Paneer tikka with naan and green chutney
Paneer, capsicum and onion marinated in hung curd with roasted besan, Kashmiri chilli and spices, then grilled in a hot oven until charred at the edges. At home it is made in the OTG, on a tawa or in an air fryer, and eaten with buttered naan and green chutney. A Jain home leaves out the onion and ginger-garlic paste and uses more capsicum and a few firm tomato pieces instead.
- 1 h 05Time
- 30 minHands-on
- 4Portions
- 35 gprotein per portion
- 830kcal per portion
Ingredients for 4 portions
- 2 tbspBesan
- 150 gHung curd (Greek yoghurt)
- 2 tspKashmiri chilli powder
- 1 mlTurmeric
- 1 tspCoriander powder
- 1 tspCumin, roasted, powdered
- 3 mlGaram masala
- 1 tspKasuri methi, crushed
- 1 tbspGinger-garlic paste
- 1Lemon (nimbu), juice
- 2 tbspMustard oil
- to tasteSalt
- 400 gPaneer, in 3 cm cubes
- 1Capsicum, green, in 3 cm squares
- 1Onion, in wedges, separated into petals
- 1 tspChaat masala
On the side
- 50 gCoriander leaves, leaves and tender stems
- 25 gMint, leaves
- 2Green chillies
- 4Plain naans
- 2 tbspButter, to brush the naan
Method
- Roast the besan in a dry pan on a low flame for a minute until it smells nutty. Stir it into the hung curd with the Kashmiri chilli powder, turmeric, coriander powder, cumin powder, garam masala, kasuri methi, ginger-garlic paste, half the lemon juice, half the mustard oil and salt to make a thick marinade.
- Gently fold the paneer, capsicum and onion into the marinade until coated.
- Leave to marinate in the fridge for 30 minutes.
- Meanwhile, grind the green chutney: coriander leaves, mint, green chillies, the rest of the lemon juice, a little salt and 2–3 tablespoons of water, until smooth.
- Heat the oven to 230 °C. Thread the paneer, capsicum and onion onto skewers (or lay them on a wire rack over a tray) and drizzle with the rest of the mustard oil.
- Grill high in the oven for 15–18 minutes, turning once, until charred at the edges.
- Meanwhile, warm the naans on a hot tawa and brush them with butter.
- Sprinkle the chaat masala over the paneer tikka and serve with the naan and green chutney.
