Mughlai Paneer Tikka
Rich, mildly spiced paneer tikka with a creamy Mughlai-style marinade made from yogurt, cashews, cream, and warm spices. It cooks up smoky, tender, and lightly charred, making it a lovely side for naan, pulao, or a festive spread.
For 4 servings
- prep · ~15 min
Soak the cashews and prepare the vegetables.
1.Soak the cashews in warm water for 15 minutes.2.Cut the paneer into large, even cubes.3.Cut the bell pepper into chunky squares.4.Separate the onion into petals of similar size.TIPEven-sized pieces cook at the same rate and give neat skewers. - roast · ~2 min
Roast the gram flour.
Heat a small pan on low heat and roast the gram flour for 1 to 2 minutes until it smells nutty. Cool it completely before mixing into the marinade.
TIPKeep the heat low so the flour does not darken or turn bitter. - mix · ~5 min
Make the Mughlai marinade.
1.Drain the cashews and grind them to a smooth paste.2.In a bowl, add yogurt, fresh cream, cashew paste, ginger-garlic paste, green chili, lemon juice, and roasted gram flour.3.Add kasuri methi, coriander powder, cumin powder, garam masala, cardamom powder, white pepper powder, turmeric powder, red chili powder, and salt.4.Mix well until the marinade is smooth, thick, and creamy. - rest · ~20 min
Marinate the paneer and vegetables.
Add the paneer, bell pepper, and onion to the marinade and coat them gently on all sides. Cover and rest for 20 minutes so the flavors settle into the paneer.
TIPFold gently to keep the paneer cubes from breaking. - assemble · ~3 min
Thread the skewers.
Arrange the marinated paneer, bell pepper, and onion on the wooden skewers, alternating the pieces for even cooking and color.
- grill · ~15 min
Grill the tikka until lightly charred.
1.Preheat the oven to 220°C and place the skewers on a lined tray.2.Brush the skewers with half of the ghee.3.Bake for 10 to 12 minutes, turning once halfway through.4.Brush with the remaining ghee and grill for 2 to 3 minutes until the edges are lightly charred.TIPDo not overcook or the paneer will turn rubbery. - serve
Serve the Mughlai Paneer Tikka hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use hung curd only; a loose marinade will slide off the paneer and water the tray.
- 2Cool the roasted gram flour fully before mixing so the marinade stays smooth, not lumpy.
- 3Soak wooden skewers in water for at least 20 minutes so they do not scorch in the oven.
- 4Leave a little space between paneer and vegetables on the skewer so the edges can char properly.
- 5Turn the skewers gently halfway; paneer is delicate once coated in the creamy marinade.
- 6For deeper smoky flavor, finish with a quick broil only until the corners blister, not longer.
- 7Leftover tikka reheats best in a hot oven or air fryer for a few minutes, not the microwave.
Adapt it for your goals.
Low-spice
Reduce or skip the green chili and red chili powder for a gentler, creamier tikka that still keeps its Mughlai character.
tawaTawa
Cook the skewered or loose marinated paneer on a hot tawa with a little ghee when you do not want to use the oven.
malai styleMalai-style
Increase the cream slightly and reduce the stronger spice powders for an even milder, richer tikka with a softer white finish.
vegetable heavyVegetable-heavy
Add mushrooms or zucchini chunks along with onion and bell pepper for more veg while keeping the same creamy marinade.
Why this is on our healthy list.
Good Source of Protein
Paneer and yogurt make this tikka filling and satisfying, helping turn it into a more substantial vegetarian dish.
Includes Nuts and Dairy
Cashews, yogurt, and cream add richness along with nutrients that support a more nourishing festive appetizer.
Vegetable Balance
Bell pepper and onion add fiber, texture, and plant compounds that lighten the richness of the creamy marinade.
Frequently asked questions
Yes, you can marinate it for a few hours in the fridge. Because paneer is delicate, avoid very long marination with lemon juice or it may soften too much.
