Tandoori paneer tikka with garlic naan

By Vijaya Selvaraju
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Vijaya Selvaraju shares an easy BBQ recipe with big flavour!

SERVES
4

Ingredients

Tandoori Paneer Tikka

  • 1/2 cup plain yogurt
  • 2 teaspoons garlic, grated
  • 2 teaspoons ginger, grated
  • Juice of 1/2 lemon
  • 1 tablespoon chaat masala
  • 1 teaspoon cayenne chilli powder
  • 1 tablespoon kasoori methi (dried fenugreek leaves)
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon vegetable oil
  • 1 tablespoon chickpea flour
  • Salt, to taste
  • 1.5 lb paneer, cut into 1.5 inch rectangles
  • 1 large red bell pepper, cut into 1 inch cubes
  • 1 large green pepper, cut into 1-inch cubes
  • 1 large sweet onion, cut into 1 inch cubes
  • 1/3 cup butter, melted

Garlic Naan

  • 1/2 warm water
  • 1/2 tablespoon instant yeast
  • 1/2 tablespoon white sugar
  • 1/2 tablespoon salt
  • 2 cups + 2 tablespoons all purpose flour
  • 1 tablespoon plain yogurt
  • 1/2 cup milk
  • 3 tablespoons garlic, chopped
  • 1/4 cup butter, melted
  • Coriander, chopped

Serve

  • Lemon wedges, to serve

Directions

Tandoori Paneer Tikka 

  1. Add yogurt, garlic, ginger, lemon juice, chaat masala, garam masala, chilli powder, kasoori methi, ground nutmeg, vegetable oil, besan, and salt to taste in a bowl. Mix until smooth.
  2. Add paneer, and vegetables to spiced yogurt and toss to coat. Marinate for a minimum of 30 minutes to overnight in the fridge.

Garlic Naan 

  1. Add yeast and sugar to water. Stir and allow to sit for five minutes to bloom.
  2. Mix together flour and salt. Add bloomed yeast, yogurt, and milk. Stir with a wooden spoon until the dough comes together. Then remove the spoon, and knead the dough adding a little extra flour if too sticky. Knead until a soft but slightly sticky ball of dough forms.
  3. Place dough in a bowl and cover with plastic wrap. Allow it to rest in a warm place for one and a half hours or until it doubles in volume.

Grill Paneer 

  1. String marinated paneer and veggies onto soaked wooden skewers, place on a hot grill and baste with melted butter. Cook for four to five minutes, turning every 30 seconds or so until the paneer and vegetables have slightly charred. Remove from grill and set aside. 

Grill Naan 

  1. Divide dough into five equal pieces. Stretch dough into a long oval shape, using your hands/rolling pin and a little extra bench flour if necessary.
  2. Scatter half a tablespoon of garlic along the top of each naan, and gently press it in. 
  3. Place on a hot grill garlic-side down and grill for one minute or until the naan has slightly puffed. Then flip and grill the other side for another one to two minutes.
  4. Remove from grill, and brush liberally with melted butter and garnish with freshly chopped coriander.

Serve 

  1.  Serve paneer with wedges of lemon and hot buttered naan. Enjoy! 

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