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Paneer Tikka

Ingredients



  • 500 gms cottage cheese or paneer

For the marinade

  •  1/4 cup hung yoghurt

  • 2 tbsps. gram flour

  • 2 tbsps. garlic paste



  • 1 tbsp. ginger paste

  • 1 tsp. turmaric powder

  • 1 tsp. red chili powder

  • 1/2 tsp. cumin powder

  • 1/2 tsp. mace powder

  • 1/4 cup mint leaves

  • 4 tbsps. lemon juice

  • 1.5 tsp. salt

  • 1/2 cup cream

  • 1 tbsp. oil

  • 1/4 cup unsalted better - melted

Method

Cut cottage cheese into 12 equal cubes, and set aside in a bowl. Combine all marinated ingredients (except the oil and melted butter) and blend well, adding the cream towards the end, to prevent it from curdling.Marinate the cheese cubes with the marinade in the refrigerator for at least 3 hours.

To grill the paneer cubes, preheat the CRISP plate using the CRISP mode for 3 minutes. Drizzle the oil on the CRISP plate.Drain away all the excess marinade from the paneer cubes and place on top of the plate and cook for 2 minutes and 30 seconds.Turn the sides of the paneer to ensure even browning and cook for another 3 minutes and 3 seconds. Baste the paneer with the melted butter and serve hot with breads and chutney.

 
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