Boneless, skinless Chicken Thighs - 1 lb, cut to bite size pieces
OR
Paneer - 14oz block, cut into 1" cubes

Marinade:
1 Tbsp Lemon Juiceto taste
Red Chili Powder
Salt to taste
1/2 cupYogurt
4 tsp Ginger & Garlic Paste
2 tsp Tandoori Masalato taste, minced
Green Chilies
1 tsp Coriander Powder
1 tsp Cumin Powder
1 Tbsp Oil

Chicken - wash, clean and cut to bite size pieces. Paneer - Cut to bite
size pieces. Put the Chicken/Paneer in a bowl and add lemon juice to it.
Allow it to rest for 5 minutes. Mix the marinade ingredients in a zip
lock. Mix well. Check for salt and other spices. Add Chicken/Paneer to the
marinade and mix well. Let the Chicken/Paneer marinate for 4-5 hours in
the refrigerator. Thread the Chicken/Paneer on pre-soaked bamboo skewers.
Broil the Chicken/Paneer in the oven on high. Cook the Chicken for 10
minutes on each side and the Paneer 10 minutes one side and 7 minutes on
the other...or till the Chicken/Paneer are slightly brown. Once fully
cooked, remove from the oven and garnish with onions and lemon wedges and
serve with Mint Chutney.

Tips:
1. The Paneer and the Tandoori Masala can be made at home or can
bought at any Indian grocery store.
2. This recipe works very well for the barbeque as well...makes for
great appetizers and snacks.
3. Every oven is different and vary...so do keep an eye on the Chicken/
Paneer, so it does not burn.
4. We prefer mixing and marinating the Paneer in a bowl, as it is very
soft and can break very easily.

Recipe Video:
http://www.showmethecurry.com/2008/0...hicken-paneer/

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