Paneer Malai Tikka
Soft, pillowy chunks of paneer and vegetables marinated in a rich, mildly spiced cream and yogurt mixture. Grilled or baked until lightly charred at the edges, this North Indian favorite is creamy, aromatic, and beautifully tender — perfect for festive dinners or weekend grilling.
For 4 servings
- prep · ~30 min
Prepare the hung yogurt and marination base.
1.Place a muslin cloth over a sieve, add 1 cup thick yogurt and let it hang for 30 minutes to release excess whey.2.Take 0.5 cup of the hung yogurt in a large mixing bowl.3.Add fresh cream, ginger-garlic paste, cornflour, lemon juice, and oil to the bowl.4.Whisk everything together until smooth and creamy.TIPProperly hung yogurt is essential — watery yogurt makes the marinade slide off. - mix · ~2 min
Season the marinade with spices and aromatics.
1.Add chopped green chili, garam masala, cardamom powder, white pepper powder, and salt to the yogurt-cream mixture.2.Crush the kasuri methi between your palms and sprinkle it in.3.Whisk again until all spices are well incorporated. - mix · ~30 min
Marinate the paneer and vegetables.
1.Add paneer cubes, bell pepper squares, and onion layers to the marinade.2.Gently fold everything together with a spatula or your hands, ensuring every piece is evenly coated.3.Cover the bowl and refrigerate for at least 30 minutes (longer is better).TIPDon't marinate paneer too aggressively — it can break. Use a light hand. - prep · ~5 min
Thread the tikkas onto skewers.
1.Preheat the oven to 220°C (430°F) or prepare a grill pan over medium-high heat.2.Alternate threading paneer, onion, and bell pepper onto skewers, leaving a small gap between pieces.3.Place the skewers on a baking tray lined with foil (for oven method). - grill · ~20 min
Grill the tikkas until lightly charred.
1.Brush the tikkas lightly with a little oil.2.Bake in the preheated oven for 15-20 minutes, turning the skewers once halfway through.3.Switch to broil for the final 2-3 minutes to get a light char on the edges.TIPFor the authentic tandoori look, don't skip the broiling step — those charred spots add great flavor. - garnish · ~1 min
Finish with chaat masala and coriander.
1.Remove the skewers from the oven and immediately sprinkle a pinch of chaat masala on top.2.Slide the tikkas off the skewers onto a serving plate.3.Garnish with fresh coriander leaves and serve hot with mint chutney and lemon wedges.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a block of good-quality, firm paneer that doesn't crumble when pierced with a skewer.
- 2Hung the yogurt for at least 30 minutes; excess moisture will make the marinade slide off.
- 3Thread paneer and vegetables with a small gap between pieces so heat circulates evenly.
- 4Don't skip the broil step — those light charred spots mimic the tandoor and add flavor.
- 5For a deeper flavor, marinate in the fridge for 2-4 hours instead of just 30 minutes.
- 6If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
- 7Serve immediately after grilling; paneer stiffens as it cools.
Adapt it for your goals.
Air-fryer
Cook marinated tikkas in an air fryer at 180°C (350°F) for 10-12 minutes, shaking the basket halfway. This gives a charred exterior with less oil, ideal for a quicker, lower-fat version.
soy paneerSoy-paneer
Replace half the dairy paneer with extra-firm tofu (pressed and cubed) for a vegan twist. Use a dairy-free yogurt and skip the cream or use coconut cream. The marinade still keeps everything moist and flavorful.
no onion garlicNo-onion-garlic
Omit the onion and ginger-garlic paste. Use asafoetida (hing) for a subtle allium-like aroma. This variation suits Jain or sattvic diets while keeping the creamy, mildly spiced character intact.
Why this is on our healthy list.
Rich in Protein
Paneer (cottage cheese) provides a substantial amount of high-quality protein, which supports muscle repair and keeps you feeling full longer.
Good Source of Calcium
Paneer and yogurt both supply calcium, important for bone strength and dental health.
Digestive-Friendly
The hung yogurt is naturally fermented, providing probiotics that support gut health.
Frequently asked questions
Yes: use a stovetop grill pan or a non-stick tawa over medium-high heat. Cook for 2-3 minutes per side until charred, basting with oil if needed.
