Hot Honey Paneer Tikka(Swicy)
The breakout "swicy" trend is all about combining bold heat with rich sweetness. This incredible dish pairs a traditional spicy Indian yogurt marinade with a sticky, sweet-and-spicy homemade hot honey glaze.
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Ingredients
- 400g Paneer (cut into thick cubes)
- 1 large bell pepper (cut into cubes)
- 1 large onion (cut into cubes)
- 3/2 cup thick hung curd (Greek yogurt)
- 1 tbsp ginger-garlic paste
- 1 tbsp Kashmiri red chilli powder
- 1/2 tsp garam masala
- 1 tsp kasuri methi (dried fenugreek leaves)
- 1 tbsp mustard oil
- Salt to taste
- 4 tbsp organic honey
- 1 tbsp chilli flakes (or minced green chillies)
- 1 tsp apple cider vinegar (or lemon juice)
Step-by-Step Instructions
6 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
In a large bowl, whisk the hung curd, ginger-garlic paste, chilli powder, garam masala, kasuri methi, mustard oil, and salt until smooth.
Toss the paneer cubes, bell peppers, and onions gently into the marinade until completely coated, then let it rest for at least 30 minutes in the refrigerator.
While the paneer marinates, mix the honey, chilli flakes, and vinegar in a small saucepan. Simmer over low heat for 2 to 3 minutes just until thin and infused, then remove from heat.
Thread the marinated paneer and veggies onto skewers. Bake in an oven/air fryer at 200°C (400°F) for 10 to 12 minutes until the edges start to char slightly.
(Alternatively, heat a grill pan with butter on the stovetop and sear the skewers on all sides until golden brown.)
Brush the hot honey glaze generously over the warm paneer tikka immediately after cooking. Serve hot with a squeeze of fresh lime!
👨🍳 Chef's Culinary Notes
Cultural Heritage
Created as a signature handcrafted recipe by founder Tabish Hassan for World on Plate, this Indian dish brings authentic culinary technique and home kitchen comfort together.
Dietary Substitutions
For a lighter preparation with less oil, you can brush the exterior lightly with vegetable oil and air-fry at 190°C (375°F), turning halfway through until golden-crisp.
Chef Technique Tips
Maintain your frying oil consistently around 175°C–180°C (350°F–355°F). Frying in small batches prevents the oil temperature from dropping, which is the secret to a crisp exterior that doesn't absorb excess grease.
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