Tandoori Butter Board
This Indian-inspired butter board is a fun take on the TikTok trend with Amul butter and tandoori-roasted paneer and corn! Topped with fresh veggies and chutneys, this is the ultimate crowd pleaser at your next party!
Ingredients
Tandoori Corn & Paneer:
- 1/2 cup corn , boiled or frozen
- 1/2 cup paneer , diced in small cubes
- 2 tsp mustard oil , for sauteing
- 1 1/2 tsp ginger garlic paste
- 4 oz butter , softened, for the board (approx. 120 grams)
Marinade:
- 2 tbsp hung curd or greek yogurt
- 1 tbsp mustard oil
- 1/2 tsp red chili powder
- 1/2 tsp kashmiri red chili powder
- 1/4 tsp turmeric powder
- 1/2 tsp mango powder (amchur)
- 1/2 tsp kasoori methi
- 1 tsp lemon juice
- 1/4 tsp garam masala
- 1/2 tsp coriander powder
- 2 tsp roasted besan (gram or chickpeas flour)
- salt , to taste
Toppings:
- 2 tbsp mixed color bell peppers , finely chopped
- 3 tbsp red onions , finely chopped
- 1 tbsp cilantro , finely chopped
- chaat masala
- mint cilantro chutney
- garlic chutney
- microgreens
Instructions
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Mix together all of the marinade ingredients in a large bowl. Add in the corn, paneer and ginger-garlic paste. Mix until the corn and paneer are well coated. You can make this a day or two ahead of the party and keep it in the fridge.
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Heat mustard oil in a non-stick pan on medium heat. Add in your marinated paneer and corn, and saute for 7-8 minutes until the paneer turns golden brown.
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Your tandoori paneer and corn is ready. Keep it aside and let it cool down to room temperature.
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Now, place a parchment paper on a board of your choice. Spread a thin layer of softened butter over the paper.
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Then spread cooled down tandoori paneer and corn evenly over the butter.
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Top it with mixed color peppers, onions, cilantro, chaat masala, mint-cilantro chutney, garlic chutney, and microgreens.
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Your Tandoori Butter Board is ready!
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Serve the butter board with some naan bites, pav buns, crostini, crackers and your choice of breads. Enjoy!!