Recipes, Starter

Paneer Tikka with Mint Coriander Marinade

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Restaurant style paneer tikka, charred and smoky, made completely at home. The marinade is a fresh mint and coriander chutney with ginger and green chillies, mixed with curd and spices.

No garlic, and a portion of the chutney is kept aside for serving. I used Akshayakalpa malai paneer.

Paneer Tikka

Quick Details
Serves: 4
Marinating time: 1 hour
Diet: Vegetarian

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Course Starter

Cuisine Indian

Ingredients

For the green chutney

1/4 cup mint fresh
2 inch ginger
5 green chillies
1 cup coriander fresh
1 cup water

For the marinade

2 teaspoons jeera powder plus extra
2 teaspoons chaat masala plus extra
2 teaspoons garam masala plus extra
1/4 teaspoon turmeric
1/2 cup curd
salt to taste

For the tikka

400 g malai paneer cubed, I used Akshayakalpa
1 green capsicum cubed
onion cubed, optional

Instructions

Make the chutney. Blend the mint, ginger, green chillies and coriander with the water until smooth. Keep 5 to 6 tablespoons aside for serving.
Make the marinade. To the rest of the chutney, add the jeera powder, chaat masala, garam masala, turmeric, curd and salt.
Marinate. Add the paneer and capsicum with a little extra jeera powder, chaat masala and garam masala. Mix gently and marinate for an hour.
Skewer. Thread the paneer, capsicum and onion onto skewers.
Grill. Grill until charred on all sides. Serve hot with the reserved green chutney.

Video

Keyword Paneer Tikka, Hariyali Paneer Tikka, Grilled Paneer

Tips for the Best Paneer Tikka

Keep 5 to 6 tablespoons of the chutney aside before adding the curd. It is your dip.
Marinate for a full hour.
Get the grill or pan very hot for the best char.
Thread the paneer, capsicum and onion alternately so everything cooks evenly.