Oven-Baked Paneer Tikka

Name: Oven-Baked Paneer Tikka
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: punjabi
Ingredients: 300 g paneer (cut into 1-inch cubes); 1 pcs bell pepper (medium, cubed, deseeded, any color); 1 pcs onion (medium, cut into petals, layers separated); 0.5 cup yogurt (thick, hung for 30 minutes to remove whey); 2 tbsp besan (roasted until aromatic); 2 tsp ginger-garlic paste; 1 tsp red chili powder; 1 pinch turmeric powder; 1 tsp cumin powder; 1 tsp garam masala; 1 tsp amchur (dry mango powder); 1 tsp kasuri methi (crushed between palms); 1 tbsp lemon juice; 2 tbsp mustard oil (heated to smoking point then cooled, for marinade); 0.5 tsp salt; 1 tbsp oil (for brushing and greasing); 1 pcs lemon (cut into wedges, for serving); 3 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(187)

TASTE SCORE

9/10

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.

PREP

15m

COOK

SERVES

1 KATORI

411 cal

SERVINGS

METHOD · 5 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Always use thick yogurt and drain excess whey for 30 minutes to prevent a watery marinade.
2
Roast the besan until it turns fragrant and light golden — raw flour can taste pasty.
3
Bring the mustard oil to its smoking point then cool it completely to mellow the pungency.
4
Thread the skewers loosely — spacing pieces allows hot air to circulate for even charring.
5
For maximum char, switch the oven to broil for the last 2 minutes, not a second longer.
6
Serve tikka immediately after baking — paneer firms up and loses its softness as it cools.

RECIPE VARIATIONS

Adapt it for your goals.

air fryer

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 paneer

Mushroom-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.

vegan

Vegan

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 protein