Paneer Tikka

Prepare the marinade: in a large bowl, combine hung curd, ginger-garlic paste, Kashmiri red chilli powder, cumin powder, coriander powder, garam masala, turmeric powder, lemon juice, mustard oil, and salt. Whisk until smooth.

Add the paneer cubes, bell pepper squares, and onion squares to the marinade. Toss gently to coat everything evenly. Cover and refrigerate for at least 1 hour (or up to 4 hours for deeper flavour).

If using a tandoor or oven, preheat to 220°C (430°F). If using a grill pan or stovetop, heat it over high heat until very hot.

Thread the marinated paneer, bell peppers, and onion alternately onto metal skewers. Leave a small gap between each piece for even cooking.

For oven cooking: place the skewers on a wire rack over a baking tray. Bake at 220°C for 12–15 minutes, turning once halfway through.

For grill pan: brush the hot pan with a little oil. Place the skewers and cook for 3–4 minutes per side, turning to char all sides evenly.

In the last 2 minutes of cooking, baste the tikka generously with melted butter. This adds richness and helps develop the characteristic charred spots.

The paneer should have golden-brown to slightly charred edges while remaining soft inside. The vegetables should be tender with slight char marks.

Remove from skewers and arrange on a serving plate. Sprinkle chaat masala generously over the top.

Serve immediately with mint-coriander chutney, sliced onion rings, and lemon wedges.