Am back from Chennai from an function, and I was equally excited about my dish at party! I soon recalled that I hadn't tried any starters, so here I am with Malai panneer tikka. 'Malai' means any dish cooked with milk cream and also adds on cashewnut paste. In North India many dishes are prepared using this term, Malai kofta, Matar malai, Rasmalai, Malai peda etc. Here, in an similar way paneer tikkas are prepared.
- Milky mist/other brand Paneer- one packet cut into desirable sized cubes
- Capsicum and deseeded tomato quartered - 1/2 cup
- 1 tbspn hung curd
- 2 tbspn fresh cream
- 11/2 tbspn tandoori masala (You can also replace them with 1 tsp garam masala, 1 tsp chilly powder, 1 tsp dhanya powder, 1 tsp ginger-garlic paste)
- 1 tsp salt
- 1 tbspn crushed kasoori methi leaves
- Pinch of ajwain
- Pinch of haldi/turmeric powder
Mix all ingredients under marination
Toss panneer, capsicum and tomato over the masala and let it refrigerate for atleast four to six hours.
Done, pierce them on wooden skewers and grill at pre-heated oven at 240 degree celsius for twenty minutes, occasionally turning sides and basting with butter (if required)
Serve them hot with green chutney. You can make green chutney/coriander chutney by grinding 1 cup chopped mint leaves, 1 cup chopped coriander leaves, 3-4 green chillies, 2 tbspn hung curd, 1/2 cup chopped onions and salt, as required.