Malai Tikka recipe is one very popular Indian dish known for its rich, creamy flavours, and with paneer substituted for chicken, it would be an excellent choice to please everyone's taste buds. Succulent pieces of the soft cheese paneer marinated in a luscious yoghurt and spice blend assured this melt-in-your-mouth experience, which is a perfect accompaniment to be wed to the essence of an Indian dish. The marinade typically consists of fresh cream, curd, ginger-garlic paste, and most of the spices like cumin, coriander, garam masala, and many more. Adding the cashew nut paste or ground almonds helps increase the creaminess with a hint of nuttiness. This combination leads to an excellent smooth flavour marinade that sticks well and ensures that the paneer absorbs all the rich flavours. Paneer cubes are skewered and grilled or baked till golden brown after marinating. The grilling gives the appetising charred flavour and keeps the paneer soft and tender. Fresh coriander garnishes the dish and is most commonly served with mint chutney, which contrasts the rich tikka. Malai Tikka is an excellent snack or part of a full meal. It tastes great with naan, roti, or as a filling in wraps. This vegetarian adaptation of the old classic tikka recipe is perfect for gatherings and celebrations, hence the favourite among vegetarians as much as among non-vegetarians. Its text and flavour are so appealing that this Malai Tikka with paneer is the perfect go for any Indian feast; it brings an already very versatile and rich range of vegetarian dishes to cuisine.

• 5 tbsp curd
• 1/4 tsp black pepper powder
• 1 tsp ginger garlic paste
• 1/2 tsp garam masala
• 1/4 tsp ajwain
• 1/3 cup onion
• 1/3 cup capsicum
• 250 gms paneer
• Oil
• Salt
• 1 tbsp lemon juice
• 1/2 tsp coriander powder
• 2-3 pinch kasuri methi
• 1/3 cup low fat cream

• In a large mixing bowl, take five tablespoons of hung curd.
• Whisk the curd for approximately a minute until it's smooth and creamy. This is the base of your marinade and will help soften your paneer while infusing all the flavours into it.
• Now add ⅓ cup low-fat cream to the whisked hung curd.
• Mix both of them very well till fully combined. Adding the cream adds richness and enhances the creamy texture of the marinade.
• Now mix in 1 teaspoon of ginger-garlic paste; this one adds a strong flavour.
• Add to that ¼ teaspoon of ajwain or carom seeds, ¼ teaspoon of black pepper powder, 1/2 teaspoon of coriander powder, and 1/2 teaspoon of garam masala. All these will give your Malai Tikka an authentic flavour.
• Add, if need be, 2 to 3 pinches of crushed kasuri methi or dried fenugreek leaves for freshness. Final touches: add 1/2 teaspoon of lemon juice for a perfect harmonious flavour in the end.
• Add salt to taste. Add 2 to 3 tablespoons of besan or rice flour for pan-frying an outer crust to the marinade. Mix all spices well so they spread evenly.
• Add vegetables and paneer. You will fold in ⅓ cup of onion squares, ⅓ cup of capsicum squares, and 250 gms of paneer cubes into it with a small silicone spatula or a spoon, mixing gently so as not to break the paneer cubes. You're after coating each piece evenly with the marinade.
• Cover and marinate for 30 minutes. It can be refrigerated to get more flavour for a couple of hours.
• After the marinating time has passed, let's prepare to grill. Take bamboo skewers and soak them in water for 15-30 minutes. This will save them from burning while grilling.
• After soaking, thread the marinated paneer, onion, and capsicum on the skewer by interspersing them with each other for a colourful presentation.
• Let your oven preheat to 240 degrees Celsius for about 15 minutes. If you have an oven toaster grill (OTG), just set it to grill mode. While the oven is warming up, put a baking tray with aluminum foil in it so that it will be easier to clean and cook.
• Once the oven is hot, arrange the skewers on the prepared tray.
• Grill the paneer Malai Tikka for 15-20 minutes in the oven. Keep watching on the tikka; it's time to pull it out when you feel the top is a little browned. Be delicate with the skewers so that all skewers should cook evenly.
• Brush some oil on the paneer, onion, and capsicum cubes, then put them back in the oven for a few minutes of basting to flavour and moisten them. Place the skewers back in the oven.
• Grill the skewers until the edges of the paneer cubes and onions become slightly browned.
• When done, take out the skewers from the oven and serve the Malai Tikka hot or warm. It's to die for with the thin slivers of onions, lemon wedges, or even a dot of mint-curd chutney on the side. Makes for such an excellent dish to bring along when invited to gatherings, perfect as an appetiser that truly epitomises the greatness of Indian cuisine.