Discover The Secret To Perfect Paneer Malai Tikka At Home

Paneer Malai Tikka is a creamy, mildly spiced paneer dish marinated in fresh cream, hung curd, and aromatic spices. It is grilled on a tawa, oven, or barbecue for a rich, smoky flavor. Serve with mint chutney and enjoy this restaurant-style dish at home.

Paneer Malai Tikka is a rich and creamy appetizer made with paneer marinated in fresh cream, hung curd, and aromatic spices. The marinade includes cashew paste, cheese, and mild spices for a luxurious flavor. After marinating, the paneer is skewered and grilled on a tawa, in an oven, or over a barbecue for a smoky touch. It is cooked until golden brown and slightly charred, giving it a restaurant-style texture. Brushed with butter or ghee, it enhances the creamy and soft taste. Serve hot with mint chutney, onion rings, and lemon wedges for a delicious treat.

Ingredients

For the Marinade:

200g Paneer (cut into cubes)
cup Fresh Cream (Malai)
cup Hung Curd (thick yogurt)
1 tbsp Cashew Paste (soaked cashews blended into a smooth paste)
1 tbsp Cheese (grated, optional for extra richness)
1 tbsp Ginger-Garlic Paste
1 tsp Green Chili Paste (adjust as per spice preference)
tsp Garam Masala
tsp Cardamom Powder
tsp Black Pepper Powder
tsp Roasted Cumin Powder
1 tsp Lemon Juice
1 tbsp Cornflour (helps coat the paneer)
1 tbsp Ghee or Butter (for brushing)
Salt to taste

For Garnishing:

Chaat Masala (for sprinkling)
Fresh Coriander Leaves (chopped)
Lemon Wedges
Onion Rings

Step-by-Step Instructions to Make Paneer Malai Tikka

Step 1: Prepare the Marinade

In a mixing bowl, take hung curd and fresh cream. Whisk until smooth.
Add cashew paste, grated cheese, ginger-garlic paste, and green chili paste. Mix well.
Now, add all the dry spices garam masala, cardamom powder, black pepper, roasted cumin powder, and salt.
Squeeze in lemon juice and mix everything to form a thick, smooth marinade.
Add cornflour to help bind the marinade to the paneer.

Step 2: Marinate the Paneer

Add the paneer cubes into the prepared marinade.
Gently coat each cube, ensuring they are well covered with the mixture.
Cover the bowl and let it rest in the refrigerator for at least 1 2 hours for better flavor absorption.

Step 3: Skewer the Paneer

Take wooden skewers (soak them in water for 30 minutes to prevent burning if using on a grill).
Thread the marinated paneer pieces onto the skewers.
Optionally, add diced bell peppers and onions between the paneer pieces for extra flavor.

Step 4: Cook the Paneer Malai Tikka

Option 1: Cooking on a Tawa (Pan-Fried Method)

Heat a non-stick tawa or pan and grease it with a little ghee or butter.
Place the skewered paneer and cook on low-medium flame.
Flip the skewers occasionally to ensure even cooking and golden brown char marks.
Brush with ghee or butter while cooking for a rich flavor.

Option 2: Cooking in an Oven (Baked Method)

Preheat the oven to 200 C (400 F).
Line a baking tray with parchment paper or foil and place the skewered paneer on it.
Bake for 15 18 minutes, flipping halfway through.
For a smoky tandoor effect, switch to the broil setting for the last 2 3 minutes.

Option 3: Cooking in an Air Fryer

Preheat the air fryer to 180 C (356 F).
Place the skewers in the air fryer basket and cook for 10 12 minutes, flipping once in between.

Option 4: Cooking on a Barbecue Grill

Preheat a charcoal or gas grill.
Place the skewers over the grill and cook for about 5 7 minutes, rotating occasionally.
Brush with butter or ghee to enhance the smoky flavor.