Paneer Malai Tikka

Scroll down to view recipe


Serving Portions: 4
  • 12 gms Knorr Malai Tikka Marinade Mix
  • 30 gms Hung Curd
  • 8 gms GG Paste
  • 10 gms Mustard Oil
  • 200 gms Paneer
  • 40 gms Red Bell pepper
  • 40 gms Yellow Bell pepper
  • 40 gms Capsicum
  • 50 gms Onion
  • 15 gms Lemon
  • 100 gms Coriander Leaves
  • 50 gms Mint Leaves
  • 10 gms Green Chilli


    • Take two tablespoons of marinade mix and add the hung curd to it.
    • Add ginger-garlic paste and smoked mustard oil to the marinade mix.
    • Now add the paneer steaks and let it rest for two hours.
    • Keep the one inch dices of bell pepper, onion and capsicum ready.
    • Skewer the marinated paneer and the vegetables.
    • Cook it in a tandoor/griddle pan/grill.
    • Serve it will some fresh onion laccha, green chilli and mint chutney
    • For Mint Chutney: Blend together mint leaves, fresh coriander, green chilli. Season with black salt and lemon juice
    • Chef's Tip: If you are you are using bamboo/wooden skewers then let it soak it water for at least two hours so that it does not burn while cooking.

Popular Recipes

Dutch Coffee Custard
Vegetable Manchow Soup
Dal Makhani
Fried Vegetables in Hot and Sweet Sauce
Classic Roast Chicken with Demi-Glace