🧀 Introduction
If you’ve ever walked past a street-side tandoor in India, you’ll remember that irresistible aroma — the smoky spice, the sizzling skewers, and the laughter around the stall. That’s the essence of Paneer Tikka — it’s not just food, it’s a feeling.
Soft, creamy paneer cubes marinated in spiced yogurt, grilled till perfectly charred — this dish brings together comfort, celebration, and nostalgia. And the best part? You can make it right in your kitchen without a tandoor.
🌿 Story Behind the Dish
When I was a young chef in Delhi, I’d often sneak out after a long shift to my favorite tikka stall in Karol Bagh. The cook there had no formal training, but his tikka had magic — perfectly smoky, crisp outside, and melt-in-the-mouth inside.
He once told me, “Sirf masala nahi, pyaar bhi lagta hai tikka mein” — “It’s not just spices, love goes into making good tikka.”
And that’s what this recipe is about — simple ingredients, treated with care, cooked with love.
🧂 Ingredients
For the Marinade:
- 250g paneer, cut into cubes
- 1 cup thick curd (hung curd or Greek yogurt)
- 1 tablespoon besan (gram flour)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- ½ teaspoon chaat masala
- 1 teaspoon kasuri methi (crushed)
- 1 tablespoon lemon juice
- Salt to taste
- 1 tablespoon oil
For the Veggies:
- 1 onion (cut into petals)
- 1 bell pepper (red, yellow, or green), cubed
- 1 tomato, deseeded and cubed
For Grilling:
- Butter or oil for basting
- Skewers (wooden or metal)
🔥 Step-by-Step Method
1. Make the Marinade
In a large bowl, whisk together curd, besan, ginger-garlic paste, and all the spices. Add lemon juice and oil to create a smooth, rich mixture.
2. Marinate the Paneer and Vegetables
Add paneer cubes and veggies to the bowl. Toss gently — paneer is delicate and deserves respect. Coat everything well, cover, and refrigerate for at least 30 minutes. Let the flavors mingle.
3. Grill, Bake, or Pan-Roast
- Oven: Preheat to 200°C (400°F) and grill for 15–18 minutes.
- Air Fryer: 180°C for 12–14 minutes.
- Tawa or Pan: Cook on medium heat until lightly charred and golden.
Baste with a little butter or oil while grilling for that luscious shine.
4. Add the Smoky Dhungar (Optional but Magical)
Place a small piece of hot charcoal in a bowl, set it among the tikka pieces, drizzle ghee on it, and cover immediately. Let it rest for 2 minutes — the smoke will do its charm.
🍋 Serving Suggestions
Serve hot with mint-coriander chutney, lemon wedges, and onion rings.
You can also:
- Roll it in a paratha for a Paneer Tikka Wrap
- Serve it as a side with naan or jeera rice
- Top a salad with tikka chunks for a fusion twist
👨🍳 Tips
- Use firm paneer for easy grilling.
- Always rest the marinade for at least half an hour — patience brings depth.
- Soak wooden skewers to prevent burning.
- A little kasuri methi and lemon at the end lift the whole dish.
❤️ Why You’ll Love This Recipe
- Authentic North Indian taste
- No tandoor needed — easy for home cooking
- Perfect for family gatherings or parties
- Smoky, spicy, tangy — all in one bite!
