Paneer Tikka

INGREDIENTS

• 200gm Paneer(Indian Cottege Cheese)
• 1/2 Capscicum medium size
• 1 Tomato
• 1 Onion

FOR MARINATION

• 1 cup Hung Curd
• 1 inch Giner
• 7-8 cloves of Garlic
• 1/2 Teaspoon Kasoori Methi (dried fenugreek leaves)
• 1/2 TeaspoonGaram Masala
• 1 TeaspoonRed Chilli Powder
• 1/2 Teaspoon of Tandoori Masala
• 1 Teaspoon Chat Masala: 1 tsp
• 1-2 Tablespoon Oil
• Salt according to taste
• Green Chutney, coriander leaves for For Garnish/Serving

COOKING EQUIPMENTS

• 4 wooden skewers

PREPARATION

• Take 1 cup hung curd in large bowl and whisk it properly.
• Make a fine paste of Ginger and Garlic.
• Chop the Paneer and Vegetables in a bite size cubes.

STEPS

• Add all the marination ingredients and the hung curd in a mixing bowl
• Mix well. Add Paneer and the veggies (tomato, capsicum and onion)
• Coat the cubes with the mixture with hand properly so all the mixture can properly coats them.
• Keep this marinated paneer in the fridge at least for 1 hour to 3 hours. Better if you can keep it in fridge for overnight as well.
• After a good waiting period take the preparation from fridge.
• Preheat broiler and brush a broiler pan lightly with oil.
• Divide paneer and veggies among skewers (5-6 cubes per skewer), leaving an 1/8-inch space between cubes, and arrange about 5 skewers across the pan.
• Broil the paneer and veggies about 4 inches from heat, turning over once, until browned in some spots and just cooked through, It will take not more than 9 to 12 minutes.
• Select grill option and grilled it for 12-15 min till your corner of paneer starts golden and crisp.

MY TIPS

• You can use wooden skewer as well just keep then in water for 1 hour before using which will prevent to burning skewers.
• Better if you use steel skewers
• You can add a spoon of Besan/Gram flour which gives the dish a crunchy texture.
• Serve with some sliced lemon and green chutney