Indian
Indian - South Indian Classics
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
- • 250g paneer, cut into fingers
- • 3 tbsp rice flour
- • 2 tbsp cornflour
- • 2 tsp red chili powder
- • 2 tbsp thick yogurt
- • 1/2 tsp salt
- • 1 cup peanut oil, for deep frying
- • 12 curry leaves
- • 2 dried red chilies
Preparation Steps
1
Phase 1
Toss the paneer fingers with 1 tsp of the red chili powder and the salt; rest 15 minutes.
2
Phase 2
Dredge the paneer in the rice flour and cornflour to coat evenly.
3
Phase 3
Deep-fry in the hot peanut oil until golden and crisp; drain well.
4
Phase 4
Crackle the curry leaves and dried red chilies in 1 tbsp of the hot oil, then take off the heat and stir in the yogurt with the remaining chili powder.
5
Phase 5
Toss the fried paneer through the tempering and serve immediately.