Paneer tikka is one of the famous starters in North Indian restaurants. Here I tried my version of paneer tikka, soft cottage cheese marinated in yogurt and masala then grilled in a hot oven. Traditionally paneer tikkas are made in clay tandoor stove, it’s hard to use at home, you can grill them in barbecue or even use a pan to make this recipe.
Let’s see the procedure,
[recipe title=”Paneer tikka” servings=”5-6″ time=”60mins” difficulty=”easy”]
|Curd / yogurt||½ cup|
|Chili powder||1 tsp|
|Coriander powder||1 tsp|
|Garam masala powder||1 tsp|
|Tandoori masala||1 tsp|
|Chat masala||1 tsp|
|Chickpea flour||4-5 tbsp|
|Green chili||2 / to taste|
|Yogurt / curd||to grind|
Cut the paneer and veggies into cubes and set it aside. In a bowl add the curd and masalas and mix well. Now add the ajwain, lemon juice, and chickpea flour and mix well. Add the veggies and paneer into the curd mixture and mix well, cover the bowl and let it marinate for minimum 1 hour. Set the oven to grill mode and preheat the oven to 200 º C . Now arrange the marinated paneer and veggies into the wooden skewers and place it on the top rack of the oven. Grill it for 20 minutes by turning the skewers now and then.
Meanwhile, prepare the green chutney,
In a mixer, jar adds the mint, coriander leaves followed by green chili,salt, and yogurt blitz it into a smooth paste. Serve the paneer tikka with vibrant green mint and coriander chutney.