Juicy, smoky, and bursting with tandoori flavors—perfect for BBQs, oven, or air fryer!
⏳ Prep Time: 15 mins (+ 1 hr marinate) | 🍳 Cook Time: 7-15 mins | 🍽️ Servings: 2
📝 Ingredients
- 350g (12oz) paneer, cut into 1″ cubes
- Fresh coriander, chopped (for garnish)
Marinade:
- 15g (½ cup) fresh coriander, finely chopped
- 35g ginger, grated (thumb-sized piece)
- 3 garlic cloves, mashed to paste
- ½ tsp salt
- ¼ tsp cumin powder
- 1 tbsp Kashmiri chili powder (for color + mild heat)
- 1 tsp garam masala
- ½ tsp turmeric
- 1 tbsp lemon juice
- 2 tbsp oil
- 50g (¼ cup) yogurt
🍳 Step-by-Step Instructions
1️⃣ Marinate the Paneer
- Mix all marinade ingredients in a bowl.
- Gently coat paneer cubes. Cover and refrigerate at least 1 hour (overnight for best flavor).
2️⃣ Skewer the Paneer
- Thread onto metal or soaked wooden skewers (round ones to prevent splitting).
3️⃣ Cook (Choose Your Method)
🔥 Grill/Broiler:
- Preheat to highest heat.
- Grill 5-7 mins, flipping halfway.
- Optional: Use a blowtorch for charring.
✈️ Air Fryer:
- Spray basket with oil.
- Cook at 400°F (200°C) for 8-10 mins, flipping halfway.
🔥 Oven:
- Preheat to 450°F (220°C).
- Bake on a wire rack for 12-15 mins.
🍖 BBQ:
- Sear over direct heat 1-2 mins per side, then move to indirect heat to finish.
4️⃣ Garnish & Serve
- Sprinkle with fresh coriander. Serve with mint chutney, lemon wedges, and onions!
💡 Pro Tips
✔ Extra creamy marinade? Add 1 tbsp cashew paste.
✔ No Kashmiri chili? Use 1 tsp paprika + ½ tsp cayenne.
✔ For smokiness: Add ½ tsp smoked paprika to the marinade.
Pair with: Garlic naan, cucumber raita, or a mango lassi! 🥭
FAQ
1. Can I use tofu instead of paneer?
Yes! Use firm tofu, pressed to remove moisture.
2. How to store leftovers?
Refrigerate for 2 days. Reheat in an air fryer to retain crispness
3. Too spicy?
Reduce Kashmiri chili to ½ tbsp and skip cayenne.
