Paneer tikka is an alternative to the famous chicken rika and other meat dishes. Traditionally paneer tikka was grilled in a tandoor but you get the same amazing taste by broiling in the oven too. In a blender, add ginger, cumin, and around seven to eight chilies according to how hot you want it to be. Add juice from two small sized lemon, mint leaves, coriander and then grind that until smooth paste forms. After it has been ground, you will add salt to taste and curd then grind that once more and set aside. The chutney is a perfect dip for your panner tikka. For your tikka, start with the marinade, add two tablespoons of the basin and on a medium flame, roast that until the raw smell of the basin is gone then take it out into a bowl.
In a bigger bowl, add cued then ginger paste, red chili powder, powdered cumin, masala, black pepper, and mustard oil. Add the roasted basin you had prepared earlier then squeeze two small sized lemons, salt to taste and a little bit of nutmeg. Give that a good mix then adds around 3000 grams of paneer or cottage cheese cut into big pieces. Next, you are going to add medium sized capsicum and two medium sized onion cut into big pieces and the give everything a good mix. Once you are done mixing, marinate your mixture in the refrigerator for around 30 minutes.
After marinating, take your skewers and begin arranging the paneer pieces then the capsicum onion and then you need to repeat that until your skewer is full. Once done, you are going to shallow fry them in a grill pan on both sides until they are golden brown. Serve the paneer tikka with your chutney that you had prepared before.
- 2 cups Paneer cubes cut into 1-inch cubes)
- 1 medium sized onion (cut into 1-inch cubes)
- 1 capsicum (deseeded and cut into 1-inch cubes)
- chopped Coriander or Cilantro, Lime juice for topping
for the marinade
- 3 tablespoons Mustard Oil
- 1 teaspoon Garlic Paste
- 1 teaspoon Ginger Paste
- 1/2 cup thick Curds (or Greek Yogurt)
- 2 teaspoons Kashmiri Red Chilli Powder (or Paprika)
- 1 tablespoon Coriander Powder
- 1/2 teaspoon Garam Masala Powder
- Salt to taste
- Mix all the ingredients under marinade into a bowl and add paneer to it.
- Toss the paneer in the marinade till the cubes are coated well. Cover and set aside for at least half an hour or up to two hours.
- Pre-heat oven to 220 C/ 430 F 10 minutes before ready to cook. Place a cooling rack over a roasting pan and set aside.
- Skewer paneer cubes alternating with onions, capsicum, this should make about 3-4 skewers.
- Place the skewers on the cooling rack and bake for 15 minutes, turning once halfway.
- After 15 minutes, switch on the broiler and broil for 2-3 minutes till the paneer has a slight char on the surface.
- Carefully remove the roasting pan with the skewers out of the oven and place the skewers on your serving platter.
- Top with chopped coriander and squeeze lime juice on them. Serve immediately with chutney.