BY CHEF RANJAY TIWARI,
CHEF de CUISINE
THE WESTIN, RAJARHAT
For the Marinade:
– 250 grams paneer (cottage cheese), cut into cubes
– 1/2 cup thick yogurt
– 2 tablespoons besan (gram flour)
– 2 tablespoons oil
– 1 teaspoon red chili powder
– 1/2 teaspoon turmeric powder
– 1 teaspoon garam masala
– 1 teaspoon cumin powder
– 1 tablespoon ginger-garlic paste
– 1 tablespoon lemon juice
– Salt to taste
For the Tandoori Masala:
– 1/2 teaspoon red chili powder
– 1/2 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/2 teaspoon garam masala
– A pinch of chaat masala (optional)
– Salt to taste
– Skewers (wooden or metal), soaked in water if using wooden skewers
– Cooking oil for grilling
– Onion rings and lemon wedges for garnish
- In a mixing bowl, combine all the marinade ingredients – yogurt, besan, oil, red chili powder, turmeric powder, garam masala, cumin powder, ginger-garlic paste, lemon juice, and salt.
- Add the paneer cubes to the marinade and gently coat them with the mixture. Let it marinate for at least 1-2 hours in the refrigerator. The longer you marinate, the better the flavor.
- Preheat your grill or oven to 200°C (392°F).
- Thread the marinated paneer cubes onto the skewers, alternating with onion rings if desired.
- Place the skewers on the grill or in the oven. Brush them with a little oil.
- Grill or bake the paneer tikka for about 10-15 minutes or until they are charred and cooked through. You can turn them over and brush with more oil halfway through the cooking process.
- While the paneer tikka is grilling, mix all the tandoori masala ingredients together in a small bowl.
- Once the paneer tikka is cooked, remove them from the grill or oven and immediately sprinkle the tandoori masala over the hot paneer.
- Garnish with lemon wedges and serve hot with mint chutney and onion rings.