Tandoori Paneer Tikka

1. Q.My paneer started to crumble while marinating it. What should i do? If the paneer is fresh from the dairy, it has a delicate texture and crumbles easily. To avoid this, cover the fresh paneer in a kitchen paper (absorbent paper) and keep it in the refridgerator for approximately 15-20 minutes. This process will firm up the paneer and make it easier to cut marinate and cook. Also make sure you handle the paneer lightly while cooking. 
2. Q. Can i use hung curds to make the marination for Tandoori paneer tikka? Yes, you can use hung curds in the same proportion as mentioned in the recipe.

1. To prepare the marinade for paneer tikka, in a deep bowl take curd. 
   
2. Add chili powder. Add as per the spice you can handle. Also, if you want that vibrant red colour in paneer tikka, add part Kashmiri red chilli powder along with chilli powde since we are not adding any food colour.
   
3. Add roasted cumin seeds powder.
   
4. Add ginger paste and green chilli paste.
   
5. Add black pepper powder. Always make use of freshly ground kali mirch to load the dish with heat and warmth.
   
6. Add carom seeds.
   
7. Add fennel seeds powder. These act as flavour enhancer and make the Tandoori paneer tikka more flavourful.
   
8. Add turmeric powder. This is optional.
   
9. Add besan. Besan helps in binding together all the ingredients and prevents it from turning runny.
   
10. Add oil and salt. To make authentic paneer tikka, make use of mustard oil instead of regular oil.
    
11. Add lemon juice and mix well using a whisk and our marinade for paneer tikka is now ready. Taste the marinade and adjust the seasoning & spice at this stage
    

1. Since we are not making use of any food colour, we will make use of saffron to give that bright yellow hue to our paneer tikka. In a small bowl, take the saffron strands.
   
   
2. Add milk.
   
3. Mix well.
   
4. To the prepared marinade, add paneer cubes.
   
5. Drizzle the prepared milk-saffron mixture.
   
6. Toss gently and keep aside to marinate for at least ½ hour. For a smokey flavour, you can place a bowl in the centre of marinated paneer. Add one hot charcoal and pour ghee over it. Quickly cover the bowl and let the paneer marinate with smoke for ½ - 1 hour.
   
7. To cook the Tandoori paneer tikka, heat a non-stick tava (griddle), grease it lightly with ½ tbsp oil. You can also make use of ghee or butter to cook Tandoori paneer tikka. To get charred marks, make us of a grill pan instead of regular tawa.
   
8. Place the marinated paneer cubes on the tava carefully.
   
9. Cook till they turn light brown in colour from all the sides. Do not overcook the paneer tikka cubes or else they will turn rubbery and chewy.
   
10. Carefully remove paneer tikka them in a plate. Sprinkle ½ tsp chaat masala evenly over it. Our paneer tikka without oven is ready.
    
11. Serve paneer tikka dry immediately with mint chutney and pickled onions.