How to Make Restaurant Style Paneer Tikka At Home in Under 40 Minutes?
Have you invited your friends over for cocktails this weekend? Are you out of ideas for quick and easy finger foods that are not only easy on the stomach, but also add a dash of flavours to the wonderful concoctions?
This weekend, try the delicious, flavourful and aromatic Paneer Tikka and serve it steaming hot with your cocktails. This north Indian dish is quite popular in the Indian restaurants and mainly served as appetisers. Soft paneer (cottage cheese) is marinated, along with onions, assorted bell peppers and a lot of Indian spices, and cooked in a traditional clay oven, which gives a distinct smokey flavour.
- 150 grams greek yogurt
- 1 tablespoon ginger-garlic paste
- 2 tablespoons mustard oil
- 2 teaspoons coriander powder
- 1 teaspoon chaat masala
- 1 teaspoon kashmiri red chili powder
- 3/4 teaspoon garam masala powder
- 1/4 teaspoon red chili powder
- 1 teaspoon crushed kasuri methi (dry fenugreek powder)
- Salt to taste
- Juice of 1 Lemon
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped mint
- 300 grams paneer, cut into big cubes
- 1 large onion, cut into 1 inch cubes
- Assorted bell pepper, cut into 1 inch cubes
- Whisk greek yogurt or hung card to make it smooth. Now add the ginger garlic paste, mustard oil, coriander powder, chaat masala, red chili powder, garam masala, kasuri methi and salt. Mix everything well.
- Now add lemon juice, finely chopped cilantro and mint. Mix everything well.
- Add paneer cubes, onions and bell peppers. Mix everything well to coat the marinade of every piece.
- Cover the bowl with a cling sheet and refrigerate for at least 1 hour. Overnight works great.
- Take a skewer and arrange paneer, onion and peppers alternating with each other.
- Preheat the oven for a good 15-20 mins at 230 C degrees. Arrange the skewers on a baking plate lined with parchment paper. Grease the tikka with oil or melted butter.
- Bake it at 230 C degree for 10 minutes and then broil for 2-3 minutes.
- Remove the skewers from the oven. Squeeze lemon juice, sprinkle chaat masala and serve with mint chutney.