Lehsuni Paneer Tikka
Equipment
- Charcoal grill
- Oven
- Mortar and Pestle
- Blender
- Bowl
- Metal skewers
Ingredients
- 750 g Paneer
- 5 g Green chili (1/4 Pepper), de-seeded
- 250 g Natural (plain) yoghurt (1 3/4 cups), whisked
- 4 tablespoons (heavy) cream double
- 5 teaspoons Garlic Paste
- 6 tablespoons Coriander ground
- 1 tablespoon Chili powder
- 1/2 tablespoon Turmeric ground
- 1 tablespoon Garam Masala
- 1 tablespoon Ajwain seeds
- 1 tablespoon Chaat Masala
- 4 tablespoons Gram (chickpea) flour
- 1 teaspoon Vinegar
- 2 tablespoon Vegetable oil or ghee
- Salt
For the stuffing
- 2 tablespoons Tandoori Chaat Masala
- 2 tablespoons Garlic paste
Instructions
- Prepare a charcoal grill or preheat the oven to 180°C / 350’F / Gas Mark 4, if using.
- Cut the paneer into cubes and make a deep slit in the centre but do not cut all the way through.
- Put the chili in a mortar or small blender and coarsely pound with a pestle or process to make a paste.
- To make the stuffing, mix the tandoori masala and garlic paste together in a bowl, then put some of the mixture inside the slit in the paneer and rub some of the mixture on the outside of the paneer. Set aside.
- Put the whisked yoghurt, cream, chili, garlic paste, spices, gram flour, vinegar, and oil in a large bowl, season with salt to taste, and mix thoroughly.
- Add the paneer to the marinade and set it aside for about 2 hours.
- Thread the paneer pieces onto 2-4 metal skewers making sure the pieces are about 2.5 cm / 1-inch apart.
- Grill over a charcoal grill or in the preheated oven for about 6-8 minutes.
Video
Nutrition
Serving: 4gSodium: 126mgCalcium: 1022mgVitamin C: 5mgVitamin A: 920IUSugar: 4gFiber: 6gPotassium: 291mgCholesterol: 152mgCalories: 789kcalSaturated Fat: 39gFat: 64gProtein: 33gCarbohydrates: 21gIron: 1mg
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