Achari Paneer Tikka
- Apr 4
- 1 min read
Turn up the heat with Achari Paneer Tikka; a bold, flavor-packed twist on a classic favorite. Juicy cubes of paneer are first infused with a tangy achari spice blend, echoing the punchy notes of traditional Indian pickles. The marinade deepens with creamy hung curd, aromatic ginger-garlic, and a hint of mustard oil, creating layers of smoky, spicy, and slightly sour flavors.
1
Use Thick Hung Curd
Ensure the curd is properly strained and thick to achieve a rich, well-coated marinade that sticks to the paneer.
2
Do Not Overcook
Cook just until lightly charred—overcooking will make the paneer rubbery and dry.
3
Use Mustard Oil for Authentic Flavor
Mustard oil adds a sharp, traditional North Indian taste; lightly heat it before use for best results.
Notes
1
In a bowl, mix Chef’s Art Achari Marinade with water to form a smooth paste.
2
Coat the paneer cubes evenly with this mixture and rest for 10 minutes.
3
Add ginger garlic paste, mustard oil, and hung curd to create a thick marinade.
4
Add the pre-marinated paneer to this mixture, coat well, and marinate for 30 minutes under refrigeration.
5
Add the pre-marinated paneer to this mixture, coat well, and marinate for 30 minutes under refrigeration
6
Add the pre-marinated paneer to this mixture, coat well, and marinate for 30 minutes under refrigeration.
7
Add the pre-marinated paneer to this mixture, coat well, and marinate for 30 minutes under refrigeration
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Achari Paneer Tikka
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Roasted to perfection until lightly charred, each bite delivers a delicious balance of richness and zing. Served hot with refreshing mint chutney, crisp onion rings, and a squeeze of lemon, this dish is a vibrant crowd-pleaser that brings the essence of North Indian street-style grilling straight to your plate.
Servings :
230-250 g cooked yield
Calories:
813 Calories / Serve
Prep Time
10 min
Cooking Time
45 min
Rest Time
15 min
Total Time
1 hour 30 min
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