Here’s a quick guide to Paneer Malai Tikka with a detailed recipe and answers to common FAQs. This creamy, flavorful appetizer is popular in Indian cuisine, and it’s quite simple to make at home!
Paneer Malai Tikka Recipe
Ingredients:
- Paneer (Cottage Cheese): 250g, cut into cubes
- Fresh Cream: 3 tbsp
- Yogurt: 2 tbsp (thick)
- Ginger-Garlic Paste: 1 tsp
- Lemon Juice: 1 tbsp
- Kasuri Methi (Dried Fenugreek Leaves): 1 tsp
- Chili Powder: 1/2 tsp (adjust for spice)
- Coriander Powder: 1 tsp
- Cumin Powder: 1/2 tsp
- Turmeric Powder: 1/4 tsp
- Garam Masala: 1/2 tsp
- Salt: to taste
- Oil: 1 tbsp (for grilling)
- Fresh Cilantro: chopped, for garnish
For Marinade:
- In a bowl, combine yogurt, cream, ginger-garlic paste, lemon juice, kasuri methi, chili powder, coriander powder, cumin powder, turmeric powder, garam masala, and salt.
- Mix all ingredients until smooth.
- Add the paneer cubes to the marinade. Ensure all pieces are coated well. Cover and let it marinate for at least 30 minutes to 1 hour in the fridge (for best flavor, marinate overnight).
Cooking Method:
Option 1: Oven
- Preheat the oven to 200°C (392°F).
- Skewer the marinated paneer cubes onto a grill skewer or arrange them on a baking tray lined with parchment paper.
- Brush the paneer with some oil or butter for a golden finish.
- Bake for 12-15 minutes, or until the paneer is lightly charred and cooked through.
Option 2: Grilling on Stovetop
- Heat a non-stick pan or griddle and brush it with a little oil.
- Place the paneer cubes onto the pan and cook them for 3-4 minutes on each side until golden and slightly charred.
Serving:
Serve hot with a squeeze of fresh lemon juice, chopped cilantro, and your favorite chutney (mint chutney or tamarind chutney are great options).
FAQs
1. Can I use tofu instead of paneer?
Yes, you can substitute paneer with tofu if you’re looking for a dairy-free option. Firm tofu works best and should be pressed to remove excess water.
2. Can I make this recipe without an oven?
Absolutely! You can easily cook Paneer Malai Tikka on a stovetop, using a griddle or a non-stick pan. You can also use an air fryer for a similar effect to oven baking.
3. How do I make the marinade thicker?
If your marinade is too thin, you can add a bit of besan (gram flour) or cornstarch to thicken it, but make sure not to overdo it, as you still want it to coat the paneer evenly.
4. Can I add vegetables to the recipe?
Yes! Bell peppers, onions, or even tomatoes can be skewered with the paneer. They’ll add extra flavor and texture.
5. How long should I marinate the paneer?
Ideally, you should marinate the paneer for at least 30 minutes to 1 hour. The longer it marinates, the more flavorful the paneer will be, so marinating overnight is the best option if you have time.
6. Can I make the dish ahead of time?
Yes! You can prepare the paneer and marinade the night before and cook it fresh when you’re ready to serve. You can also store the cooked tikka for 1-2 days in the fridge and reheat it in the oven or on the stove.
7. How do I get a smoky flavor without a tandoor?
If you want a smoky flavor (like traditional tandoori cooking), you can use the dhungar method. Heat a piece of charcoal until it’s red hot, place it in a small bowl, and place the bowl in the middle of the marinated paneer. Drizzle a little ghee or oil over the charcoal and cover the dish to trap the smoke for a few minutes.
- Let me know if you want any tips on variations or extra details!