🔥 Smoky Paneer Tikka — Chef Avtar Singh Rana Style
A restaurant-style smoky, charred paneer tikka with a creamy marinade, vibrant mint chutney, tomato-raisin relish, beet relish, pearl onions and fresh herbs.
Ingredients — 4 portions
Paneer & vegetables
- Paneer – 600 g, large cubes
- Red bell pepper – 1, diced
- Yellow bell pepper – 1, diced
- Red onion – 1, petals
- Pearl onions – 8–10
Marinade
- Thick Greek yogurt/hung curd – 180 g
- Ginger-garlic paste – 1½ tbsp
- Kashmiri chili powder – 1½ tsp
- Turmeric – ½ tsp
- Roasted cumin powder – 1 tsp
- Garam masala – 1 tsp
- Coriander powder – 1 tsp
- Chaat masala – ½ tsp
- Kasuri methi – 1 tsp, crushed
- Lemon juice – 1½ tbsp
- Mustard oil – 1½ tbsp
- Salt – to taste
- Cornstarch – 1 tbsp
Preparation
- Prepare the marinade: Whisk yogurt until smooth. Add all spices, ginger-garlic paste, lemon juice, mustard oil and cornstarch.
- Marinate: Gently coat paneer, peppers and onions. Refrigerate for 1–2 hours. Avoid excessive marination, which can make paneer softer.
- Skewer: Alternate paneer, peppers and onion petals on skewers.
- Cook: Grill or cook in a very hot tandoor/grill until the paneer develops deep charred edges while remaining soft inside. Brush lightly with butter or ghee during cooking.
- Create the smoke: Place a small piece of hot charcoal in a heatproof bowl inside the serving vessel. Drizzle a few drops of ghee over it and immediately cover for 60–90 seconds. Remove charcoal before serving.
Chef Avtar’s Garnishes
Mint chutney:
Mint + cilantro + green chili + roasted cumin + lemon + a little yogurt + salt.
Tomato-raisin relish:
Finely diced tomato, golden raisins, ginger, green chili, lemon and a touch of chaat masala.
Beet relish:
Roasted beetroot + lemon + black salt + toasted cumin + a touch of honey.
Plating
Create a three-point presentation:
- Paneer tikka as the centerpiece
- Mint chutney in a smooth swoosh
- Tomato-raisin and beet relishes as contrasting accents
- Finish with pearl onions, microgreens, edible flowers and a light drizzle of mint oil
Signature finish: A few drops of smoked chili oil around the plate give the dish a modern fine-dining character without overpowering the paneer.
