Paneer Tikka (2 Ways) - No Tandoor
ID: 4fee7566...
A delicious and smoky restaurant-style Paneer Tikka made at home without a tandoor. This recipe features two different marinades: a classic Deggi Mirch version and a tangy Achari version, both cooked on a grill pan and smoked with charcoal.
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🍳 Cooking Flow
Prepare the base marinade with thick yogurt, mustard oil, spices, and roasted gram flour. → Divide the marinade into two parts to create a classic Deggi Mirch flavor and a tangy Achari flavor. → Toss the paneer and vegetables in the marinades and thread them onto skewers. → Grill the skewers on a hot pan with a mix of smoking mustard oil and butter. → Smoke the cooked tikkas under a dome with hot charcoal and ghee to replicate a tandoor aroma.
Cooking Steps
Brief Cooking Order
Prepare the base marinade with thick yogurt, mustard oil, spices, and roasted gram flour. → Divide the marinade into two parts to create a classic Deggi Mirch flavor and a tangy Achari flavor. → Toss the paneer and vegetables in the marinades and thread them onto skewers. → Grill the skewers on a hot pan with a mix of smoking mustard oil and butter. → Smoke the cooked tikkas under a dome with hot charcoal and ghee to replicate a tandoor aroma.
Introduction
A delicious and smoky restaurant-style Paneer Tikka made at home without a tandoor. This recipe features two different marinades: a classic Deggi Mirch version and a tangy Achari version, both cooked on a grill pan and smoked with charcoal.
Step 1
In a mixing bowl, combine the yogurt, ginger garlic paste, half of the kasuri methi, and mustard oil, and mix them well.
Step 2
Add salt, carom seeds, and roasted gram flour to the bowl, then whisk everything until smooth to form the base marinade.
Step 3
Divide the base marinade into two bowls. In the first bowl, add Deggi Mirch powder and mix well. In the second bowl, add Panchranga achaar paste and turmeric powder, then mix well.
Step 4
Distribute the green capsicum, onions, tomatoes, and paneer cubes equally into both bowls. Gently coat everything with the marinades using your hands.
Step 5
Thread the vegetables and paneer onto skewers, placing firmer vegetables like capsicum and onion at the ends to anchor the paneer.
Ingredients List
Important Notes
Using thick or hung curd is crucial to ensure the marinade sticks properly to the paneer and vegetables.
Mustard oil must be heated to its smoking point before adding butter to remove its raw pungency while retaining its traditional flavor.
Anchor the skewers with hard vegetables (onion/capsicum) on the ends so the soft paneer does not slide off during grilling.
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