Awadhi Paneer Tikka
Awadhi Paneer Tikka
Prep: 15 mins
Difficulty: Easy
Cook: 15 mins
Serves: 3 - 4 people
Step into the royal kitchens of Lucknow with this melt-in-your-mouth Awadhi Paneer Tikka. Unlike fiery red tikkas, this elegant appetizer is marinated in a rich, creamy blend of subtle spices, emphasizing royal fragrance over heavy heat.
The delicate, sweet aroma of our premium Mace Blades and Idukki Green Cardamom pairs beautifully with the gentle warmth of White Pepper. Roasted to golden perfection, these paneer cubes are luxuriously soft and delightfully decadent.
Ingredients
- 400g Paneer, cut into large cubes
- 3 tbsp thick yogurt (hung curd)
- 2 tbsp fresh cream (malai)
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1 tsp White Pepper Powder
- 2-3 Idukki Green Cardamom Whole, freshly crushed
- 1-2 Mace Blades, gently toasted and ground
- 1 tbsp roasted gram flour (besan)
- 1 tbsp oil or melted ghee
- Salt to taste
Method
Step 1 In a large mixing bowl, whisk together the thick yogurt and fresh cream until completely smooth. This forms the luxurious 'malai' base of our Awadhi marinade.
Step 2 Add the Ginger Paste, Garlic Paste, White Pepper Powder, crushed Idukki Green Cardamom, ground Mace, salt, and roasted gram flour. Mix well. The roasted gram flour acts as a binding agent, helping the creamy marinade cling to the paneer.
Step 3 Gently fold the paneer cubes into the marinade, ensuring each piece is generously coated. Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours) to allow the delicate flavors to absorb.
Step 4 When ready to cook, heat the oil or melted ghee in a wide non-stick pan over medium heat. Alternatively, you can skewer the paneer and grill them in an oven preheated to 200°C (400°F).
Step 5 Place the marinated paneer cubes in the pan. Pan-roast them for 2-3 minutes on each side until they develop a beautiful golden-brown crust. Avoid overcooking, as the paneer will lose its melt-in-the-mouth texture.
Step 6 Remove from heat and serve immediately on a platter. Garnish with a sprinkle of chaat masala and serve alongside a fresh mint chutney and thinly sliced onions.
Chef's Tip: The magic of Awadhi cuisine lies in its subtle aromatics. Do not skip the Mace Blades (Javitri) — it provides that signature royal fragrance that completely sets this tikka apart from standard restaurant versions!
