Fatima's Fabulous Kitchen

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Paneer Tikka Salad

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mango-cashew dressing ingredients

I don’t have a whole lot of salad recipes on here, so here is one that is incredibly simple to make!

This Paneer Tikka Salad is great for lunch or even as a side dish, and the great thing about it is you can make the paneer tikka in the oven, air-fryer, pan, or grill.

I cut the paneer into cubes and combine into a classic tandoori marinade consisting of tandoori masala, amchur, turmeric, chili powder, yogurt, lemon juice, and ginger-garlic paste. (Feel free to add some pieces of bell pepper and onion to the mix.)

I keep the salad simple with some lettuce, tomatoes, carrots, and onion.

This time I paired the salad with a sweeter salad dressing made with mango, cashews, serrano, cilantro, and lime juice. But a homemade ranch dressing is also a great option!

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Paneer Tikka Salad

Ingredients

  • 1 14 oz block of paneer
  • 2 tsp ginger-garlic paste
  • 1 Tbsp tandoori masala (store-bought or homemade)
  • 1 tsp chili powder or paprika
  • 1/4 tsp turmeric
  • 1/2 tsp amchur powder
  • 1 tsp kasuri methi
  • salt (to taste)
  • 1/3 cup yogurt
  • 2 squeezes lemon juice
  • 2 Tbsp oil
  • 1 head romaine lettuce
  • 1 medium-sized carrot
  • 1/2 cup cherry tomatoes (chopped)
  • 1/2 small onion
  • your favorite salad dressing (see instructions for details)

Instructions

  1. Cut the paneer into cubes. Feel free to make them as big or small as you'd like.

  2. Combine the paneer with ginger-garlic paste, tandoori masala, turmeric, chili powder, methi, amchur, yogurt, lemon juice, oil, and salt.

  3. To cook the paneer you can either pan-fry, bake, air-fry, or grill. To bake, spread the paneer on a baking sheet at 400F until the cubes appear slightly charred. Flip to cook on both sides.

  4. For the salad, chop the lettuce, shred the carrots into matchsticks, cut the cherry tomatoes in half, and dice the onions. Assemble with the paneer tikka.

  5. Top with your favorite salad dressing. I made a mango-cashew dressing with a mango, serrano, handful of cilantro, 1/4 cup of roasted cashews, lemon juice, salt and pepper. Ranch dressing is also a great option!

Fried Tandoori Chicken Sandwich

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I don’t have much to say here other than this Fried Tandoori Chicken Sandwich is incredibly popular and nothing short of genius.

With that being said, however, I must admit that this is not my own original idea! I was actually introduced to a Fried Tandoori Chicken Sandwich at Wazwan’s in Chicago and after that I knew I would eventually have to try and attempt to make my own recipe at home.

The marinade is almost exactly how you’d marinate regular tandoori chicken (except I used buttermilk instead of yogurt) but instead of grilling the pieces we’re dipping them in a seasoned flour dredge and frying the pieces until crispy.

I pair the sandwich with a simple achaari mayo (literally just achaar and mayo with a smidge of honey) and top it all off with some sliced red onions and shredded cabbage.

This was one of my most popular videos on TikTok and for good reason!

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Tandoori Fried Chicken Sandwich

Servings 4 people

Ingredients

Fried Tandoori Chicken

  • 1 lb boneless chicken thighs (about 2 thighs)
  • 1 Tbsp ginger-garlic paste
  • 1 Tbsp tandoori masala
  • 1 tsp garam masala
  • 1/4 tsp salt (or to taste** – use more salt if using homemade tandoori masala mix)
  • 1/2 cup buttermilk
  • 1-2 squeezes lemon or lime juice
  • 3/4 cup flour
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1.5 tsp onion powder
  • 1/2 tsp black pepper
  • 1/4 tsp salt (or to taste)

Achaari Mayo

  • 1/4 cup mayonnaise
  • 1 tsp achaar
  • 1/2 tsp honey

Sandwich Stuff

  • 4 brioche buns
  • 1 small onion (sliced)
  • 1/4 cup shredded cabbage or lettuce

Instructions

  1. Remove any excess fat from your chicken thighs. Feel free to cut them in half and place them in a bowl (4 pieces total).

  2. Take a fork and prick the thighs all over. This will help the marinade seep into the chicken.

  3. Add your tandoori masala (store-bought or homemade), garam masala, ginger-garlic paste, buttermilk, and salt. (Note – store-bought tandoori masala already contains quite a bit of salt so use a smaller amount like I did here. If you are using your own, then feel free to add more salt.) Combine and cover the bowl with plastic wrap. Set aside in the fridge for 6-8 hours.

  4. Let's make the dredge. In a separate bowl, add your flour and spices (garlic powder, onion powder, chili powder, paprika, and salt). Whisk together. Take a few teaspoonfuls of the marinade from the chicken and also whisk into the flour.

  5. Take each piece and coat in the flour mixture on both sides. Feel free to coat twice for extra crispiness.

  6. Deep fry the chicken in oil – internal temp of chicken should be 170 F.

Assembly

  1. For the achaari mayo – combine the mayo, achaar, and honey.

  2. Toast your buns, add your mayo, chicken, and top with some shredded cabbage and onion.

Saffron Panna Cotta

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Guys I found halal gelatin! Which means I can finally attempt a panna cotta recipe – something I’ve been meaning to make for so long.

Panna Cotta is straight-forward to make and only requires a few ingredients – cream or milk, gelatin, and some sort of flavoring – typically a vanilla bean.

Since I’m not adding anything tart on top of the panna cotta (such as fruit), I wanted to make sure the Panna Cotta base wasn’t too sweet or rich. So I decided to stir in a bit of Greek yogurt which really did help balance everything out and enhance that melt-in-your-mouth texture.

Feel free to top the Saffron Panna Cotta with pistachios and whipped cream or some saffron milk (saffron strands soaked in warm milk) for extra decadence.

The best thing about Panna Cotta is that it only takes minutes to put together!

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Saffron Panna Cotta

Ingredients

  • 1 tsp gelatin *** (I used the Halal Hearthy Foods brand)
  • 1 Tbsp water
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1/4 cup sugar
  • 5-6 strands saffron
  • 3 cardamom pods (or pinch of cardamom powder)
  • 1/4 cup greek yogurt

Instructions

  1. In a small ramekin or bowl, add your gelatin. Pour the tablespoon of water over the gelatin. Set aside.

  2. In a saucepan, add your milk, cream, cardamom, and saffron.

  3. Cook the cream mixture on medium heat for 5 minutes or until the saffron infuses into the cream. The cream mixture should turn yellow.

  4. Now add in you soaked gelatin to the cream. Whisk until the gelatin is dissolved.

  5. Remove from heat and remove cardamom pods.

  6. Whisk in the greek yogurt.

  7. Pour the Panna Cotta mixture into your ramekins/serving dishes. Feel free to brush the ramekins with a bit of oil – will make it easier to remove from molds later.

  8. Allow the Panna Cotta base to come to room temperature. Then place in fridge for at least 4-5 hours.

  9. To help remove the Panna Cotta from the ramekin when serving, run a pairing knife around the edges. You can also add the ramekin to a bowl of hot water for 20 seconds. Flip onto a plate.

  10. Serve the Panna Cotta as is or with whipped cream and pistachios on top.