Paneer Tikka Recipe in Oven
Paneer Tikka is a popular Indian appetizer made from Indian cottage cheese (paneer) that is flavorful and easy to prepare. This vegetarian dish is known for its smoky aroma, spicy-tangy flavor, and juicy texture. It 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. It’s a wholesome vegetarian dish that’s high in protein and rich in flavor perfect as a starter, snack, or even a side for a restaurant-style taste. Follow this step-by-step guide to make homemade Paneer Tikka.
Ingredients and Substitutes
- Paneer (Indian cottage cheese): Use fresh and firm paneer cubes for the best texture. If you prefer a vegan version of tikka, you can replace Indian cottage cheese with tofu.
- Thick yogurt (hung curd or Greek yogurt): Yogurt forms the base of the marinade and keeps the tikka moist. You can also use any plant-based yogurt for a dairy-free option.
- Gram flour (besan or chickpea flour): It helps the marinade stick to the paneer and adds a light nutty taste. If you don’t have it, use cornflour or rice flour instead.
- Ginger-garlic paste: Adds flavor and aroma to the marinade. I sometimes use grated ginger and garlic but you can also use store-bought paste both work fine.
- Turmeric powder: Gives a warm yellow color and mild earthy flavor. You can skip it if you prefer a lighter look.
- Red chili powder (or paprika): Adds a bit of heat and a rich red color to the tikka. For a milder taste, use Kashmiri red chili powder or paprika.
- Garam masala: Brings the classic Indian spiced flavor in most Indian dishes. If you don’t have garam masala, you can use a mild curry powder as a substitute.
- Cumin powder: Adds a deep, earthy flavor that complements the other spices. Roasted cumin powder gives a stronger aroma if you prefer.
- Lemon juice: Balances the spices with a fresh tangy note. Lime juice or a few drops of vinegar can also be used.
- Cooking oil: You can use olive oil, mustard oil, or any other cooking oil while making Paneer Tikka. Mustard oil adds a traditional smoky flavor to the paneer tikka marinade, while olive oil or sunflower oil gives a milder taste. It is perfect for those who prefer a lighter version.
- Salt: Brings out the flavor of the spices used in Indian cottage cheese tikka dish and balances the overall taste.
- Bell peppers (capsicum): Bell peppers add crunch, flavor, and vibrant color to your Paneer Tikka skewers. Green bell peppers bring a slight sharpness, while red, yellow, and orange bell pepper varieties add sweetness and beautiful color contrast, making your paneer tikka recipe more flavorful and visually appealing.
- Onion: Adds mild sweetness and texture when roasted. You can also use shallots or white onions.
- Lemon wedges (for serving): Serve them on the side to add a fresh and tangy touch before eating. Lime wedges are also good.
- Fresh coriander leaves (cilantro, for garnish): Finish with chopped coriander for a fresh herbal flavor. You can also use parsley or mint leaves.
How to Make Paneer Tikka in Oven
- Prepare the yogurt base: Whisk thick yogurt in a bowl until smooth and creamy.
- Make the marinade: Add gram flour, ginger-garlic paste, all the spices, lemon juice, mustard oil, and salt. Mix well to form a thick, flavorful paste.
- Marinate the paneer and veggies: Add paneer cubes, bell peppers, and onions. Toss gently to coat evenly, then refrigerate for at least 30 minutes.
- Preheat the oven: Set the oven to 200°C (390°F) and line or lightly grease a baking tray.
- Assemble the skewers: Thread marinated paneer, peppers, and onions alternately onto skewers, leaving even spacing for uniform cooking.
- Bake and broil: Bake at 200°C (400°F) for about 15 minutes, flipping the skewers halfway through and then broil for 2–3 minutes to give them a nice smoky, charred flavor.
- Serve and garnish: Remove from skewers, sprinkle chaat masala and fresh coriander, add lemon wedges, and serve hot with mint chutney.
Best Marinade Tips for Soft and Juicy Paneer Tikka
Use thick yogurt (curd) for the marinade to help it stick well to the paneer (Indian cottage cheese) and vegetables. I usually whisk the marinade well to remove any lumps and ensure it coats every piece of paneer evenly, giving it a smooth texture and balanced flavor.
To prevent paneer (Indian cottage cheese) from becoming hard or rubbery in the oven, you just have to soak the paneer cubes in warm water for about 10 minutes before marinating. This helps retain moisture and keeps them soft inside. Also, avoid overbaking, as cooking too long can make the paneer chewy. If you’re using wooden skewers, soak them in water for at least 30 minutes before baking to prevent burning during cooking.
For best results, always brush the paneer with a little oil or melted butter before and during baking to keep it tender and juicy. You might be surprised to know that you can make Paneer Tikka right in your oven and it turns out just as flavorful and smoky as the restaurant version. Bake it at 200°C (400°F) for 15–20 minutes and then broil for a few minutes to achieve the perfect golden charred texture.
For an extra smoky aroma, place a small piece of hot charcoal in a bowl, add a drop of ghee on top, and cover the tray for a few minutes. This oven-baked Paneer Tikka makes an excellent choice for parties, snacks, or as a side dish with your favorite Indian meals.
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.
Yes. If you don’t have skewers, simply arrange the marinated paneer and vegetables on a lined baking tray and bake as usual. Flip them halfway through for even cooking.
Recipe Card
Paneer Tikka Recipe
Equipment
- 2 Mixing bowl
- 1 Whisk or spoon
- 2 Skewers (wooden or metal)
- 1 Baking tray
- 1 Oven
Ingredients
- ½ cup thick yogurt hung curd or Greek yogurt
- 1 tbsp gram flour besan
- 1 tsp ginger-garlic paste
- ½ tsp turmeric powder
- 1 tsp red chili powder or paprika
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp chaat masala optional
- 1 tsp lemon juice
- 1 tbsp mustard oil or olive oil
- Salt
- 200 g paneer cut into cubes
- ½ green bell pepper cubed
- ½ red bell pepper cubed
- ½ onion cubed
- Chaat masala for sprinkling
- Fresh coriander leaves chopped
- Lemon wedges
- Mint chutney
Instructions
- Take a mixing bowl and add thick yogurt (curd) to it. Use a whisk or spoon to stir the yogurt until smooth and creamy.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- For the best texture, use firm and fresh paneer. If the paneer is store-bought and slightly hard, soak it in warm water for 10 minutes before marinating.
- Use thick curd or Greek yogurt to prevent the marinade from becoming watery. Hung curd gives the best coating.
- Marinate the paneer for at least 30 minutes, but overnight marination enhances the flavor even more.
- If using wooden skewers, soak them in water for 15–20 minutes before baking to prevent burning.
- Mustard oil gives authentic North Indian flavor, but olive oil or sunflower oil works well too.
- To make it smoky like restaurant-style tikka, you can place a small piece of hot charcoal in the bowl of cooked tikka, drizzle a few drops of oil on it, cover for 2–3 minutes, then remove.
- For extra crisp edges, brush the paneer pieces lightly with oil before baking or broiling.
