Paneer Tikka

Instructions

1. Prepare the marinade
   In a large bowl, combine yogurt, ginger-garlic paste, lemon juice, gram flour, red chili powder, garam masala, turmeric powder, cumin powder, chaat masala, 2 tablespoons of oil, and salt. Mix well to form a smooth marinade.
2. Marinate the paneer
   Add the paneer cubes to the marinade and gently toss to coat evenly. Make sure all pieces are well covered. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours for the flavors to penetrate.
3. Prepare the vegetables
   In a separate bowl, toss the bell pepper and onion pieces with a little oil and salt. This will help them grill evenly without sticking to the skewers.
4. Assemble the skewers
   If using wooden skewers, soak them in water for 30 minutes before use to prevent burning. Thread the marinated paneer, bell pepper, and onion pieces alternately onto the skewers, leaving a small gap between each piece to ensure even cooking.
5. Preheat and prepare
   Preheat your grill, tandoor, or oven to medium-high heat (around 200°C/400°F). If using an oven, line a baking tray with aluminum foil and lightly grease it.
6. Grill the paneer tikka
   Place the skewers on the preheated grill or on the prepared baking tray. Brush with a little oil. Grill for 10-12 minutes, turning occasionally, until the paneer is golden brown with slight charring on the edges and the vegetables are tender-crisp.
7. Final touches
   Sprinkle with chaat masala and a squeeze of lemon juice while the tikka is still hot. This adds a final layer of flavor and brightness.
8. Serve
   Garnish with fresh coriander leaves and serve hot with mint chutney, sliced onions, and lemon wedges. Paneer Tikka can be enjoyed as an appetizer or as part of a main meal with naan or rice.