Malai Paneer Tikka

Paneer Tikka

Since labor day is around the corner and everyone gets ready to fire up the grill, here is a recipe to try out. This recipe is one I had put up in my previous blog, but it is really good to resist sharing again. Paneer is one of my favorite ingredients, so here is a great appetizer that I love. Now paneer tikkas are best cooked on the Tandoor which is a clay oven used generally in a lot of North Indian cooking. However, since I don’t have one, I grilled my tikkas. Alternatively, you could use an oven as well.

In this recipe there are two things that I did to make the paneer soft and delicious. The malai itself is of course one of the things. However, one neat trick I learnt for packet paneer was to place it in a bowl of water and microwave it for about 1 minute. The longer you soak, the softer the paneer becomes. This works wonders!

Peach Cilantro Chutney

Paneer tikkas can be served as finger foods with chutney. I found this great recipe for the Peach Cilantro Chutney on a food blog by Kiran. It is a nice twist to the usual cilantro – mint chutney. Just to kick up the spice a little, I added some habanero peppers to my chutney.

Paneer Tikka

Malai Paneer Tikka

Serving size: 4


1 packet paneer, cubed
1 bell pepper, 1 inch squares
1 onion, 1 inch squares
½ tsp butter
3 tbsp thick yogurt
½  cup fresh cream
1 garlic clove, minced
1 tsp red chilli powder
½  tsp black pepper
1  tsp garam masala
2 tsp tandoori masala
½  tsp chaat masala
½  tsp honey
salt to taste


1. In a large bowl, mix all ingredients besides the vegetables and paneer. Add in the paneer, bell peppers and onions and evenly coat all ingredients.  Let it marinate in the refrigaratior for at least 1 hour (the longer you marinate, the better the paneer will taste).

2. Start the grill a little before you are ready to cook. You can either place the vegetables and paneer alternating on skewers on just lay them down on non-stick aluminum foil on the grill. Non-stick foil is a savior for grilling and readily available. Grill until the paneer is little charred on the edges and change color, approx. 15 mins.

3. Take off the grill and serve with peach cilantro chutney.


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