The dish 'Paneer Tikka' is pieces of paneer or Indian cottage cheese marinated in a spicy yogurt mixture and then grilled or baked to perfection. Bright, spicy, juicy, and smoked, this is one of the most liked dishes at house parties and restaurants serving Indian food.Firstly, paneer tikka is marinated in a mixture of yogurt with spices. The blend for the marinade generally contains ginger-garlic paste with spices like turmeric, red chili powder, garam masala, cumin, and coriander. This gives it a deep, tangy taste and makes the cheese soft with yogurt so that long afterward, when it is cooked, it remains juicy. The paneer is cubed and marinated, then grilled either in a tandoor, oven, or grill. Grilling or baking gives it a nice, smoky flavour with a bit of char on the skin, adding to the overall flavour profile. This extreme heat does a great deal for its exterior, turning it crispy so wonderfully without compromising on its tenderness and moisture.A host of accompaniments are served with paneer tikka, generally to help even out the heavier flavours. Lemon juice is generally squeezed over the top, while mint chutney is provided on the side in an effort to offer a cool contrast to the spice of the marinade. A final bit of flavour is provided by saut ed bell pepper and onion slices, which, at times, can be marinated and cooked along with the paneer. Paneer Tikka recipe is a delicious example of how raw ingredients can marry bold spices to create dishes that amaze and impress-whether it's a starter for a festive meal or just a pleasant snack.

• 200 gms paneer
• 1 tsp ginger-garlic paste
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 2 tbsp coriander leaves
• 4 tbsp oil
• 50 gms capsicum
• 1 tsp chaat masala
• Dried fenugreek leaves
• Red chillies dried

• Take a medium-sized bowl and prepare the marinade.
• Add half a cup of thick curd. Be sure to add only a little water. A thick curd is required since it prevents the spices from getting rubbed off from the paneer.
• To the curd, add one tsp of ginger-garlic paste. This provides the needed rich and aromatic base flavour for the marinade. Add 2 tbsp of red chilli powder to give it that fiery kick. You can constantly adjust the quantity according to how much heat you like. If you want a softer version, you can reduce the amount of chilli powder or use Kashmiri red chilli powder, which gives it colour and is not spicy.
• Add 1/2 tsp of dried fenugreek leaves for added depth. This imparts a signature smoky under-tone bitterness to classic Paneer Tikka.
• Add 1/2 tsp of garam masala, a spice mix that enhances the depth of flavour.
• Add two tsp of finely chopped coriander leaves to the marinade so that it becomes more fragrant. They balance the richness of yoghurt and spices with their refreshing herb aroma. Next, add one tbsp of oil, which helps this marinade stick to the paneer and gives the meal a nice glaze when cooked. Season finally with salt to taste.
• In the bowl of marinade, add two cups of chopped paneer.
• The paneer cubes need to be even for uniform cooking, so ensure each side is an inch long.
• Place 1/2 cup of chopped red bell pepper, or capsicum as it is commonly called, alongside the paneer. The capsicum adds an amazing colour, but more importantly, it contributes a mild sweetness that helps mediate the spiciness of the marinade.
• Mix well so that each piece of paneer and capsicum gets coated evenly with the marinade. Every piece of paneer and vegetables must be well-layered with yoghurt and spices. Be extra cautious while mixing, as paneer is fragile and can break easily.
• Allow resting time for paneer and capsicum 15-25 minutes after marination. The sitting time allows all the marinade flavours to seep deep inside the paneer, and every bite becomes a savour. If you have enough time, you may increase this marinating to an hour more to develop the flavour.
• Now it is the time to cook the paneer and, thus, take some marinated paneer and capsicum pieces in a shallow microwave-safe glass dish. Spread the content over a single layer so that the materials get evenly cooked.
• Place in a microwave oven and heat on HIGH for three minutes. The high heat gives it a slight sear and helps the yoghurt-based marinade stick to the paneer and the capsicum. Spread them out evenly onto one layer for even cooking.
• Place the dish in the microwave and heat for three minutes. The high heat, apart from giving it its char, helps the yoghurt-based marinade stick to the paneer and capsicum to provide it with the flavour of traditionally cooked Paneer Tikka in the tandoor.
• Now, carefully remove the dish from the oven. The capsicum should retain a little bit of its crispiness, while the paneer should feel soft within and a little brown on the outside.
• Sprinkle one tsp of chaat masala over the paneer tikka. The sour, slightly spicy essence of the chaat masala gives a good flavour to this dish. You can sprinkle a few more chopped coriander leaves on top of it if you want to add more freshness to it.
• Paneer tikka is best served hot with tamarind or mint chutney. A snack or appetiser can be given with a naan or a paratha. The spicy, smoky flavours of this dish make it truly delicious and suitable for any occasion.
• You can even barbecue paneer in the oven or on a grill to increase its smoky flavour. Green capsicum, onions, and tomatoes can also be added to add more colour and taste to the dish.
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