Indian
Indian - Tandoori and Kebabs
Malai Kofta 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 thick cubes
- • 1/2 cup thick fresh cream
- • 2 tbsp cashew paste
- • 1 tbsp ginger paste
- • 2 green chilies, finely minced
- • 1/2 tsp green cardamom powder
- • 1/2 tsp white pepper powder
- • 1 tsp salt
- • 2 tbsp butter, melted
Preparation Steps
1
Phase 1
Whisk the cream with cashew paste, ginger, green chilies, cardamom, white pepper and salt into a thick coating.
2
Phase 2
Gently fold the paneer cubes through the marinade so they do not break; rest 1 hour.
3
Phase 3
Thread the paneer cubes onto skewers with a gentle twist.
4
Phase 4
Grill over medium heat so the cream crust sets without burning, turning often.
5
Phase 5
Baste with butter and cook until lightly golden at the edges.
6
Phase 6
Serve hot straight off the skewers with mint chutney.