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Paneer tikka

Paneer tikka

  • Starter
  • medium
  • 4
  • 45 minutes, plus marinating time

PT45M

1
To begin the dish, line a wire strainer with muslin cloth and pour in the yoghurt. Tie the ends of the muslin together and hang over a bowl for 30 minutes
  • 200g of yoghurt
2
Dice the paneer into 2cm chunks, sprinkle with salt and chilli powder and set aside. Soak the bamboo skewers in water for 30 minutes
  • 300g of paneer
  • salt
  • 1/2 tsp chilli powder
3
Add the hung curd to a large bowl and mix until smooth. Add all of the spice powders, the ginger-garlic paste and oil to the bowl and whisk thoroughly to incorporate all of the ingredients
  • 1 tbsp of ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp garam masala
  • 1 tsp amchur powder
  • 1 tsp chaat masala
  • 1/2 tsp ground black pepper, powder (optional)
  • 1 tsp ajwain seeds
  • 1 tbsp of oil
4
Add the paneer to the marinade, mix gently to coat and marinate at room temperature for 30 minutes
5
Preheat the grill to the highest possible temperature, or use a tandoor if you have one
6
Line a baking tray with parchment paper and spray or brush with melted ghee or butter. Thread the paneer onto skewers and place on the baking tray. Grill for 2 minutes, then carefully turn the skewers and grill for a further 2 minutes, until lightly browned along the edges
  • 1/2 tbsp of ghee, or butter
7
Transfer the skewers to a serving plate, drizzle with the lime juice and serve immediately
  • 1/2 lime

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