Tandoor and Grills
Authentic Paneer Tikka Recipe: Tandoori Flavors at Home
This Paneer Tikka features succulent cubes of Indian cottage cheese marinated in a robust, smoky yogurt-based blend. By blooming specific spices in hot mustard oil, we replicate the deep, earthy profile of a traditional clay tandoor in your home kitchen.
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 4
- Level
- Medium
- Per serving
- 340 kcal
Method
Prepare the marinade base by whisking the hung yogurt until smooth in a large mixing bowl. Add the ginger-garlic paste, kashmiri chili powder, garam masala, and lemon juice.
Heat the mustard oil in a small pan until it reaches its smoking point. Immediately add the whole Ajwain (Carom Seeds) so they are bloomed in oil; they will sizzle and release a nutty aroma instantly. Pour this hot, infused oil directly over the gram flour in a separate small bowl to cook the rawness out of the flour, then whisk this mixture into the yogurt base.
Crush the Kasuri Methi (Dried Fenugreek Leaves) between your palms and add it to the bowl; this is finished at the end of the marinade preparation to preserve its volatile oils.
Gently fold in the paneer cubes, thick onion petals, and bell pepper squares. Ensure every piece is coated thoroughly. Let it marinate for at least 2 hours.
Thread the paneer and vegetables onto skewers. Place them on a hot grill or in a preheated oven at 220°C (425°F) for 12-15 minutes.
For a final touch of authenticity, char the edges for 1 minute over an open flame and baste with melted butter.
Notes
Always use mustard oil for the marinade; its pungent flavor is what defines authentic tikka.
Do not skip blooming the Ajwain in hot oil, as it aids digestion and provides the signature earthy note.
Use hung curd or thick Greek yogurt to ensure the marinade sticks to the paneer rather than sliding off.
To make ahead: The marinade can be prepared 24 hours in advance. The paneer and vegetables can be skewered and kept refrigerated for up to 6 hours before cooking.
