How many calories are in one serving of Mughlai Paneer Tikka?

One serving of Mughlai Paneer Tikka (about 4 pieces) contains approximately 300-350 calories, depending on the exact amount of cream and ghee used. This is an estimate and can vary.

Can I make this in an oven or air fryer?

Yes, absolutely! For an oven, preheat to 200°C (400°F), arrange the marinated paneer on a baking sheet, and bake for 10-12 minutes, turning once. For an air fryer, preheat to 180°C (350°F) and cook for 8-10 minutes, flipping halfway through.

How do I make hung curd at home?

To make hung curd, place regular yogurt (curd) in a muslin or cheesecloth. Tie it up and hang it over a bowl for 2-3 hours, or until most of the whey has drained out, leaving you with thick, creamy curd.

What can I serve with Mughlai Paneer Tikka?

It is best served as an appetizer with mint-coriander chutney, thinly sliced onions (laccha pyaz), and lemon wedges. It can also be used as a filling for wraps and sandwiches.

Home / Recipes / mughlai / Mughlai Paneer Tikka

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Mughlai Paneer Tikka

POPULARITY

0.0/5

TASTE SCORE

9/10

Succulent paneer cubes marinated in a rich, creamy blend of cashews, cream, and aromatic spices, then grilled to perfection. A luxurious appetizer that melts in your mouth, capturing the essence of royal Mughlai cuisine.

PREP

20m

COOK

15m

SERVES

4 PIECES

504 cal

SERVINGS

INSTRUCTIONS

5 steps. 15 minutes total.

5 STEPS

1
Step 1
- a.Prepare the Cashew Paste
- b.Drain the hot water from the soaked cashews.
- c.Transfer the cashews to a small blender or grinder jar with 2-3 tablespoons of fresh water.
- d.Blend for 2-3 minutes, scraping down the sides as needed, until you achieve a completely smooth, silky paste. Set aside.
2
Step 2
- a.Create the Marinade
- b.In a large mixing bowl, add the hung curd and whisk it until it's creamy and free of lumps.
- c.Add the prepared cashew paste, fresh cream, ginger-garlic paste, and finely chopped green chili to the bowl.
- d.Stir in the dry spices: corn starch, garam masala, white pepper powder, cardamom powder, and salt.
- e.Crush the kasuri methi between your palms and add it to the bowl, followed by the lemon juice.
- f.Mix everything thoroughly until you have a thick, uniform, and luscious marinade.
3
Step 3
- a.Marinate the Paneer
- b.Gently add the paneer cubes to the marinade.
- c.Using a spatula or your hands, carefully coat each paneer cube evenly. Be gentle to avoid breaking the cubes.
- d.Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for the flavors to penetrate deeply.
4
Step 4
- a.Cook the Paneer Tikka
- b.Heat ghee in a non-stick pan or grill pan over medium-high heat.
- c.Carefully place the marinated paneer cubes on the hot pan, leaving some space between each piece to ensure even cooking.
- d.Cook for 2-3 minutes per side, turning gently, until all sides are golden-brown with slight char marks.
- e.Work in batches if necessary to avoid overcrowding the pan.
5
Step 5
- a.Garnish and Serve
- b.Once cooked, transfer the hot paneer tikka to a serving platter.
- c.Immediately sprinkle chaat masala over the tikkas.
- d.Garnish with freshly chopped coriander leaves.
- e.Serve hot with a side of mint chutney, onion rings, and lemon wedges.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use full-fat, firm paneer for the best texture and to prevent it from crumbling.
2
Ensure the cashew paste is perfectly smooth to achieve a silky, restaurant-style marinade.
3
Do not over-marinate the paneer, as the acid from the curd and lemon can make it too soft.
4
For a smoky 'tandoori' flavor, use the Dhungar method: place a small bowl with a hot piece of charcoal in the marinade, drizzle ghee on it, and cover for 2 minutes.
5
Don't overcook the paneer, as it will become tough and chewy. Cook just until golden brown.
6
If using wooden skewers, soak them in water for 30 minutes before grilling to prevent them from burning.

RECIPE VARIATIONS

Adapt it for your goals.

Vegan Version

Replace paneer with firm tofu, hung curd with thick cashew or coconut yogurt, and fresh cream with cashew cream. The results will be equally delicious.

Add Vegetables

Add cubes of bell peppers (red, green, yellow) and onions to the marinade along with the paneer. Thread them onto skewers alternately for a colorful and nutritious kebab.

Spicier Tikka

Increase the amount of green chili or add a pinch of black pepper powder along with the white pepper for an extra kick of heat.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Rich in Protein

Paneer and curd are excellent sources of high-quality protein, which is essential for muscle repair, growth, and overall body function.

bone

Supports Bone Health

The high calcium and phosphorus content in paneer and curd contributes to strong bones and teeth, helping to prevent osteoporosis.

heart

Source of Healthy Fats

Cashews provide monounsaturated fats, which are beneficial for heart health. Ghee is a source of healthy saturated fats and fat-soluble vitamins.

QUESTIONS?

Frequently asked questions

Mughlai Paneer Tikka is a rich dish due to the use of cream, cashews, and ghee. While it's high in protein and calcium from paneer, it is also high in calories and fat. It's best enjoyed in moderation as a special treat rather than a daily meal.

PAIRS WELL WITH