Baked Malai Paneer Tikka

Baked Malai Paneer Tikka

This is a very delicious and delicate paneer tikka recipe. Malai paneer tikka is a very subtle and royal starter from mughlai cuisine. This Malai Paneer Tikka is very mildly flavored, rich and tasty. It can be served as a starter with chutney or in main course with naan and dal makhni. Malai paneer tikka is very light and diet friendly dish. It is healthy and guilt free made using minimal oil and baked in oven. It makes a great party snack. Your family and friends will definitely droll on this malai paneer tikka and ask you for the recipe.

Baked Malai Paneer Tikka

Servings: 4-5
Calories: 180 per person
Preparation Time: 15 minutes + 30 minutes marinade time
Cooking Time: 30 minutes


250 grams Paneer
1 Capsicum/ Bell Pepper (Optional)
1 Onion (Optional)
1 Tomato de seeded (Optional)
2-3 tbsp. Oil

For Marinade:
10 Cashews
2 tbsp. grated Cheese (Optional)
3 tbsp. Fresh Cream
3 tbsp. Hung Curd
1.5 tbsp. Ginger-Garlic paste
1 tsp. Green Coriander chopped
2 tsp. Lemon Juice
1 tsp. Black Pepper/ White Pepper powder
0.5 tsp. Garam Masala powder
0.5 tsp. Roasted Cumin powder
0.5 tsp. Green Cardamom powder
1 tsp. Amchur powder
2 tsp. Chat Masala
1 pinch Carom Seeds (Ajwain)
1 tbsp. Crushed Dry Fenugreek Leaves (Kasuri Methi)
0.5 tsp. sugar
Salt to taste


1. Cut the paneer and vegetables (if using) into squares.
2. Put the cashew nuts in a blender and make cashew nut paste.
3. Add the cashew nut paste and all the ingredients mentioned for the marinade in a bowl and mix well.
4. Now add the squared paneer and vegetables to the marinade.
5. Mix gently with your hand or just toss them gently. Ensure that they are coated nicely with the marinade.
6. Put in a refrigerator for minimum 30 minutes.
7. Preheat the oven to 200°C (*see notes).
8. Grease a baking tray with oil and arrange the paneer and vegetable pieces over it.
9. Brush them with a little oil and bake for 10-12 minutes.
10. Then, take them out of the oven and brush them with oil. Again bake for 10-15 mins more.
11. Sprinkle some chaat masala and squeeze lime juice over the malai paneer tikka.
12. Serve the malai paneer tikka with lemon wedges and green chutney.


1. I prefer medium/ mild spicy, so I have added less pepper powder in the malai paneer tikka. You can increase it according to your preference.
2. You can use any other vegetables of your choice like mushrooms, broccoli, etc. to replace capsicum, tomato and onion. If you are not using any vegetables and using only paneer, then use half the quantity of all ingredients mentioned for the marinade.
3. Toss the paneer and vegetables gently in the marinade to prevent the paneer pieces from breaking.
4. If time is not a constraint, then you can keep the marinated malai paneer tikka in the refrigerator for at least 3-4 hours and maximum overnight (7-8 hours), for better results.
5. You can also use skewers while baking the malai paneer tikka. Skewer the paneer pieces gently to prevent them from breaking.
6. You can also grill/ shallow fry the malai paneer tikka on a grill pan/ griddle (tawa), using a little oil. If doing so, sprinkle some cornflour on the marinated malai paneer tikka before grilling, to hold the marinade.


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