Paneer Tikka with Tandoori Masala

Recipe by
Total Time:
3 hours 40 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: BBQ Recipe
Difficulty: Medium

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Ingredients

  • For Tandoori Masala:
  • 1 tbsp - cumin seeds
  • 1 tbsp - coriander seeds
  • 1 tbsp - cloves
  • 3 - cinnamon sticks
  • 1 - star anise
  • 2 tbsp - red chilli powder
  • 1 tsp - turmeric powder
  • 2 tsp - salt
  • 1 pinch - red food colouring (optional )
  • For Paneer Tikka:
  • 250 g - paneer (cottage cheese), cubed
  • 1 - capsicum, cut in strips or cubes
  • 1 - large onion, cubed
  • 1 cup - curd/yoghurt, beaten
  • 1 tbsp - tandoori masala powder
  • Spices:
  • 1 tsp - garam masala
  • 1 tsp - red chilli powder
  • 1 tsp - turmeric powder
  • 1 tsp - salt
  • 1 tsp - coriander powder
  • 2 tsp - chaat masala
  • To be ground:
  • 4 - garlic cloves
  • 2 inch piece - ginger
  • 4 - green chillies
  • 5-6 sprigs - coriander leaves
  • 1/4 cup - water

How to Make Paneer Tikka with Tandoori Masala

  • For Tandoori Masala:
  • Heat a pan and dry roast the first five ingredients.
  • Cool and mix with rest of the spices and grind together to make a powder.
  • Keep in airtight container.
  • For Paneer Tikka:
  • Make a paste of the ingredients under "to be ground".
  • In a bowl, mix tandoori masala, the ground paste, other spices, salt and yoghurt.
  • Add paneer cubes, capsicum and onion to it.
  • Mix it gently with spatula taking care that the paneer cubes don't break and all the vegetables are coated with the masala.
  • Cover it and refrigerate for 2-3 hours.
  • Once marinated, arrange them on a skewer and place in a tandoor or on a baking tray and bake at 120 degrees for 15 minutes.
  • You may also grill them in a microwave for 20 minutes, or roast them on a non-stick pan over medium heat till golden.
  • Serve hot with mint chutney.
  • Recipe Courtesy: Cooking With Sapana

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