In-Tandoor Recipe: Ultimate Paneer Tikka

Ingredients

Spices

¼ Cup Mustard Oil

2 Tablespoons Ground Cumin

2 Tablespoons Ground Coriander

1 Tablespoon Chili Powder – more or less based on spice level

½ Tablespoon Turmeric

2 Tablespoons Salt

1 Teaspoon Cinnamon powder

1 Tablespoon Garam Masala* Grind black peppercorns, cumin, green cardamom, and mustard seed to powder.

3 Tablespoons Cashew or Almond Powder

 

Dry

1 Tablespoon Chickpea Flour

2 Tablespoons Dry Fenugreek Leaves

 

Pastes/Liquids

1 Tablespoon Onion Paste

1 Tablespoon Ginger Paste

2 Tablespoons Garlic Paste

1 Tablespoon Green Chili Paste

½ Lemon Juice

½ Cup Yogurt

⅓ Cup Sour Cream

 

12 Large Pieces of Paneer (2“ x 2” x 1” pieces)

Instructions

Prepare Paneer

Cut paneer if needed

Apply salt, onion/ginger/garlic/green chili paste to paneer

 

Marinade

Add oil to bowl

Add spices to oil and mix well

Add sour cream and yogurt

Add chickpea flour and dry fenugreek to mixture

Whisk together well

 

Mix

Place paneer in tray or in bowl

Pour marinade over paneer and cover all pieces well

Seal shut with saran wrap

Let sit for 2 hours

 

Cook

Tandoor

About 1 hour before cooking, start up tandoor with charcoal (or gas)

Get temperature up to between 750° – 850° F (Point IR Gun at middle of clay)

 

Paneer

Place similar size paneer together on same thin skewer

Place in tandoor and cook for about 10 minutes.

 

Serve

Add strings of red onion, garnish options on plate

De-skewer paneer onto plate

Add fresh lemon juice to taste

Let sit for 2 minutes

Enjoy!