PANEER TIKKA

✅ Ingredients:

• 250g paneer (cubed)

• 1 cup thick yogurt (curd)

• 1 tbsp gram flour (besan)

• 1 tbsp ginger-garlic paste

• 1 tsp red chili powder

• 1 tsp turmeric powder

• 1 tsp garam masala

• 1 tsp chaat masala

• 1 tsp cumin powder

• 1 tbsp lemon juice

• 1-2 tbsp oil

• Salt – to taste

• 1 onion (cut into thick rings)

• 1 capsicum/bell pepper (cut into thick rings)

• Skewers (metal or soaked wooden)

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👨‍🍳 Instructions:

1. Prepare the Marinade:

• In a bowl, mix yogurt, gram flour, ginger-garlic paste, red chili powder, turmeric, garam masala, chaat masala, cumin powder, lemon juice, oil, and salt.

• Whisk well to a smooth, thick marinade.

2. Marinate Paneer and Veggies:

• Add paneer cubes, onion rings, and capsicum pieces to the marinade.

• Mix gently to coat everything evenly.

• Cover and refrigerate for at least 1 hour (preferably 2-3 hours).

3. Skewer the Paneer and Veggies:

• Thread marinated paneer, onion, and capsicum alternately onto skewers.

4. Cook Paneer Tikka:

Oven method:

• Preheat oven to 200°C (400°F).

• Place skewers on a baking tray lined with foil or a rack.

• Bake for 15-20 minutes, turning once halfway through.

• Optional: Broil/grill for last 2-3 minutes for a smoky char.

Pan/grill method:

• Heat a grill pan or non-stick pan.

• Drizzle a little oil and cook skewers on medium heat.

• Turn occasionally until paneer is golden and cooked through (about 10-12 minutes).

5. Serve:

• Remove paneer tikka from skewers.

• Sprinkle chaat masala and lemon juice.

• Serve hot with green chutney and sliced onions.

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💡 Tips:

• Use thick yogurt for best marinade consistency.

• Add hung curd if marinade is too watery.

• For extra smoky flavor, cook on a charcoal grill or use a smoking technique (dhungar).