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.
- **Score the paneer:** Cut a shallow crosshatch into the paneer surfaces before marinating — this slightly increases surface area and allows more marinade adhesion. - **Besan (chickpea flour) in the marinade:** A tablespoon added to the yogurt-spice marinade thickens it slightly and helps it adhere to the paneer surface during cooking. Without it, the marinade runs off during broiling. [VERIFY] Bharadwaj's besan inclusion. - **The marinade:** Yogurt, besan, ginger-garlic paste, spices (ajwain/carom seed is specifically correct for paneer tikka), chilli, turmeric. Ajwain's thymol compounds complement the paneer's dairy character specifically. - **High heat immediately:** The marinade on paneer must be charred quickly — extended medium heat dries out the paneer entirely. Maximum broiler heat, 5–7 minutes. - **The blistering:** The yogurt marinade should blister and blacken in places — these are the primary flavour elements.
Indian Cookery Course