## Authentic North Indian Paneer Tikka
This recipe will guide you through creating delicious, smoky, and flavorful Paneer Tikka, a beloved North Indian appetizer. The key is a well-marinated paneer and a perfectly cooked char.
**Yields:** 4 servings
**Prep time:** 20 minutes (plus at least 30 minutes marination)
**Cook time:** 10-15 minutes
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### Ingredients:
**For the Marinade:**
* 250 grams paneer (Indian cottage cheese), cut into 1-inch cubes
* 1/2 cup thick yogurt (dahi), preferably hung curd (whisk out excess water)
* 2 tablespoons besan (gram flour), lightly roasted
* 1 tablespoon ginger-garlic paste
* 1 teaspoon red chili powder (adjust to your spice preference)
* 1/2 teaspoon turmeric powder
* 1 teaspoon coriander powder
* 1/2 teaspoon cumin powder
* 1/2 teaspoon garam masala
* 1/4 teaspoon ajwain (carom seeds), lightly crushed (optional, for digestive properties and flavor)
* 1 tablespoon lemon juice
* 1 tablespoon mustard oil (or any neutral oil)
* Salt to taste
**For Assembling:**
* 1 large onion, cut into petal-like chunks
* 1 large bell pepper (any color), deseeded and cut into 1-inch chunks
* 1 large tomato, deseeded and cut into 1-inch chunks (optional, some prefer it without)
* Wooden skewers, soaked in water for at least 30 minutes
**For Garnish & Serving:**
* Fresh coriander leaves, chopped
* Lemon wedges
* Mint chutney or tamarind chutney
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### Instructions:
**1. Prepare the Marinade:**
* In a large mixing bowl, whisk together the thick yogurt, roasted besan, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, ajwain (if using), lemon juice, mustard oil, and salt.
* The besan acts as a binding agent, helping the marinade cling to the paneer and vegetables, and also adds a subtle nutty flavor when cooked.
**2. Marinate the Paneer and Vegetables:**
* Gently add the paneer cubes to the marinade. Toss them carefully to ensure each piece is evenly coated.
* Add the onion chunks, bell pepper chunks, and tomato chunks (if using) to the same bowl.
* Gently mix everything together, ensuring the vegetables are also well-coated with the marinade.
* Cover the bowl and refrigerate for at least 30 minutes, or for better flavor, marinate for 1-2 hours.
**3. Assemble the Tikka:**
* Drain the soaked wooden skewers.
* Thread the marinated paneer cubes and vegetable chunks onto the skewers, alternating them for an appealing presentation. Don’t overcrowd the skewers; leave a little space between each piece for even cooking.
**4. Cook the Paneer Tikka:**
You have a few options for cooking:
* **Grill/Barbecue (Recommended for authentic smoky flavor):**
* Preheat your grill or barbecue to medium-high heat.
* Lightly oil the grill grates.
* Place the skewers on the hot grill.
* Cook for 10-15 minutes, turning occasionally, until the paneer is golden brown and slightly charred, and the vegetables are tender-crisp.
* **Oven:**
* Preheat your oven to 200°C (400°F).
* Line a baking tray with parchment paper.
* Place the skewers on the prepared baking tray.
* Bake for 15-20 minutes, turning halfway through, until the paneer is golden and slightly charred. You can also broil for the last few minutes for extra char.
* **Pan-Fry:**
* Heat a non-stick pan or cast-iron skillet over medium-high heat.
* Add a little oil.
* Place the skewers in the hot pan. You might need to cook them in batches.
* Cook for 10-15 minutes, turning frequently, until all sides are golden brown and slightly charred.
**5. Serve:**
* Carefully remove the Paneer Tikka skewers from the heat.
* Arrange them on a serving platter.
* Garnish generously with freshly chopped coriander leaves.
* Serve hot with lemon wedges for squeezing over, and your favorite mint chutney or tamarind chutney for dipping.
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### Tips for the Best Paneer Tikka:
* **Hung Curd:** Using hung curd for the marinade makes it thicker and prevents it from becoming watery, ensuring better adherence to the paneer.
* **Roast the Besan:** Lightly roasting the besan beforehand removes its raw smell and enhances its flavor.
* **Don’t Over-Marinate:** While longer marination enhances flavor, over-marinating paneer can make it crumbly, especially if it’s very soft.
* **Char is Key:** The slightly charred edges are what give Paneer Tikka its signature smoky and delicious flavor. Don’t be afraid of a little char!
* **Freshness Matters:** Use fresh, firm paneer for the best results.
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## Image of North Indian Paneer Tikka: