Paneer tikka

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Alfred Prasad's paneer tikka recipe produces a delightful dish that vegetarians and meat eaters can enjoy — bursting with Indian flavour and spice. Ideally, the paneer should be cooked in a tandoor, but if you don't have access to one, a super hot grill will do the job nicely.

First published in 2015
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  • Bamboo skewers


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
Dice the paneer into 2cm chunks, sprinkle with salt and chilli powder and set aside. Soak the bamboo skewers in water for 30 minutes
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
Add the paneer to the marinade, mix gently to coat and marinate at room temperature for 30 minutes
Preheat the grill to the highest possible temperature, or use a tandoor if you have one
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
Transfer the skewers to a serving plate, drizzle with the lime juice and serve immediately
First published in 2015

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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