This is a rather long process - and you must marinate the day before to get it right! In this first part we prepare the marinate and in the second part we will grill.
You need the masalas - tandoori chicken and tikka sheekh kabab (used in today's post). Another one is bihari kabab and there are others too. We prefer the Shan brand but you can check what is in your local Indian store. In a small pan warm a few spoonfuls of butter. Once melted you can turn off the stove. Add the masala, garlic paste and ginger paste and mix well. Finally add some yogurt and mix into a smooth paste.
Tikka Sheekh Kabab
Thaw out some chicken - we prefer chicken tenders but you can do breasts or drumsticks too. For the paneer carefully cut into squares. Make sure they are big enough to allow a skewer to go through without breaking up. Put the chicken and paneer into gallon zip lock bags. Mix and match the flovors with chicken and paneer - add the marinate, zip and set in the fridge! Allow atleast 10-12 hours before grilling - see the next post!