Ingredients

• 400 g - cottage cheese (paneer)
• 1 cup - thick curds
• 1 tsp - coriander powder
• ½ tsp - cumin seed powder
• ½ tsp - garam masala powder
• 1.5 tsp - red chilli powder
• 1 tsp - ginger garlic paste
• 1.5 tbsp - melted butter
• 1 tbsp - oil
• salt to taste

How to Make Paneer Tikka

• Cut paneer into one and half inch squares of half a centimetre thickness.
• Hang the curd in a fine muslin cloth for 40 minutes. In a bowl mix together curd, powdered spices, ginger-garlic paste and salt.
• Marinate paneer pieces in the curd mixture for half an hour.
• Pre-heat the convection oven at 230 deg C.
• Place paneer pieces in a single layer on an ovenproof dish and baste them with oil.
• Cook for 20 minutes at 230 deg C, basting with a little butter every 5 minutes and turning once after ten minutes.
• OR Grill on high for 12 minutes, basting with butter and turning once after six minutes.
• Serve hot with onion kachumbar and mint chutney.