Smoky Black Garlic & Chili Paneer Tikka

Smoky Black Garlic & Chili Paneer Tikka Skewers (with Tangy Yogurt-Mint Dip)

A smoky, umami-rich twist on classic paneer tikka using black garlic for depth and a quick grill/air-fry method. Distinct from the Kathi Roll or plain Chana Masala.

Ingredients (serves 3–4):

300 g paneer, cut into 1-inch cubes

3–4 black garlic cloves (or 1 tsp black garlic paste; substitute roasted garlic + pinch of soy if unavailable)

3 tbsp thick yogurt

1 tbsp ginger-garlic paste

1 tsp Kashmiri red chili powder

½ tsp smoked paprika or liquid smoke (optional for extra smokiness)

½ tsp garam masala

½ tsp chaat masala

1 tsp lemon juice

1 tbsp oil + salt to taste

Vegetables for skewers: 1 bell pepper + 1 onion, cut into chunks

Dip: ½ cup yogurt + 2 tbsp mint-coriander chutney + ½ tsp roasted cumin powder + pinch of black salt + lemon to taste.

Method:

Blend or mash black garlic into the yogurt with all spices, oil, and lemon. Coat paneer cubes and veggies; marinate 20–30 min (or longer).

Thread onto skewers. Grill, air-fry at 200°C, or pan-sear 8–10 min until charred edges appear, turning once.

Serve hot with the yogurt-mint dip, onion rings, and lemon wedges.

Why unique: Black garlic adds fermented umami depth rarely seen in standard tikka recipes, keeping it spicy yet sophisticated.