✨🔥 Where Classic Paneer Tikka Meets Elevated Flavour (Premium & Smoky)🔥🧀

Perfectly marinated paneer, balanced spices, and a gentle smoky char — this paneer tikka delivers a refined, restaurant-style experience right from your kitchen 😋✨

💥Ingredients (Serves 3–4)

🧀 Main

• Paneer (thick cubes) – 400 g

• Capsicum (red/green/yellow) – 1 cup, cubed

• Onion – 1 large, petals separated

🥣 Marinade Base

• Thick hung curd – ¾ cup

• Ginger-garlic paste – 1 tbsp

• Lemon juice – 1 tbsp

• Mustard oil – 1 tbsp (authentic restaurant aroma)

• Salt – to taste

🌶️ PIKS Spices (Key to Premium Flavor)

• PIKS Kashmiri Red Chilli Powder – 1½ tsp (color + mild heat)

• PIKS Coriander Powder – 1 tsp

• PIKS Turmeric Powder – ¼ tsp

• PIKS Garam Masala – ½ tsp

• PIKS Chat Masala – ½ tsp

• PIKS Kasuri Methi – 1 tsp, crushed

🌿 Extras

• Gram flour (besan) – 1 tbsp, dry roasted

• Butter – for basting

👩‍🍳 Step-by-Step Method

1️⃣ Prepare the Marinade

• In a bowl, whisk hung curd till smooth

• Add ginger-garlic paste, lemon juice & mustard oil

• Mix in roasted besan (prevents watery marinade)

• Add all PIKS spices and salt
  👉 Marinade should be thick, aromatic, and glossy ✨

2️⃣ Marinate the Paneer

• Add paneer, capsicum & onion to the marinade

• Gently coat without breaking paneer

• Cover and rest for 30–60 minutes
  👉 Longer marination = deeper flavor

3️⃣ Skewer & Prep

• Thread paneer, capsicum & onion alternately on skewers 🍢

• Keep some marinade aside for basting

4️⃣ Cook (Choose Any Method)

🔥 Oven / OTG

• Preheat at 200°C

• Grill for 15–20 minutes, turning once

• Baste with butter mid-way

🍳 Tawa / Pan

• Heat grill pan with little oil

• Cook on medium flame, turning gently

• Baste with butter for char & shine ✨

🔥 Smoky Finish (Optional but Premium)

• Place hot charcoal in a bowl

• Add a drop of ghee, place in pan

• Cover for 2 minutes (dhungar method)

🍽️ Serving Style

• Sprinkle PIKS Chat Masala lightly

• Garnish with lemon wedges & mint chutney 🍋🌿

• Serve hot with onion rings & green chutney

💡 Pro Tips (Restaurant Secrets)

✔ Use thick paneer cubes only
✔ Hung curd prevents sogginess
✔ Mustard oil adds authentic tandoor aroma
✔ Don’t overcook — paneer should stay juicy

✨ Result:
Soft paneer inside 🧀
Smoky char outside 🔥
Balanced, premium spice notes 🌶️
— exactly how great paneer tikka should taste.

Thank You❤