By Aditi Saraswat
November 16, 2025
Dahi malai tikka is a creamy, melt-in-mouth snack prepared with paneer marinated in yoghurt, fresh cream, and mild spices. These tikkas are perfect for parties, family feasts, or festive spreads and pair beautifully with mint chutney.
300 g paneer 1 onion 1 capsicum Skewers ½ cup thick curd ¼ cup fresh cream (malai) 2 tbsp cheese (grated) 1 tsp ginger-garlic paste ½ tsp green chilli paste 1 tsp lemon juice 1½–2 tbsp cornflour or besan ½ tsp black pepper powder ¼ tsp garam masala ½ tsp kasuri methi (crushed) Salt to taste 1–2 tbsp oil or melted butter
Prepare the marination by mixing hung curd, cream, cheese, ginger-garlic, green chilli, lemon, cornflour, pepper, garam masala, kasuri methi, salt, and oil.
Add paneer cubes, onion petals, and cubed capsicum to the marinade. Coat each piece evenly and refrigerate for at least half an hour.
Preheat the oven to 200°C or heat the grill pan/tawa on medium flame. Grease the surface lightly with oil or butter.
Line up the marinated paneer and veggies alternately on the skewers. Wipe off extra marinade so that it does not burn while grilling.
Place the skewers on the grill or tray. Cook while turning occasionally, until edges turn golden with light char. Brush with butter halfway through cooking for extra richness.
Remove the paneer cubes from skewers and place on a platter. Sprinkle chaat masala and lemon juice, and serve with green chutney and sliced onions.