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Oven-Baked Paneer Tikka

This oven-baked paneer tikka transforms the traditional grilled dish into a cozy, smoky appetizer using dry heat in the oven. Cubes of firm paneer are marinated in a spiced yogurt mixture, then baked until golden and slightly charred, resulting in a tender, flavorful bite with a hint of smokiness and a crisp exterior.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g paneer firm, fresh blocks
  • 1/2 cup Greek yogurt thick and creamy
  • 1 tsp smoked paprika
  • 1 tsp garam masala
  • 1 tbsp lemon juice
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 2 tbsp oil neutral like sunflower or canola
  • 1 pc bell pepper thinly sliced (optional)
  • 1 medium onion thinly sliced (optional)

Equipment

  • Oven
  • Baking sheet with parchment or foil
  • Skewers (wooden or metal)
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat your oven to 200°C (392°F) and line a baking sheet with parchment or foil for easy cleanup.
  2. If using wooden skewers, soak them in water for 30 minutes to prevent burning. Metal skewers require no soaking.
  3. In a mixing bowl, whisk together Greek yogurt, smoked paprika, garam masala, lemon juice, minced garlic, grated ginger, and a pinch of salt. Whisk until the marinade is smooth and well combined.
  4. Cut the paneer into 1-inch cubes and place them in the bowl with the marinade. Toss gently to coat each piece thoroughly. Let it marinate for at least 30 minutes, or up to 2 hours for more flavor.
  5. If adding vegetables, slice bell peppers and onions thinly and toss them in a little marinade or oil.
  6. Thread the marinated paneer cubes onto skewers, alternating with slices of vegetables if using, leaving space between pieces for even roasting.
  7. Arrange the skewers on the prepared baking sheet, spacing them out to allow for even browning.
  8. Bake in the preheated oven for 20-25 minutes, flipping the skewers halfway through to promote even charring and color development. The paneer should develop a golden hue with slight charring on the edges.
  9. Once done, remove the skewers from the oven and let them rest for 5 minutes. This helps the flavors settle and the paneer firm up slightly.
  10. Squeeze fresh lemon over the baked paneer and sprinkle chopped cilantro if desired. Serve hot with your favorite chutney or side.

Notes

For extra smoky flavor, you can broil the paneer for an additional 2 minutes at the end, but watch carefully to prevent burning. Marinate for longer (up to 2 hours) for deeper flavor. Resting the baked paneer helps keep it tender and juicy.