Paneer Tikka Recipe | How to make Paneer Tikka @ Home

paneer Tikka

The Tandoori Paneer Tikka is a quintessential dish of the north indian cuisine. Despite being a popular dish, you might not have thought of making it at home because you can’t have tandoor or the clay oven @ home. Well, not anymore!!  You now have this secret recipe to prepare this @ home. All you need is a little bit of patience!



Serves: 4
Preparation Time: 125 minutes
Cooking Time: 25 minutes
Complexity: Easy


Ingredients:

  • Paneer [cut into thick cubes.]
  • Onion – 1
  • Capsicum [ Green , yellow , red ] – 1 cup

    To Marinate:

  • Hung yogurt – 1/2 cup
  • Cloves of garlic – 5-6
  • Ginger – 1″ piece
  • Green chilis – 2-3 green
  • Chopped  fresh coriander leaves – 1 tbsp
  • Chopped mint leaves – less then 1 tbsp
  • Black pepper – 1/4 tsp
  • kashmiri red chili powder – 1/2 tsp
  • Dry fenugreek leaves – 1 tsp
  • Cumin powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Fennel seeds – 1/4 tsp
  • Lemon juice  – 1 tbsp
  • Orange-red food color(optional)
  • Salt to taste
  • Chat masala – 2 tsp
  • Kesar -6-7 strands
  • Butter – 2 tbsp
  • Everest tandoor masala – 2 tsp
Steps:
  1.  For hung curd (hang 1 cup of yogurt for 15 mins in a muslin cloth to yield 1/2 cup of hung yogurt).
  2. Put all the ingredients in a blender jar and blend on high speed to get a smooth paste
  3. Now paste is ready
  4. Cut all vegetables into cubes.
  5. Add all veggies, paneer, mushrooms to the paste above and mix well
  6. Marinate for at least 3 hours or more in the refrigerator.
  7. Remove after 3 hours
  8. Take a large non-stick pan, add 2 tbsp of butter
  9. And put paneer,mushrooms and all veggies,
  10. After 3-4 min flip them all so that they are coated with butter from both sides.
  11. Cook until all the water evaporates, leaving the butter behind
  12. Place veggies on a plate. keep aside for cooling
  13. Put the veggies, mushrooms and paneer alternately on skewers [preparing for tandoori taste]
  14. Now roast the skewers on high flame only (both sides) for few seconds to get smoky flavor
  15. See below picture after roasting
  16. Serve them hot with Mint Coriander Curd chutney

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