Paneer tikka

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.