🧀 Crispy Paneer Tikka (Oven or Pan)
Paneer tikka is the dish that disappears first at every gathering. Thick yogurt carries the spices and clings to the paneer, and high heat gives those irresistible charred edges. This version works in a regular home oven or a stovetop pan — no tandoor required. Serve with mint chutney, sliced onions, and a squeeze of lemon.
Method
- In a large bowl, whisk together the yogurt, ginger-garlic paste, toasted gram flour, all the spices, kasuri methi, oil, lemon juice, and salt into a thick marinade.
- Gently fold in the paneer, bell pepper, and onion until every piece is coated. Cover and marinate in the fridge for at least 30 minutes (up to 4 hours).
- Oven method: heat the oven to 240°C (465°F) or its highest setting with the grill/broiler on. Thread the paneer and vegetables onto skewers and place on a lined tray.
- Roast for 12–15 minutes, turning once halfway, until the edges are charred in spots. Watch closely in the final minutes.
- Pan method: heat 1 tbsp oil in a heavy skillet over medium-high heat. Cook the marinated pieces in a single layer, 2–3 minutes per side, until charred at the edges.
- Sprinkle with chaat masala and extra lemon juice. Serve hot with mint chutney.
Cook's tip: Thick yogurt is non-negotiable — watery yogurt slides off the paneer and steams instead of charring. If your yogurt is thin, strain it in a muslin cloth for an hour first.
Variations & Swaps
- Use the same marinade on mushrooms or firm tofu.
- Make a paneer tikka wrap: roll the cooked pieces in a paratha with chutney and onions.
- Add a smoky note with the coal-smoking (dhungar) method before serving.