Creamy Malai Tikka Trio (Chicken, Paneer, and Salmon)
Marinate the chicken, paneer and/or salmon in vinegar, salt, and ginger-garlic paste/powder for 20 minutes. In a separate bowl, prepare the ...
Ingredients
- 1 lb Chicken Tikka cut into cubes
- 1 lb Paneer Tikka cut into cubes
- 1 lb Salmon fillet cut into cubes
- 1 tbsp Vinegar
- 1 tsp Salt
- 1 tbsp Ginger-Garlic paste
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 cup Cream
- 1 cup Yogurt
- 1/2 cup Cheddar cheese (or Fiesta cheese blend), grated
- 2 tbsp Garam masala
- 1-2 Red or green chilies, chopped (to taste)
- 2 tbsp Kasoori methi (dried fenugreek leaves), crushed
- 2 tbsp Cashew paste or Almond butter
- 1 tbsp Curry powder
- 1 tbsp Lemon juice
- 2 tbsp Tandoori chicken marinade
Instructions
Marinate the chicken, paneer and/or salmon in vinegar, salt, and ginger-garlic paste/powder for 20 minutes. In a separate bowl, prepare the malai marinade by combining cream, yogurt, cheese, garam masala, salt, chopped chilies, Kasoori methi, cashew paste/almond butter, curry powder, tandoori chicken marinade and lemon juice. Add the chicken, paneer and/or salmon to the malai marinade and ensure they are well coated. Cover and refrigerate for at least 2 hours, or preferably overnight. Preheat your grill or oven to medium-high heat. Thread the marinated chicken, paneer and/or salmon onto skewers. Grill or bake for 10-15 minutes, or until the chicken is cooked through and the paneer/salmon are lightly browned, flipping occasionally.