Photograph of the finished Paneer tikka

India · Phô mai paneer nướng xiên Paneer tikka

Paneer tikka

35 min Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Paneer cheese Paneer cheese 1.1 lb
  • Photograph of Unsweetened yogurt Unsweetened yogurt 8.5 oz
  • Photograph of Bell pepper Bell pepper 2
  • Photograph of Onion Onion 1.6
  • Photograph of Kashmiri chili powder Kashmiri chili powder 0.4 oz
  • Photograph of Garam masala Garam masala 0.3 oz
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Besan chickpea flour Besan chickpea flour 1.4 oz
  • Photograph of Chaat masala powder Chaat masala powder 0.3 oz
  • Photograph of Oil Oil ¼ cup

Method

  1. 1 Beat thick yogurt with roasted besan flour, Kashmiri chili powder, ginger, and garam masala until it forms a spoonful that sticks to the spoon; besan is what keeps the marinade from dripping from the paneer when grilled.
  2. 2 Cut paneer into 3cm cubes and marinate with bell peppers and onions for 2 hours in the refrigerator.
  3. 3 Skewer paneer, bell peppers, and onions alternately onto skewers that have been soaked in water.
  4. 4 Bake in the oven at 240 degrees for 12 minutes, turning every 4 minutes and brushing with oil.
  5. 5 Sprinkle with chaat masala and squeeze in some lime juice while it's still hot; paneer will become chewier when it cools down.

With an appliance

  • Air fryer 30 min

    Substitute step 4: Run the air fryer at 200 degrees for 10 minutes, flipping the skewers at the 5th minute. The paneer should be evenly golden brown but not burnt, so sprinkle with a little chili powder for a richer color.

  • Charcoal grill 35 min

    Grill directly over charcoal for 8 minutes, keeping the skewers 12 cm away from the charcoal and turning them frequently. This is the only way to get the authentic smoky flavor of tikka.

Start cooking