Paneer Tikka Recipe

 

Paneer Tikka Recipe

Ingredients:

For the Marinade:

• 200g paneer (cubed)
• ½ cup thick yogurt (hung curd works best)
• 1 tbsp gram flour (besan)
• 1 tsp ginger-garlic paste
• 1 tbsp lemon juice
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• ½ tsp chaat masala
• ½ tsp cumin powder
• 1 tsp kasuri methi (dried fenugreek leaves, crushed)
• Salt to taste
• 1 tbsp oil

For Assembling:

• ½ cup bell peppers (cubed, red/yellow/green)
• ½ cup onion (cubed)
• Skewers (wooden or metal)
• Butter or oil for grilling

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Instructions:

1. Prepare the Marinade:
• In a large bowl, mix yogurt, gram flour, ginger-garlic paste, lemon juice, and all the spices.
• Add oil and mix well to form a thick marinade.
2. Marinate the Paneer and Veggies:
• Add paneer cubes, bell peppers, and onions to the marinade.
• Coat everything well and let it rest for at least 30 minutes (or refrigerate for up to 2 hours for better flavor).
3. Assemble the Skewers:
• Thread the marinated paneer and vegetables onto skewers, alternating between them.
4. Cooking Methods:
• Tandoor/Oven: Preheat oven to 200°C (390°F). Place skewers on a baking tray lined with foil. Bake for 12-15 minutes, flipping halfway.
• Stovetop: Heat a grill pan or tawa, grease with butter/oil, and cook skewers on medium heat for 8-10 minutes, turning occasionally.
• Air Fryer: Air fry at 180°C (350°F) for 10-12 minutes.
5. Finishing Touch:
• Brush with melted butter and a sprinkle of chaat masala.
• Serve hot with mint chutney and onion rings.

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💡 Tips for the Best Paneer Tikka:
✅ Use thick yogurt to prevent a runny marinade.
✅ Keep paneer firm by not overcooking.
✅ For a smoky flavor, do the Dhungar method (place a hot charcoal piece in a bowl, add ghee, cover for 2 minutes).