Malai Aloo Tikka

Ingredients

• 550–600 gbaby potatoes, or regular potatoes cut into quarters
• 120 g (½ cup)Greek yoghurt or thick yoghurt, such as regular yoghurt strained for 4–5 hours
• 85 g (3 oz), at room temperaturecream cheese
• 22.5 ml (1½ tablespoons)double cream
• 5 ml (1 teaspoon), optionaloil
• 10 ml (2 teaspoons)ginger-garlic paste
• 5 ml (1 teaspoon)ground coriander
• 2.5 ml (½ teaspoon)garam masala
• 2.5 ml (½ teaspoon)ground cardamom
• 1.25 ml (¼ teaspoon)ajwain (carom seeds)
• 1.25 ml (¼ teaspoon)ground white pepper
• 5 ml (1 teaspoon)dried fenugreek leaves (kasuri methi)
• 2.5 ml (½ teaspoon), or to tastesalt
• 1 large or 2 medium, cut into 2.5 cm (1-inch) cubesgreen pepper
• 1 large, quartered and separated into petalsred onion
• about 14 g (2 tablespoons)almond flour

Instructions

1. 1

   Parboil potatoes

   Bring a large pan of water to the boil over medium-high heat. Add the baby potatoes and boil until about 75% cooked; the time depends on their size. For potatoes 4–5 cm long, this takes about 10–12 minutes. Drain in a colander, peel and set aside. Halve them to make them easier to thread onto skewers.

2. 2

   Mix creamy base

   In a large bowl, combine the yoghurt, cream cheese and double cream until smooth. Use thick or Greek yoghurt. Add the optional teaspoon of oil if using.

3. 3

   Season marinade

   Stir in the ginger-garlic paste, ground coriander, garam masala, cardamom, ajwain, white pepper, dried fenugreek leaves and salt. Mix until evenly combined.

4. 4

   Coat vegetables

   Add the potatoes, onion petals and green pepper to the bowl. Mix with your hands until everything is coated in the marinade, then add the almond flour and mix again.

5. 5

   Chill and soak

   Cover the bowl and refrigerate for 1–2 hours. Meanwhile, soak 5–6 wooden skewers in water for 30 minutes so they are less likely to burn in the oven or on the grill.

6. 6

   Thread skewers

   After the marinade has rested for at least an hour, thread the potatoes, peppers and onion onto the skewers. The recipe makes about 5 skewers. Preheat the oven to 230°C (450°F).

7. 7

   Bake and brown

   Line a baking tray with foil and spray it with oil spray. Arrange the skewers on the tray and bake at 230°C (450°F) for 15 minutes. Grill (broil) for 2–3 minutes, until the potatoes have browned spots. Alternatively, cook the skewers on a grill. Serve with coriander chutney.

What is malai aloo tikka?

Tikka refers to pieces of food coated in seasoning and cooked, commonly on skewers. Malai means cream, reflected here in a marinade of yoghurt, cream cheese and double cream.

This Indian-inspired version pairs the creamy coating with potatoes, onion and green pepper. Parboiling the potatoes first helps them cook through while the outside picks up colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 216 calories, 5g protein, 26g carbs, 11g fat.

The potatoes provide most of the carbohydrates, while cream cheese, double cream and oil contribute much of the fat. The yoghurt and cream cheese add some protein, with smaller amounts from the potatoes and almond flour. Serve with salad or extra vegetables to balance the plate.

Choose the right yoghurt

Thick yoghurt: Greek yoghurt or strained yoghurt gives the marinade enough body to cling to the vegetables. If using regular yoghurt, strain it for 4–5 hours as directed.

Cream cheese: Bring it to room temperature before mixing so it blends more easily with the yoghurt and cream.

Parboil for an even finish

Potato size: The suggested 10–12 minutes applies to baby potatoes about 4–5 cm long, but check yours as they cook. They should be roughly three-quarters cooked, not fully tender.

After draining: Peel the potatoes and halve them for threading. Keeping them slightly underdone gives them time to finish in the oven without falling apart.

Build the marinade

Spice mix: Coriander, garam masala, cardamom, ajwain, white pepper and dried fenugreek create a fragrant, savoury coating. Mix the seasonings into the creamy base before adding the vegetables so they distribute evenly.

Almond flour: Stir it in after coating the vegetables. It helps the marinade cling, so mix until there are no dry patches.

Marinating and threading

Chilling: Refrigerate the coated vegetables for 1–2 hours, with at least an hour of marinating time before cooking. This gives the flavours time to mingle and helps the coating stay in place.

Wooden skewers: Soak 5–6 skewers for 30 minutes before threading. Leave a little space between pieces so the heat can reach their surfaces.

Check for colour and doneness

Baking: Cook the skewers at 230°C for 15 minutes, then grill (broil) for 2–3 minutes to develop brown spots. Keep an eye on them during this final stage.

Texture: The potatoes should be tender, while the onion and pepper soften and the coating develops browned patches. If grilling outdoors instead, watch the skewers closely as the heat may vary.

Serving ideas

Coriander chutney: Serve it alongside the skewers as suggested for a fresh, tangy contrast to the creamy, spiced coating.

For a fuller meal: Add a simple salad or another vegetable side. You can also serve the skewers with flatbread or rice.

Recipe notes & tips

• Use potatoes of similar size so they parboil at roughly the same rate.
• Let the cream cheese soften at room temperature before mixing the marinade.
• Strain regular yoghurt for 4–5 hours if it is not thick enough to coat the vegetables.
• Soak wooden skewers in water for the full 30 minutes before using.
• Spray the foil with oil spray before placing the skewers on it.
• Watch closely during the final 2–3 minutes under the grill to avoid over-browning.

Variations

• Use regular potatoes: Cut them into quarters, as suggested, and adjust the parboiling time to their size.
• Add extra vegetables: Thread additional onion or green pepper onto the skewers, keeping the pieces a similar size.
• Adjust the heat: Add a pinch of chilli powder to the marinade for a hotter version.
• Grill outdoors: Cook the skewers on a barbecue instead of baking and grilling them in the oven.
• Serve with a dip: Pair the tikka with coriander chutney as suggested, or offer another favourite chutney.

Common mistakes to avoid

• Overcooking the potatoes in the pan: Boil them only until about 75% cooked so they can finish in the oven.
• Using runny yoghurt: Strain regular yoghurt for 4–5 hours, or use Greek yoghurt, so the marinade coats the vegetables.
• Adding cold cream cheese: Let it reach room temperature first to make a smoother marinade.
• Skipping the skewer soak: Soak wooden skewers for 30 minutes to help prevent them burning.
• Crowding the tray: Arrange the skewers on the lined tray with space around them so they bake rather than steam.
• Leaving the grill unattended: Check frequently during the final 2–3 minutes, when the potatoes develop browned spots.

How to store

Refrigerate leftover cooked tikka in an airtight container and use within 3 days. Reheat in an oven or air fryer until hot throughout; the microwave works too, though the vegetables will be softer. Keep uncooked marinated vegetables covered in the fridge and cook them within the recipe’s 1–2-hour marinating window.

Frequently asked questions