Recipe: Tasty Tandoori Paneer Tikka

Tandoori Paneer Tikka. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Paneer tikka masala is a favourite dish both in North and South India although the dish itself may have originated in North India.

Put the paneer chunks in a bowl and pour the tandoori paste over it. Mix gently to coat the paneer. Cover and marinate in the refrigerator for two hours. You can cook Tandoori Paneer Tikka using 28 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Tandoori Paneer Tikka

1. Prepare of curd.
2. You need of Lemon juice.
3. It's of Salt.
4. You need of kasoori methi.
5. You need of ginger garlic paste.
6. It's of roasted chana powder.
7. Prepare of mustard oil.
8. It's of Coriander leaves.
9. Prepare of mint leaves.
10. You need of garlic.
11. It's of sugar.
12. Prepare of Salt.
13. Prepare of green chillies.
14. Prepare of red chilli powder.
15. Prepare of Vegetables.
16. You need of paneer cubes.
17. Prepare of Green belll peper.
18. Prepare of (or a little less) diced onions.
19. It's of Grilling:.
20. Prepare of Butter.
21. Prepare of Mustard oil.
22. Prepare of serving:.
23. Prepare of Thinly sliced onions.
24. Prepare of Thinly sliced cabbage.
25. It's of Salt.
26. You need of Lemon.
27. Prepare of Chat masala.
28. It's of Kasori methi.

Just in case you aren't familiar with our favorite appetizer, tandoori paneer tikka is marinated skewers of paneer which are grilled in a super hot tandoor (or traditional clay oven). It's spicy, juicy, light and slightly smoky. Its like a vegetarian alternative to tandoori chicken, fish or prawn tikka if you've tried those. The dry tandoori paneer tikka with spicy cilantro chutney makes for a delicious Indian appetizer.

Tandoori Paneer Tikka instructions

1. Combine ingredients for basic marination. Gently fold and combine. Divide it into two equal portions..
2. Combine ingredients for the green Pasto in a mixure jar and make paste. Add this paste in one portion of the basic marination. You can also add some dry mint powder if available. Add few cubes of Paneer, capsicum and onions to this marination and gently fold and combine everything using your hands..
3. Add chilli powders to the other part of the basic marination. Add few cubes of Paneer, capsicum and onions to this marination and gently fold and combine everything using your hands..
4. Now take the BBQ sticks, and start passing it through the veggies and paneer. Start and finish with the hardest veggi (capsicum) in order to hold paneer firmly in between. Veggies should be tightly close to each other. Be very gentle..
5. Grilling : 1. On a pan (grill pan preferable), take some mustard oil. Bring it to a smoking point. Then add some butter and place the BBQ sticks made ready with veggies. Brush some butter over it. Grill evenly on all sides. DO NOT COMBINE TWO FlaVOURS IN THE SAME PAN. 2. You may cook it directly over gas flame/ tandoor / charcoal flame. 3. Grill on high flame. 4. If you want to add tandoori flavour, you can smoke it up with charcoal..
6. Squeeze lemon over the grilled veggies, sprinkle the seasoning and serve hot with onion- cabbage salad..
7. Variation : 1. Achari paneer kabab : add a tsp (more /less) of mother's recipe achar and 1/4 tsp turmeric powder to the basic marination. 2. Kesari paneer kabab : add roasted saffron strands and a drop of orange food colour to the basic marination..
8. Tips: 1. Cutting veggies in the appropriate size is very important. Too small cubes will break on the stick. Too thin and small paneer will also break on the stick. 2. Paneer cubes must not be too thick and too big. It will taste plain from inside if too thick. 1cm thickness should be enough. 3. You can use thick slices of a potato at the two ends to hold all the veggies and paneer in-between firmly on the stick. 4. Do not overcook or else paneer will get chewy..
9. 5. Use fresh and firm paneer that is perfectly moistured. Much moistured paneer will break on the stick and too dry paneer will crumble and break too. 6. Add lemon juice in the basic marination if your curd is mild..
10. My mistakes as seen in the pics: 1. I used very thick slices of paneer. 2. I mixed up two flavours on the same pan. 3. I used dhosa pan. The oil was rolling down to the sides..

I also like to serve it over rice or warm naan for a hearty vegetarian meal. My EASY restaurant-style Paneer Tikka sticks recipe with authentic North Indian flavors uses modern cooking techniques. It uses warm spices like turmeric, red chili powder, and garam masala. If you have time, you can pop the paneer and veg in the tandoori marinade the night before. Soak the paneer Paneer Tikka is an Indian appetizer where paneer chunks are marinated with fiery yogurt mixture and then it is authentically grilled in a Tandoor, which is a name for the traditional North Indian clay oven.