Tandoori Paneer Tikka Skillet Pizza Recipe
Introduction
Embark on a culinary journey that fuses the vibrant flavors of Indian cuisine with the beloved concept of pizza in this Tandoori Paneer Tikka Skillet Pizza recipe. This dish harmoniously combines marinated paneer, aromatic spices, and a perfectly cooked whole wheat crust, all brought together in a convenient skillet preparation. Ideal for a weekend dinner or any time you’re craving a unique yet comforting meal, this recipe is sure to impress both your palate and your guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 3 cups + extra for dusting |
| Extra Virgin Olive Oil | 1 tablespoon + extra as needed |
| Active Dry Yeast | 2 teaspoons |
| Sugar | 1 teaspoon |
| Salt | 1 teaspoon |
| Lukewarm Water | As needed |
| Paneer (Homemade Cottage Cheese) | 150 grams, cut into small cubes |
| Coal | 2 pieces |
| Mozzarella Cheese | 1/2 cup, grated |
| Hung Curd (Greek Yogurt) | 1/4 cup |
| Mint Leaves (Pudina) | 1 sprig, finely chopped |
| Garlic | 3 cloves, finely chopped |
| Ginger | 1 inch, grated |
| Homemade Tomato Puree | 1/4 cup |
| Fennel Seeds (Saunf) | 1 teaspoon, roasted |
| Ajwain (Carom Seeds) | 1/2 teaspoon |
| Saffron Strands | A few strands |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Chaat Masala Powder | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Red Chili Powder | 1/4 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Black Salt (Kala Namak) | 1/4 teaspoon |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 400-500 |
| Protein | High Protein |
| Carbohydrates | Moderate |
| Fats | Moderate |
| Fiber | High |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 2
Instructions
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Prepare the Dough:
Begin by making the pizza dough, as it requires time to rise. In a large mixing bowl, combine the whole wheat flour, active dry yeast, sugar, and salt. Gradually add lukewarm water and knead the mixture into a soft, smooth dough. Once the dough forms, drizzle a tablespoon of olive oil on top and knead again for about 5 minutes until it is pliable and elastic. Cover the bowl with a clean kitchen towel and set aside for about 2 hours, allowing the dough to rise until it has nearly doubled in size. -
-
Prepare the Paneer Tikka Marinade:
While the dough rises, prepare the paneer tikka masala. In a separate bowl, mix the hung curd (Greek yogurt) with the chopped mint leaves. In a mortar and pestle, pound the fennel seeds and ajwain until finely crushed, then add them to the yogurt mixture. Incorporate the remaining tikka masala spices: cumin powder, coriander powder, chaat masala, garam masala, red chili powder, turmeric powder, and black salt. Mix well until all ingredients are thoroughly combined. -
Marinate the Paneer:
Place the paneer cubes in a large bowl, pour the prepared marinade over the paneer, and toss gently to ensure each piece is well-coated. Cover the bowl and let the paneer marinate for at least 30 minutes to an hour, or refrigerate overnight for maximum flavor absorption. -
Cook the Paneer Tikka:
After marinating, heat a heavy-bottomed pan over medium heat and add a tablespoon of olive oil. Create a paste of the ginger and garlic using a mortar and pestle, and add this to the hot oil, sautéing for a few seconds until fragrant. Pour in the homemade tomato puree, followed by the marinated paneer and all the remaining marinade. Stir well to combine all the ingredients, then check and adjust the seasoning to your taste. Cover the pan and let the paneer tikka masala simmer for about 3 to 4 minutes, then turn off the heat. -
Smoke the Paneer:
For a traditional tandoori flavor, prepare the coal smoking method. Take one or two pieces of coal (about 3 inches in size) and hold them over a gas flame using tongs. After about 5 minutes, the coal will turn red and grey, indicating it’s ready. Place the hot coal in a small, crack-proof bowl, then position this bowl over the paneer tikka masala in the pan. Drizzle a spoonful of ghee or oil onto the coal, which will begin to smoke. Immediately cover the pan with a lid and reduce the heat to low, allowing it to sit for a minute until the smoke dissipates. Remove the coal bowl carefully; this imparts a smoky flavor to the paneer. -
Prepare the Pizza:
With the dough risen and the paneer tikka ready, it’s time to assemble the pizza. Preheat a skillet or iron tawa over medium heat. Divide the risen dough into four equal portions and dust each with extra flour. Roll each portion into a 5-inch circle, or to your desired thickness. Place the rolled dough onto the hot skillet and cook it like a roti, flipping to ensure even cooking on both sides. Once cooked, drizzle a little oil over the top and flip the dough again so the oiled side faces down. -
Assemble the Pizza:
Evenly spread the paneer tikka topping over the cooked dough. Finally, sprinkle the grated mozzarella cheese on top. Cover the pan and allow the cheese to melt, while the crust crisps slightly at the edges, which should take about 4 to 5 minutes. -
Serve:
Once the cheese is melted and the crust is crisp, carefully remove the Tandoori Paneer Tikka Skillet Pizza from the skillet. Serve immediately, and for a delightful combination, pair this fusion pizza with a side of Indian Style Masala Macaroni.
Conclusion
This Tandoori Paneer Tikka Skillet Pizza brings together the essence of Indian flavors and the universal appeal of pizza, creating a delightful meal that’s perfect for sharing. Each bite is a celebration of texture and taste, making it a fantastic option for any dinner gathering or a cozy night in. Enjoy your culinary adventure!
