|1/3 cup Hung Curd (or 1/2 cup Plain Curd)|
|1 teaspoon Ginger Garlic Paste|
|1/4 teaspoon Corn Starch (cornflour) or Gram Flour, optional|
|1 teaspoon Red Chili Powder|
|A pinch of Turmeric Powder, optional|
|1 teaspoon Cumin-Coriander Powder|
|A pinch of Garam Masala Powder|
|1 teaspoon Lemon Juice|
|1/4 teaspoon + 1 teaspoon Chaat Masala Powder|
|1/2 tablespoon + 1 tablespoon Mustard Oil or any Cooking Oil|
|Salt to taste|
|150 gms Paneer (cottage cheese), cut into 1/3 inch thick and 1½ inch long squares (approx. 1/2 cup)|
|1/2 large Green Capsicum, cut into 1½-inch squares|
|1/2 large Red Capsicum, cut into 1½-inch squares or 2 Tomatoes, deseeded and cut into 1½-inch squares|
|1 large Onion, cut into 1½-inch squares|
|1 Lemon, cut into wedges|
|1 medium Onion, thinly sliced|
|1/4 cup Green Chutney|
- If you are not using hung curd, follow this process. Tie 1/2 cup fresh curd in a muslin cloth and hang it or put curd in a sieve and place in the refrigerator for an hour to drain excess water. Don’t forget to keep an empty bowl below it to catch the excess water. This is known as hung curd or chakka dahi.
- Take hung curd in a large bowl.
- Add 1-teaspoon ginger-garlic paste, 1/4 teaspoon corn starch, 1-teaspoon red chili powder, a pinch of turmeric powder, 1-teaspoon cumin-coriander powder, a pinch of garam masala powder, 1-teaspoon lemon juice, 1/4 teaspoon chaat masala powder, 1/2 tablespoon oil and salt. Add little bit more salt as we will not add salt after adding the vegetables in later steps.
- Mix well using a spoon or a wired whisk to prepare marinade.
- Cut paneer, green capsicum, red capsicum and onion into 1½-inch squares.
- Add paneer cubes, green capsicum, red capsicum and onion in prepared marinade. Mix gently until all vegetables and paneer are coated with marinade. Cover with a plastic wrap or a lid and place it in refrigerator for at least an hour. If possible, marinate them for 2-3 hours to get deep and even flavor.
- Preheat the oven to 200 degree C (400 F) for at least 10 minutes. If you are using metal skewers, grease them with oil. If you are using wooden skewers, soak them in cold water for 20 minutes (this process will prevent them from burning while grilling).
- Skew marinated onion, red capsicum, green capsicum and paneer (one piece of each in given order) on a skewer. You can change the order but keep paneer in the center. Repeat the same order and skew them on skewers until all vegetables and paneer are used. Line the aluminum foil over a deep baking tray. Brush the tikka with a little amount of oil and place on a baking tray. Cook for around 7-8 minutes at 200 degree C in pre-heated oven. Turn them around, brush with oil and again cook for 5-7 minutes or until edges of paneer start to turn brown.
- Remove skewers from oven and transfer to a plate. Sprinkle chaat masala powder over grilled paneer tikka and serve with sliced onion, lemon wedges and spicy and tangy mint chutney.
- To get the burnt flavor like restaurant, roast the cooked tikka on all sides evenly over direct gas flame for a 30 seconds to a minute.
- If you are using wooden skewer then make sure that you are using it as per its instructions as they run a risk of burning itself.
- Do not over bake them otherwise paneer will turn hard and chewy.
- Use thick curd to prepare hung curd. This will make thick and better marinade.
- You can also use orange and yellow capsicum (bell pepper) along with green and red capsicum for variation.
- Greek yogurt can be used as a substitute of curd.
- Use tofu as a substitute of paneer.