Paneer Tikka (Brochettes de Fromage)
Cubes de paneer, poivrons et oignon marinés dans un yaourt épicé puis grillés jusqu'à être légèrement carbonisés.
Portions
Ingrédients
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Étapes
Make the marinade
Whisk the yogurt with the toasted chickpea flour, ginger-garlic paste, chili powder, garam masala, half the chaat masala, ajwain, juice of half the lemon, half the oil and the salt into a thick, smooth paste. Set aside the remaining chaat masala, lemon juice and oil for later steps.
- 150g yogurt
- 1 tbsp chickpea flour
- 1 tbsp ginger-garlic paste
- 1½ tsp chili powder
- 1 tsp garam masala
- ½ tsp chaat masala
- ½ tsp ajwain
- juice of ½ lemon lemon juice
- 1 tbsp oil
- 1 tsp salt
✅ C'est prêt quand : smooth, thick paste with no lumps
Marinate
Gently fold the paneer, pepper and onion into the marinade from step 1, stirring carefully so the paneer doesn't break. Cover and refrigerate for at least 30 minutes, or up to 4 hours, so the flavors soak in.
- 400g paneer
- 1 green bell pepper
- 1 red onion
Skewer and grill
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Serve
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Make the marinade
Whisk the yogurt with the toasted chickpea flour, ginger-garlic paste, chili powder, garam masala, half the chaat masala, ajwain, juice of half the lemon, half the oil and the salt into a thick, smooth paste. Set aside the remaining chaat masala, lemon juice and oil for later steps.
- 150g yogurt
- 1 tbsp chickpea flour
- 1 tbsp ginger-garlic paste
- 1½ tsp chili powder
- 1 tsp garam masala
- ½ tsp chaat masala
- ½ tsp ajwain
- juice of ½ lemon lemon juice
- 1 tbsp oil
- 1 tsp salt
✅ C'est prêt quand : smooth, thick paste with no lumps
Marinate
Gently fold the paneer, pepper and onion into the marinade from step 1, stirring carefully so the paneer doesn't break. Cover and refrigerate for at least 30 minutes, or up to 4 hours, so the flavors soak in.
- 400g paneer
- 1 green bell pepper
- 1 red onion
Skewer and grill
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Paneer tikka was created by applying the tandoori technique — spiced yogurt marinade and fierce heat — to paneer, India's fresh, non-melting cheese. It gave vegetarian diners their own centrepiece kebab.
It's now as essential on Indian restaurant menus as chicken tikka, and a fixture at weddings and parties.
⭐ Why It's Famous
Paneer holds its shape on the grill and soaks up marinade beautifully, making it the perfect vegetarian kebab.
💡 Fun Fact
Paneer doesn't melt because it's made by curdling hot milk with acid rather than with rennet.
Punjab & Delhi
28.61°N, 77.21°E
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