Paneer Tikka Recipe in Oven
Paneer Tikka is a popular Indian appetizer that is flavorful, smoky, and easy to prepare. This vegetarian dish is a healthier option as it is baked rather than fried. Traditionally, Paneer Tikka is cooked in a tandoor (clay oven), but it can be made just as easily in a regular oven at home.
In this oven-baked recipe, paneer (Indian cottage cheese) cubes are marinated in yogurt and spices to enhance their flavor. The marinated cubes are then skewered and baked until crisp on the outside, with a delicious smoky and lightly charred taste. Follow this step-by-step guide to make homemade Paneer Tikka.
Ingredients List
- 200 g paneer (Indian cottage cheese), cut into cubes
- ½ cup thick yogurt (hung curd or Greek yogurt)
- 1 tbsp gram flour (besan, chickpea flour)
- 1 tsp ginger-garlic paste
- ½ tsp turmeric powder
- 1 tsp red chili powder (or paprika for mild heat)
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp chaat masala (optional)
- 1 tsp lemon juice
- 1 tbsp mustard oil (or olive oil/any cooking oil)
- Salt to taste
- ½ green bell pepper (capsicum), cut into cubes
- ½ red bell pepper (capsicum), cut into cubes
- ½ onion, cut into cubes
- Chaat masala (optional, for garnish)
- Lemon wedges (for serving)
- Fresh coriander leaves (cilantro, for garnish)
How to Make Paneer Tikka in Oven at Home
1. Take a mixing bowl and add thick yogurt (curd) to it. Use a whisk or spoon to stir the yogurt until smooth and creamy.
2. Add gram flour (chickpea flour), ginger-garlic paste, turmeric powder, red chili powder (cayenne or paprika), garam masala, cumin powder, chaat masala, lemon juice, mustard oil (or olive oil), and salt. Mix everything well to form a smooth and thick marinade.
3. Add paneer cubes, bell peppers, and onions to the prepared yogurt marinade and toss gently until everything is evenly coated. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.
4. Preheat your oven to 200°C (390°F) for 10 minutes and line or lightly grease a baking tray to ensure even roasting for this oven-baked paneer tikka.
5. Thread marinated paneer, bell peppers and onion alternately onto wooden or metal skewers to assemble kebabs, spacing pieces evenly for uniform cooking and attractive presentation.
6. Bake the skewers at 200°C for 12–15 minutes, turning once halfway for even golden color, then broil/grill 2–3 minutes if you want smoky, charred grill marks and a crisp exterior.
7. Remove paneer tikka from skewers and plate as a vegetarian appetizer, finishing with a sprinkle of chaat masala, chopped coriander (cilantro), lemon wedges and a side of mint chutney for tangy, refreshing contrast.
Tips for Making Perfect Paneer Tikka
- Use thick yogurt to ensure the marinade sticks well to the paneer.
- Always whisk properly as this helps remove any lumps and makes sure the marinade coats the paneer (Indian cottage cheese) evenly.
- Soak wooden skewers in water for 30 minutes before using to prevent burning.
- For a smoky taste in your Paneer Tikka recipe, place a hot coal in a bowl with the paneer, add a little ghee (butter), and cover for a few minutes.
This oven-baked Paneer Tikka is perfect for parties, snacks, or as a side dish with Indian meals. Enjoy the rich flavors of this restaurant-style dish at home!
Frequently asked questions
Yes, you can cook Paneer Tikka on a stovetop pan or grill. Simply cook the marinated paneer and vegetables on a non-stick pan or grill until golden and slightly charred.
At least 30 minutes is recommended, but marinating overnight in the refrigerator gives the best flavor and softness.
Use your oven’s grill/broil setting for 2–3 minutes at the end, or place a small piece of hot charcoal in a bowl inside the tray, drizzle a little oil on it, cover for 2–3 minutes, and let the smoke infuse the tikka.
