Restaurant Style Paneer Tikka | Tandoori Paneer Tikka

Ingredients

• 3 tbsp Thick Fresh Curd/Plain Yogurt
• 1 tbsp Gram Flour
• 1 tsp Ginger Garlic Paste
• 2 tsp Tandoori Masala Powder (recipe in notes)
• 1/2 tbsp Kashmiri Red Chilli Powder
• 1/4 tsp Turmeric Powder
• 1/4 tsp Garam Masala Powder (recipe in notes)
• 2 tbsp Finely Chopped Mint Leaves
• 1 tsp Oil (optional)
• Salt as needed
• 200 grams Paneer Cubed
• 1 Large Onion Cubed
• 1 Small Capsicum Cubed

Instructions

1. 1

   In a bowl add 3tbsp Thick Fresh Curd, 1/2 tbsp Kashmiri Red Chilli Powder, 2 tsp Tandoori Masala Powder, 1/4 tsp Garam Masala Powder, 1/4 tsp Turmeric Powder and Salt as needed.

2. 2

   Mix everything well together. Add 1 tbsp Gram Flour, 1 tsp Ginger Garlic Paste and 1 tsp Oil (optional) along with 2 tbsp Finely Chopped Mint Leaves.

3. 3

   Add 200 grams Cubed Paneer along with 1 Large Onion Cubed and 1 Small Capsicum Cubed.

4. 4

   Mix it well so that the paneer cubes are fully covered with the marinade. Let it rest for 20-30 mins at the minimum. You can also set this is in fridge for 4-6hrs (or overnight).

5. 5

   When ready to grill, insert them into wet bamboo skewers. Start with one capsicum cube, followed by onion cube and a paneer cube. Repeat this for 3 times per skewer.

6. 6

   Prepare all the skewers and place them on a lined baking tray.

7. 7

   Grill (top or top & bottom filaments ON) the paneer cubes at 200°C for 15-20 mins in the oven, rotating them at regular intervals to get even charring/grilling.

8. 8

   Serve hot with spicy green chutney or mint-yogurt chutney/dip or sweet tamarind chutney.