Hungcurd Paneer Tikka
Instructions:
Prepare Marinade:
In a bowl, mix hung curd, all the spices, gram flour, ginger-garlic paste, lemon juice, and salt.
Coat Vegetables & Paneer:
Add paneer cubes, onion petals, capsicum, and bell peppers. Drizzle 1 tsp olive oil and mix gently until well coated.
Marinate:
Cover and refrigerate for 30 minutes for better flavor.
Assemble Skewers:
Thread marinated paneer and vegetables onto skewers.
Grill or Roast:
On Tawa: Heat a griddle (tawa), brush with oil, and grill on medium flame, turning until golden brown.
In Tandoor or Oven: Bake at 200°C (390°F) for 15-20 minutes, flipping halfway.
Final Touch:
Sprinkle with chaat masala and serve hot with green chutney!
Special Comments
This protein-packed, smoky, and tangy paneer tikka is a crowd-favorite—perfect for parties and BBQ nights!
Hungcurd Paneer Tikka
Notes/ Precautions
For Extra Smokiness: Place a hot charcoal piece in a bowl inside the marinade, pour a few drops of ghee, cover, and let it infuse for 5 minutes. Crispy Coating Tip: Roast besan (gram flour) before adding it to the marinade for a nutty flavor. Serving Suggestion: Best served with mint chutney, onion rings, and lemon wedges !