When it comes to Indian appetizers, few dishes can combine the charm of Paneer Tikka. But if you are looking for something extra rich, creamy and indulgent, then Makhmali Paneer Tikka Recipe is what you have to try. Royal to his name means velvety “Makhmali” – and it is exactly how this dish feels in every bite: soft, smooth and absolutely real.
This delicacy does not only concern the taste, but concerns the creation of a great balance between herbs, creaminess and smoky goodness of the tandoor style. Whether you organize a dinner, a festive diffusion plant or simply crave a restaurant style appetizer at home, the Paneer Makhmali Tikka can hear every large meal. In this article we cross everything you need to know: from the ingredients to the preparation of the gradual step, advice to perfect the dish and even serve suggestions.
What makes Makhmali Paneer Tikka Recipe special?
Contrary to the normal Paneer Tikka, which uses a spicy marinade, the Makhmali Paneer Tikka Recipe focuses on a rich and creamy base. The use of hung Cagliata, cream and cheese gives that it melts in the consistency of the mouth. Add some thin herbs and you have an aromatic and not overwhelming dish. Consider it as the royal cousin of the traditional tikka paneer – more creamy, more creamy and with a velvety finish which remains in the mouth long after the last bite.
Need significant ingredients you need
The magic of this court lies in its carefully selected ingredients.
Here is what is happening in production:
Paneer (Cottage cheese): Fresh, soft and cut into thick cubes.
Suspended control: acts as the base of the marinade and gives it creamy.
Fresh cream: improved richness and velvety texture. Cheese (grated):
for more creamy and taste.
Ginger paste: add the classic tikka zing.
Cashw Paste: for a shade of hazelnut and a smooth texture.
Green chilis: offers a slight heat kick.
Spices: white pepper, cardamo and salt powder. Butter or Ghi:
to keep the clothes during the grill, keeping wet and tasteful.
How to make the curd in the curd at home
If you don’t have a curd, don’t worry, it’s super easy to make.
Take a fresh curd and put it in a cloth for Mouseline.
Hang it for 4-5 hours to drain excess water.
What remains is a thick and creamy suspended curd, perfect for this recipe. This little trick guarantees that your Tikka does not become watery or loses the shape during the grill.
Step -By -Step recipe for Makhmali Paneer Tikka Recipe
Let’s cook now!
Step 1: Prepare the marinade
Add in a bowl hanging bowl, fresh cream, grated cheese, anacardi paste and ginger paste.
Add white pepper, powder cardamom, finely chopped green peppers and salt.
Mix everything until smooth and creamy.
Step 2: Marinate de Paneer
Carefully cover the pan in cubes in the marinade. Make sure each cube is well covered.
Cover and cool at least 1 to 2 hours (longer, it’s better for a deeper taste).
Step 3: Grill the basket
Heat your oven or tandoor. If you don’t have one, a normal grill pan works very well.
Arrange the paneer cubes marinated with skewers. The grid of the gold spots appear and the breadcrumbs looks a little charred.
Enough with butter or ghee halfway for that smoky and real taste.
Step 4: serve hot
Sprinkle with the Masala chat.
Garnish with fresh coriander and onion rings.
Serve with mint chutney or a dive of spicy yogurt.
Advice for Perfect Makhmali Paneer Tikka Recipe
Use Fresh Paneer: soft and fresh paneer makes the difference.
Do not jump the cashew nut paste: this gives Tikka this royal richness.
Relax the marinated paneer: this helps lock the flavors.
Avoid boiling: paneer becomes hard for too long if it is toasted for too long.
Objective on Golden Brown, not burned. Alternative cooking methods
You don’t have a tandoor or oven? Carefree.
So you can always take advantage of it:
On a grill pan: transmits a nice smoked note.
On a pan of stove: works well if you do not want chark brands.
In a roast air: fast, healthy and easy. Why will you like this dish
It is creamy, sweet and aromatic and makes it a man.
Perfect for vegetarians who aspire to something royal.
Works both as a starter and a party snack.
Quite simply to prepare for the house and still be enough for special occasions.
Operate suggestions
Mix with the chutney minz, the onion slices and the lemon wire.
Serve next to Naan or Butter Roti for a full meal.
Complete it with a refreshing glass of lacticello or cooled laxes.
Nutritional value of Makhmali Paneer Tikka Recipe
Good news: this dish is not only delicious, but it is also nourishing.
Protein -Rich: thanks to Paneer and Cagliata.
Football boost: excellent for bones and teeth. Healthy fats: from walnuts, cheese and cream.
Bass -carbohydrate: Suitable for people who look at carbohydrates.
Common mistakes to avoid
Pannet purchased with too difficult shop. Always choose a soft and fresh bread.
Add too much curd. Excess water can ruin the marinade.
Skip the rest time. Marination is what this dish is done or breaks.
Read More: Dragon fruit juice for luminous skin and radiant health
Conclusion
Makhmali Paneer Tikka Recipe is more than a simple dish – it’s an experience. From its velvety texture to its light but rich flavors, this royal recipe will certainly impress your family and your guests. And the best thing about it? You don’t need a chic restaurant or tandoor to enjoy it. With only a few ingredients and a little effort, you can reproduce this gastronomic pleasure directly in your kitchen.
