Malai Paneer Tikka (Creamy White Grilled Paneer)

Combine hung yoghurt, cream, cashew paste, ginger paste, cardamom, white pepper, lemon juice, and salt into a smooth, thick, pale white marinade. Coat paneer cubes thoroughly, getting marinade into all sides. Marinate 2–4 hours refrigerated (overnight for maximum flavour penetration).

About 10 min

Tip: Never use fresh, un-hung yoghurt — its excess water will make the marinade runny and the paneer will steam rather than grill. Hung yoghurt (strained 6+ hours) is essential for a thick, clinging marinade.

Thread marinated paneer onto skewers (with pieces of capsicum and onion between if desired). Grill at 220°C oven/tandoor/BBQ for 10–12 minutes, turning once. Baste with butter halfway through. The paneer should look barely golden on the surface — not deeply browned. The cream marinade should just set into a thin, fragrant crust.

About 12 min

Tip: The goal of malai tikka is gentle cooking — not the aggressive charring of regular tandoori. The pale, cream-set exterior with just a blush of gold is the target. Overcooking makes paneer rubbery and the cream marinade dry and chalky.

Remove from grill. Brush immediately with a little cold butter (it melts on the hot paneer for a glossy, rich finish). Squeeze lemon juice. Serve on a bed of laccha onion with green mint-coriander chutney. The malai tikka should smell of cardamom and cream — delicate, fragrant, and luxurious.

About 3 min

Tip: Fresh paneer (same-day homemade if possible) produces malai tikka with a noticeably softer, more delicate texture than commercially produced paneer. The difference in quality is significant.