Key ingredients
- 3 spoons of Tandoori masala
- One-fourth cup yogurt.
- 5 to 6 table spoons of vegetable oil (or sunflower or canola cooking oil).
- Salt to taste.
- 1/2 pound paneer (cut in 30 (2-inch) cubes.
- 1 Big onion (cut into pieces 1 inch in square).
- 1 Red bell pepper (deseed and split into cubes of 2 inches).
- 1 Green pepper bell (deseed and split into pieces of 2 inches).
- 2 Teaspoons of masala chaat.
- (To taste) Lemon juice.
- Garnish: Wedges of lemons.
Method:
Step 1:
Mix the yogurt with 2 1/2 tablespoons of tandoori masala, 2 tablespoons of cooking oil, salt to balance, and create a smooth paste.
Step 2:
Place the pieces of the paneer in a pot, and pour over the paste of the tandoori. Mix the paneer gently to coat. Place in the refrigerator and marinate for 2 hours.
Step 3:
To coat properly, combine the remaining 1/2 tablespoon tandoori masala with the onions.
Step 4:
String bits of marinated paneer, onion, green and red bell pepper on bamboo skewers.
Step 5:
Preheat the grill to medium hot.
Step 6: Put the skewers on the hot grill and spray with a tiny amount of cooking oil.
Step 7: Grill until the paneer is golden light and onions softened. Don't overcook or the paneer gets rubbery.
Step 8:
Sprinkle with chaat masala and move onto a tray.
Step 9:
Squeeze on paneer skewers with some lemon juice, garnish with lemon wedges, chopped corriander and serve hot.
Step 10:
Enjoy it!
This butter chicken variant is very gentle, showcasing the wonderfully fragrant spices and the deliciously spicy sauce. The yogurt and butter strengthen the curry while the almonds give a nutty flavor and help thicken the gravy. Ingredients 2 lime s, juiced 1 tbsp salt flakes 2 tsp chilli powder 1.5kg boneless, skinless chicken thighs, each cut in half 80g almonds 2 fresh bay leaves 6 cloves 10 black peppercorns 5 cardamom pods, seeds only 2 cinnamon sticks 3 tbsp ground coriander 3 tbsp ground cumin 1 tsp turmeric powder 1 cup plain yoghurt 3 tbsp vegetable oil 2 brown onions, finely sliced 10 cloves garlic, finely chopped 5cm piece ginger, finely chopped 400g tomato puree 2 tbsp tomato paste 1.5 litres chicken stock (gluten-free if required) 1 tbsp fenugreek seeds 2 long red chillies, split 3 tbsp butter, soft but not melted coriander leaves, to garnish
Key Ingredients 8 chicken thighs, on the bone, skin removed available at Eurasia butchers (100% Halal) 2 tbsp lemon juice , plus wedges to serve spoon full of desi ghee , to serve For the marinade 125g pot full-fat plain yogurt 2 spoons of garlic paste 1 spoon of ginger paste ½ - ¾ tsp red chilli powder 1 tsp cumin powder 1 tsp garam masala 1 tbsp sunflower oil
