Smoked Tandoori Paneer Tikka Recipe
A delicious and smoky appetizer with the flavors of North India
Description
The Smoked Tandoori Paneer Tikka Recipe is a quintessential dish in North Indian cuisine, often prepared for parties, family gatherings, or special occasions. This version of paneer tikka features cubes of homemade cottage cheese (paneer), marinated in a blend of aromatic spices, yogurt, and gram flour (besan), then given a smoky flavor using the traditional coal smoking method. Whether you’re familiar with the different names it goes by, such as Malai Paneer Tikka, Hariyali Paneer Tikka, or Nawabi Paneer Tikka, this dish is sure to tantalize your taste buds with its rich, earthy flavors and smoky aroma. Serve this vibrant dish as an appetizer, and it will undoubtedly steal the show.
Cuisine
Punjabi
Course
Appetizer
Diet
Vegetarian
Ingredients
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 300 grams, cut into 1-½ inch cubes |
| Pickled onions | 1 cup |
| Oil | For tossing |
| Coal | 2 pieces (for smoking method) |
Marinade Ingredients
| Ingredient | Quantity |
|---|---|
| Hung Curd (Greek Yogurt) | 1 cup |
| Gram flour (besan) | 3 tablespoons |
| Mint leaves (pudina) | 6 leaves |
| Garlic | 3 cloves |
| Ginger | 1-inch piece |
| Fennel seeds (saunf), roasted and ground | 1 teaspoon |
| Ajwain (Carom seeds) | ½ teaspoon |
| Saffron strands | 2 strands |
| Cumin powder (jeera) | ½ teaspoon |
| Coriander powder (dhania) | ½ teaspoon |
| Black pepper powder | ¾ teaspoon |
| Turmeric powder (haldi) | ¾ teaspoon |
| Black salt (Kala Namak) | ¼ teaspoon |
| Salt | To taste |
Preparation Time
10 minutes
Cooking Time
45 minutes
Instructions
-
Prepare the Marinade:
In a large mixing bowl, combine the hung curd (Greek yogurt) and gram flour (besan). Whisk them together until you form a smooth paste. Next, take the mint leaves, garlic, and ginger, and pound them into a coarse paste using a mortar and pestle. Add the roasted and ground fennel seeds, ajwain, and saffron strands to this mixture and pound again until everything blends well. -
Add Remaining Spices:
Add the freshly prepared paste to the yogurt and gram flour mixture. Then, add the cumin powder, coriander powder, black pepper powder, turmeric powder, black salt, and regular salt to taste. Stir the mixture well to ensure that the spices are evenly distributed throughout the yogurt. -
Marinate the Paneer:
Place the paneer cubes into the prepared marinade. Toss the paneer gently so that each cube is well coated in the flavorful marinade. Cover the bowl with plastic wrap or a lid and let the paneer marinate for at least 30 minutes, but preferably 1 hour. For an even deeper flavor, you can allow the paneer to marinate overnight in the refrigerator. -
Prepare the Coal for Smoking:
While the paneer is marinating, prepare the coal for the smoking method. Take two small pieces of coal (about 3 inches in size) and hold them over a gas flame using tongs. Allow the coal to turn red hot and slightly grey—this usually takes about 5 minutes. Once hot, carefully place the coal inside a crack-proof bowl. The coal will begin to emit smoke, which is the key to infusing that signature smoky flavor. -
Cook the Paneer:
Heat a large, rimmed skillet or wok over medium heat. Add a little oil to the pan to prevent the paneer from sticking. Once the oil is hot, place a few pieces of marinated paneer in the pan. Add a bit of the marinade to the pan along with the paneer to keep it moist during cooking.If you have a stove-top grill or grill pan, you can also arrange the paneer pieces there, brushing each piece with a little extra marinade for added flavor. As the paneer begins to sear and brown, carefully place the bowl with the hot, smoking coal over the paneer. Drizzle a spoonful of ghee or oil directly onto the coal to kickstart the smoke.
-
Smoke the Paneer:
Immediately cover the pan with a lid to trap the smoke. Reduce the heat to low and let it sit for about 1 minute. The smoke will infuse the paneer with a delicious, tandoori-style flavor. Once the smoke has dissipated, carefully remove the lid and take out the coal bowl. Your smoked paneer is now ready. -
Serve:
Transfer the smoky, tender paneer pieces to a serving plate. Garnish with a few fresh mint leaves or extra pickled onions if desired. This Smoked Tandoori Paneer Tikka pairs beautifully with a tangy green chutney, and can be served as an appetizer or as part of a larger meal.
Serving Suggestions:
Serve the Smoked Tandoori Paneer Tikka alongside a hearty meal of Dal Makhani, Paneer Butter Masala, Jeera Rice, and warm Phulka (Indian flatbread). This appetizer is perfect for any occasion, whether it’s a casual dinner or a festive celebration.
Note:
If you don’t have coal, you can skip the smoking method and still enjoy a flavorful paneer tikka by grilling or pan-frying the marinated paneer until golden and slightly crispy on the outside.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 10g |
| Carbohydrates | 12g |
| Dietary Fiber | 3g |
| Fat | 10g |
| Saturated Fat | 4g |
| Cholesterol | 25mg |
| Sodium | 350mg |
| Potassium | 250mg |
| Vitamin A | 5% DV |
| Vitamin C | 12% DV |
| Calcium | 20% DV |
| Iron | 6% DV |
This Smoked Tandoori Paneer Tikka Recipe brings the flavors of a traditional tandoor oven to your home kitchen. It’s smoky, spicy, and utterly satisfying, making it a perfect appetizer to impress guests or enjoy as a cozy meal. The combination of yogurt, aromatic spices, and the coal-infused smoke makes each bite irresistible. Try it at your next dinner party or as a light snack – this dish is sure to be a crowd-pleaser!
