This recipe is my go-to when I want to impress my friends without spending hours in the kitchen. It's vibrant, flavorful, and surprisingly easy to make—plus, the aroma alone is enough to get your taste buds dancing. One time, I made this for a potluck and everyone was raving about it, I even had requests for the recipe!
The tandoori paneer tikka gets its amazing flavor from a rich and aromatic marinade. This recipe uses simple ingredients, but the combination of spices creates a complex and unforgettable taste. The mint chutney, on the other hand, adds a refreshing coolness that perfectly complements the spicy paneer. It’s that perfect balance of flavors that makes this dish so amazing!
Required Equipments
- Mixing bowls
- Whisk
- Baking sheet
- Grill pan or oven
- Blender (for chutney)
- Skewers (optional)
Tandoori Paneer Tikka with Mint Chutney
This recipe for Tandoori Paneer Tikka with Mint Chutney is a delightful Indian-inspired dish featuring flavorful grilled paneer and a refreshing mint chutney. It's perfect for a weeknight dinner or a party appetizer!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first: Let's prep the paneer! Cut your paneer into 1-inch cubes. Make sure to pat them dry with paper towels—this helps the marinade really stick. Trust me on this one!
- Next, we whip up that amazing tandoori marinade. In a mixing bowl, combine the yogurt, ginger-garlic paste, lemon juice, tandoori masala, paprika, cumin, coriander, and salt. Whisk it all together until it's smooth and well combined—I like to get a little enthusiastic with the whisking, makes me feel like a real chef!
- Now for the fun part: Marinate the paneer! Add the paneer cubes to the marinade, making sure each piece is nicely coated. Cover the bowl and pop it into the fridge for at least 30 minutes, or even better, overnight! The longer it marinates, the more flavor it will soak up!
- Time to cook! Preheat your grill pan or oven to medium-high heat (around 400°F or 200°C). If you're using skewers, thread the paneer cubes onto them—leave a little space between each cube for even cooking.
- If grilling, cook the paneer for 2-3 minutes per side, until it's beautifully golden brown and slightly charred. If baking, spread the paneer in a single layer on a baking sheet and bake for 15-20 minutes, flipping halfway through, until golden brown and cooked through.
- Meanwhile, let's make the chutney! In a blender, combine the mint leaves, cilantro, green chilies, ginger, garlic, yogurt, lemon juice, and salt. Blend until you have a smooth, vibrant green paste. Add a little water if needed to adjust the consistency. Taste and adjust seasoning as needed – a touch more lemon juice or salt might be just the ticket!
- Serve it up! Once the paneer is cooked, serve it immediately with the mint chutney. Garnish with extra cilantro or a sprinkle of paprika for that extra pop of color and flavor. Enjoy!
📝 Notes
- For extra flavor, marinate the paneer overnight.
- Adjust the amount of green chilies according to your spice preference.
- If using skewers, make sure to soak them in water for at least 30 minutes before grilling to prevent burning.
🍎 Nutrition
Calories: 300kcal
Protein: 20g
Fat: 18g
Carbohydrates: 15g
Fiber: 2g
Calcium: 200mg
