Paneer Tikka
Serves: 4–5 people
Ingredients
- Paneer – ½ kg (cut into large thick cubes)
- Capsicum – 2 (cut into large pieces)
- Onion – 2 (cut into large cubes)
- Ginger-garlic paste – 1 tsp
- Hung curd – 2 tbsp
- Kitchen King masala – 1 tsp
- Garam masala – 1 tsp
- Dried mint (pudina) – ½ tsp
- Oil – ½ tsp
- Red chilli powder – ¼ tsp
- Besan (gram flour) – 1½ tsp
- Dry mango powder (amchur) – ½ tsp
- Salt – to taste
Method
- In a bowl, combine ginger-garlic paste, oil, besan, Kitchen King masala, garam masala, dried mint, red chilli powder, amchur, and salt.
- Add hung curd and mix well to make a thick marinade.
- Add paneer cubes to one-third of the marinade and coat evenly.
- Add capsicum and onion pieces to the remaining marinade and mix well.
- Cover and refrigerate for at least 1–2 hours.
- Arrange paneer, capsicum, and onion on skewers if available.
- Bake in a preheated oven at 200°C for 15–20 minutes or until lightly charred and cooked.
- Turn once during cooking for even roasting.
- Paneer tikka can also be cooked on a tawa or grill if an oven is not available.
- Serve hot.
Serving Suggestions
- Serve hot with mint chutney and onion rings.
- Best enjoyed as a starter or snack.
- Can also be served with naan, roti, or salad.
- Sprinkle chaat masala before serving for extra flavor.
Tips
- Thick hung curd gives a better coating.
- Longer marination improves flavor and texture.
- Large paneer cubes remain soft and juicy after roasting.
- Cook on medium heat for a smoky flavor without drying the paneer.
- Lightly brush with oil while roasting to keep the tikka moist and flavorful.