- INGREDIENTS
FOR THE GREEN CHUTNEY
- ½ cup cilantro (fresh coriander leaves) tightly packed, rinsed
- ¼ cup mint leaves tightly packed, rinsed
- 1 green chili chopped
- ¼ inch piece of ginger peeled and chopped
- 1 garlic clove peeled
- ⅛ teaspoon asafetida (hing)
- ⅛ teaspoon cumin seeds
- ¼ teaspoon salt
- 1 tablespoon freshly squeezed lime juice
- 1 ice-cube
FOR THE MARINATION
- green chutney
- ½ cup thick plain yogurt (or Greek yogurt)
- 1 teaspoon red chili powder
- 1 teaspoon chaat masala powder
- 1 teaspoon black salt
- 1 teaspoon dry mango powder (amchoor)
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 1 teaspoon Kasuri methi
- ½ teaspoon carom seeds (ajwain)
- 1 teaspoon ginger garlic paste
- 2 tablespoons cornstarch
OTHERS
- 1 pound paneer 500 g, cut into 1-inch cubes
- 1 large tomato cut into 1-inch cubes
- 1 medium onions quartered and petals separated
butter as required
INSTRUCTIONS
A. MAKE THE GREEN CHUTNEY
Add all the ingredients to a blender jar or a food processor along with 2-3 tablespoons of cold water.
Blend until smooth. Scape the sides of the blender a few times while blending.
B. MARINATE THE PANEER
Add all the marination ingredients to a large mixing bowl and mix well.
Add paneer, tomato, and onion to the bowl and mix well to coat the paneer and veggies with the marinade.
Cover the bowl and refrigerate for 1 hour or up to 3 to 4 hours.
C. GRILL THE TIKKA
Preheat the air fryer to 400°F (200°C).
Brush the high-capacity basket of the Prestige Nutrifry air fryer with some butter.
Arrange the skewers in the basket and baste them with butter. Air fry for 5 minutes.
Flip the skewers and air fry for another 5 minutes. Baste with some more butter and serve hot!
