Restaurant-Style Malai Paneer Tikka

Have you wondered what the white coloured paneer tikka in restaurants is? It's called Malai Paneer Tikka - a luxurious, elegant appetiser made with a rich marinade of cream, yogurt, and aromatic spices.

We absolutely love cooking with paneer in our kitchen - its versatility makes it perfect for both everyday meals and savoury and sweet indulgent dishes. Whether it’s a creamy Shahi Paneer, a festive Mango Paneer Kheer, or today’s Malai Paneer Tikka, there’s something so comforting and luxurious about paneer-based recipes.

While Tandoori Paneer Tikka is the familiar, boldly spiced version you’ll find at most restaurants and BBQs, this creamy version is its more indulgent cousin.

It’s milder, richer, and feels more luxurious - thanks to the addition of double cream, subtle warming spices, and saffron. For me, it reflects the rich flavours associated with Indian sweets and indulgent savoury dishes.

I often make the tandoori version for casual dinners or BBQs. But when I want something a little more elegant like a Diwali dinner menu or family gatherings this creamy version always gets compliments. It’s soft, mellow, and beautifully balanced without overpowering spice.

Ingredients notes

Paneer - The star of the dish! I always use store-bought firm paneer so it holds its shape when skewered and grilled. Softer homemade paneer tends to crumble during marination.

Vegetables - I prefer the bitterness of green capsicum to cut through the creaminess. You can use yellow, orange or red too but I find they are a bit sweet.

The Creamy Marinade

Yogurt - this is the base of the marinade. I always use hung curd or full-fat Greek yogurt. Anything watery will thin the mixture and won’t cling to the paneer properly. The thicker, the better for that luscious coating.

Double cream (aka heavy cream) - the creaminess comes from this! It adds body and rounds out the tanginess of the yogurt. I've tested with single cream too which works well. It's a bit thinner so you may need a little extra besan to thicken it.

Ginger & garlic paste - to brings warmth and aroma. I always use freshly crushed paste for the best flavour—it’s what gives that classic North Indian taste.

Besan - Don’t skip this—it acts as a thickener and helps bind the marinade to the paneer. I dry roast it until fragrant and nutty, which takes away the rawness

Oil or butter - as the flavours in this paneer tikka are mild, I recommend using a neutral oil so there is no interference of flavours. Ghee will give restaurant flavours. I brush the skewers again with the oil or butter to give a lovely gloss.

The spices

Exotic Spices - along with world's most expensive spice saffron, you'll require cardamom powder and shahi jeera (caraway seeds). If you don't have shahi jeera, simply leave it out or use normal cumin seeds.

Basic Spices - cracked fennel seeds, coriander seeds and black pepper. You'll also need white pepper powder, amchur powder (dry mango powder), chaat masala and lemon juice.

These are my signature additions for a warm, earthy backbone. Coarsely ground spices give a bit of texture and an extra layer of depth—something you don’t always get in store-bought masalas.

White pepper adds a soft heat that doesn’t overpower, while amchur gives a subtle tang that complements the cream.

Kasoori methi - the one secret ingredient pretty much all restaurants use. I always crush it between my fingers before adding to release its aroma.

Serving Ideas

Malai paneer tikka is most commonly served as a starter in Indian restaurants.

Once the malai tikka is beautifully cooked and lightly charred, gently slide the pieces off the skewers onto a serving platter. Sprinkle over a little chaat masala or a squeeze of fresh lemon juice to really lift and brighten the flavours.

I serve it with a side of Indian mint yogurt dip or spicy green mint coriander chutney. I love adding a crisp, thinly sliced Indian onion salad (soaked in ice water for 30 minutes to mellow), lemon wedges, and a simple fresh salad for the perfect finishing touch.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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