Tandoori Paneer Tikka at Home

Tandoori Paneer Tikka at Home

The nice warm weather in the UK at the moment invites for a barbecue outside in the garden, but this paneer tikka recipe can also be made using a traditional oven if you don’t have a tandoori or a barbecue grill.

Paneer tikka is usually served as a starter with a squeeze of lemon juice and green chutney on the side, sometimes I make it as a light lunch option wrapped in fresh warm roti, mint coriander chutney and with yoghurt dip.

 

 

Cook the skewers in the last minute just before serving, paneer tikka is best served immediately to ensure very soft cubes of paneer.

 

 

The secret to a delicious paneer tikka is to let the paneer soak up all of the flavour from the spices by leaving it overnight in the marination. This marination made with a thick yoghurt base and flavoured with spices, ginger, garlic and lemon will also give a lovely tart flavour to the paneer. It is very important that you use thick yoghurt, this will ensure a nice coating of the paneer and vegetables both while marinating and cooking. If you cannot find a thick yoghurt, take normal yoghurt and hang it on a cheesecloth over a bowl for some hours in the fridge then discard the excess of water.

 

Paneer Tikka Marination recipe - dontask4salt
Paneer Tikka Marination – dontask4salt

 

It is a bit of a messy job but it is all worth it 🙂

 

Assembling Paneer Tikka Skewers - dontask4salt
Assembling Paneer Tikka Skewers – dontask4salt

 

My personalized Tandoori Paneer Tikka skewer (Peppers lover here)

 

 

AuthorAndreia Machado

Yields4 Servings

 250 g Paneer
 1 Large onion
 1 Green Bell Pepper
 1 Orange Bell Pepper
 1 Red Bell Pepper
For the marination
 200 Greek full fat yoghurt
 1 Inch ginger
 2 garlic cloves minced
 1 tbsp Lemon juice
 1 tsp Red chilli powder (or 2 tbsp if using Kashmiri red chilli powder)
 1 tsp Cumin powder
 1 tsp Coriander powder
 ½ tsp Garam masala
 ½ tsp Fennel seeds
 ¼ tsp Black pepper grinded
 1 tsp Chaat masala
 ½ tsp Amchur powder
 1 tsp Kasoori methi (dried fenugreek leaves)
 Salt to taste
 Vegetable oil to cook

1

Cut the paneer in chunky cubes and the onion and pepper in the same size squares.

2

Using a pestle and mortar mash the ginger and garlic into a paste, then add the fennel seeds and crush them. Add this to the thick yoghurt along with all the other spices and season with salt and lemon juice.

3

In a large bowl mix all the paneer and vegetables with the marination, making sure that each piece is coated with the spiced yoghurt.

4

Cover and store in the fridge for at least 5 hours or overnight.

5

Pre-heat the oven to 400ºF/200ºC/Gas 6.

6

Arrange the marinated pieces in the skewers alternating between paneer and vegetables.

7

Heat up a small heavy baking tray on the stove, once pipping hot drizzle with a little bit of vegetable oil and sear the paneer skewers for some seconds on each side, then put the tray in the oven and cook for around 10 minutes or until soft, turn the skewers every now and then.

8

When the vegetables seem to be cooked and the paneer soft turn the oven into the grill setting and roast until golden. If your oven doesn't have a grill setting you can just turn the temperature higher.

9

Serve Immediately.

Ingredients

 250 g Paneer
 1 Large onion
 1 Green Bell Pepper
 1 Orange Bell Pepper
 1 Red Bell Pepper
For the marination
 200 Greek full fat yoghurt
 1 Inch ginger
 2 garlic cloves minced
 1 tbsp Lemon juice
 1 tsp Red chilli powder (or 2 tbsp if using Kashmiri red chilli powder)
 1 tsp Cumin powder
 1 tsp Coriander powder
 ½ tsp Garam masala
 ½ tsp Fennel seeds
 ¼ tsp Black pepper grinded
 1 tsp Chaat masala
 ½ tsp Amchur powder
 1 tsp Kasoori methi (dried fenugreek leaves)
 Salt to taste
 Vegetable oil to cook

Directions

1

Cut the paneer in chunky cubes and the onion and pepper in the same size squares.

2

Using a pestle and mortar mash the ginger and garlic into a paste, then add the fennel seeds and crush them. Add this to the thick yoghurt along with all the other spices and season with salt and lemon juice.

3

In a large bowl mix all the paneer and vegetables with the marination, making sure that each piece is coated with the spiced yoghurt.

