Paneer, chicken or white fish 500 gm cut in inch size cubes
2 capsicum sliced into bite size pieces
1 onion cut same as the capsicum
Marination:
100 gms hung curds
1 tsp chick pea flour
2 tsps tandoori masala
2 tsps ginger, garlic, chilly paste (preferably Kashmiri chilly)
2 tsp mix of coriander, turmeric, garam masala
Salt & red chilly powder
2 tsp kasoori methi, soaked in water.
Skewers or toothpick for serving.
Mix all the marination in a bowl. Assemble the tikkas sandwiched between a piece of onion & capsicum. Place in a tray & pour over the marination. Fish or paneer will require minimum 30 mins for it to be ready to cook. Chicken at least 2 hours in the refrigerator.
You can either grill it on a barbecue or on a nonstick pan over low heat.
