Paneer Tikka (Dry)
Paneer tikka marinates paneer and peppers in spiced yoghurt and chars them, dry rather than in gravy.
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2 hr 35 mintotal
35 min hands-on2 hr hands-off
Prep 20 min · Cook 15 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Medium
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop, Grill.
Includes marination and resting time.
Method
In a large mixing bowl, whisk together the hung curd, roasted gram flour, ginger-garlic paste, Kashmiri red chilli powder, tikka masala, salt, and lemon juice until perfectly smooth.
Heat the mustard oil in a small pan until it reaches smoking point. Turn off the heat and immediately pour it over the spice mixture. Whisk vigorously to form a glossy, vibrant red marinade.
Incorporate the paneer cubes, onion squares, and capsicum squares into the marinade. Gently toss by hand to ensure a thick, even coating on every piece without breaking the paneer.
Cover the bowl and refrigerate for at least 2 hours, or overnight for more flavour.
2 hr
Carefully thread the marinated paneer, onion, and capsicum alternately onto skewers.
Heat a grill pan or heavy tawa over medium-high heat and brush it lightly with oil or butter to prevent sticking.
Place the skewers on the hot pan. Rotate them every 2-3 minutes to achieve an even sear and classic charred spots on all sides.
2–3 min
During the final minute of grilling, baste generously with melted butter to impart a rich, glossy finish.
Slide the cooked paneer and vegetables off the skewers onto a serving platter. Garnish immediately with a sprinkle of chaat masala and a fresh squeeze of lemon.
Serve immediately while smoking hot.
How to tell it's done
The paneer must remain incredibly soft and porous inside, contrasting with a dry, deeply spiced, and smoky charred exterior.
Getting it right
Tip
Chef's Tip: Mustard oil brought to smoking point and roasted besan are the foundational secrets to binding a professional-grade Tikka marinade while delivering authentic aroma.
What to serve it with
Serve elegantly alongside a vibrant mint-coriander yogurt chutney and crisp, thinly sliced onion rings.
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