Paneer Tikka


  • 1/5 kg Paneer
  • 45 g Kashmiri Red Chili or Deghi Mirch
  • 60 g Besan
  • 650 g Yogurt
  • 350 mL Heavy Cream
  • 15 g Ajwain
  • Kosher Salt, as needed


Cut paneer into squares. Sprinkle with salt, red chili powder. Mix besan with yogurt and cream until smooth. Add ajwain and salt. Dip the paneer in the marinade and refrigerate for a few hours or overnight. Grill the paneer tikka in the tandoor until well cooked and crisp. Makes 10 servings.

Chef Chintan Pandya Rahi Adda Indian Canteen, and Dhamaka, New York City from Food Fanatics® Magazine