Jerk-tikka Paneer Naans
By OcadoLife
Published on 16 September 2025
“This one’s a proper flavour bomb – it mixes that sweet-smoky Jamaican jerk heat, tangy barbecue sauce and fragrant Indian spices for a punchy-but-creamy marinade for the paneer,” says chef Mehak Kansal, author of Bindas: Comfort Food, who loves infusing Indian dishes with world flavours. “Pile it onto soft naan with all the extras – it’s a total mash-up, but it really works.”
Time and servings
25 minsTotal time
4Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 2 tbsp barbecue sauce
- 1 tbsp olive oil, plus 1-2 tsp for brushing (optional)
- 1 tbsp hot curry powder
- 1 tbsp jerk seasoning
- 1 tsp smoked paprika
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp salt
- 1 block of paneer, cubed (approx. 200g)
- 4 mini naans
- 2 tbsp Greek yoghurt
- 2 tbsp mango chutney
- 1 carrot, grated
- 2 little gem lettuces, finely shredded
- 4 tbsp pickled red cabbage
- ½ mango, diced
- 25g coriander, leaves picked
- 1 red chilli, finely sliced
- 1 lime, cut into wedges
Method
Step 1
Combine the barbecue sauce, 1 tbsp olive oil, hot curry powder, jerk seasoning, smoked paprika, ginger paste, garlic paste and salt in a roasting tin, add the paneer and toss to coat. Leave to marinate for at least 1 hr.Step 2
Preheat the oven to 170°C/150°C fan/gas 4. Bake the paneer for 15 mins, giving it a shake halfway, until it’s sticky with crispy edges.Step 3
Meanwhile, heat the naans in a pan for 1 min each side, brushing with 1-2 tsp olive oil, if liked. Divide between plates; top with yoghurt, chutney, carrot, lettuce, cabbage and mango, followed by the paneer with any roasting juices. Scatter over the coriander and chilli, and serve with lime wedges.