- 1/4 cup Fresh Cilantro (finely chopped)
- 2 tablespoons Melted Butter (for basting during cooking)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Prepare the marinade base by whisking the thick Greek yogurt in a large mixing bowl until smooth and lump-free.
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2
In a small pan, dry roast the gram flour (besan) over low heat for 2-3 minutes until it smells nutty and turns slightly golden. Add this to the yogurt.
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3
Heat the mustard oil in a small ladle until it reaches its smoking point, then let it cool for a minute. Pour this into the yogurt mixture; it provides the traditional earthy flavor and helps the spices stick.
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4
Stir in the ginger-garlic paste, Kashmiri red chili powder, garam masala, chaat masala, crushed kasuri methi, lemon juice, and salt. Mix thoroughly until the marinade is a vibrant, uniform orange-red.
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5
Gently fold in the paneer cubes, onion petals, and bell pepper squares. Ensure every piece is generously coated. Cover and refrigerate for at least 30 minutes (2 hours is ideal) to allow flavors to penetrate.
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6
If using wooden skewers, soak them in water for 20 minutes to prevent burning. If using metal skewers, wipe them with a little oil.
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7
Preheat your oven to 450°F (230°C) or prepare a grill. If using an oven, line a baking sheet with foil and place a wire rack on top.
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8
Thread the ingredients onto the skewers in an alternating pattern: onion, bell pepper, paneer, and repeat. Leave a little space between items for even heat circulation.
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9
Place the skewers on the wire rack and bake for 10 minutes. The rack ensures the paneer doesn't sit in its own juices and get soggy.
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10
Carefully remove the tray, brush the paneer and vegetables with melted butter, and turn the skewers 180 degrees.
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11
Switch the oven to 'Broil' mode and cook for another 3-5 minutes until the edges of the paneer and vegetables show beautiful charred black spots.
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12
Remove from heat and let rest for 2 minutes. Carefully slide the tikka off the skewers onto a serving platter.
💡 Chef's Tips
Always use 'Hung Curd' or thick Greek yogurt; if the marinade is too watery, it will slide off the paneer rather than coating it. Do not overcook the paneer, as it can quickly turn rubbery and tough; high heat for a short duration is the secret to a soft interior. For an authentic smoky 'Dhungar' flavor, place a small piece of burning charcoal in a bowl amidst the marinated paneer, drizzle a drop of oil on it, and cover the bowl tightly for 5 minutes. If you find the paneer is too dry after cubing, soak it in warm salted water for 10 minutes before marinating to ensure maximum softness.
🍽️ Serving Suggestions
Serve piping hot with a side of chilled Mint-Cilantro Chutney for a refreshing contrast. Pair with thinly sliced lachha onions tossed in lemon juice and a pinch of salt. Wrap the tikka in a warm butter garlic naan with a drizzle of yogurt sauce to make a Paneer Tikka Roll. Accompany with a crisp Indian Lager or a salty Jeera Lassi to balance the spices.