Paneer Tikka

• 250g paneer, in big cubes
• ½ cup thick yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala + 1 tsp chilli powder + ¾ tsp salt
• 1 tbsp lemon juice
• 1 green pepper + 1 onion, in squares
• 1 tbsp butter

1. Mix the yogurt with all the spices and lemon — this is your marinade, and it should taste bold.
2. Gently coat the paneer, pepper and onion in it. Wait 20 min (or up to 4 hours — more time, more flavour).
3. Thread onto skewers, or just lay everything on a tray if skewers feel like homework.
4. Grill at 240°C or pan-fry on high, about 2 min per side, until the corners char a little. Char = flavour, not burnt.
5. Brush with butter in the last minute. Watch it turn glossy like the restaurant version.
6. Squeeze lemon on top and eat hot. The crispy yogurt bits stuck to the pan are the chef’s reward.

recipe-notes]Recipe brought to you free of cost by BigLittleMeals.com and Andy and Ann.[/recipe-notes]