Hot honey has taken over menus everywhere, and Indian street food is the natural next stop for it. Tikka paneer already has the smoke and spice, all it needed was a sticky, sweet-heat finish to make it feel current. This version swaps the honey glaze for Blue Dragon Mango Chilli Sauce, so you get the same glossy char without needing to build a hot honey from scratch.
Why this glaze works
Regular hot honey needs real reduction time to get sticky and cling to a skewer. Mango Chilli Sauce already carries that same fruity sweetness and chilli kick, so it gets you most of the way there. A spoon of honey and a little melted butter round it out and give it the shine you want on paneer straight off the grill.
What you will need for the tikka
For the tikka
- 400g paneer, cut into 1-inch cubes
- 1/2 cup thick yogurt
- 1 tbsp ginger-garlic paste
- 1 1/2 tsp kashmiri red chilli powder
- 1 tsp garam masala
- 1/4 tsp ground turmeric
- 1 tbsp gram flour (besan), roasted
- Juice of 1 lemon
- 1 tbsp mustard oil
- 1 tsp salt
- 2 bell peppers (mixed colours), cut into 1-inch squares
- 1 red onion, cut into petals
For the glaze
- 4 tbsp Blue Dragon Mango Chilli Sauce
- 1 tbsp honey
- 1/2 tsp red chilli flakes
- 1 tbsp butter, melted
- 1/2 tsp chaat masala
- 2 tbsp fresh coriander, chopped
How to make it
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Make the tikka marinade. Whisk together the yogurt, ginger-garlic paste, chilli powder, garam masala, turmeric, roasted besan, lemon juice, mustard oil, and salt until smooth.
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Marinate the paneer. Add the paneer, peppers, and onion to the marinade. Toss gently to coat, cover, and refrigerate for at least 30 minutes.
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Skewer. Thread the paneer, peppers, and onion alternately onto skewers.
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Grill or pan-sear. Heat a grill pan or tawa on high with a little oil. Cook the skewers, turning every couple of minutes, until charred at the edges and cooked through, about 8 minutes.
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Make the glaze. Warm the Mango Chilli Sauce and honey gently in a small pan over low heat until loosened and glossy, about a minute. Stir in the chilli flakes and melted butter.
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Glaze and serve. Brush the glaze generously over the hot skewers right off the grill. Sprinkle with chaat masala and coriander, and serve immediately.
Try it as chilli-jaggery aloo chaat
Boil baby potatoes and toss them in a reduction of jaggery, tamarind pulp, red chilli flakes, and a pinch of black salt. Pan-fry until sticky and caramelized, then finish with sev, chopped onion, and coriander. Same sweet-heat idea, different base.
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