Paneer : 500gms, Onions : 2-3 large, Green capsicum : 2-3 large. For The Marinade:Hung Curd : 500 gms, Red Chilli Paste : 2-3 Tbs, Ginger Garlic Paste : 2-3 tbs, Garam Masala Powder : 1 1/2 tsp, Kasoori Methi Powder : 1/2 tsp, Lime Juice : 2 tsp, Salt : to taste, Pepper Powder : 1/2 tsp, Oil : 3-4 Tbs
Cut the paneer into square pieces of 1? length and hight & 1/2? thick. Cut the onions and capsicums into 1? cubes.
For the marinade, mix together the hung curd, ginger garlic paste, red chilli powder and the powder masalas. Then add the salt to taste, lime juice and oil and mix well.
To this marinade, add the cut paneer and onion and capsicum pieces and keep in the refrigerator for at least 2-4 hours.
Then skewer these pieces on thin metal skewers alternating between paneer, onion and capsicum pieces. Then you can either roast them in the oven for about 7-8 minutes or grill them for the same amount of time. Make sure to baste them with oil after a few minutes, as they tend to dry out while roasting. If you have a tandoor at home even better. The tandoor lends a special flavor to the Tikka which cannot be replicated in an oven.