Me and my friend D(who’s also a veg) always order this whenever we eat out.Everytime the taste is different but we don’t mind as long as it is Paneer tikka..;-).Last year,on New years eve,we tried making it at home using readymade tikka masala.I used a toothpick as the skewer and cut the veggies in small bite sized pieces and grilled in the microwave.It came out excellent,very soft and juicy,but the burnt look was missing.We were too busy ringing up the new year and didn’t notice it;-).
After that,I have made it many times and just like in restaurants,each time the taste differed.Sometime back,I tried making paneer tikka from scratch-making the marinade and all,and it came out great-just the way I like it,soft and succulent.I have to buy skewers or else be content with the bite-sized paneer tikkas..;-)
Paneer – 200 gms,cut into squares
Capsicum – 1,cut into 1’ pieces
Onion – 2,cut into cubes
Tomato – 2,cut into cubes
For the Marinade
Hung curd – 1 cup(hang dahi in a muslin cloth for 20 minutes)
Thick malai/cream – 3 tbsp
Oil – 1 ½ tbsp
Ginger-garlic paste – 1 tbsp
Red chilly powder – ½ tsp
Tandoori masala Or Chicken masala – 1 tbsp
A pinch of red/orange food colour(optional)
Salt to taste
Take all the ingredients for the marinade in a mixing bowl and add paneer and rest of the veggies.Mix well and keep aside for an hour.
Grease wire or grill rack.
Arrange the tikkas on a skewer or a toothpick(if using toothpick the paneer and veggies should be chopped in a small size).
Preheat oven to 200*C.
Place the tikkas in the hot oven and cook for 15 minutes.
Sprinkle some melted butter on the tikkas and cook again for 5 minutes.
Sprinkle chat masala and lemon juice.
*Recipe source – Nita Mehta
Sending this one to Rak's kitchen for MEC-Paneer.