Air fryer recipe · Starters
Malai Paneer Tikka
Creamy cashew-marinated paneer with gently charred edges and a melt-in-mouth centre.
- 40 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 220kcal
- 15.7 gprotein
- 4.7 gcarbs
- 16.0 gfat
- 0.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Paneer, thick cubes300 g
- Cashew paste3 tbsp
- Hung curd4 tbsp
- Green chilli, minced1
- Cardamom powder0.5 tsp
- Capsicum chunks1 cup
Method
Make the malai base
Blend soaked cashews into a smooth paste and beat it together with the hung curd until silky and lump-free. Stir in minced green chilli, cardamom powder, white pepper and salt for a pale, fragrant marinade. Keep it free of chilli powder so the colour stays ivory.
Marinate
Coat the paneer and capsicum chunks generously in the malai mixture, turning so the cream settles into every crevice. Cover and chill for at least 20 minutes to deepen the flavour. Longer resting up to an hour makes the paneer even more tender.
Skewer or arrange
Thread the paneer and capsicum onto soaked skewers or lay them flat in the oiled basket. Leave a small gap between pieces so hot air can reach all sides. Brush a little melted butter over the tops for richness.
Char gently
Midway, rotate the skewers and brush again with butter to encourage soft golden spots. The malai marinade browns quickly, so check often to keep it pale rather than burnt. You want gentle char, not a hard crust.
Air-fry
Air-fry at 190C for 14 minutes, turning once after 7 minutes, until the surface is lightly speckled and the paneer is hot through. Rest briefly, then squeeze a little lemon over before serving.
