Prep Time::20 mins
Cook Time::7 mins
Additional Time:: 1 hr 15 mins
Total Time:: 1 hr 42 mins
Servings::4
Yield::4 servings
Ingredients
Marinade:
1 cup plain yogurt
1 tablespoon ginger-garlic paste
1 teaspoon lemon juice
¼ teaspoon ground turmeric
¼ teaspoon ground red chile pepper
¼ teaspoon ground cumin
¼ teaspoon garam masala
salt to taste
Skewers:
7 ounces paneer, cut into 1-inch cubes
1 large onion, cut into 1-inch squares
1 green bell pepper, cubed
1 tablespoon vegetable oil
Serving:
1 onion, sliced into thin rings
½ cup green chutney
Directions
Line a fine-mesh strainer with muslin or cheesecloth and set inside a small bowl. Pour in yogurt; let drain for 15 minutes. Discard liquid.
Mix drained yogurt, ginger-garlic paste, lemon juice, turmeric, chile powder, cumin, garam masala, and salt together in bowl. Add paneer, onion, and green bell pepper and mix well. Marinade for 1 hour.
Preheat grill for medium heat and lightly oil the grate.
Skewer marinated paneer, onion, and bell pepper onto metal skewers. Grill until vegetables are soft and cheese is browned, 6 to 8 minutes. Brush with vegetable oil and grill for 1 minute more.
Mix onion rings with green chutney and serve with skewers.
Cook's Notes:
Substitute butter for the oil if preferred.
Tikka should ideally be cooked in a charcoal grill for its distinctive smoky flavor. It can, however, be cooked on an electric grill as well, or even in a nonstick skillet.