With Welza Tandoori Chicken Masala
🕒 Prep Time: 15 mins + 1 hr marination
🔥 Cook Time: 15–20 mins
🍽️ Serves: 3–4
🧂 Ingredients
Paneer (cottage cheese) – 250 g (cut into cubes)
Capsicum (green, red, yellow) – ½ cup (cubed)
Onion – 1 large (cubed, layers separated)
Thick curd (hung curd or Greek yogurt) – ½ cup
Ginger-garlic paste – 1 tsp
Lemon juice – 1 tbsp
Mustard oil – 1 tbsp (or any oil)
Welza Tandoori Chicken Masala – 1½ tbsp
Kashmiri red chilli powder – ½ tsp (optional, for extra color)
Salt – to taste
Butter or ghee – for basting
🥣 Instructions
1. Make the Marinade
In a mixing bowl, combine:
Curd, ginger-garlic paste, lemon juice
Mustard oil
Welza Tandoori Chicken Masala
Salt and Kashmiri red chilli (if using)
Mix into a smooth paste.
2. Marinate Paneer & Veggies
Add paneer cubes, capsicum, and onions to the marinade.
Gently coat all pieces evenly.
Cover and refrigerate for at least 1 hour (longer = deeper flavor).
3. Cooking Options
A. Oven / OTG
Preheat to 200°C.
Thread paneer and veggies onto skewers.
Place on a tray lined with foil or wire rack.
Bake for 15–18 minutes, turning once.
Baste with butter midway.
B. Tawa / Pan
Heat 1 tbsp oil on a non-stick pan.
Place marinated paneer and veggies on medium heat.
Cook for 6–8 mins per side until charred and golden.
Baste with butter/ghee while cooking.
C. Air Fryer
Preheat to 180°C.
Cook skewered paneer for 12–14 minutes, turning once.
🌿 Garnish & Serve
Squeeze fresh lemon juice on top.
Serve hot with green chutney, onion rings, and a sprinkle of chaat masala.
💡 Pro Tips
Use hung curd to avoid watery marinade.
Add a touch of besan (gram flour) to bind marinade if needed.
Smoke with hot coal for 2 minutes before grilling for a restaurant-style tandoor effect.
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🍗 Classic Tandoori Chicken