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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


gauri-bhatia-6's picture
Gauri Bhatia
I have been looking for Dhungar technique since long! Will definitely cook up some tikkas soon...

Recreate this technique to be celebrated as our Home Chef

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Paneer Tikka Recipe:


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)
  • 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.