Malai Paneer Tikka Recipe

Prepare paneer

Cut the paneer into 1–1.25 inch cubes. If using store-bought paneer that's very firm, soak cubes in hot salted water for 10 minutes to soften, then drain and pat dry with paper towels.

Make cashew paste (if not using ready-made)

Soak 6–8 cashew nuts in warm water for 15 minutes, then drain and blitz with 1 tablespoon water until smooth to yield about 2 tablespoons of cashew paste.

Mix marinade

In a medium bowl combine thick yogurt, fresh cream, ricotta (if using), cashew paste, ginger-green chili paste, garlic paste, cornstarch, crushed kasuri methi, garam masala, white pepper, salt, sugar/honey (if using) and lemon juice. Whisk thoroughly until smooth and slightly glossy. Taste and adjust salt or acidity; the marinade should be mildly seasoned and creamy, not watery.

Marinate paneer

Gently fold the paneer cubes into the marinade ensuring all sides are coated. Cover and refrigerate for at least 1 hour; for best results marinate 3–4 hours or overnight (up to 12 hours). If marinating longer than 4 hours, place in a single layer so marinade doesn't make paneer overly soft.

Prepare vegetables

Cut bell peppers and onion into pieces similar in size to paneer cubes so they cook evenly. If using cherry tomatoes, rinse and pat dry.

Assemble skewers

Thread paneer, bell pepper, onion and cherry tomato alternately onto skewers. Leave a small gap between pieces so heat circulates. For 500 g paneer you should get about 6–8 skewers depending on piece size.

Preheat grill/pan/oven

If grilling, preheat to medium-high (about 200–220°C/400–430°F). For oven, preheat to 220°C (425°F) and line a baking tray with foil and place a rack on top. If using a stovetop grill pan, heat it over medium-high heat and lightly oil the surface.

Cook the skewers

Place skewers on the grill/rack/pan. Cook for 10–12 minutes, turning every 2–3 minutes so all sides get slight char and heat through. If using an oven, roast for 10–12 minutes, then broil/grill for 1–2 minutes to get light char. Baste with melted butter or oil every 2–3 minutes to keep pieces moist and enhance color. Internal paneer texture should be warm and creamy but not melted.

Finish and serve

Remove skewers from heat and immediately brush with a little melted butter. Sprinkle chat masala evenly and garnish with chopped coriander. Serve hot with lemon wedges and green chutney or mint-yogurt dip on the side.

Storage and reheating: Store any leftover tikka in an airtight container in the refrigerator for up to 2 days. Reheat gently in a preheated oven at 180°C (350°F) for 6–8 minutes or on a grill pan until warmed through; avoid microwaving for long to prevent sogginess.