~< Paneer tikka>~

Ingredients :

250 gms Panner cubed
1 cup Bell peppers, cubed
1 cup Tomatoes, deseeded and cubed
1 medium Onions, cubed

For the marinade:
3/4 cup Yoghurt (thick hung yoghurt or use greek yoghurt)
2 tsp ginger-garlic paste
1 1/2 tsp Kashmiri red chili powder
1 tsp Coriander powder
3/4 tsp Turmeric powder
1 tsp Amchur powder
1 tsp fennel seed powder
1 tsp Garam masala
1 tsp Chaat masala
1/2 tsp Black pepper powder
1/4 tsp Black salt
1 tsp Kasoori methi
1 tsp Lemon juice
Salt to taste

Oil for brushing

Directions :

1. In a large bowl combine all the ingredients of the marinade into a smooth paste.
2. Mix in paneer and cubed veggies. Use you hands to mix it gently such that the marinade mixture is well coated on veggies and paneer.
3. Cover the bowl with  a clear wrap and let the mixture rest for at least 2 hours. You can keep it in the fridge overnight also. The longer you marinate the better as the flavors infuse into paneer and veggies.
4. Arrange paneer and veggies in a skewer, remember to sandwich paneer in between veggies.

Make in oven :
1. Preheat the oven at 350 F.
2. Line a baking tray with aluminium foil and grease it with oil.
3. Brush tikka with oil.
4. Bake it for 8-10 minutes on one side , then turn and let it bake on the other side until the edges of paneer turn brown.

Make in airfryer :
1. Preheat airfryer at 400 F for 5 minutes.
2. Brush wire rack with oil.
3. Place the skewers in the airfryer and let them fry for 7 minutes. Brush them with more oil if needed and the air fry them for another 5 minutes or until the edges turn brown.

You can also shallow fry these tikkas on stove top !

Serve hot with cilantro chutney. Sprinkle some chaat masala on top if you want your tikkas to be more tangy...