Gram flour/besan (optional for binding/thickening marinade)
Lemon juice
Fresh cilantro (chopped for garnish)
Green chilies or spring onions (chopped garnish)
Onion rings, carrot sticks, bell pepper slices (fresh side garnish)
Salt
Cocking Steps
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!
