PANEER TIKKA
Ingredients
Main Ingredients for Paneer Tikka:
Marinade for Paneer tikka:
For serving:
Instructions
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Cutting Veggies:
- Slice the ends off your onions, then cut them in the quarter.
- Pull out each layer, and you will have the onion petals. Set it aside.
- Slice the ends off your capsicums, then deseed and dice them into 1-inch quarters. Keep it aside.
- Cut Paneer into 1-inch cubes, set it aside.
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Make Marinade:
- In a mixing bowl, add the hung curd, red chili powder, chat masala powder, black salt, Garam masala powder, black pepper powder, roasted cumin powder, turmeric powder, salt, ginger garlic paste, Besan, and mustard oil.
- Mix everything well to combine.
- Now, add the Kasuri methi, lemon juice and mix well to combine.
- Then add Paneer cubes, onion petals and diced capsicum to it.
- Toss the Paneer and veggies gently until coated well.
- Cover the Paneer and veggies mixture and refrigerate for 30 minutes to marinate.
- After that, thread Paneer, onions, capsicum alternating onto the skewers and discard marinade.
Pre-heat the Tandoor to 220°C/ 430° F 10 minutes. Arrange skewers, and bake for 15 minutes. After 15 minutes, take out the skewer. Broil tikka on highest settings for 1-2 minutes or till the Paneer has a light char on the surface.
Arrange skewers on a serving platter.
Sprinkle with some chat masala powder and squeeze with a splash of lemon juice. Serve immediately with sliced onions and mint coriander chutney