Chicken Tikka

Ingredients

Boneless skinless chicken breasts 1 kg

Plain natural yogurt 2 cup

Garlic clove, finely chopped 4

Curry powder 2 tsp

Fresh ginger, finely chopped 1 inch

Paprika 1/2 tsp

Ground cumin 2 tsp

Ground coriander 2 tsp

Tomato paste 2 tbsp

Lemon juice 2 tbsp

Directions

In a bowl, mix together all the ingredients except the chicken; refrigerate overnight.

Add the chicken breasts, cut in 1, 1/2 inch cubes, to marinate in before-mentioned bowl; cover and refrigerate for at least 4 hours.

Preheat the oven to 350 degrees F.

Bring the chicken to room temperature and skewer on bamboo skewers (soaked in water for 30 minutes).

Place on a baking tray and bake in the oven for about 20-35 minutes.

In the last 5 minutes of cooking, you can drizzle 3 tablespoons of butter over the chicken (optional).

Pneer Tikka

Ingredients:

1 Large block of Paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves
To Marinade:
1/2 cup Curd  (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste

How to make indian paneer tikka recipe :

• Cut Paneer into long 1/2" thick cubes.
• Cut all vegetables into cubes.
• Mix all ingredients for marinade and keep aside.
• Add the left marinade to the vegetables.
• Brush the marinade to the paneer and refrigerate it for 3 hours.
• Heat oil in a kadhai and fry marinated paneer till fully done.
• Also fry other vegetables.
• In a plate arrange fried vegetables and then paneer.
• Garnish with coriander and lemon slices
• Serve tandoori paneer tikka hot with hari chutney.