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Baked Paneer Tikka

Baked paneer tikka captures the smoky, spicy flavors of Indian street food using oven-roasted marinated paneer and vegetables. The dish features tender, charred cubes with a crisp exterior, infused with bold spices and tangy marinade, presenting a colorful and inviting appearance. It’s a flavorful, vegetarian main that’s perfect for sharing and easy to prepare at home.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g paneer firm, high-quality blocks
  • 1/2 cup Greek yogurt thick for better marinade adhesion
  • 2 tsp chili powder adjust to taste
  • 1/2 tsp turmeric
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp garam masala
  • 2 cloves garlic minced
  • 1 red bell pepper cut into pieces
  • 1 small onion cut into chunks
  • 2 tbsp oil neutral oil like sunflower or canola
  • 1 tsp salt

Equipment

  • Oven
  • Baking tray
  • Mixing bowls
  • Skewers (wooden or metal)
  • Brush or spoon
  • Tongs

Method
 

  1. Cut the paneer into 1-inch cubes and set aside. In a mixing bowl, combine Greek yogurt, chili powder, turmeric, lemon juice, garam masala, minced garlic, and salt to create a smooth marinade.
  2. Add the paneer cubes to the marinade and gently toss to coat all sides evenly. Cover and let it marinate in the refrigerator for 15-20 minutes, allowing the flavors to soak in.
  3. While the paneer marinates, prepare the vegetables by cutting the bell pepper and onion into chunks. Toss them with a tablespoon of oil and a pinch of salt for extra flavor.
  4. Soak wooden skewers in water for 15 minutes if using, or prepare metal skewers. Thread the marinated paneer cubes along with pieces of bell pepper and onion onto the skewers, alternating ingredients.
  5. Preheat your oven to 220°C (430°F). Line a baking tray with parchment paper or lightly oil it. Place the skewers on the tray, leaving space between them for even cooking.
  6. Brush the skewers generously with the remaining marinade or a little oil to enhance browning and flavor. Bake for 15-20 minutes, turning the skewers halfway through, until the edges are golden and slightly charred.
  7. Once baked, remove the skewers from the oven and let them rest for 2-3 minutes. The paneer should be firm with a smoky, crispy exterior, while remaining tender inside.
  8. Garnish with freshly chopped cilantro or mint if desired. Serve hot with lemon wedges or green chutney for an authentic experience.

Notes

For extra smoky flavor, broil the skewers for 2-3 minutes at the end of baking, watching carefully to prevent burning. You can also swap vegetables or add cherry tomatoes for variation. Marinate the paneer longer if you prefer more intense flavor.