Ingredients
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500g Paneer (cubed)
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2 tablespoons Vegetable Oiluse mustard oil if you have it
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1.5 tablespoons Tandoori Masala Powder
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1 teaspoon Garlic Powder
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1 teaspoon Chilli Powder
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1/2 teaspoon Ginger Powder
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1/2 teaspoon Coriander Powder
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1/2 teaspoon Mint Sauce
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1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
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1/2 teaspoon Paprika Powder
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1/2 teaspoon Salt
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1/4 teaspoon Cumin Powder
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1/2 teaspoon Red Food Colouring PowderOPTIONAL
Directions
Completely from scratch and yoghurt free this Tikka Paneer tastes exactly the same as my local takeaways
This recipe makes enough for up to 500g of paneer which you want to marinate for around 2 hours
Paneer Tikka cooks really quick in a tandoor or in the oven, BBQ, grill or air fryer. Turn the heat up as high as possible and cook for around 10 minutes before checking it’s cooked through.
Steps
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1
Done
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Cut up your paneer into 2-3cm size pieces |
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2
Done
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add all the marinade ingredient into a bowl and combine thoroughly |
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3
Done
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Cover and refrigerate for at least 2 hours |
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4
Done
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when ready to cook remove from the refrigerator around 1 hour before cooking to allow to warm through slightly Turn your grill up to around 220 Celsius+ and line a tray with tin foil Oil the surface of the tray, add your tikka paneer pieces and place under the grill for around 6 minutes or until the tops start to singe. Remove from the heat, turn the pieces over and drizzle a little oil over the top of each piece and place back under the grill for another 6 minutes That's it, you're ready to use immediately or store in the fridge for up to 3 days or freeze as required |
