1. Paneer 800gm
2. Turmeric 3gm
3. Black cumin seeds 3gm
4. While pepper powder 3gm
5. Ajwain 5gm
6. Salt to taste
7. Garam masala 10gm
8. Fenugreek (kasoori methi) 3gm
1. Egg 1
2. Gram flour 30gm
3. Cream 120ml
4. Sast to taste
The paneer:- Cut into 16 equal sizes. Kikka(2*2*1). Eventually sprinkle black cumin, ajwain, 7gm of garam masala, white pepper, turmeric and salt keep a side.
The batter:- whisk egg in a bowl, add the remaining ingredients, mix well and leave the paneer in this batter for 45 minutes.
The oven:- Pre-heat to 275 degree F.
The skeweing:- Skewer the tikka one inch a part then skewer a raw onions to prevent the paneer for sliding downm, keep a tray under neat to collect the dripping.
1. Roost in a moderately , hot tandoor for 10-12 minutes in charcoal greel for about some time.
2. In a pre-heated oven for 12-14 minutes remove and sprinkle kasoori mathi and the remaining garam masala.