Afghani Paneer Tikka Recipe

Afghani Paneer Tikka is a rich and creamy appetizer where soft paneer cubes are marinated in a velvety blend of yogurt, fresh cream, cashew paste, and mild spices like black pepper and cardamom. Grilled to perfection, the tikkas are characterized by their subtle sweetness, smoky aroma, and tender texture. This dish skips the traditional red chili-based marinade for a more delicate, elegant flavor profile, making it a popular choice for those who prefer less heat. Often served with mint chutney and onion rings, Afghani Paneer Tikka is a luxurious yet easy-to-make starter that brings a touch of royal Afghan cuisine to your table

Ingredients

200 Gram dahi

1 Tablespoon mustard oil

15 NOS cashew paste

2 Tablespoon fresh cream

Ginger garlic and green chili paste

6 Garlic cloves

1/2 Inch ginger

2 NOS green chili

Powdered Spices

1 Tablespoon coriander powder

1/2 Tablespoon cumin powder

1/2 Tablespoon chaat masala

1/4 Tablespoon black salt

Tablespoon white pepper powder

1/4 Tablespoon roasted kasuri methi powder

1/4 Tablespoon garam masala

Salt to taste

Live charcoal

Ghee

500 Gram paneer

As needed capsicum diced

As needed onion petals

Step:1

To make hung curd add the curd into a muslin cloth and squeeze out all the excess moisture , then place it in a sieve and place a small weight on it and let it rest for 25-30 minutes

Step:2

Further transfer the hung curd into a large plate and add mustard oil , cashew paste , fresh cream , ginger garlic and green chili paste , all the powdered spices , salt and mix the marinade using your hand make sure there are no lumps

Step:3

You can also give the marinade a smoky flavour by using live charcoal and ghee , this step is completely optional , place a piece of live charcoal in a small bowl and place it on the marinade , then pour a spoonful of ghee and cover the bowl using a lid and let it smoke for 3-4 minutes then take of the lid

Step:4

Cut the paneer into tikkas and also prep the capsicum and onion similarly . To replicate the tandoor texture , i prefer to cook paneer tikka over direct flame using metal skewers

Step:5

Insert the onion petal into the skewer , then coat the cut paneer with the marinade and insert it into the skewer followed by a diced piece of capsicum then alternate the same sequence until there are 4-5 pieces of paneer on the skewer , prep all the skewers similarly

Step:6

After skewering , cook them on open flame to get the charred texture , this method will replicate the tandoor . Once charred , remove the skewer from the flame and serve

Step:7

Your delicious afghani paneer tikkas are ready sprinkle some chaat masala and squeeze a bit of lemon while serving . To cook these in an airfryer , preheat the air fryer on 200 C for10-15 minutes , then skewer the paneer and the veggies similarly on a bamboo skewer

Step:8

Place a piece of foil in the air fryer and keep the skewered paneer tikkas , air fry for 10-12 minutes then apply butter and again let it cook for a few minutes until charred marks appear

Green Chutney Ingredients

1/2 Cup mint

Fresh coriander

2-3 NOS green chili

1/2 Inch ginger

4-5 Garlic cloves

A small piece jaggery

2 Tablespoon tamarind

1/4 Tablespoon cumin

1/2 Tablespoon black salt

Salt to taste

Ice cubes

As needed water

Step:1

Add all the ingredients of the chutney into a mixer grinder jar and grind it into a fine chutney . Your green chutney is ready

FAQs And Conclusion

1. What makes Afghani tikka different

Signature Features:

Creamy marinade (cashew-yogurt base)
Mild spices (focus on garlic, ginger, cream)
No red color (unlike red tandoori tikka)

2. How to prevent paneer from breaking

Use firm paneer (not fresh or soft)
Skewer carefully (alternate with veggies)
Avoid over-marinating (max 2 hours)

3. Can I make it without tandoor

Alternative Methods:

Oven: 200°C for 15-20 mins
Air fryer: 180°C for 12 mins
Stovetop: Use grill pan

4. Why is my tikka too dry

Baste with oil/butter while cooking
Don’t overcook ( paneer turns rubbery)
Use hung curd in marinade

5. Best veggies to pair

Classic: Bell peppers, onions
Colorful: Zucchini, cherry tomatoes
Sweet: Pineapple chunks

Afghani Paneer Tikka Recipe