One of my favorite paneer dishes is the dry , cripsy, spicy paneer tikka. I have been trying to recreate this at home for nearly 3 years. I tried different recipes for the marinade, different tricks in the oven, but could not find a hack that I liked. The result was either dry or too wet or burnt. <br /> <br />So I stuck to other preparations. One day I had leftover tikka masala sauce and so I thought of using it as a marinade. And it came out really well. It was then that it struck me that the secret ingredient ( at least for me ) is the cream !! It keeps the marinating paneer moist but not wet and crisps the outer shell of the paneer ( similar to scones ). <br /> <br />I have tried marinating the paneer with this marinade for different times . It works with as short a time as 2hrs and as long as 3-4 days. The ideal marination time, I would say is 12-18 hrs for big chunks. If you have less time, slice the paneer thin. <br />The list of ingredients for the marinade is a bit long but it can be made quickly and trust me each bite will be perfectly spicy, tangy and mildly sweet. <br /> <br />Now for the cooking part, the tandoor oven is obviously the best way to go but is not a feasible option for most of us. This recipe of mine can be made on the stove or in the oven. Use a nonstick pan (or a grill pan) on the stove and the paneer and masalas will crisp up perfectly. You can prep it the night before and grill the slices the next day. Easy for a weeknight. Pair it with some chutney and yogurt.

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