Saffron Paneer Tikka Recipe

Bloom saffron

Place saffron threads in a small bowl with the warm milk. Let steep 10 minutes until color and aroma release.

Make marinade

In a medium bowl whisk together yogurt, ginger-garlic paste, lemon juice, besan, kasuri methi, red chili powder, garam masala, salt, sugar and vegetable oil. Stir in the saffron-milk mixture until evenly combined. Taste and adjust seasoning; marinade should be tangy and slightly spicy.

Prepare paneer

If paneer is very fresh and soft, press gently between paper towels and place a light weight for 15–20 minutes to firm up. Cut into 1–1.5 inch cubes. Toss paneer cubes gently with 2 tablespoons oil so they don’t stick.

Marinate

Place paneer cubes, bell pepper pieces and onion wedges in a large bowl or zip-top bag. Pour the saffron-yogurt marinade over them and gently fold to coat all pieces. Cover and refrigerate for at least 1 hour, ideally 3–4 hours. For best flavor up to overnight. If using wooden skewers, soak them in water for 30 minutes before threading.

Thread skewers

Preheat grill, grill pan or oven broiler to medium-high (grill ~200–220°C / 400–430°F). Thread paneer and vegetables alternately on skewers, leaving a little space between pieces so heat circulates. Reserve excess marinade for basting.

Cook

Grill or broil skewers for 10–14 minutes, turning once or twice, until edges show light char and vegetables are tender-crisp. If using a grill pan, cook in batches, brushing with oil between turns. During the last 2–3 minutes baste with reserved marinade or melted butter/oil for gloss and extra flavor.

Once cooked, transfer skewers to a platter. Sprinkle chaat masala and chopped cilantro over the tikka, and brush lightly with butter or oil. Serve immediately with lemon wedges and mint or tamarind chutney if desired.