Delicate mint paneer tikka recipe

• 300 g (10.6oz) paneer (made from 1.75 litres milk,), diced into 3cm cubes or larger rectangles
• 1 cup oil, for greasing
• 2 tbsp melted butter, for basting
• 120 ml (4.2fl oz) double cream
• 100 ml (3.5fl oz) Greek yoghurt
• 35 g (1.2oz) fresh mint leaves
• 1 3 green chillies, deseeded
• 1 tsp garam masala
• 1.5 tsp fennel seeds, ground to a powder
• 0.5 tsp green cardamom powder
• 0.5 tsp carom seeds
• 0.5 tsp ground cumin
• 1 tbsp gram flour
• 4 tsp lemon juice, or to taste
• 1 pinch salt, to taste

1. Blend together all the marinade ingredients with 34 tablespoons of water.
2. Taste and adjust the seasoning, chillies and lemon juice to taste.
3. Tip the marinade into a non-metallic bowl and add the paneer.
4. Cover with clingfilm and leave in the fridge to marinate for a few hours.
5. Preheat the oven to 190C/375F/gas mark 5 and oil a baking tray.
6. Bring the paneer back to room temperature.
7. Arrange the paneer cubes on the tray the marinade is quite thick so it will cling to the paneer.
8. Place on the upper shelf in the oven and bake for 8 minutes, turning halfway through the cooking time.
9. Baste with butter and bake for another minute.
10. The paneer cubes should be slightly browning at the edges.
11. Serve hot.

paneer, oil, butter, cream, yoghurt, mint, green chillies, garam masala, fennel seeds, cardamom powder, carom seeds, ground cumin, flour, lemon juice, salt

Taken from www.lovefood.com/guide/recipes/21084/delicate-mint-paneer-tikka-recipe (may not work)