Paneer Tikka

Method

1. 1

   About Paneer Tikka: This is a popular Indian starter where marinated paneer cubes are grilled or cooked until charred and smoky. Traditionally made in a tandoor clay oven but easily made at home using a grill pan, regular pan or oven.

2. 2

   Prepare the marinade: In a large bowl combine 1 cup thick yogurt (hang regular yogurt in a muslin cloth for 30 minutes to remove excess water — this is called hung curd and is thicker so it sticks to the paneer better), 1.5 tbsp ginger garlic paste, 1.5 tsp red chilli powder, 1 tsp cumin powder, 1 tsp coriander powder, half tsp turmeric, 1 tsp garam masala, 1 tbsp lemon juice, 1 tbsp oil and salt to taste. Mix well.

3. 3

   Add colour: Add 1 tsp kashmiri red chilli powder — this is mild and gives the tikka its characteristic deep red colour without excessive heat. You can also add a drop of orange food colour if desired.

4. 4

   Prepare the paneer and vegetables: Cut 250g paneer into 4cm cubes. Cut 1 green bell pepper, 1 red bell pepper and 1 large onion into similar sized chunks. Add all to the marinade bowl. Mix gently to coat everything evenly. Cover and refrigerate for minimum 2 hours — overnight gives best results.

5. 5

   Skewer or arrange: If using wooden skewers soak them in water for 30 minutes first so they do not burn. Thread paneer and vegetables alternately onto skewers — paneer, onion, paneer, pepper, repeat. If no skewers simply arrange on a foil-lined baking tray.

6. 6

   Cooking in oven: Preheat oven to 220°C. Place skewers on a rack over a baking tray. Brush with a little oil. Grill for 15-18 minutes, turning once halfway, until the edges are slightly charred and the yogurt coating is dry and blistered.

7. 7

   Cooking on pan: Heat a grill pan or regular pan until very hot — almost smoking. Brush with oil. Place marinated paneer and vegetables in a single layer. Do not move for 2-3 minutes so proper char marks form. Flip and cook other side 2 minutes.

8. 8

   Check for char: Good paneer tikka should have visible dark golden to slightly charred spots on the outside while remaining soft inside. The marinade coating should be completely dry and slightly crispy.

9. 9

   Make mint chutney to serve with: Blend together 1 cup fresh mint leaves, half cup coriander leaves, 2 green chillies, 1 tbsp lemon juice, 1 small onion, salt and a pinch of sugar with minimum water to a smooth green chutney.

10. 10

    Serve: Arrange paneer tikka on a plate, squeeze lemon juice over it and sprinkle chaat masala (a tangy spice blend). Serve immediately with mint chutney and sliced onion rings. It is best eaten hot while still sizzling.