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Paneer Tikka Morphy Richards OTG 52 RCSS |


Paneer cubes (200g )

Chaat masala

Kashmiri chilli powder

Coriander powder

Chaat masala

Curd (Dahi)


Ginger garlic paste

Kasuri methi




Oven settings

Preheat at 220C

For baking 220C at 15 min broil/convection mode

Heat top coil.


Cut onion and capsicum into four halves and remove the centre as shown below.

In a mixing bowl, add 3 tbsp oil,1 tsp ginger garlic paste, 3 tsp chilli powder, 1 tsp chaat masala,1 tsp kasuri methi, 1 tbsp coriander powder,1/2 cup curd and salt to taste. Mix well to get a paste. Add paneer, onion and capsicum into the marinade. Add the juice of half a lemon into this and refrigerate for minimum 1 hour.

Set marinated onion, paneer and capsicum alternatively in kebab pin and add the juice of half a lime over it. Using baking tray, set paneer on kebab pin and turn sides at intervals till golden brown. Bake at 220C for 15 min in broil/convection mode changing sides midway. Finally sprinkle chaat masala over tikka. Serve hot with chutney.

Enjoy tasty paneer tikka !!!!

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