Paneer tikka
Paneer tikka, from above
VegPunjab

Paneer tikka

No tandoor, no problem. Your oven has been waiting for a moment like this.

55 minTime
24 gProtein each
mediumSpice
Tikka, the tandoor and your oven2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
395kcalsame
24 gproteinsame
3 gfibresame
55minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Paneer400 g, in large cubes
Hung curd (greek yogurt)¾ cup
Besan (chickpea flour, gram flour)1 tbsp
Ginger garlic paste1 tbsp
Kashmiri chilli powder2 tsp
Turmeric (ground turmeric)¼ tsp
Garam masala½ tsp
Chaat masala1½ tsp
Ajwain (carom seeds)¼ tsp
Kasuri methi (dried fenugreek leaves)1 tsp
Lemon juice1 tbsp
Mustard oil1½ tbsp
Capsicum (green capsicum, green bell pepper)1 large, in squares
Onion1, in petals
Saltto taste

Method

5 steps
  1. 1Toast the besan in a dry pan until it smells nutty. Let it cool.
  2. 2Whisk the hung curd with the besan, ginger garlic paste, spices, half the chaat masala, lemon juice, most of the mustard oil and salt.
  3. 3Fold in the paneer, capsicum and onion petals. Marinate for at least 30 minutes.
  4. 4Thread onto skewers or spread on a lined tray. Cook at 220°C in the oven or 200°C in the air fryer, turning once.
  5. 5Brush with the last of the oil, sprinkle the remaining chaat masala and serve hot with green chutney.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Paneer tikka: a bread or rice, a side, something to drink and something sweet.

On the side Aloo gobi35 min
On the side Baingan bharta40 min
To drink Sweet lassi10 min
To drink Kanji15 min
Something sweet Gajar halwa90 min
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