Paneer tikka is marinated in yoghurt sauce with added spices and grilled or barbecued in a traditional tandoor along with onions, tomatoes and vibrant bell peppers. I chose cherry tomatoes, green pepper and white onion each imparting a different color and taste to the paneer. The delicacy and balance of the flavours, infused in the paneer pieces along with crunchy vegetables makes paneer tikka, a delicious appetizer/starter.
You can either grill the vegetables or just include them raw. In order to get some flavours infused into them and get some good taste, I just heat a tsp of oil and toss the vegetables with a dash of salt and lemon juice and serve them along with the paneer tikka.
2 inch paneer pieces – 200 gms
4-5 tbsp hung curds
Chili Powder – ½ tsp
Tikka masala – 1 tsp (Or ½ tsp of garam masala)
To prepare the hung curd, strain the thick or any normal yoghurt using a muslin cloth and drain all the water by hanging the cloth to the kitchen tap. Leave it for 1 hour.
Mix hung curd, salt, chili powder and tikka masala
Marinate the paneer pieces in the above mixture for 2 hours in the refrigerator.
Skewer the vegetables and paneer pieces and grill them for 5-6 minutes turning them around while its cooking to ensure they don’t burn and cook them till they are soft and attain a light golden shade.
Serve them in the bed of lettuce leaves