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Mirchi Paneer Tikka: Spicy, Soft, and Simply Mazedaar!

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Chef Curry Do’pyaza

Mirchi Paneer Tikka: Spicy, Soft, and Simply Mazedaar!

Namaste Doston! Kem Chho? Sat Sri Akal! (Hello friends! How are you? Greetings!) Chef Curry Do’pyaza here, back in your kitchens and in your hearts!

Today, we’re diving headfirst into a dish that’s a party in your mouth: Mirchi Paneer Tikka! It’s got the creamy richness of paneer, the fiery kick of chilies, and the smoky char that makes your taste buds sing.

This dish is a regular at Indian celebrations, especially during Diwali, Holi, and even those cozy monsoon evenings when you crave something spicy and comforting. It’s also a star during weddings and festive gatherings.

A Little Bit of History, Just a Pinch!

The story goes that tikkas originated in the Mughal era. Chefs in the royal kitchens would marinate pieces of meat in spices and yogurt before cooking them in a tandoor (a clay oven). Over time, this technique was adapted to include paneer, making it a delightful vegetarian option.

Let’s Get Cooking!

Preparation Time: 20 minutes (plus 30 minutes for marinating)
Cooking Time: 15 minutes

Ingredients – The Spice Rack Symphony:

  • 250 grams Paneer (Indian Cheese), cut into 1-inch cubes
  • 2-3 Green Chillies (Hari Mirch), finely chopped (adjust to your spice level!)
  • 1/2 cup Yogurt (Dahi), thick and creamy
  • 1 tablespoon Ginger-Garlic Paste (Adrak-Lahsun Paste)
  • 1 teaspoon Turmeric Powder (Haldi)
  • 1 teaspoon Red Chilli Powder (Lal Mirch Powder)
  • 1 teaspoon Coriander Powder (Dhania Powder)
  • 1/2 teaspoon Garam Masala
  • 1 tablespoon Lemon Juice (Nimbu ka Ras)
  • 1 tablespoon Gram Flour (Besan)
  • 2 tablespoons Mustard Oil (Sarson ka Tel)
  • Salt (Namak) to taste
  • 1 medium sized Onion (Pyaaz), cut into cubes
  • 1 medium sized Capsicum (Shimla Mirch), cut into cubes

Instructions – The Culinary Dance:

  1. The Marinade Magic: In a large bowl, whisk together the thick yogurt, ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, garam masala, lemon juice, gram flour, mustard oil, chopped green chilies, and salt. This is your magical marinade!

  2. Paneer Pampering: Gently add the paneer cubes to the marinade. Make sure each piece is coated evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes. The longer it marinates, the more flavorful it becomes!

  3. Skewer Spectacle: Thread the marinated paneer cubes onto skewers, alternating with onion and capsicum cubes. This makes it look absolutely beautiful!

  4. Cooking Time – Your Choice, Your Style!

    • On the Gas Stove (Tawa Time): Heat a flat pan (tawa) over medium heat. Drizzle a little oil on the pan. Place the skewers on the hot pan and cook, turning frequently, until the paneer is golden brown and slightly charred on all sides. This usually takes about 10-12 minutes.
    • In the Oven (Tandoori Touch): Preheat your oven to 400°F (200°C). Place the skewers on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until the paneer is nicely browned.
    • In the Air Fryer (Crispy Delight): Preheat your air fryer to 375°F (190°C). Place the skewers in the air fryer basket, making sure they are not overcrowded. Cook for 8-10 minutes, flipping halfway through, until the paneer is golden brown and slightly crispy.
  5. Serving with Style: Once cooked, remove the Mirchi Paneer Tikka from the skewers and serve hot.

Tips for the Best Results:

  • Use fresh, high-quality paneer for the best taste and texture.
  • Don’t over-marinate the paneer, as it can become too soft. 30 minutes to 1 hour is perfect.
  • If you’re using wooden skewers, soak them in water for 30 minutes before threading to prevent them from burning.
  • Adjust the amount of green chilies to your spice preference.
  • For a smoky flavor, you can use a charcoal grill or a stovetop smoker.

Other Cooking Methods:

  • Induction Stove: You can easily cook the Mirchi Paneer Tikka on an induction stove using a flat pan.
  • Microwave: While not ideal for achieving a charred effect, you can microwave the tikka for a quick snack. Microwave on high for 2-3 minutes, but the texture might be slightly different.
  • Slow Cooker/Crockpot: This is not recommended for this recipe, as the paneer will become too soft and mushy.
  • Pressure Cooker: Also not recommended, as the paneer will disintegrate.

Nutritional Information (Approximate, per serving):

  • Calories: 250-300
  • Protein: 20-25 grams
  • Fat: 15-20 grams
  • Carbohydrates: 5-10 grams

Serving Suggestions:

  • Serve hot as an appetizer or snack.
  • Serve with mint chutney (pudina chutney) or coriander chutney (dhaniya chutney) for dipping.
  • Wrap it in a roti or naan for a delicious and spicy roll.
  • Garnish with chopped cilantro (dhaniya) and a squeeze of lemon juice.

Time to Cook, Time to Share!

So there you have it, folks! My recipe for Mirchi Paneer Tikka. It’s fiery, flavorful, and fun to make. Try this recipe at home and share the deliciousness with your friends and family. They’ll thank you for it!

Until next time, keep cooking and keep smiling!

Chef Curry Do’pyaza signing off!