Paneer Tikka: Marinating and Charring
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
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II
Description
Paneer tikka applies the same two-stage marination principle as chicken tikka to the entirely different challenge of marinating a non-absorptive protein. Paneer does not absorb marinade — its dense, non-porous structure prevents penetration. The technique therefore focuses on surface adherence: the marinade must coat and char on the paneer's exterior rather than penetrating into it. The char on the paneer's surface is the entire flavour development mechanism.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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