Oven-Baked Paneer Tikka
Smoky, charred cubes of paneer and vegetables marinated in a spiced yogurt mixture, then baked until perfectly tender. This easy oven version of the classic tandoori dish delivers all the restaurant-style flavor without needing a clay oven.
For 4 servings
- prep · ~2 min
Prepare the marinade.
1.In a large mixing bowl, whisk the thick yogurt until smooth.2.Add besan, ginger-garlic paste, red chili powder, turmeric, cumin powder, garam masala, amchur, crushed kasuri methi, lemon juice, mustard oil, and salt.3.Whisk until well combined and no lumps remain. - mix · ~20 min
Marinate the paneer and vegetables.
1.Add paneer cubes, bell pepper cubes, and onion petals to the marinade.2.Gently fold with a spatula or your hands to coat each piece evenly.3.Cover the bowl and rest at room temperature for 20 minutes, or refrigerate for up to 2 hours for deeper flavor.TIPDon't over-mix — paneer is delicate and will crumble. Gently fold to avoid breaking the cubes. - prep · ~3 min
Preheat the oven and thread the skewers.
1.Preheat oven to 220°C (430°F). Line a baking tray with parchment paper.2.Thread marinated paneer, bell pepper, and onion alternately onto skewers, leaving a little space between pieces. - bake · ~20 min
Bake the paneer tikka.
1.Place the skewers on the prepared baking tray.2.Brush lightly with oil.3.Bake for 15 minutes, then flip each skewer, brush with a little more oil, and bake another 5 minutes until edges are lightly charred.TIPFor a smoky tandoori finish, switch to broil mode for the final 2 minutes — watch closely to avoid burning. - garnish · ~1 min
Garnish with coriander leaves and serve immediately.
1.Slide the tikka off the skewers onto a serving platter.2.Sprinkle freshly chopped coriander leaves over the top.3.Place onion rings and lemon wedges on the side.TIPServe right out of the oven — paneer is best when hot and the edges are still sizzling.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use thick yogurt and drain excess whey for 30 minutes to prevent a watery marinade.
- 2Roast the besan until it turns fragrant and light golden — raw flour can taste pasty.
- 3Bring the mustard oil to its smoking point then cool it completely to mellow the pungency.
- 4Thread the skewers loosely — spacing pieces allows hot air to circulate for even charring.
- 5For maximum char, switch the oven to broil for the last 2 minutes, not a second longer.
- 6Serve tikka immediately after baking — paneer firms up and loses its softness as it cools.
Adapt it for your goals.
Air-fryer
Cook at 200°C for 10 minutes, shaking halfway. Needs less oil and yields extra-crisp edges in half the time — perfect for small batches.
mushroom and paneerMushroom-and-paneer
Swap half the bell peppers and onions for button mushrooms — they absorb the marinade beautifully and add an earthy contrast to the mild paneer.
veganVegan
Replace paneer with extra-firm tofu (pressed and cubed) and use thick coconut yogurt. Add 1 tablespoon of lemon juice for tang. The texture turns slightly firmer but equally delicious.
higher proteinHigher-protein
Add 100g of cubed chicken breast (marinated separately for 1 hour). Thread in the same skewers — the paneer and chicken complement each other.
Why this is on our healthy list.
Rich in Protein
Paneer provides a high-quality complete protein that supports muscle repair and satiety, making this a good vegetarian main course.
Probiotic from Yogurt
The yogurt marinade introduces live cultures that aid digestion, especially when the dish is prepared with freshly cultured yogurt.
Antioxidant Spices
Turmeric, cumin, and fenugreek leaves contribute anti-inflammatory and antioxidant compounds that support overall wellness.
Good Source of Vitamin C
Bell peppers add a generous amount of vitamin C, which boosts immunity and helps iron absorption from the paneer.
Frequently asked questions
Roasting besan removes its raw, floury taste and helps thicken the marinade. Skipping will leave a chalky flavor, so it's best not to skip.
