TIKKA either chicken or paneer is perhaps the most recognised indian dish across world ...
most indian restraunts Indian or the regular would serve their versions of charred paneer or chicken often colored very bright orange. I don't though agree with the color part of it since there is not such great need of it.
Making tikka at home is quite easy and is not as difficult as it seems. The key to it is the marinade or the paste in which the paneer, mushroom or chicken is coated. I have noticed the more the time the better taste it has even with paneer. I often pierce the paneer with fine fork tip to enhance the flavour. One can use sharp knife to make gashes in meat.
I am here giving two different marinades and both have different tastes.
THE TANDOORI PASTE REGULAR.
Yogurt 1 cup
Cream 1 cup
Ginger/Garlic Paste 1 tsp
Garam Masala
Red chilli powder
Lemon juice
Cumin powder
Salt
Red color ( optional)
THE LEMON PASTE ( only for paneer and mushrooms)
Lemon Juice
Salt
Cumin powder
Chaat masala
Garam Masala
