Indian
Indian - Regional Mains
Paneer Tikka
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 400g paneer, cut into 2.5cm cubes
- • 1/2 cup thick hung yogurt
- • 1 tbsp ginger-garlic paste
- • 2 tsp Kashmiri chili powder
- • 1/2 tsp turmeric powder
- • 1 tsp garam masala
- • 1 tbsp gram flour (besan), dry-roasted
- • 2 tbsp mustard oil
- • 1 onion and 1 pepper, cut into 2.5cm pieces
Preparation Steps
1
Phase 1
Whisk the yogurt with ginger-garlic paste, chili powder, turmeric, garam masala, besan, mustard oil, and salt; coat the paneer and vegetables; rest 30 minutes.
2
Phase 2
Thread the paneer, onion, and pepper alternately onto skewers.
3
Phase 3
Cook in a 200C oven or on a grill for 15-18 minutes, turning once, until the edges char lightly.
4
Phase 4
Slide off the skewers and serve with mint chutney and onion rings.