Spicy Gluten-Free Paneer Tikka with Mint Chutney

Allergens

Dairy (Paneer, Yogurt)

Ingredients

• 200 g paneer (Indian cottage cheese), cubed
• 1/4 cup plain yogurt
• 1/4 cup fresh lemon juice
• 3 tablespoons olive oil
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• Salt, to taste
• Freshly ground black pepper, to taste
• For Mint Chutney:
• 1 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/2 cup plain yogurt
• 1/4 cup water
• 2 tablespoons lemon juice
• 1/2 teaspoon sugar
• Salt, to taste

Instructions

1. In a large bowl, combine paneer, yogurt, lemon juice, 2 tablespoons olive oil, paprika, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper. Mix well and let it marinate for at least 30 minutes.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
3. Thread marinated paneer cubes onto skewers, leaving some space between them. Drizzle the remaining olive oil over the skewers and bake for 15 20 minutes, turning occasionally until golden brown and crispy.
4. To prepare mint chutney, blend together mint leaves, cilantro, yogurt, water, lemon juice, sugar, and salt in a food processor or blender until smooth.

Chef’s Insight

The secret to perfect Paneer Tikka lies in marinating the paneer for at least 30 minutes, which allows it to absorb all the rich flavors.

Notes

Make sure to use fresh ingredients for the best flavor. You can adjust the spiciness according to your preference by adding more or less cayenne pepper.