Paneer Tikka

Tender paneer cubes marinated in a spiced yogurt blend and grilled to perfection, Paneer Tikka is a popular Indian appetizer renowned for its smoky char and vibrant flavors. Serve it with green chutney and lemon wedges for an irresistible start to any meal.

Ingredients:

• For the Marinade:

  • 1 cup thick yogurt (preferably hung or Greek yogurt)

  • 1 tablespoon ginger-garlic paste

  • 1 teaspoon red chili powder (adjust to taste)

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon cumin powder

  • 1 teaspoon coriander powder

  • 1/2 teaspoon garam masala

  • 1 tablespoon lemon juice

  • 1 tablespoon oil (vegetable or mustard oil)

  • Salt, to taste

• For the Paneer Tikka:

  • 400–500 g paneer, cut into 1-inch cubes

  • 1 large onion, cut into thick chunks

  • 1 large bell pepper (capsicum), cut into squares or strips

  • Skewers (soaked in water for 30 minutes if wooden)

  • Fresh cilantro (optional, for garnish)

  • Lemon wedges (for serving)

Instructions:

1. Prepare the Marinade:
   In a large bowl, whisk together the yogurt, ginger-garlic paste, red chili powder, turmeric, cumin, coriander, garam masala, lemon juice, oil, and a pinch of salt. This aromatic blend infuses the paneer with bold, warming spices.

2. Marinate the Paneer and Vegetables:
   Gently toss the paneer cubes, onion chunks, and bell pepper pieces in the marinade, making sure each piece is evenly coated. Cover and refrigerate for at least 1–2 hours, or up to overnight for deeper flavor absorption.

3. Assemble the Skewers:
   Thread the marinated paneer, onions, and bell peppers alternately onto the skewers. Leave a little space between each piece to allow for even cooking and a nice char.

4. Grill the Tikka:
   Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking. Grill the skewered paneer for 8–10 minutes, turning occasionally, until the edges are slightly charred and the vegetables have softened but still retain a bit of crunch. Alternatively, you can broil in the oven at high heat, turning once halfway through.

5. Finish and Serve:
   Remove the skewers from the grill and let them rest for a few minutes. Garnish with chopped fresh cilantro and a squeeze of lemon juice. Serve hot alongside green chutney and your choice of dipping sauce.

Tips:

• Marination Magic: For an extra zing, add a dash of smoked paprika or a few strands of saffron dissolved in warm water to your marinade.

• Grilling Variations: If a grill isn’t available, use a stovetop grill pan or bake on a parchment-lined tray under a broiler for a charred finish.

• Vegetarian Options: Mix in other vegetables like tomatoes or zucchini chunks for added color and variety.

Serving Suggestions:

Paneer Tikka pairs perfectly with naan or roti and can be enjoyed as a starter or a side dish. It’s also a great addition to wraps or salads for a protein-packed, flavorful bite.