Paneer Tikka Recipe

Method8 steps · about 2 hr 35 min

1. 1

   Step 1: Whisk the 150 grams thick plain whole-milk Greek yogurt in a large bowl until smooth. If using regular whole-milk yogurt, strain it in the refrigerator until thick, then measure 150 grams of the strained yogurt.

   Uses 150 g thick plain whole-milk Greek yogurt

2. 2

   Step 2: Then add all the ingredients for marinade to the yogurt- 1 tablespoon ginger garlic paste, 2 tablespoons mustard oil, 2 teaspoons coriander powder, 1 teaspoon chaat masala, 1 teaspoon Kashmiri red chili powder, ¾ teaspoon garam masala, ¼ teaspoon red chili powder, 1 teaspoon kasuri methi (crushed) and ½ teaspoon salt (adjust to taste).Whisk to combine everything together.

   Uses Prepared smooth thick yogurt · 1 tablespoon ginger-garlic paste · 2 tablespoons mustard oil ( 30 ml ) · 2 teaspoons coriander powder · 1 teaspoon chaat masala · 1 teaspoon kashmiri red chili powder · ¾ teaspoon garam masala · ¼ teaspoon red chili powder (or adjust to taste)

3. 3

   Step 3: Add juice of 1 small lemon along with 2 tablespoons cilantro (chopped) and 2 tablespoons mint (chopped). Mix well.

   Uses Prepared spiced mustard-oil yogurt marinade · 1 small lemon (juice of) · 2 tablespoons cilantro (chopped) · 2 tablespoons mint (chopped)

4. 4

   Step 4: Add the 300 grams paneer, one large red onion and one large bell pepper, all cut into about 1-inch (2.5 cm) cubes.

   Uses Complete lemon-herb yogurt marinade · 300 grams paneer (cut into big cubes, around 2 heaping cups of cubes paneer) · 1 large red onion (cut into 1 inch cubes) · 1 large bell pepper (cut into 1 inch cubes, I used mix of red and green peppers)

5. 5

   Step 5: Mix until all paneer and vegetables are well coated. Cover and refrigerate at least two hours, usually two to four hours; overnight also works. If using wooden skewers, submerge them in water for thirty minutes, then dry them before use. Metal skewers do not require soaking.

   Refrigerate paneer-vegetable marinade · 120 minUses Paneer and vegetables combined with marinade

6. 6

   Step 6: After the refrigerated marination, thread paneer, onion and bell pepper alternately onto the prepared skewers. Make all skewers similarly. Meanwhile preheat the oven to 450°F (232°C), allowing fifteen to twenty minutes to heat thoroughly.

   Preheat oven to 450°F before baking · 20 minUses Refrigerated marinated paneer and vegetables

7. 7

   Step 7: Arrange the prepared skewers on a bare broiler-safe metal baking tray. Spray the tikka lightly with the separate oil spray so the vegetables do not dry out.

   Uses Prepared marinated paneer-vegetable skewers · Oil spray as needed to coat prepared skewers before baking

8. 8

   Step 8: Bake at 450°F (232°C) for ten minutes. Then turn on the broiler and broil two to three minutes, watching closely, until the paneer has a little char without drying out. Remove, squeeze the separate finishing lemon juice and sprinkle the separate finishing chaat masala. Serve with separately prepared cilantro or mint chutney if desired.

   Ten-minute bake before separate 2–3 minute broil · 10 minUses Prepared sprayed paneer-vegetable skewers on broiler-safe tray · Additional lemon juice to squeeze over cooked tikka, quantity unspecified · Additional chaat masala to sprinkle over cooked tikka, quantity unspecified