Paneer Tikka -- Madness Kingdom

Method

Step 1

If your paneer is very firm, soak the cubes in warm water for 10 minutes, then drain gently. This keeps them soft after cooking.

Step 2

If using chickpea flour, toast it in a dry small pan over low heat for 2 minutes until it smells nutty; this removes the raw taste. Let it cool.

Step 3

In a large bowl, whisk together the yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, cumin, toasted chickpea flour, oil, lemon juice, and salt into a thick marinade.

Step 4

Add the paneer cubes, bell pepper, and onion pieces. Fold gently with a spoon so everything is coated but the paneer does not crumble.

Step 5

Cover and refrigerate for at least 30 minutes, or up to 2 hours, to let the flavors soak in.

Step 6

If using wooden skewers, soak them in water for 20 minutes so they do not burn. Thread the paneer and vegetables alternately onto the skewers, leaving small gaps between pieces.

Step 7

Position an oven rack about 6 inches below the broiler and set the oven to broil on high. Line a baking sheet with foil and set a wire rack on top; brush it with oil.

Step 8

Lay the skewers on the rack. Broil for 6 to 7 minutes until the tops develop charred brown and black spots.

Step 9

Carefully turn each skewer over and brush lightly with oil. Broil the other side for 5 to 6 minutes until charred.

Step 10

Watch closely during the last 2 minutes; broilers vary and the edges can go from charred to burnt quickly.

Step 11

Remove the skewers and let them rest 3 minutes. The paneer should be soft inside with smoky, crisped edges.

Step 12

Sprinkle with a pinch of extra garam masala and a squeeze of lemon. Serve hot with mint chutney and onion rings.

Tips from the test kitchen

Thick Greek yogurt clings better than thin yogurt; if yours is runny, drain it in a cloth for 15 minutes first.
A grill pan or outdoor grill over medium-high heat works just as well as the broiler.

Paneer Tikka