Retaining the smoky flavour of paneer tikkas without a tandoor

Retaining the smoky flavour of paneer tikkas without a tandoor

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Give your home-made tikkas the smoky perfection they deserve with these techniques:

Smoking | Marinating

COMMENTS 1

gauri-bhatia-6's picture

Gauri Bhatia

I have been looking for Dhungar technique since long! Will definitely cook up some tikkas soon...

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Paneer Tikka Recipe:

Ingredients

For marinade

Thick hung curd (1 cup)
Cream (2 tbsp)
Fortune Besan (1 tbsp)
Carom seeds (ajwain) (1/4 tsp)
Garam masala (1/2 tsp)
Red chilli powder (1 tsp)
Turmeric (1/4 tsp)
Ginger–garlic paste (2 tsp)
Salt as per taste
Lemon juice (1 tbsp)
Fortune Kachi Ghani Mustard Oil (1 tbsp)

Other ingredients

Paneer (250 gm)
Capsicum chopped (1/2 cup)
Onion (layers separated) (1/2 cup)
Tomatoes deseeded (1/2 cup)
Fortune Rice Bran Health Oil (3 tbsp)
Bamboo skewers or satay sticks (7″ in length) (4-6)
Small piece of charcoal
Onion (1 slice)
Cloves (3-4)
Clarified butter (ghee) (2 tbsp)

Method

Technique in focus #1: Add thick hung curd to a muslin cloth, tie it and keep aside for 30–45 mins.
Mix together curd, ajwain, garam masala, turmeric powder, red chilli powder, ginger–garlic
paste, salt, lemon juice, cream, Fortune Besan and Fortune Kachi Ghani Mustard Oil. Whisk well.
Now add in paneer, capsicum, onion, deseeded tomatoes. Refrigerate for 2–3 hrs.
Next, arrange paneer on skewers with veggies in between.
Grill tikkas on a hot pan with 3 tbsp Fortune Rice Bran Health Oil. Flip the tikkas and cook for another 2–3 mins.
Technique in focus #2: For the dhungar process, place an onion slice, cloves and live charcoal in an air-tight bowl.
Pour 2 tbsp ghee on the charcoal and place the lid for 3–5 mins.
Your smoky paneer tikkas are now ready to be relished with green chutney and onions on the side.