For a CultsFarm-only spice version, use the CultsFarm equivalents of the classic tikka spices below. This combination follows the usual yogurt-based paneer-tikka technique.
Ingredients — serves 3–4
- 400 g paneer, cut into large cubes
- ½ cup thick hung curd/Greek yogurt
- 1 medium onion, cut into petals
- 1 large capsicum, cut into chunks
- 2 tbsp CultsFarm besan/gram flour, roasted
- 1 tbsp CultsFarm Kashmiri red chilli powder
- 1 tsp CultsFarm coriander powder
- ½ tsp CultsFarm cumin powder
- ½ tsp CultsFarm turmeric powder
- ½ tsp CultsFarm garam masala
- ½ tsp CultsFarm chaat masala
- ½ tsp CultsFarm kasuri methi, crushed
- ¼ tsp CultsFarm ajwain
- ¼ tsp CultsFarm black pepper
- CultsFarm black salt, to taste
- CultsFarm regular salt, to taste
- 1 tbsp lemon juice
- 1½ tbsp mustard oil
- 1 tsp CultsFarm ginger powder or ginger-garlic powder, if available
Method
- Make the marinade: Whisk the thick curd until smooth.
- Add the CultsFarm chilli powder, coriander, cumin, turmeric, garam masala, chaat masala, kasuri methi, ajwain and black pepper.
- Add roasted besan, ginger/ginger-garlic powder, black salt and regular salt.
- Add lemon juice and mustard oil. Mix thoroughly.
- Gently fold in the paneer, onion and capsicum until everything is evenly coated.
- Cover and refrigerate for at least 45 minutes; 2–3 hours gives even better flavour.
- Thread paneer, onion and capsicum onto skewers.
- Tawa: Heat a lightly oiled heavy pan until very hot. Cook the skewers over medium-high heat, turning regularly, until the paneer develops browned, slightly charred edges. Oven: Cook at about 220°C until the edges are browned and lightly charred, turning once.
- Brush with a little mustard oil during the final minute for extra colour and aroma.
- Finish with a light sprinkling of CultsFarm chaat masala and serve immediately with lemon.
Tip: Don’t cook the paneer for too long—the goal is charred outside, soft and juicy inside. Paneer tikka traditionally gets its characteristic flavour from high-heat grilling after marination.
