Malai Paneer Tikka Recipe (मलाई पनीर टिक्का रेसिपी)

Malai Paneer Tikka Recipe (मलाई पनीर टिक्का  रेसिपी)

by , Published: April 08, 2016

When it come to Paneer, it is a vegetarian’s favourite delicacy and any vegetarian will swear by this one.

This is a mild malai paneer tikka recipe when gauged on Spicy meter, but trust me succulent paneer cubes grilled, marinated with aromatic spices and fresh cream, will definitely make you go crazy and will yield a paneer tikka which melts in your mouth.

Prep time:
Cook time:
Total time:

Yield: 15-16 pieces

250 grams cubed paneer (पनीर)
3 tbsp heavy cream (मलाई)
3 tbsp milk (दूध)
1/2 tsp ginger garlic paste (अदरक लहसुन की पेस्ट)
1 tbsp coriander leaves (हरा धनिया)
1 small chopped green chilli (हरी मिर्च)
1/2 tsp kasuri methi (कसूरी मेथी)
1 tsp gram flour (बेसन)
1/2 tsp fennel seeds (सौंफ)
4-5 cardamom pods (इलाइची)
1/2 tsp black pepper (काली मिर्च)
salt to taste, (नमक)
1/4 tsp sugar (चीनी)
1 capsicum (शिमला मिर्च)
2 onions (प्याज)

Method :

For Marinate :
  1. In a mixing bowl, add 3 tbsp of malai, 3 tbsp cream, 2 tbsp cashewnut powder. ½ tsp ginger garlic paste, salt as per taste, 1 tbsp chopped coriander, 1 small chopped green chili, ½ tsp kasoori methi and 1 tsp of roasted besan, ¼ tsp sugar. Mix the ingredients well.
  2. Roughly Grind together: ½ tso Fennel seeds, 4-5 cardamom pods and ¼ tsp black pepper in grinder or mortar pestle. Add the crushed spices to the marinate and mix well.
  3. Add the paneer pieces and marinate gently. Cover the bowl, and let it rest for an hour.

Making the tikkas :

  1. Preheat Oven at 250 deegree centigrate.
  2. After an hour, mix the paneer once again gently and then skewer the paneer pieces along with cubes of capsicums and onion shells in skewers, preferably wooden skewers wet with water. I did – 4 pieces each of paneer, capsicums and onions in a skewer.
  3. In a baking tray brush malai paneer tikka well and keep it on a high rack.
  4. Grill paneer tikka in grill mode for around 15-20 mins or until Paneer pieces turn golden brown.
  5. Turn the tikkas every 5 minutes to ensure a even cooking.
  6. Serve the tikkas hot with onions and green chutney.

Chef’s Tip:

  1. Always remember: Do not cook Paneer too long else it will become Rubbery or Hard.
  2. Malai : Malai is the thick skin/part that comes on top of the cream. We Indians, usually take that from the milk and keep it another bowl in the refrigerator. After we get sufficient amount of it, like a cup or two is collected then we make White Butter out of it, or Ghee. If you do not have malai, it is recommended to use heavy cream..
  3. Cream : The 3 tbsp of cream is replaceable with 2 tbsp of milk. (Do not use skimmed/toned milk, use full fat milk).

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