Ingredients:
Paneer, cut into large pieces - 400 g (one block from the Indian store)
Chicken, boneless, cut into large pieces - 500 g
Yogurt - 2-3 cups
Ginger-garlic paste - 1/2 to 3/4 cup
Green chillies, chopped - 3-4
Red chilli powder - 1 tsp
Garam masala - 1/2 tbsp
Coriander powder - 1/2 tbsp
Cumin powder - 1/4 tbsp
Salt - about 2 tsp or to taste
Ground pepper - 1/2 tsp
Wooden skewers, soaked overnight in water (or use metal ones) - about a dozen
Bell pepper, cut into square pieces - 1 (optional)
Onion, cut into large pieces - 1 (optional)
Cherry tomatoes - about a dozen (optional)
Ghee/butter - about 2-3 tbsp
Prep time: a few hours
Cooking time: 30-45 min (time varies)
Servings: 3-4
Method:
In a big bowl, whisk the yogurt into a thick, smooth paste. Fold in the various ingredients, mixing well. Separate into two portions. Gradually add paneer pieces to one portion, mixing to coat on all sides. Repeat the same procedure with the chicken pieces and the second portion of marinade. Once all the pieces are added, check to see that every piece is submerged in the marinade. If not, add a little more yogurt and mix well. Cover both bowls and store in the fridge for at least two hours (I let it marinate overnight).
Lightly spray or coat a large piece of aluminum foil with ghee/butter. Arrange paneer/chicken, bell pepper, and onion pieces and cherry tomatoes on the skewers and place them on the foil. Grill in the oven in broil mode or on the barbecue, checking to see if the bottom surfaces of the paneer/chicken are browned. Rotate to brown other sides (two sides should be enough). The paneer and chicken can be cooked on separate skewers, since the paneer may be done faster.
Serve hot with coriander chutney, garnished with lemon wedges (sprinkling lemon juice on the tikkas significantly intensifies the flavour.)
Note: Sliced zucchini or mushrooms can also be added to the skewer before grilling. If you experiment with other veggies, please leave a comment.
Author: Shrinkingsodacan
Source: Inspired by this recipe.
Paneer, cut into large pieces - 400 g (one block from the Indian store)
Chicken, boneless, cut into large pieces - 500 g
Yogurt - 2-3 cups
Ginger-garlic paste - 1/2 to 3/4 cup
Green chillies, chopped - 3-4
Red chilli powder - 1 tsp
Garam masala - 1/2 tbsp
Coriander powder - 1/2 tbsp
Cumin powder - 1/4 tbsp
Salt - about 2 tsp or to taste
Ground pepper - 1/2 tsp
Wooden skewers, soaked overnight in water (or use metal ones) - about a dozen
Bell pepper, cut into square pieces - 1 (optional)
Onion, cut into large pieces - 1 (optional)
Cherry tomatoes - about a dozen (optional)
Ghee/butter - about 2-3 tbsp
Prep time: a few hours
Cooking time: 30-45 min (time varies)
Servings: 3-4
Method:
In a big bowl, whisk the yogurt into a thick, smooth paste. Fold in the various ingredients, mixing well. Separate into two portions. Gradually add paneer pieces to one portion, mixing to coat on all sides. Repeat the same procedure with the chicken pieces and the second portion of marinade. Once all the pieces are added, check to see that every piece is submerged in the marinade. If not, add a little more yogurt and mix well. Cover both bowls and store in the fridge for at least two hours (I let it marinate overnight).
Lightly spray or coat a large piece of aluminum foil with ghee/butter. Arrange paneer/chicken, bell pepper, and onion pieces and cherry tomatoes on the skewers and place them on the foil. Grill in the oven in broil mode or on the barbecue, checking to see if the bottom surfaces of the paneer/chicken are browned. Rotate to brown other sides (two sides should be enough). The paneer and chicken can be cooked on separate skewers, since the paneer may be done faster.
Serve hot with coriander chutney, garnished with lemon wedges (sprinkling lemon juice on the tikkas significantly intensifies the flavour.)
Note: Sliced zucchini or mushrooms can also be added to the skewer before grilling. If you experiment with other veggies, please leave a comment.
Author: Shrinkingsodacan
Source: Inspired by this recipe.
