Inch's Apple Cider Paneer Tikka and Mint Chutney

Paneer Tikka is an Indian dish packed full of flavour, but with a touch of Inch's Apple Cider, this dish becomes a seriously delicious summer classic, perfectly paired with a sweet and spicy mint chutney.

Done in 45 minutes

Serves 6-8

Dish by Guest Contributor

Ingredients

Paneer tikka:

4 blockspaneer, cut into cubes

300gyoghurt

1 tspgaram masala

1 tspkashmiri spice

1 tspchaat masala

1 tspchilli powder

1 tspcoriander powder

salt, to taste

1/2 tspkashoori methi

2 tsp gram flour, roasted

2 tbspmustard oil

2 tspgarlic paste

2 tspginger paste

20ml Inch's Apple Cider

1red onion, quartered

handfulfresh coriander, roughly chopped

Mint chutney:

70gfresh mint leaves

70gfresh coriander

splash ofwater

1 tspmint sauce

1 tspcumin powder

1 tspsalt

1 tspsugar

1 tspchaat masala

1 green chilli

1 spring onion

3 tbspInch's Apple Cider

Chunky paneer, marinated in a vibrant and flavourful spiced yogurt mix, enhanced by the touch of Inch's Apple cider, skewered and roasted on the bbq, until perfectly charred, served with a fresh mint chutney, using locally sourced mint, just like how Inch’s source their apples locally to their Hereford mill.

Method

Amazingly simple but the results are out of this world! For the paneer marinade, add all the spices, pastes and seasonings into a bowl with the yoghurt and mix together, not forgetting to add the Inch's Apple Cider. Mix well together and leave to marinade on the side whilst we move on to the chutney.

For the mint chutney, add all the ingredients into a food processor or blender (or a pestle and mortar if you want to go old school) and blend until all incorporated. We want it to be mostly smooth. Taste here and add salt, and sugar if needed.

After about 30 minutes the marinade would have done its job, and flavoured our paneer ready for skewering. Take some wooden skewers that have been soaking in water for about 10 minutes, and start making our paneer tikka skewers, with 3 pieces of paneer and some of those lovely peppers and onions.

These can be cooked on an open flame bbq, or if the weather forecast has deserved you, these can be done in the oven or under the grill, and the results will be just as good! For a bbq, oil the grill well, before placing our skewers on, and cooking for about 4-5 minutes on each side, making sure they're nicely charred.

For the oven, place the skewers on a rack and in the oven at its hottest setting, giving them a flip after about 6-7 minutes, and cooking until slightly crispy on the outside. Same applies for using a grill!

We've served these beautiful paneer tikka skewers on some toasted naan bread, covered in the mint chutney, and a little yoghurt, and of course this dish wouldn't be complete without the perfect pairing of a cold, crisp Inch's Apple Cider.