This dish is a classic dish from the time of the Moguls in India. To achieve the characteristic smoky taste, the traditional way of preparation involves the usage of a clay oven but here in the United Kingdom restaurants usually use gas ovens and at home ovens or grills are used. Tandoor is the Indian word for oven. However, in summer you can use a barbecue to imitate the traditional way of preparing the dish. Tandoori Paneer Tikka is very tasty and has a tangy and spicy flavour. it is often served with green salad and green chutney. Ingredients and Tools needed: Tikka 300 g homemade paneer (pierced with a fork, cut into cubes) 1 orange and green capsicum each, seeded and diced 10-12 cherry tomatoes 1 medium red onion, diced Oil for brushing Lemon Wedges and coriander for garnish 10-12 bamboo or metal skewers Marinating Mix 3-4 tsp plain thick yogurt 1 tsp tandoori masala (barbecued flavoured masala- easily available in Asian stores) 1 tsp red chilli powder or flakes 1/2 tsp garam masala salt to taste 1-2 tsp lemon juice 1 tsp ginger-garlic paste 1 tsp of any cooking oil Method: If you use bamboo skewers, soak them at least 3-4 hours in water. Soak the cubed paneer in warm water seasoned with salt for 10-15 minutes. Once soaked, drain the water and pat the cheese dry with a paper towel. Combine the yogurt with the marinating ingredients and mix well. Now add the paneer to the marinating mix, toss gently and place it in the fridge after covering the bowl with cling film for at least one hour. Add the vegetables to the mix 5 minutes before cooking. Once marinated, thread the paneer and vegetables on soaked bamboo skewers. Brush them with oil on all sides. Grill the skewers on high temperature for 4-5 minutes each side. Garnish with coriander and serve hot with green chutney.
