These scrumptious garlicy paneer tikka takes in lot of ingredients but marry the aromas so well that you will sense the burst of flavors instantly at the very first bite!
Today is a very special day! Not just because I have come with a very delicious recipe of garlicy paneer tikka for ya’all but because with this recipe of paneer tikka our blog has touched its first milestone – the 100th post! There is no practical way in which I can tell you how happy I am!
I would like to share this moment of joy with all you lovely readers who made this possible. It’s only because of your love and support that I could keep my blog up and running and hope to do so for a long, long time.
Today’s recipe is really special. It has to be, right? After all it’s the 100th post! As the name suggests, this is a smoky paneer tikka strongly infused with dominant garlic flavored spices, hence the name garlicy paneer tikka.
Yes, garlic is the prominent infuser in this one; but trust me, if you are not too fond of garlic, you will still love it because when infused with all other spices, garlicy aroma becomes something incredibly amazing!
I have been trying my hands on making kababs and different types of grilling to eventually become a pro in this technique. After discovering various magical aspects of cooking and trying & tasting multiple cuisines, grilled or roasted stuff tops my list.
I not only love to devour them, but am always keen on making them; trying different combination of spices on different veggies or meats or on something like paneer.
This garlicy paneer tikka recipe is adapted from a cook book of our very popular celebrity chef Sanjeev Kapoor. This seemed a bit effort in the beginning as you will see there are lots of spices/ingredients used for marinating the paneer cubes.
But this is one perfect recipe with all the spices/ingredients creating real magic in the final dish. The effort is indeed worth the final outcome!
Now tell me honestly! Haven’t these cubes of gorgeous paneer tikka tempted you already? While I am writing this post, I am again craving for them. But sadly, we have gobbled everything up and I don’t have any paneer at hand at the moment.
So, I have to wait at least for the next trip to supermarket. That reminds me one important tip on this paneer tikka.
You can actually freeze the marinated paneer tikka really well. Marinate the paneer cubes as per the below instructions but don’t add salt. When you crave for some, thaw them completely, then add salt and let it sit at room temperature for about 30 minutes more.
Then you are ready to grill them and nothing could stop you any longer from reaching out for this lip-smacking paneer tikka over and over again!
- Paneer (cottage cheese) – 850 grams, cut into 1½ inch cubes
- Garlic paste – 2 tbsp
- Tandoori masala powder – 2 tbsp
- Hung yogurt – 300 gms
- Cream – 3 & ½ tbsp
- Garlic – 5-6 cloves, chopped
- Green chili – 1, chopped
- Fresh coriander leaves – 2 tablespoons, chopped
- Red chili powder – 1 tbsp
- Turmeric powder - ½ tbsp
- Garam masala powder – 1 & ½ tbsp
- Carom seeds (ajwain) powder – 1 tbsp
- Chaat masala – 1 tbsp
- Roasted chana dal powder – 4 tbsp
- Vinegar – 1 tbsp
- Oil – 2 tbsp
- Salt to taste
- Slit the cottage cheese cubes through the middle without cutting till the end.
- Mix one tablespoon of the garlic paste and tandoori masala in a small bowl. Stuff this mixture into the slits of the cottage cheese cubes with your fingers. Set aside.
- Mix together the yogurt, cream, remaining garlic paste, the chopped garlic, green chili, fresh coriander, salt, chili powder, turmeric powder, garam masala powder, carom seed powder, chaat masala, roasted gram flour, vinegar and oil in a bowl.
- Soak the stuffed cottage cheese in this marinade and set aside for around two hours in a refrigerator.
- Preheat the oven to 200°C. Thread the cottage cheese cubes one inch apart onto the skewers.
- Cook them in the preheated oven for eight to ten minutes. Serve hot with salad and green chutney.