Paneer Tikka with Indian Onion Rings

Instructions

1. 1

   Prepare the Marinade Base (5 minutes)

   • In a small, dry pan over low heat, lightly roast the besan (gram flour) for 2-3 minutes until it becomes fragrant. This removes the raw taste. Set aside to cool.
   • In a large mixing bowl, whisk the hung curd or Greek yogurt until completely smooth and creamy.
   • Add the roasted besan, ginger-garlic paste, mustard oil, lemon juice, and all the powdered spices: Kashmiri red chili powder, coriander, turmeric, garam masala, cumin, ajwain, and salt.
   • Crush the kasuri methi between your palms and add it to the bowl. Mix everything thoroughly to form a thick, lump-free marinade.
2. 2

   Marinate the Paneer and Vegetables (30 minutes to 4 hours)

   • Gently add the paneer cubes, onion petals, and capsicum pieces to the marinade.
   • Use a spatula or your hands to carefully coat all the ingredients evenly, ensuring the paneer cubes do not break.
   • Cover the bowl and refrigerate for at least 30 minutes. For deeper flavor, marinate for up to 4 hours.
3. 3

   Assemble the Skewers (5 minutes)

   • If using wooden skewers, soak them in water for at least 20 minutes to prevent them from burning during cooking.
   • Thread the marinated paneer, onion, and capsicum pieces onto the skewers, alternating them for a balanced and colorful look. Don't pack them too tightly to allow for even cooking.
4. 4

   Cook the Paneer Tikka (10-15 minutes)

   • Grill Method: Preheat a grill or grill pan to medium-high heat. Place the skewers on the grill and cook for 10-12 minutes, turning every 2-3 minutes. Baste with melted butter during the last few minutes of cooking until you see light char marks.
   • Oven Method: Preheat your oven to 220°C (425°F). Arrange the skewers on a baking tray lined with parchment paper, ensuring they don't touch. Bake for 12-15 minutes, flipping halfway through. Baste with butter and broil for the last 1-2 minutes for extra char.
   • Pan-Fry Method: Heat 1 tbsp of oil in a non-stick skillet over medium-high heat. Place the skewers (or just the paneer and veggies) in the pan and cook for 8-10 minutes, turning occasionally until all sides are golden brown and slightly charred.
5. 5

   Serve Hot (2 minutes)

   • Once cooked, transfer the paneer tikka skewers to a serving platter.
   • Immediately sprinkle with chaat masala and squeeze fresh lemon juice over the top.
   • Serve hot with mint chutney and onion rings.