Indian
Indian - Tandoori and Kebabs
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 yogurt
- • 2 tbsp gram flour, toasted
- • 1 tbsp ginger-garlic paste
- • 2 tsp Kashmiri chili powder
- • 1 tsp tandoori masala
- • 1 tbsp lemon juice
- • 1 tbsp mustard oil
- • 1 tsp salt
Preparation Steps
1
Phase 1
Whisk yogurt with gram flour, ginger-garlic paste, Kashmiri chili powder, tandoori masala, lemon juice, mustard oil, and salt; coat the paneer cubes and rest 1 hour.
2
Phase 2
Thread the marinated paneer cubes onto skewers.
3
Phase 3
Grill over high heat (or grill), basting with mustard oil, until the edges char.
4
Phase 4
Rotate the skewers for even colouring until golden and blistered.
5
Phase 5
Serve hot with mint chutney, onion rings, and lemon wedges.