Home Made Paneer Tikka Recipe

Paneer Tikka

Paneer Tikka Recipe

Paneer tikka is a popular Indian dish that is made by marinating chunks of paneer (Indian cottage cheese) in a spiced yogurt mixture and then grilling or baking them until they are slightly charred and crispy on the outside. Here's a simple and delicious recipe for paneer tikka, along with some tips and tricks to help you make the perfect dish.

Ingredients:

• 500g paneer, cut into cubes
• 1 cup thick yogurt
• 2 tbsp ginger-garlic paste
• 2 tbsp lemon juice
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• Salt to taste
• 1 tbsp oil
• Skewers
• Onion, bell pepper, and tomato cubes (optional)

Instructions:

1. In a large bowl, mix together the yogurt, ginger-garlic paste, lemon juice, red chili powder, coriander powder, cumin powder, turmeric powder, and salt.
2. Add the paneer cubes to the bowl and mix well, making sure that each cube is coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to develop.
3. Soak the skewers in water for at least 30 minutes to prevent them from burning.
4. Preheat the oven to 200°C (400°F) or heat up a grill.
5. Thread the paneer cubes onto the skewers, alternating with onion, bell pepper, and tomato cubes (if using).
6. Brush the skewers with oil and place them on a baking sheet or grill rack.
7. Bake or grill the paneer skewers for 10-15 minutes, turning them over once halfway through, until they are golden brown and slightly charred on the outside.
8. Serve hot with mint chutney or tamarind chutney.

Tips and Tricks:

• Use fresh and firm paneer for best results. If the paneer is too soft, it may break apart while marinating or grilling.
• Make sure the yogurt is thick and not too watery. If the yogurt is too thin, it won't stick to the paneer cubes properly.
• For extra flavor, you can add kasuri methi (dried fenugreek leaves) or garam masala to the marinade.
• If grilling, preheat the grill to high heat and oil the grates before placing the skewers on it.
• To prevent the paneer from sticking to the skewers, you can spray or brush the skewers with oil before threading the paneer cubes onto them.
• If baking, line the baking sheet with parchment paper or aluminum foil to prevent the paneer from sticking to the sheet.
• Don't overcook the paneer, as it can become tough and rubbery. Keep an eye on