Paneer Tikka Recipe- Green Marinade, Ajwain & Chaat Masala Flavors

Last Updated on 2 months by Neha Deshmukh

Paneer Tikka Recipe – Green Marinade, Ajwain & Chaat Masala Flavors

Introduction

Oh, Paneer Tikka! Is there anything more satisfying than those smoky, vibrant cubes of paneer? This recipe is a little slice of happiness, and honestly, it’s become a bit of a tradition in my family. I first made this for a Diwali gathering, and it disappeared so quickly! It’s the perfect appetizer, snack, or even a light meal. The green marinade is bursting with fresh flavors, and the little touch of ajwain and chaat masala just takes it over the top. Let’s get cooking!

Why You’ll Love This Recipe

This Paneer Tikka isn’t just delicious; it’s surprisingly easy to make. The marinade comes together in minutes, and you can choose to grill, bake, or even pan-fry it – whatever works best for you. Plus, the combination of flavors is incredible: fresh herbs, tangy yogurt, and a hint of spice. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to create this magic:

• 200 grams paneer cubes
• 0.5 cup coriander leaves (roughly chopped)
• 0.25 cup mint leaves (roughly chopped)
• 1 teaspoon ginger (grated or finely minced)
• 1 teaspoon garlic (grated or finely minced)
• 1 teaspoon green chili (finely chopped)
• 3 tablespoons curd (yogurt)
• 0.25 teaspoon carom seeds (ajwain)
• 0.25 teaspoon red chili powder
• 0.125 teaspoon turmeric powder
• 0.25 teaspoon cumin powder
• 0.25 teaspoon coriander powder
• 0.25 teaspoon garam masala powder
• 0.25 teaspoon dried mango powder (amchur)
• 0.25 teaspoon chaat masala
• 1 tablespoon rice flour
• 0.25 teaspoon black salt
• 0.25 teaspoon salt
• 1 teaspoon lemon juice

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Paneer Selection & Quality: I always recommend using fresh, soft paneer. It holds the marinade beautifully and stays tender. If you can’t find fresh, frozen paneer works in a pinch, but make sure to thaw it completely and gently squeeze out any excess water.
• The Significance of Ajwain (Carom Seeds): Don’t skip the ajwain! It adds a lovely, slightly peppery flavor and aids digestion. It’s a classic ingredient in Indian snacks for a reason.
• Understanding Chaat Masala – A Flavor Bomb: Chaat masala is a tangy, savory spice blend that adds a wonderful complexity. Every brand is a little different, so feel free to adjust the amount to your liking.
• Regional Variations in Green Chili Heat: Green chilies vary so much in heat! Start with one and taste the marinade before adding more. You can always add, but you can’t take away!
• Using Fresh vs. Store-Bought Yogurt (Curd): Fresh, homemade yogurt (curd) is best, if you can. It has a lovely tang. But good quality store-bought plain yogurt works perfectly well too. Avoid sweetened or flavored yogurts.

Step-By-Step Instructions

Alright, let’s get this show on the road!

1. First, we’re making the marinade. In a blender, combine the coriander leaves, mint leaves, ginger, garlic, and green chili. Blend with the curd until you have a smooth, vibrant green paste.
2. Now, in a bowl, add the green paste. To that, add the carom seeds, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, amchur, chaat masala, rice flour, black salt, regular salt, and lemon juice. Mix everything together really well. This is where the magic happens!
3. Gently coat the paneer cubes with the marinade, making sure each piece is nicely covered.

4. Let the paneer marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator. The longer it marinates, the more flavorful it will be!

5. To Oven Bake: Preheat your oven to 250°C (480°F). Skewer the marinated paneer and grill for 16-20 minutes, flipping halfway through. Brush with a little oil during the last few minutes for extra crispiness.

6. To Stovetop Fry: Heat a little oil in a pan over medium heat. Pan-fry the marinated paneer until golden brown and crispy on all sides.

7. Serve immediately!

Expert Tips

A few little secrets to make your Paneer Tikka truly shine:

• Marinating Time – Maximizing Flavor: Don’t rush the marinating process! It’s crucial for infusing the paneer with all those wonderful flavors.
• Achieving the Perfect Grill Marks: If grilling, make sure your grill is hot and lightly oiled to prevent sticking.
• Preventing Paneer from Becoming Rubbery: Overcooking paneer is a crime! Keep a close eye on it and remove it from the heat as soon as it’s golden brown.
• Oil Brush Technique for Extra Crispiness: Brushing with a little oil during the last few minutes of grilling or baking helps create a beautiful, crispy exterior.

Variations

Let’s get creative!

• Vegan Paneer Tikka (Tofu Substitution): Swap the paneer for firm or extra-firm tofu, pressed to remove excess water. It works beautifully!
• Gluten-Free Assurance: This recipe is naturally gluten-free, but always double-check the labels of your spice blends to be sure.
• Spice Level Adjustment – Mild to Fiery: Adjust the amount of green chili and red chili powder to suit your taste. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations (e.g., Diwali, Holi): I often make a larger batch of this for Diwali. It’s always a hit!

Serving Suggestions

Paneer Tikka is fantastic on its own, but here are a few ideas to elevate your serving:

• Serve hot with a side of mint chutney.
• Add some sliced onions and lemon wedges for a burst of freshness.
• A sprinkle of chaat masala on top adds a final touch of flavor.
• Serve as part of a larger Indian spread with rice, dal, and naan.

Storage Instructions

Leftover Paneer Tikka can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or oven to restore some of the crispiness.

FAQs

Got questions? I’ve got answers!

• What type of paneer works best for tikka? Fresh, soft paneer is ideal.
• Can I marinate the paneer overnight? Yes, you can! But be aware that the paneer might become a little softer.
• How can I make this recipe without an oven or grill? Pan-frying is a great alternative!
• What is amchur and can I substitute it? Amchur is dried mango powder, adding a tangy flavor. You can substitute with a squeeze of lemon juice, but it won’t be quite the same.
• How do I prevent the paneer from sticking to the skewers? Lightly oil the skewers before threading the paneer.
• Can I use frozen paneer for this recipe? Yes, but thaw it completely and squeeze out excess water.
• What is the best way to serve Paneer Tikka as an appetizer? Serve it hot with mint chutney, onion slices, and lemon wedges – it’s always a winner!