paneer malai tikka
paneer malai tikka

Anju Bhatia



Prep Time


Cooking Time




Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 3.52 g
Sat Fat 1.89 g
Salt 277.0 mg
Sugars 3.76 g
  • Other Items
  1. 500 Grams Paneer
  2. 2 medium sized Capsicum, diced
  3. 2 Medium Tomatoes Diced
  4. 2 medium Onions diced
  5. 200 ml Fresh Cream
  6. 50 Grams Cheese
  7. ½ tbsp Kasoori Methi
  8. Salt – to taste
  9. Green Cardamom Powder – ½ tbsp
  10. Chat Masala – ½ tbsp
  11. Powdered Sugar – 1 tbsp
  12. Saffron – a few stand
  13. 1 tbsp Warm Milk
  14. Green Chilies – 2
  15. Cilantro/Coriander Leaves–¼ cup
  16. Mint – 2 tbsp
  1. mix coriander, mint, ginger and green chilies in a grinder and make a coarse mixture.
  2. Take a bowl, combine fresh cream, grated cheese, and the ground mixture herbs, ginger, and chilies. Also, add salt, kasoori methi, saffron soaked in milk, chat masala, green cardamom powder, and powdered sugar. Mix well.
  3. Marinate the paneer, capsicum, onions and tomatoes in separate bowls. Cover and let them rest in the fridge for 2 hours, or preferably 24 hours.
  4. Arrange the marinated paneer and vegetables in the tandoor, arrange them on the skewers. Alternate between paneer pieces, capsicum, onion and tomatoes while arranging them on the skewers.
  5. When the coals in the tandoor are ready, arrange the skewers in the tandoor.
  6. When the marinade on the underside sets, turn the tikkas and baste it with some marinade if you wish.
  7. Turn again and continue to cook until the second coat of the marinade is cooked. Cooking the paneer malai tikka takes about 10 minutes.
  8. Remove the skewers from the tandoor and carefully slide the tikkas off the skewers into the plate using a pair of tongs.
  9. Serve paneer malai tikka hot with some green chutney and salad