Paneer Tikka Recipe

"TANDOORI PANEER TIKKA"

Ingredients

For the Marinade

• Thick Curd / Hung Yogurt (dahi): ¼ cup (strain excess whey so the marinade sticks)
• Roasted Gram Flour (bhuna besan) or Sattu: 2 tbsp (lightly dry-roasted until fragrant)
• Mustard Oil (sarson ka tel): 2 tbsp
• Ginger-Garlic Paste: 1 tsp
• Kashmiri Red Chilli Powder / Degi Mirch: 2 tsp (for vibrant color and mild heat)
• Roasted Cumin Powder (bhuna jeera): 1½ tsp
• Garam Masala: 1½ tsp
• Kasuri Methi (Dried Fenugreek Leaves): 1 tsp (crushed between palms)
• Chaat Masala: ½ tsp
• Black Salt (kala namak): ½ tsp
• Black Pepper Powder: ½ tsp
• Lemon Juice: 1 tsp
• Regular Salt: To taste

Vegetables & Paneer

• Paneer (Cottage Cheese): 16 thick cubes (~250–300 g)
• Bell Pepper / Capsicum (shimla mirch): 16 square pieces
• Onion: 16 square petals / layers
• Butter: 1–2 tbsp (for basting)
• Wooden or metal skewers: 4–6 (soak wooden skewers in water for 30 minutes beforehand)

Step-by-Step Instructions

1.Prepare the Marinade Base:

In a large mixing bowl, combine ¼ cup thick curd, 2 tbsp mustard oil, and 1 tsp ginger-garlic paste. Whisk well until smooth and glossy.

 

2. Add SOOD FOOD’S Spices and Binding:

2 tbsp roasted gram flour (besan),

2 tsp Kashmiri chilli powder,

1½ tsp roasted cumin powder,

1½ tsp “SOOD FOOD’s  KHUSHBU - E - KHAAS (Garam Masala)”

1 tsp crushed kasuri methi,

½ tsp chaat masala,

½ tsp black salt,

½ tsp black pepper,

lemon juice, and regular salt.

Whisk vigorously into a thick, lump-free paste.

 

3. Coat the Paneer and Veggies:

Add the paneer cubes, onion layers, and capsicum squares to the marinade. Gently toss using your hands or a soft spatula, making sure every surface is evenly coated. Let it marinate for at least 20 to 30 minutes (or refrigerate for 1 hour for deeper flavour).

 

4. Thread onto Skewers:

Alternate threading an onion petal, capsicum square, and a paneer cube onto each skewer until full. Do not overcrowd them too tightly so they cook evenly.

 

5. Cook on the Tawa:

Heat a flat tawa or grill pan over medium-high flame and brush lightly with butter. Place the skewers on the hot pan. Cook for 2–3 minutes per side, turning occasionally and brushing melted butter over the paneer until light golden spots appear on all sides.

 

6. Gas Flame Charring (Tandoor Effect):

Hold the skewers directly over an open gas flame for 20–30 seconds, rotating continuously. This gives the signature smoky aroma and restaurant-style charred edges.

Key Tips for Best Results

Avoid Watery Marinade: Use thick hung curd (or Greek yogurt) and roasted gram flour. If the curd releases liquid, the marinade will slide off the paneer during cooking.

• Mustard Oil Aroma: Mustard oil gives tandoori tikka its authentic pungency and restaurant aroma; do not substitute with neutral oils if possible.
• Serving: Sprinkle extra chaat masala and a squeeze of fresh lemon juice over the hot tikkas, and serve immediately with mint-coriander chutney and thinly sliced onion rings.