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–+ servings
Recipe served in a plate

Paneer Malai Tikka

Paneer Malai Tikka is a popular Indian appetizer made from marinated paneer cubes, grilled or baked to perfection. The paneer is soaked in a creamy mixture of yogurt, cream, and spices, giving it a rich flavor and texture. Often served with mint chutney and salad, it’s a favorite vegetarian dish known for its smoky taste and delicious aroma.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course paneer
Cuisine Indian
Servings 4
Calories 1400 kcal

Ingredients
  

  • 250 gram Paneer (cottage cheese) cut into cubes
  • 1 Cup Thick fresh curd (yogurt)
  • 2 tablespoon Fresh cream
  • 1 tablespoon Ginger-garlic paste
  • 1 tablespoon Lemon juice
  • 1 teaspoon Green chili paste (optional for extra heat)
  • 1 tablespoon Kasuri methi (dried fenugreek leaves)
  • 1 teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Garam masala
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • Salt to taste
  • ½ teaspoon Black pepper powder
  • 2 tablespoon Oil (for grilling)
  • Cilantro (coriander leaves) chopped, for garnish
  • Lemon wedges for serving

Instructions
 

Prepare the Marinade

  • Firstly, mix fresh cream, yogurt, and spices like garam masala, cumin, and coriander to create a smooth marinade. Pro tip: Adjust the yogurt for tanginess and the cream for richness. Fresh ingredients are key!

Marinating the Paneer

  • Coat the paneer cubes well and let them marinate for at least an hour, or overnight for extra flavor. The longer the marination, the tastier the paneer! Fun fact: It helps the spices infuse deeply into the paneer.

Skewering the Paneer

  • Thread the marinated cubes onto skewers, ensuring they're spaced evenly for even cooking. Tip: Don’t overcrowd, or the paneer won’t cook properly.

Cooking the Tikka

  • Grilling: Ideal for a smoky flavor; grill for 15-20 minutes at medium-high heat.
  • Oven Baking: For those without a grill, bake at 400°F (200°C) for 15-20 minutes.
  • Stovetop Skillet: Cook on a cast-iron pan with some oil or butter for an easy method at home. All things considered, grilling adds that perfect char.

Final Touches and Garnishing

  • Drizzle melted butter, sprinkle chat masala, or garnish with coriander. In essence, these small touches elevate the dish to restaurant-quality!

Notes

Variations and Twists

Vegan Version 
If you're vegan, replace the paneer with tofu or vegan paneer (made from almond or soy milk). Additionally, use coconut or cashew cream instead of dairy cream for a creamy texture. No dairy? No problem!
Spicy Malai Tikka 
For spice lovers, add green chilies or chili powder to give the dish some heat. Alternatively, try smoked paprika for a unique smoky flavor. Either way, it’ll bring extra excitement to the tikka!
Stuffed Paneer Tikka 
Another fun twist is to stuff the paneer with spiced veggies like mashed potatoes, peas, or sautéed mushrooms. This way, each bite surprises you with an extra burst of flavor.
Tandoori Malai Tikka 
If you're craving smoky flavors, try adding tandoori masala to the marinade and grilling the tikka over charcoal. Consequently, you'll get that irresistible smoky taste!
Grilled Veggies & Paneer Combo 
For a more balanced meal, pair the paneer with grilled veggies like bell peppers, onions, and tomatoes. This combination adds both color and flavor to complete your dish!

Tips for Perfect Malai Tikka

1. Choosing the Right Paneer 
Firstly, always pick fresh, soft paneer for the best texture. If possible, homemade paneer is ideal—it’s creamier and absorbs the marinade better, enhancing the flavor.

2. Marination Tips 
Additionally, marinate the paneer for at least one hour. The longer it sits, the more flavorful it becomes. In fact, overnight marination will give you the most intense flavor and a melt-in-your-mouth experience.

3. Grilling Tips 
When grilling, aim for medium-high heat to get that perfect char without overcooking. As a result, the paneer will stay tender and juicy. Avoid cooking it too long, as overcooking can lead to a tough texture.

4. How to Get the Best Smoky Flavor 
For an extra smoky kick, place a hot piece of charcoal in a bowl, pour a little ghee over it, and cover the dish. This will infuse a wonderful smoky aroma, making your tikka even more mouthwatering.

Nutrition

Nutrition Facts
Paneer Malai Tikka
Amount per Serving
Calories
1400
% Daily Value*
Fat
 
90
g
138
%
Saturated Fat
 
35
g
219
%
Polyunsaturated Fat
 
10
g
Monounsaturated Fat
 
35
g
Cholesterol
 
250
mg
83
%
Sodium
 
800
mg
35
%
Potassium
 
899
mg
26
%
Carbohydrates
 
60
g
20
%
Fiber
 
8
g
33
%
Sugar
 
15
g
17
%
Protein
 
80
g
160
%
Vitamin A
 
2000
IU
40
%
Vitamin B1
 
0.3
mg
20
%
Vitamin B2
 
0.5
mg
29
%
Vitamin B3
 
3
mg
15
%
Vitamin B5
 
2
mg
20
%
Vitamin B6
 
0.5
mg
25
%
Vitamin B12
 
1
µg
17
%
Vitamin C
 
30
mg
36
%
Vitamin E
 
2
mg
13
%
Vitamin K
 
15
µg
14
%
Calcium
 
800
mg
80
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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