Here's a recipe for Makhmali Paneer Tikka:
Ingredients:
250 grams paneer (cottage cheese), cut into cubes
1/4 cup hung curd (thick yogurt)
1 tablespoon ginger-garlic paste
2 tablespoons cashew nut paste
1 tablespoon cream
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon cumin powder
1/2 teaspoon chaat masala
Salt to taste
2 tablespoons oil
Wooden skewers, soaked in water (if using)
For the marinade:
In a mixing bowl, combine hung curd, ginger-garlic paste, cashew nut paste, cream, garam masala, turmeric powder, red chili powder, cumin powder, chaat masala, and salt. Mix well until everything is well combined.
For the paneer tikka:
Add the paneer cubes to the marinade and gently toss them until all the pieces are coated evenly. Allow the paneer to marinate for at least 30 minutes to 1 hour in the refrigerator.
Preheat your oven to 200°C (400°F) or use a grill pan over medium-high heat.
If you're using wooden skewers, thread the marinated paneer cubes onto the skewers. If using a grill pan, you can skip this step.
Brush a baking tray with oil or use the grill pan directly.
Place the skewers or paneer cubes on the greased tray or grill pan. Drizzle a little oil over the paneer cubes.
Bake the paneer tikka in the preheated oven for about 15-20 minutes until they turn golden brown. If using a grill pan, cook the paneer tikka on each side for about 2-3 minutes until nicely charred.
Once cooked, remove the paneer tikka from the oven or grill pan.
Serve the Makhmali Paneer Tikka hot with mint chutney or your choice of accompaniment.
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