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Baked Paneer Tikka

This baked paneer tikka features firm, marinated paneer cubes roasted in the oven until golden with slightly charred edges. The process involves marinating the cheese in a smoky yogurt mixture, threading onto skewers, and baking to achieve a tender, juicy interior with a smoky, crispy exterior. It’s a flavorful, fuss-free alternative to grilling that delivers rich, smoky, and creamy textures in every bite.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

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

Equipment

  • Baking sheet
  • Parchment paper or silicone mat
  • Skewers (metal or soaked wooden)
  • Mixing bowls
  • Brush or spoon
  • Tongs

Method
 

  1. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
  2. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during baking. Metal skewers can be used directly.
  3. Gently pat the paneer cubes dry with a paper towel to remove excess moisture, helping the marinade stick better.
  4. In a mixing bowl, combine Greek yogurt, lemon juice, smoked paprika, garam masala, minced garlic, salt, and oil. Whisk until smooth and fragrant.
  5. Toss the paneer cubes gently in the marinade until each piece is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to deepen the smoky flavor.
  6. Thread the marinated paneer cubes onto skewers, alternating with slices of bell pepper and onion if using. Leave space between pieces for even baking.
  7. Arrange the skewers on the prepared baking sheet, ensuring they are not overcrowded for proper air circulation and browning.
  8. Bake in the preheated oven for 15-20 minutes. At the halfway point, use tongs to turn the skewers for even charring and smoky edges.
  9. Once the edges are golden and slightly charred, and the paneer feels firm but tender, remove from the oven. For extra smoky flavor, briefly broil for 2-3 minutes, watching carefully.
  10. Let the skewers rest for 3-5 minutes to allow juices to settle. Remove the paneer and vegetables from skewers and serve hot, garnished with fresh herbs or a squeeze of lemon if desired.

Notes

For extra smoky flavor, broil for a couple of minutes at the end. Use fresh, firm paneer for best texture. Marinate ahead of time for deeper flavor and easier assembly.