When it comes to Indian appetizers, Malai Paneer Tikka stands out as a creamy and indulgent delight. This dish beautifully marries the delicate flavors of paneer (Indian cottage cheese) with the richness of malai (cream), resulting in a melt-in-your-mouth experience that's both luxurious and satisfying. The best part? You can prepare it in just 30 minutes, making it an ideal choice for special occasions or when you want to impress your guests.
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients 400 grams of paneer (cubed)
1/2 cup fresh cream (malai)
2 tablespoons thick yogurt (hung curd)
1 tablespoon grated ginger
1 tablespoon grated garlic
1/2 teaspoon green chili paste (adjust to taste)
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
Salt to taste
2 tablespoons cooking oil
1 tablespoon lemon juice
Fresh coriander leaves (for garnish)
Skewers (wooden or metal)
Method- In a mixing bowl, combine the fresh cream (malai), thick yogurt, grated ginger, grated garlic, green chili paste, garam masala, turmeric powder, red chili powder, cumin powder, coriander powder, salt, and lemon juice. Mix everything well to create a smooth and creamy marinade.
- Add the cubed paneer pieces to the marinade, ensuring that each piece is well coated. Cover the bowl and let the paneer marinate for at least 15-20 minutes. This allows the flavors to penetrate the paneer.
- While the paneer is marinating, soak wooden skewers in water to prevent them from burning. Once soaked, thread the marinated paneer pieces onto the skewers, leaving a little space between each piece.
- Preheat your grill or oven to a medium-high temperature. Brush the paneer skewers with a little cooking oil to prevent sticking. Place the skewers on the grill or in the oven and cook for about 10-12 minutes, turning them occasionally, until they are charred and have a lovely golden-brown color.
- Once the Malai Paneer Tikka is cooked to perfection, remove the skewers from the grill or oven. Garnish with fresh coriander leaves and a drizzle of lemon juice for added freshness.
- Malai Paneer Tikka is best enjoyed hot off the grill. Serve it as an appetizer with mint chutney and onion rings, or pair it with naan or paratha for a complete meal.
Tips:- To make hung curd, strain yogurt through a muslin cloth or fine sieve to remove excess whey.
- Adjust the spice level to your preference by varying the amount of green chili paste and red chili powder.
- For a smoky flavor, you can use a charcoal grill or add a small piece of charcoal to the grill with a drizzle of oil and cover it. Let it sit for a few minutes before removing the charcoal.