Paneer Tikka

Method

1. 1

   Place a muslin cloth/cheesecloth in a strainer. Pour the curd into the cloth and cover. Place in a refrigerator for 3-4 hours. This is to remove the excess moisture and get hung curd, for our marination.

   CurdKashmiri Red Chilli PowderGaram Masala PowderCumin PowderCoriander PowderChaat Masala Powder

2. 2

   Add all the ingredients for the marination, into the hung curd.

   Mustard OilGinger Garlic PasteLemon JuiceSalt

3. 3

   To prepare the chilli oil, heat the oil in a small pan until it reaches its smoking point. Turn off the heat and immediately add the red chilli powder. Add this to the marinade immediately. Do not leave the chilli powder in the hot oil for too long, as it will burn.

   Mustard OilRed Chilli Powder

4. 4

   Cut the paneer into large cubes, 2-inches wide and 1 inch thick. De-seed the tomatoes and dice them. Dice the capsicum and onion. Add them to the marinade and mix well. Marinate in the refrigerator for at least 30 minutes. You can also cook this immediately.

   PaneerTomatoGreen CapsicumOnion

5. 5

   Soak the bamboo sticks in water for 20 minutes. Skewer the paneer pieces, alternating with the onion, tomato and capsicum dices.

6. 6

   Heat and grease a grill pan or a Tawa. Grill the skewers on medium heat. Cook each side until all the sides are charred.

   Sunflower Oil

7. 7

   Remove them from the pan. Brush them with melted butter and sprinkle with chaat masala, Serve with mint chutney.

   ButterChaat Masala Powder