Get tips for thick, flavorful paneer tikka marinade that clings while grilling.
1 Answer
The key to a perfect paneer tikka marinade that sticks to the paneer is a thick, well-balanced yogurt-based marinade that is thoroughly mixed, uses gram flour (besan) as a binding agent, and coats dry paneer cubes effectively.
Detailed Explanation:
A paneer tikka is only as good as its marinade, and getting that flavorful coating to adhere properly to the paneer cubes is essential for a delicious result.
- Thick Yogurt Base: Use full-fat, thick plain yogurt (such as Greek yogurt) or hang regular yogurt in a muslin cloth for an hour to drain excess whey. A thin, watery yogurt will slide off the paneer. The yogurt's acidity also helps tenderize the paneer slightly.
- Gram Flour (Besan) as Binder: This is a crucial ingredient for adhesion. Adding 1-2 tablespoons of roasted gram flour (besan) to the marinade acts as a binder, helping the spices and liquids cling to the paneer and form a cohesive coating that won't drip off during cooking. You can lightly toast the besan in a dry pan for a few minutes before adding it for a nuttier flavor.
- Properly Dried Paneer: Paneer itself has a high water content. Before marinating, gently press the paneer to remove excess water and then pat the cubes thoroughly dry with paper towels. A dry surface allows the marinade to stick better.
- Balanced Seasonings: Ensure your marinade has a good balance of salt, spices (like turmeric, red chili powder, cumin, coriander, garam masala), ginger-garlic paste, and lemon juice. The right balance ensures the flavors are vibrant and the marinade's consistency is optimal.
- Thorough Mixing: Mix all marinade ingredients very well to ensure they are fully incorporated and the besan is evenly distributed, creating a smooth, thick paste before adding the paneer.
Pro Tip:
For even better adhesion and flavor, toss the paneer cubes first with a small amount of oil (like mustard oil) before adding them to the main marinade.