Paneer Tikka
Marinated firm cottage cheese cubes, bell peppers, and red onions skewered and roasted until charred and blistered, sprinkled with tangy chaat masala.
Ingredients
For the Paneer and Veggies
- 400 g firm paneer— cut into thick 1-inch squares
- 1 large green bell pepper— cut into 1-inch squares
- 1 large red bell pepper— cut into 1-inch squares
- 1 large red onion— layers separated into petals
For the Tandoori Tikka Marinade
- 150 g hung curd (Greek yogurt)— thick and strained
- 2 tbsp roasted gram flour (besan)— lightly toasted in a dry pan until aromatic
- 2 tbsp mustard oil— heated until smoking, then cooled slightly
- 1 1/2 tbsp ginger-garlic paste— freshly made
- 1 1/2 tbsp Kashmiri red chilli powder— vibrant natural red
- 1/2 tsp ajwain (carom seeds)— crushed between palms
- 1 tsp garam masala— warm ground spice
- 1 tsp chaat masala— tangy finish
- 1 tsp kasuri methi— crushed dried fenugreek
- 1 tbsp lemon juice— fresh
- 1/2 tsp black salt (kala namak)— imparts authentic tandoor punch
- 0.8 tsp salt— to taste
Cooking Instructions
- 01
Roast Besan & Smoke Mustard Oil
⏱️ 4mDry roast besan in a small pan on low heat for 2 minutes until nutty and light fawn. Heat mustard oil until it reaches smoking point, remove from heat and let cool 1 minute. Add Kashmiri chilli powder directly into the warm mustard oil to unleash brilliant ruby red color.
✓ Visual Cue: A rich nutty roasted besan aroma and vibrant red oil base - 02
Prepare Tikka Marinade
⏱️ 5mIn a wide mixing bowl, combine hung curd, the infused warm red mustard oil, roasted besan, ginger-garlic paste, ajwain, garam masala, chaat masala, kasuri methi, lemon juice, black salt, and regular salt. Whisk until silky and lump-free.
✓ Visual Cue: Thick clinging paste that coats the back of a spoon - 03
Coat Paneer & Skewer
⏱️ 20mGently add paneer cubes, bell peppers, and onion petals to the marinade. Coat each piece carefully using clean hands to avoid breaking the paneer. Marinate for 20-30 minutes. Thread alternatively (onion, pepper, paneer, pepper) onto soaked wooden or metal skewers.
✓ Visual Cue: Pieces should have a generous blanket of marinade - 04
Grill or Bake to Blistering
⏱️ 12mPreheat oven to 220°C (430°F) or heat a stovetop cast iron grill pan with 1 tbsp oil. Cook skewers for 10-12 minutes, turning halfway and brushing with melted butter, until edges are blistered and lightly charred.
✓ Visual Cue: Smoky char marks appear on paneer corners while core remains juicy - 05
Dust & Serve
⏱️ 2mTransfer skewers to a platter, dust generously with tangy chaat masala, and drizzle fresh lemon juice.
✓ Visual Cue: Mouthwatering sizzle and spicy tangy fragrance
Chef's Authentic Tips
- Roasted besan acts as a binder, preventing the yogurt marinade from dripping off into the pan during grilling.
- Smoked mustard oil combined with ajwain delivers that unmistakable authentic Delhi street dhaba flavor.
Smart Substitutions
- Firm extra pressed tofu can be substituted for a 100% vegan tikka.
- Can also add button mushrooms and baby corn to the skewers.
Serving Suggestions & Pairings
- ✓ Serve hot with spicy mint-coriander chutney, thinly sliced onion rings (laccha pyaz), and lemon wedges.
Estimated Nutrition
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