Most people hate paneer as it has a very bland taste. To all those I request to try this recipe.Though this recipe uses the same marinade as Chicken Tikka, the use of vegetables in between the paneer cubes adds a special flavor to the dish. I would like to thank Jayul for letting me use his Paneer Tikka pictures.
Paneer : 500 Gms
Onions : 2-3 Large
Green capsicum (Simla Mirch ) : 2-3Large
For The Marinade :
Hung Curd : 500 gms
Red Chilli Paste : 2-3 Tbs
Ginger Garlic Paste : 2-3 Tbs
Garam Masala Powder : 1 1/2 tsp
Kasoori Methi Powder : 1/2 tsp
Lime Juice : 2 tsp
Salt : to taste
Pepper Powder : 1/2 tsp
Sesame Oil : 3-4 Tbs
Cut the paneer into square pieces of 1″ length and hight & 1/2″ thick. Cut the onions and capsicums into 1″ cubes.
For the marinade, mix together the hung curd, ginger garlic paste, red chilli powder and the powder masalas. Then add the salt to taste, lime juice and oil and mix well.
To this marinade, add the cut paneer and onion and capsicum pieces and keep in the refrigerator for at least 2-4 hours.
Then skewer these pieces on thin metal skewers alternating between paneer, onion and capsicum pieces.
Then you can either roast them in the oven for about 7-8 minutes or grill them for the same amount of time. Make sure to baste them with oil after a few minutes, as they tend to dry out while roasting. If you ave a tandoor at home even better. The tandoor lends a special flavor to the Tikka which cannot be replicated in an oven.
Serve the Tikka with roti and Green chilli, mint and coriander chutney.
P.S. To make hung curd, take freshly made curd or yogurt and tie it in a four fold muslin cloth. Then hang it in the refrigerator till all the water drains out from the curd. you may have to keep it this way for 4-6 hours till all the water is drained from the curd. This is how you get the hung curd.