Tandoori Paneer Tikka
Sheet pan marinated Tandoori paneer, that is baked to perfection, pairs well with refreshing cilantro mint yogurt sauce, perfect as appetizer, salad topper, wraps, pizza toppers, kathi roll etc.
Prep Time10 minutes mins
Marination time30 minutes mins
Course: Appetizer, Side Dish, Snack
Servings: 5
Tandoori Paneer Tikka
- 1 lb Fresh soft paneer, cubes preferably SACH brand
- ½ cup Plain Whole Milk Greek Yogurt
- 1 tbsp Grated Ginger
- 2 tbsp Minced Garlic
- 1 tbsp Tandoori Masala preferably Shan food brand
- 1 tsp Garam Masala
- 1½ tsp Chaat Masala
- 1 tsp Kashmiri Red Chili Powder
- 1½ tsp Roasted Cumin Powder
- ½ tsp Turmeric Powder
- ¼ tsp Black Pepper Powder
- ½ tsp Salt
- ½ tsp Kasuri Methi
- 1 tbsp Lemon Juice
- 2 tbsp Mustard Oil any oil of your choice will work
- 2 tsp Honey
- ½ large Red Onion, cubed
- ½ large Red Pepper, cubed
- ½ large Green Pepper, cubed
Mix everything listed under "Tandoori Paneer Tikka" BUT paneer, onion & pepper in a big wide bowl. Keep it aside.
Then coat cubed paneer, onion & peppers with the marinade. oat everything well, cover and refrigerate for anywhere from 30 min to overnight.
When ready to bake, take it out in a single layer in a greased sheet pan. Bake it on 425 ℉ for 20 minutes or until it paneer and veggies edges start to char.
Once done enjoy with minty yogurt sauce as it is, or use it as a salad topper, to make wraps/sandwiches/paninis/pizza etc.