Paneertikka Recipes

PANEER TIKKA RECIPE (RESTAURANT STYLE)

Steps:

• Chop the paneer in square shaped cubes.
• Dice the onions and capsicum in 1 or 1.5 inches square pieces.
• In a large bowl, take the hung curd (greek yogurt) and whisk it lightly till it becomes smooth
• Add ginger-garlic paste, all the spice powders, carom seeds, black salt, regular salt, lemon juice and mustard oil.
• Mix very well. Check the taste and add more seasonings if required.
• Add the veggies and paneer to the marinade. Slowly and gently mix them with the marinade.
• Cover the bowl and marinate for at least 2 hours or more in the refrigerator.
• After 2 hours thread the paneer and veggies alternately on bamboo skewers. Soak or rinse the bamboo skewers before threading.
• Preheat the oven for 15 to 20 minutes at 230 or 240 degree celsius or 464 degrees Fahrenheit. Use only the top heating element.
• Line a baking tray with aluminium foil or parchment paper. Arrange the paneer skewers on the tray. Brush some oil on the veggies and paneer cubes all over.
• Place the tray on the top rack. Grill the paneer tikka first for 7 to 10 minutes at 230 or 240 degree celsius or or 464 degrees Fahrenheit. Then remove and turn the skewers.
• Place back on the top rack in the oven and continue to grill for 3 to 5 minutes more till the edges of the paneer are golden or slightly charred. Do not grill for a long time as then paneer cubes becomes hard.
• Since temperatures vary from oven to oven do keep a check. You can reduce or increase the time as required. Total grilling time will be 15 to 20 minutes.
• Remove from the oven and then place the paneer cubes on a serving plate. Sprinkle some chaat masala and lemon juice.
• Serve paneer tikka with mint chutney and onion rings with lemon wedges

EASY PANEER TIKKA

Steps:

• Line a fine-mesh strainer with muslin or cheesecloth and set inside a small bowl. Pour in yogurt; let drain for 15 minutes. Discard liquid.
• Mix drained yogurt, ginger-garlic paste, lemon juice, turmeric, chile powder, cumin, garam masala, and salt together in bowl. Add paneer, onion, and green bell pepper and mix well. Marinade for 1 hour.
• Preheat grill for medium heat and lightly oil the grate.
• Skewer marinated paneer, onion, and bell pepper onto metal skewers. Grill until vegetables are soft and cheese is browned, 6 to 8 minutes. Brush with vegetable oil and grill for 1 minute more.
• Mix onion rings with green chutney and serve with skewers.

PANEER TIKKA MASALA

Steps:

• Melt butter in a skillet over medium heat; cook and stir paneer until golden, about 5 minutes. Add onions, green bell pepper, jalapeno peppers, cashews, garlic paste, ginger paste, cayenne pepper, cumin, coriander, and garam masala to paneer; cook and stir until fragrant and evenly coated, about 1 minute.
• Mix tomato sauce, half-and-half, and salt into paneer mixture; simmer until thickened, about 30 minutes.