PANEER TIKKA WITH CILANTRO MINT CHUTNEY

Paneer Tikka with Cilantro Mint Chutney image

Provided by Food Network

Time 2h30m

Yield 4 servings

Number Of Ingredients 28

1 cup plain yogurt (250 milliliters)
4 garlic cloves, finely minced
2 tablespoons finely minced ginger
1/2 lemon, juiced
1 tablespoon canola oil
1 1/2 teaspoons garam masala
1 1/2 teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
Kosher salt
Freshly ground black pepper
1 brick paneer, cut into large cubes (about 350 grams/12 ounces)
1 cup cherry tomatoes
1 red onion, large diced
1 red bell pepper, large diced
1/2 cup yogurt (125 milliliters)
1 lemon, zested and juiced
1 small bunch cilantro leaves
1 small bunch mint leaves
1/2 green chile, such as jalapeño or serrano, finely chopped
1 tablespoon finely minced ginger
1 garlic clove, finely minced
1/2 teaspoon granulated sugar
Kosher salt
4 naan or other flatbreads
Shredded cabbage, for serving (savoy or napa)

Steps:

For the paneer: Whisk together the yogurt, garlic, ginger, lemon juice, oil, garam masala, smoked paprika, coriander, cumin, turmeric and cayenne pepper in a large bowl and season to taste with salt and pepper.
Add the paneer and vegetables and carefully stir to coat. Cover and place in the fridge to marinate for 2 hours or overnight. While the paneer marinates, soak 8 bamboo skewers in water.
For the chutney: Add the yogurt, lemon zest, lemon juice, cilantro, mint, chile, ginger, garlic and sugar in the bowl of a small food processor. Blitz to finely chop. Season with salt. Add a splash of water or more yogurt to reach a saucy consistency. Transfer the chutney to a container and store in the fridge for up to 5 days until ready to use.
Preheat a grill to medium-high heat or broiler to high with a rack set to the top position. Thread the paneer and vegetables onto the soaked skewers. Lightly oil the grill or a large baking sheet and grill or broil for 10 to 15 minutes, turning every couple of minutes until lightly charred and the vegetables are tender.
Serve hot with naan, cabbage and drizzled with cilantro mint chutney.

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