Paneer Tikka -How to make paneer tikka on griddle
Paneer Tikka On the Griddle –Recipe prepared with marinated paneer and salad on skewers cooked on the griddle instead of tandoor. This is an easy preparation but brings out the flavors from one of your favorite restaurants at home.Easy to cook as its grilled on the griddle instead of an oven.
For all those who dont have a tandoor at home or prefer simple cooking ,this recipe is what you were looking for.
But tandoori recipes have this lovely smoke flavors to it.Well this recipe ,you’ll not miss the smokiness either,as we will smoke it with a small burning charcoal piece and keep the cooked paneer skewers covered with the smoke to replicate the tandoori flavors.
Paneer is also such a versatile ingredient that one may create many variations with just one paneer. You must see : Restaurant Style Kadhai Paneer , Paneer Mushroom spinach in cashew cream sauce , Healthy spinach quiche with stuffed paneer.
I love tandoori food.
Cooked with less oil and can be served as main course or appetizer as per the mood of the occasion.Its rightly said that you eat with your eyes and nose before you eat anything.When you cook this in your kitchen the house if filled with the lovely masala aroma of the tikka on the griddle and it reaches your senses before you finally take a bite. The smoky flavors of tikka dipped into the mint sauce folded in an Indian bread or just like that.Its just delicious.You may also cook perfect fish on the griddle like Pan fried sole fish , Pan sear fish tikka .
“This is a simple recipe and you can make it for any of your dinner parties.”
You can make ahead the skewers and keep them covered under a cling wrap and grill only when ready to serve. They go best with a yogurt based mint sauce and lemon drizzle. The hotness of the masala gets balanced with the coolness of the yogurt and mint. If you are serving this as a main course then you can serve them with a malabari parantha or roomali roti. I’ll soon post the recipe for both.
The secret of a perfect paneer tikka lies in its marination. If the marination is right it can create true magic. Marinated for at least an hour with hung curd, fresh malai ,ginger garlic paste and masala and a little lemon juice.Its best to keep it refrigerated till ready for cooking.Just before cooking you can put them in the skewers and cook on the griddle.Each skewer is then covered with a burning charcoal put aside to get the lovely smoke flavor of a Tandoor. Once cooked sprinkle some chaat masala on each skewer and drizzle some lemon juice.Serve it with mint sauce and roomali roti and enjoy.