Paneer Tikka
Spiced and marinated cottage cheese cubes grilled to perfection.
About this dish
Paneer Tikka is the vegetarian answer to the Tandoori chicken, a staple of Punjabi celebratory menus. It consists of hand-cut cubes of Chenna (paneer) marinated in a spicy mustard-oil based yogurt mixture, then skewered with vegetables. Its distinctiveness comes from the 'char'—the smoky, blackened edges achieved in a clay tandoor that contrast with the soft, creamy interior of the cheese.
Ingredients
The Core
- 400g Paneer, cut into 1.5-inch cubes
- 1 large Onion, petals separated
- 1 large Capsicum (Bell pepper), cut into squares
- 1 medium Tomato, deseeded and cubed
The Marinade
- 1 cup (240g) Hung Curd (Greek yogurt style)
- 2 tbsp Roasted Gram Flour (Besan)
- 1.5 tbsp Ginger-garlic paste
- 1 tbsp Mustard oil (raw)
- 1 tsp Ajwain (Carom seeds)
- 1.5 tsp Kashmiri red chili powder
- 1 tsp Chaat Masala
- 1/2 tsp Black salt (Kala Namak)
- 1 tsp Kasuri methi, crushed
Method
- 1
Prepare the hung curd
If not using Greek yogurt, tie 2 cups of plain yogurt in a muslin cloth and hang it for 2 hours to drain all whey. You need a thick, cream-cheese-like consistency to ensure the marinade sticks to the smooth paneer surface without sliding off.
- 2
Roast the Besan
In a small pan, dry roast the gram flour (besan) on low heat for 3-4 minutes until it smells nutty and turns a slight golden hue. This acts as a binding agent for the marinade and prevents it from becoming watery during the grilling process.
- 3
Mix the marinade
In a wide bowl, whisk the hung curd, roasted besan, mustard oil, ginger-garlic paste, and all dry spices including the ajwain. The mustard oil provides a sharp, authentic pungency and helps the spices penetrate the paneer.
- 4
Marinate the components
Gently fold the paneer cubes and vegetable petals into the marinade. Use your hands to ensure every surface is coated, being careful not to break the paneer. Cover and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor absorption.
- 5
Skewering
If using wooden skewers, soak them in water for 30 minutes first. Thread the vegetables and paneer alternately—usually onion, then capsicum, then paneer, then tomato. Don't crowd them too tightly; leave a tiny gap so the heat can circulate and char the edges.
- 6
Preheat the oven or grill
Preheat your oven to 220°C (425°F) on the broiler setting or heat a grill pan until smoking. A high temperature is crucial to achieve the 'tandoori' effect without overcooking the paneer into a rubbery texture.
- 7
Grilling process
Place the skewers on a baking tray lined with parchment or directly on the grill. Cook for 10-12 minutes, turning halfway through. You are looking for charred black spots on the edges of the paneer and slightly softened, but crunchy, vegetables.
- 8
Basting
Three minutes before finishing, brush the paneer lightly with melted butter or ghee. This prevents the tikka from drying out and gives it a professional, glossy sheen found in high-end restaurants.
- 9
Resting and Finishing
Remove from the heat and let the skewers rest for 2 minutes. Carefully slide the tikka off the skewers onto a serving plate. Immediately sprinkle with a generous pinch of Chaat Masala and a squeeze of fresh lime juice while hot.
Notes & variations
- Use 'Malai Paneer' if possible as it has a higher fat content and remains softer after grilling.
- If using a stove-top grill pan, wipe it with a little oil and cook on high heat to get grill marks.
- Add a drop of red food coloring if you want the vibrant restaurant look, though Kashmiri chili usually suffices.
- Leftovers can be tossed into a tomato-cream gravy to make Paneer Tikka Masala.
Serve with
Serve with spicy Mint-Coriander Chutney and thin rings of laccha pyaz (onion salad).
Cook's note
Rub the ajwain between your palms before adding to the marinade to release its oils and digestive properties.