Recipe: Chilli Paneer Tikka
200g paneer, cut into equal sized pieces
25ml chilli oil
1 tsp salt
1 tsp cumin powder
1 tsp red chilli powder
30g hung curd
2 tsp green chilli paste
1 tsp lemon juice
Mint chutney, to serve
1 Combine all the ingredients, except the paneer, in a bowl.
2 Add the paneer cubes and mix gently to coat, so as not to break the cubes. Cover the bowl with clingfilm and allow to marinate for 2 hours in the refrigerator.
3 Remove from the refrigerator, then mix gently again.
4 Preheat the oven to 180C. Alternatively, set your grill to a moderate temperature or heat a barbecue to medium-high.
5 Thread the paneer cubes onto skewers and cook according to preferred method, brushing with oil intermittently to prevent the paneer from drying out.
6 Cook until brown and slightly charred at the edges, turning halfway through and being careful not to overcook, about 25 minutes in the oven.
7 Serve hot, sprinkled with lemon juice and serve with mint chutney.