Tikkas - Chicken & Paneer

Ingredients:
Boneless, skinless Chicken Thighs – 1 lb, cut to bite size pieces
OR
Paneer – 14oz block, cut into 1” cubes
Marinade:
Lemon Juice - 1 tbsp
Red Chili Powder - to taste
Salt - to taste
Yogurt - 1/2 cup
Ginger & Garlic Paste - 4 tsp
Tandoori Masala - 2 tsp
Green Chilies – to taste, minced
Coriander Powder – 1 tsp
Cumin Powder – 1 tsp
Oil - 1 tbsp
Method:
1. Chicken - wash, clean and cut to bite size pieces. Paneer - Cut to bite size pieces.
2. Put the Chicken/Paneer in a bowl and add lemon juice to it.
3. Allow it to rest for 5 minutes.
4. Mix the marinade ingredients in a zip lock. Mix well.
5. Check for salt and other spices.
6. Add Chicken/Paneer to the marinade and mix well.
7. Let the Chicken/Paneer marinate for 4-5 hours in the refrigerator.
8. Thread the Chicken/Paneer on pre-soaked bamboo skewers.
9. Broil the Chicken/Paneer in the oven on high.
10.Cook the Chicken for 10 minutes on each side and the Paneer 10 minutes one side and 7 minutes on the other…or till the Chicken/Paneer are slightly brown.
11.Once fully cooked, remove from the oven and garnish with onions and lemon wedges and serve with Mint Chutney.
Tips:
1. The Paneer and the Tandoori Masala can be made at home or can bought at any Indian grocery store.
2. This recipe works very well for the barbeque as well…makes for great appetizers and snacks.
3. Every oven is different and vary…so do keep an eye on the Chicken/Paneer, so it does not burn.
4. We prefer mixing and marinating the Paneer in a bowl, as it is very soft and can break very easily.