Paneer Tikka Morphy Richards OTG 52 RCSS |

Ingredients:

Paneer cubes (200g )

Chaat masala

Kashmiri chilli powder

Coriander powder

Chaat masala

Curd (Dahi)

Oil

Ginger garlic paste

Kasuri methi

Capsicum

Onion

Lime


Oven settings

Preheat at 220C

For baking 220C at 15 min broil/convection mode

Heat top coil.


Preparation:


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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