4

Cover and store in the fridge for at least 5 hours or overnight.

5

Pre-heat the oven to 400ºF/200ºC/Gas 6.

6

Arrange the marinated pieces in the skewers alternating between paneer and vegetables.

7

Heat up a small heavy baking tray on the stove, once pipping hot drizzle with a little bit of vegetable oil and sear the paneer skewers for some seconds on each side, then put the tray in the oven and cook for around 10 minutes or until soft, turn the skewers every now and then.

8

When the vegetables seem to be cooked and the paneer soft turn the oven into the grill setting and roast until golden. If your oven doesn't have a grill setting you can just turn the temperature higher.

9

Serve Immediately.

Tandoori Paneer Tikka

 

Green Chutney Recipe (Coriander and Mint) dontask4salt
Green Chutney Recipe (Coriander and Mint) dontask4salt

 

AuthorAndreia Machado

Yields4 Servings

 1 cup Coriander
 ¼ cup Mint
 ½ Small onion
 ½ Inch ginger
 1 Green chilli
 ¼ Lemon juiced
 Salt to taste
 2 tbsp water

1

Blend all the ingredients together in a small chutney grinder just until you get a smooth paste, taste and adjust the season with salt and lemon juice.

Ingredients

 1 cup Coriander
 ¼ cup Mint
 ½ Small onion
 ½ Inch ginger
 1 Green chilli
 ¼ Lemon juiced
 Salt to taste
 2 tbsp water

Directions

1

Blend all the ingredients together in a small chutney grinder just until you get a smooth paste, taste and adjust the season with salt and lemon juice.

Green Chutney – Coriander and Mint

 

Roti Recipe dontask4salt
Roti Recipe dontask4salt

 

AuthorAndreia Machado

Yields4 Servings

 1 cup Chapatti flour (stoneground wholemeal flour - Atta)
 2 pinches Fine sea salt
 ½ tbsp Vegetable oil
 ½ cup Water
 1 tbsp Ghee or clarified butter (optional)

1

In a bowl mix the flour and salt, then add around 70% of the water along with the oil and knead, add more water a little bit a the time and keep kneading until it comes together into a soft dough. Cover and leave aside for 10 minutes.

2

Divide the dough into smaller and equal portions, around 4, roll them into smooth balls then flat them into discs.

3

Dust a wooden board with flour and using a rolling pin roll out the discs into flat round circles.

4

To cook the Roti, heat up a flat pan on a medium-high flame, when hot place the rolled dough, cook for 10 seconds then flip the dough and cook on the other side for another 10 seconds, small bubbles will appear on the dough, flip again and using a clean kitchen towel, gently press the edges of the roti, it will start to puff, keep pressing the edges all around, the steam building inside will cook the roti and make it nice and soft, turn on the other side and keep pressing until cooked.

5

Roti will be cooked when there are no darker spots on the dough, the whole process of cooking should take around 1 minute or less, don't let the roti get brown in colour, this will make it dry and chewy. You might need to adjust the flame while cooking the bread.

6

Take from the flame and grease with ghee (optional) this will keep the roti softer for longer.

Ingredients

 1 cup Chapatti flour (stoneground wholemeal flour - Atta)
 2 pinches Fine sea salt
 ½ tbsp Vegetable oil
 ½ cup Water
 1 tbsp Ghee or clarified butter (optional)

Directions

1

In a bowl mix the flour and salt, then add around 70% of the water along with the oil and knead, add more water a little bit a the time and keep kneading until it comes together into a soft dough. Cover and leave aside for 10 minutes.

2

Divide the dough into smaller and equal portions, around 4, roll them into smooth balls then flat them into discs.

3

Dust a wooden board with flour and using a rolling pin roll out the discs into flat round circles.

4

To cook the Roti, heat up a flat pan on a medium-high flame, when hot place the rolled dough, cook for 10 seconds then flip the dough and cook on the other side for another 10 seconds, small bubbles will appear on the dough, flip again and using a clean kitchen towel, gently press the edges of the roti, it will start to puff, keep pressing the edges all around, the steam building inside will cook the roti and make it nice and soft, turn on the other side and keep pressing until cooked.

5

Roti will be cooked when there are no darker spots on the dough, the whole process of cooking should take around 1 minute or less, don't let the roti get brown in colour, this will make it dry and chewy. You might need to adjust the flame while cooking the bread.

6

Take from the flame and grease with ghee (optional) this will keep the roti softer for longer.

Indian Roti | Wholemeal Flatbread


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