Name: Baked Paneer Tikka
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 400 g firm paneer (cut into 1-inch cubes); 1/2 cup Greek yogurt (thick for coating); 1 tbsp lemon juice (freshly squeezed); 1 tsp smoked paprika (for smoky flavor); 1 tsp garam masala (deep, warm spice); 2 cloves garlic (minced); Salt to taste salt; 2 tbsp oil (neutral oil like canola); 1 bell pepper bell pepper (sliced, optional); 1 onion onion (sliced, optional)

Baking paneer for tikka might seem unusual at first, but it’s a game changer. The heat transforms the cheese, giving it a rich, smoky flavor that’s hard to get from quick sautéing or grilling. Plus, it’s so much easier to control—no flipping or tending the flame, just pop it in and forget about it for a bit.

I started experimenting with baked paneer tikka when I wanted something flavorful but low fuss, especially on busy weeknights. The oven’s gentle heat makes the paneer oozy on the inside while giving the edges a lovely char. It’s like a little smoky miracle happening right in your kitchen, without the need for a grill.

This method is a reminder that sometimes, taking a different route in the kitchen leads to surprises. The creamy texture is preserved, and the smoky notes deepen, making it perfect for when you want something familiar yet a bit more refined. It’s a simple tweak that makes all the difference, especially when grilling isn’t an option.

Focusing on how baking enhances the paneer’s creamy texture and smoky flavor, making it accessible for home cooks without a grill.

The story behind this recipe

I stumbled upon baked paneer tikka quite by accident during a hectic week when I wanted something flavorful but didn’t want to stand over a hot grill. The oven’s gentle heat turned out to be perfect, giving the paneer a smoky, creamy edge I hadn’t expected.
It reminded me that sometimes, the simplest changes—like baking instead of grilling—can unlock new layers of flavor. That first bite, with its tender inside and charred edges, was a revelation. Now I turn to this method whenever I crave something cozy and smoky without the fuss.
heading’: ‘The story behind this recipe

Ingredient breakdown

Paneer: I prefer firm, fresh paneer that holds its shape; look for one with a mild, milky aroma. If yours is crumbly, try pressing out excess moisture or choosing a slightly fresher block.
Yogurt Marinade: I use thick Greek yogurt for a creamy coat and smoky flavor. If you want a tangier edge, add a splash of lemon juice—just don’t overdo it, or the paneer can become too soft.
Spices: I mix smoked paprika with garam masala for that deep, smoky warmth—your nose will love the rich aroma. Feel free to swap in chipotle powder if you crave extra heat and smokiness.
Lemon Juice: Brightens the marinade and cuts through the richness. I love a good squeeze before baking—look for lemons that feel heavy and smell fresh, for maximum zing.
Oil: I use neutral oil like canola or vegetable to help the marinade cling and to aid browning. If you prefer a richer flavor, a splash of mustard oil adds a pungent kick—just be mindful of the smoke point.
Bell Peppers & Onions: Optional but lovely—adds sweetness and crunch. Slice thin, toss in a little oil, and roast alongside the paneer for a burst of color and flavor.
Skewers: I opt for metal skewers for quick cleanup, but wooden ones work fine if soaked in water first. They help hold everything steady and give those crispy edges.

Spotlight on key ingredients

Paneer:

I prefer firm, fresh paneer that holds its shape; look for one with a mild, milky aroma. If yours is crumbly, try pressing out excess moisture or choosing a slightly fresher block.
Yogurt Marinade: I use thick Greek yogurt for a creamy coat and smoky flavor. If you want a tangier edge, add a splash of lemon juice—just don’t overdo it, or the paneer can become too soft.
Spices: I mix smoked paprika with garam masala for that deep, smoky warmth—your nose will love the rich aroma. Feel free to swap in chipotle powder if you crave extra heat and smokiness.

Lemon Juice & Oil:

Lemon Juice: Brightens the marinade and cuts through the richness. I love a good squeeze before baking—look for lemons that feel heavy and smell fresh, for maximum zing.
Oil: I use neutral oil like canola or vegetable to help the marinade cling and to aid browning. If you prefer a richer flavor, a splash of mustard oil adds a pungent kick—just be mindful of the smoke point.

Notes for ingredient swaps

Dairy-Free: Use coconut yogurt instead of Greek yogurt for a tropical twist, but expect a slightly sweeter and less tangy flavor.
Vegan Paneer: Swap with firm tofu pressed and marinated similarly. Tofu won’t have the same melt-in-the-mouth feel, but it absorbs flavors well.
Smoked Paprika: If unavailable, chipotle powder adds a smoky punch, though it’s spicier and more intense in flavor.
Lemon Juice: Lime juice works as a bright, zesty alternative, offering a slightly different citrus aroma and tang.
Oil Choices: Swap vegetable oil for ghee for a richer, nuttier flavor, but be mindful of the smoke point and adjust baking time slightly.
Bell Peppers & Onions: Zucchini or cherry tomatoes can replace them, adding their own sweetness and moisture during roasting.
Skewers: Use wooden skewers soaked in water for 30 minutes to prevent burning, or metal skewers for durability and easy cleanup.

Equipment & Tools

Baking sheet: To hold the skewers during baking
Parchment paper or silicone mat: For easy cleanup and non-stick surface
Skewers (metal or soaked wooden): To hold paneer and veggies together for grilling
Mixing bowls: To prepare the marinade and toss paneer
Brush or spoon: To apply marinade evenly
Tongs: To turn skewers during baking

Step-by-step guide to baked paneer tikka

Preheat your oven to 200°C (390°F). Use a baking sheet lined with parchment or a silicone mat for easy cleanup.
Prepare skewers: if using wooden skewers, soak them in water for 30 minutes to prevent burning. Metal skewers don’t need soaking.
Cut paneer into 1-inch cubes. Pat dry with paper towels to remove excess moisture, which helps marinade absorption.
Make the marinade: mix Greek yogurt, lemon juice, smoked paprika, garam masala, minced garlic, salt, and a drizzle of oil in a bowl until smooth.
Marinate the paneer: toss the cubes in the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, up to 2 hours.
Thread the marinated paneer onto skewers, alternating with slices of bell peppers or onions if using. Leave some space for even cooking.
Arrange skewers on the prepared baking sheet, leaving space between each for air circulation.
Bake at 200°C (390°F) for 15-20 minutes. After 10 minutes, turn the skewers to promote even charring.
Check for color: edges should be golden and slightly charred. The paneer should be firm but tender. If not, bake a few more minutes.
Broil for an additional 2-3 minutes if you want more char and smoky flavor, watching carefully to prevent burning.
Remove from oven and let rest for 3-5 minutes. This helps the juices settle and keeps the paneer moist.
Serve hot, garnished with fresh cilantro or a squeeze of lemon if desired.

Let the baked paneer rest for 3-5 minutes on the tray. Serve hot, garnished with chopped cilantro or a squeeze of lemon. For extra smoky flavor, you can briefly broil again, watching closely to prevent burning.

How to Know It’s Done

Edges are golden with slight charring, indicating proper roasting.
Paneer feels firm but gives slightly when pressed, not mushy.
Marinade has absorbed well, with no excess liquid on the surface.