Paneer Tikka

पनीर टिक्का

• Time 40 min + 2 hr resting
• Serves 3-4
• Made with Satva Chilli Powder

Paneer, onion and capsicum in a thick curd marinade coloured with chilli, then charred hot and fast. The chilli is there for colour as much as heat, so be generous with it.

Ingredients

• 400 gpaneer, in 1½ inch cubes
• 1 eachonion and capsicum, in squares
• ½ cupthick hung curd
• 1 tbspbesan, dry-roasted
• 1 tbspginger-garlic paste
• 2 tspChilli Powder
• ½ tspTurmeric
• 1 tspCoriander Powder
• 1 tspGaram Masala
• 1 tbspmustard oil
• 1 tbsplemon juice
• 1 tspsalt
• 2 tbspbutter, melted, for basting

Method

1. Roast the besan in a dry pan for a minute until it smells nutty. It binds the marinade so it clings instead of sliding off.
2. Whisk the curd with the besan, ginger-garlic paste, chilli powder, turmeric, coriander powder, garam masala, mustard oil, lemon and salt.
3. Fold in the paneer, onion and capsicum gently so the paneer does not break. Cover and rest for 2 hours in the fridge (30 minutes at least).
4. Thread onto skewers, alternating paneer with onion and capsicum.
5. Grill at 230°C (or over a hot tawa) for 12-15 minutes, turning once and basting with butter, until the edges char.
6. Serve straight away with onion rings, lemon and green chutney.

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