If you stroll down Calgary's NW neighborhood, the aroma of fresh spices from Lotus Fine Indian Cuisine might draw you in. One of our most beloved dishes is Paneer Tikka – and today we're sharing how you can recreate this magic at home.
The Origins of Paneer Tikka
Paneer Tikka traces its origins to North India, particularly Punjab, where tandoori cooking has been a tradition for centuries. Vegetarian cooks adapted the tandoori cooking technique by substituting paneer (Indian cottage cheese) for chicken, creating a dish that's become a staple in Indian cuisine worldwide.
The word "tikka" refers to pieces or chunks, while "paneer" is the fresh cheese that forms the heart of this dish. When combined with the right marinade and cooking technique, the result is irresistible.
The Perfect Marinade
Ingredients for Marinade:
- 400g paneer, cut into 1-inch cubes
- 1 cup thick yogurt (hung curd works best)
- 2 tablespoons ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric
- 1 teaspoon chaat masala
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- 2 tablespoons lemon juice
- 2 tablespoons oil
- Salt to taste
For the Vegetables:
- 1 bell pepper, cut into 1-inch chunks
- 1 large onion, cut into chunks and separated
Step-by-Step Instructions
Step 1: Prepare the Marinade
In a large bowl, whisk the yogurt until smooth. Add the ginger-garlic paste, red chili powder, turmeric, chaat masala, cumin powder, garam masala, kasuri methi, lemon juice, oil, and salt. Mix everything thoroughly until you have a smooth, vibrant orange-red paste.
Step 2: Marinate the Paneer
Add the paneer cubes to the marinade. Gently fold to ensure each piece is well coated without breaking the delicate cheese. Cover and refrigerate for at least 2 hours – overnight is even better for deeper flavor penetration.
Step 3: Prepare for Cooking
About 30 minutes before cooking, remove the paneer from the refrigerator. Thread the marinated paneer, bell pepper, and onion pieces alternately onto skewers.
Step 4: Cooking Methods
Oven Method (Recommended): Preheat your oven to 220°C (425°F). Place skewers on a baking tray lined with parchment. Bake for 15-20 minutes, turning halfway through, until the edges are golden and slightly charred.
Stovetop Grill: Heat a grill pan over medium-high heat. Brush with oil and cook the skewers for 3-4 minutes per side.
Traditional Tandoor: If you have access to a tandoor, cook at high heat for 8-10 minutes.
Air Fryer: Air fry at 200°C for 12-15 minutes, shaking halfway through.
Step 5: Serve
Remove from heat and let rest for 2 minutes. Garnish with fresh coriander leaves and serve immediately with mint chutney and lemon wedges.
Quick Mint Chutney Recipe
Ingredients:
- 2 cups fresh mint leaves
- 1/2 cup fresh coriander leaves
- 2 green chilies
- 1 small onion
- 2 tablespoons lemon juice
- Salt to taste
- Water as needed
Blend all ingredients until smooth, adding water gradually to reach your desired consistency.
Pro Tips for Perfect Paneer Tikka
- Use fresh paneer: Fresh, firm paneer holds its shape better during cooking
- Don't skip the kasuri methi: This dried fenugreek adds the authentic restaurant flavor
- Marinade time matters: Longer marination = deeper flavor
- High heat is key: You want those charred edges for authentic taste
- Don't overcook: Paneer becomes rubbery if cooked too long
Common Troubleshooting
- Paneer is too soft: Use firmer, store-bought paneer or press homemade paneer longer
- Marinade doesn't stick: Pat the paneer dry before marinating
- Not enough char: Increase heat or broil for the last 2-3 minutes
Prefer to Leave It to the Experts?
While making Paneer Tikka at home can be rewarding, nothing beats the authentic taste from a traditional tandoor. Order our Paneer Tikka and experience perfection!
Location: 3843 19 Street NW, Calgary, AB T2L 2B3
Phone: (403) 284-9111
Order Now
