Paneer Malai Tikka
Indulge in creamy, melt-in-your-mouth cubes of paneer marinated in a luxurious blend of cream, yogurt, and mild spices. This classic North Indian appetizer is grilled to perfection, offering a rich, smoky flavor without the heat. A guaranteed crowd-pleaser for any occasion.
For 4 servings
Prepare the Marinade
- In a large mixing bowl, combine the hung curd, fresh cream, grated processed cheese, and smooth cashew paste.
- Whisk thoroughly until you have a lump-free, creamy mixture.
- Add the ginger-garlic paste, cornflour, chopped green chili (if using), garam masala, cardamom powder, white pepper powder, crushed kasuri methi, lemon juice, and salt.
- Mix everything together until well combined. The marinade should be thick enough to coat the back of a spoon.
Marinate the Paneer and Vegetables
- Gently add the paneer cubes, onion petals, and capsicum cubes to the marinade.
- Use a spatula or your hands to gently coat all the pieces evenly. Be careful not to break the paneer cubes.
- Cover the bowl and refrigerate to marinate for at least 1 hour, or up to 4 hours for best results. This allows the flavors to penetrate deeply.
Assemble the Skewers
- If using wooden skewers, soak them in water for 30 minutes to prevent them from burning during cooking.
- Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper or aluminum foil.
- Thread the marinated paneer, onion, and capsicum pieces alternately onto the skewers. Don't pack them too tightly to ensure even cooking.
Cook the Tikka
- Arrange the skewers on the prepared baking tray, ensuring they don't touch.
- Bake for 10 minutes. Remove the tray from the oven, flip the skewers, and baste them with melted butter.
- Return to the oven and bake for another 5-7 minutes, or until the edges of the paneer are lightly golden brown.
- Alternatively, you can grill them on an outdoor grill or cook on a non-stick pan over medium heat for 8-10 minutes, turning occasionally.
Serve Hot
- Once cooked, carefully remove the skewers from the oven.
- Sprinkle generously with chaat masala and a squeeze of fresh lemon juice.
- Serve immediately with a side of mint-coriander chutney and sliced onions.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest marinade, use full-fat hung curd, cream, and paneer.
- 2To make hung curd at home, place regular yogurt in a muslin cloth and hang it for 2-3 hours to drain the excess whey.
- 3Ensure the cashew paste is perfectly smooth to avoid a grainy texture in the marinade.
- 4Do not overcook the paneer, as it will become dry, hard, and rubbery.
- 5For a smoky 'dhungar' flavor, place a small steel bowl in the center of the marinated paneer. Add a piece of red-hot charcoal, pour a teaspoon of ghee over it, and immediately cover the bowl for 5 minutes to trap the smoke.
Adapt it for your goals.
Vegan Version
Substitute paneer with firm tofu and use a vegan cream cheese or cashew cream instead of dairy cream, cheese, and yogurt.
Vegetable MedleyVegetable Medley
Add other vegetables like mushrooms, baby corn, or zucchini to the skewers for more variety and color.
Spicier KickSpicier Kick
For a bit of heat, increase the amount of green chili or add a pinch of red chili powder to the marinade.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Supports Bone Health
The high content of calcium and phosphorus in paneer, cheese, and yogurt helps in building and maintaining strong bones and teeth.
Provides Energy
The healthy fats from cream, cashews, and paneer provide a concentrated source of energy to keep you active.
Frequently asked questions
One serving of Paneer Malai Tikka contains approximately 390-420 calories, primarily from paneer, cream, and cheese. This is an estimate and can vary based on specific ingredients and portion sizes.