Air fryer recipe · Starters
Creamy Malai Paneer Tikka
Mild, cheesy and rich paneer in a white cream marinade with gentle green-chilli warmth.
- 30 minTotal time
- 190°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 355kcal
- 23.6 gprotein
- 4.0 gcarbs
- 27.8 gfat
- 0.3 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Paneer (cubes)300 g
- Fresh cream3 tbsp
- Hung curd3 tbsp
- Cheese (grated)2 tbsp
- Cashew paste2 tbsp
- Green chilli & cardamom1 tsp
Method
Blend the malai marinade
Whisk fresh cream, hung curd, cashew paste and grated cheese into a smooth ivory marinade. Add minced green chilli, a pinch of cardamom powder, white pepper and salt to keep it mild yet aromatic.
Coat the paneer
Gently fold paneer cubes through the marinade so each piece wears a thick creamy jacket. Rest twenty minutes so the richness settles in without making the paneer soggy.
Drain the excess
Lift each cube and let surplus marinade drip off before placing, since too much cream will pool and burn. A clinging layer is all you need for the malai crust.
Arrange with care
Set the cubes in a single layer with gaps so the cream sets into a pale golden glaze rather than steaming. Brush a little reserved marinade on top.
Air-fry gently
Air-fry at 190C for 12 minutes, turning once, until the surface is just-blushed gold with soft char spots. Keep it gentle so the marinade stays creamy, not burnt.
