4.9
Calories
400-600 kcal (for ~200-300g paneer portion; varies with oil/yogurt)
Protein
25-40 g (high from paneer)
Carbs
10-20 g (low, mostly from marinade/veggies)
Fat
25-40 g (from paneer fat, oil, yogurt)
Fiber
2-5 g
Prepare marinade: In a bowl, whisk thick yogurt/hung curd with mustard oil, ginger-garlic paste, Kashmiri red chili powder, turmeric, coriander powder, cumin powder, garam masala, chaat masala, crushed kasuri methi, salt, and lemon juice. Add gram flour (besan) if needed for thicker coating. Mix to a smooth, vibrant red paste.
Marinate paneer: Cut paneer into large cubes (1-1.5 inch). Gently toss paneer pieces in the marinade to coat evenly (avoid breaking). Optionally add cubed capsicum/onion/tomato for skewering (not in this presentation). Cover and refrigerate 1-4 hours (or overnight for deeper flavor).
Grill the tikka: Preheat grill pan, oven (broil mode at 220-240°C), tandoor, or outdoor grill. Thread marinated paneer (and veggies if using) onto skewers. Brush lightly with oil/butter. Grill 10-15 minutes, turning occasionally for even charring and smoky edges (internal soft but golden outside). For stovetop: use tawa/pan on medium-high, cook in batches with little oil.
Finish and garnish: Remove from heat, brush with melted butter for shine (optional). Sprinkle chopped fresh cilantro, green chilies/spring onions. Serve hot on a bed of onion rings, carrot sticks, and lemon wedges. Pair with mint chutney, green chutney, or yogurt dip.
Serve: Best fresh off the grill for maximum smokiness and juiciness. Squeeze lemon over top for tang!
Originates from Punjab/ North India as a tandoor-grilled vegetarian kebab variation (popularized in Indian restaurants worldwide); hugely popular in Bangladesh via Indian fusion cafes, street food spots, and delivery apps—often as veg alternative to chicken tikka