Malai Paneer Tikka

 

       These melt-in-the-mouth Malai Paneer Tikkas are just irresistible. They can be made at home, restaurant style, for some perfect appetizers. These delectable snacks goes well with tomato sauce or green chutney and onion rings. And not to forget with a sprinkle of chaat masala. So go ahead and try these party specials this Christmas and New Year.

        

         I tried to keep the cream and butter to the minimum. In that way one can have these Tikkas guilt free. These Tikkas can also be stuffed in parathas along with some coriander leaves and ketchup / kasundi / mint chutney and served as paneer rolls. So check out the step by step pictorial recipe to prepare this delectable treat.

• 250 gms. Fresh Paneer cubes
• 1 tsp. ginger-garlic paste
• 1 tsp. green chili paste
• salt to taste
• 1/4 tsp. pepper powder
• 1/2 tsp. roasted coriander-cumin powder
• 1/4 tsp. carom seeds
• 1 tsp. lime juice
• 1/3 cup hung yoghurt
• 2 tbsp. fresh cream
• 1 tbsp. melted butter
• 1 tbsp. roasted chickpea flour
• oil to grease the pan / tawa
• few cubed onion, capsicum & tomato
• few wooden skewers, soaked in water for an hour
• 2 pinches of chaat masala
• green chutney / tomato sauce and onion rings to serve

         In a bowl, combine all the above mentioned ingredients starting from ginger-garlic paste to chickpea flour. 

          Marinate the paneer and the veggies with the prepared paste for an hour in the refrigerator.

          Grease the skewers with a little oil and string the paneer cubes and the veggies.

          Heat some oil in a pan and roast the skewered paneer on all sides till done. Baste with the leftover marinade halfway.

          For a Smokey effect, place the skewers on a steel wire mesh directly on the flame and fire grill them till it is slightly charred. 

          Sprinkle chaat masala and serve, garnished with onion rings and tomato sauce / green chutney.

          

      In a bowl, combine all the above mentioned ingredients starting 

      from ginger-garlic paste to chickpea flour. 

             Add the paneer and the veggies to the prepared paste.

            Mix everything well and marinate for an hour in the refrigerator.

 Grease the skewers with a little oil & string the paneer cubes and the veggies.

      Heat some oil in a pan & roast the skewered paneer on all sides till done. 

      Baste with the leftover marinade halfway.

                   Now they are half done. 

      For a Smokey effect, place the skewers on a steel wire mesh directly 

       on the flame & fire grill them till it is slightly charred. 

       Sprinkle chaat masala & serve, garnished with onion rings &

       tomato sauce / green chutney.