Indian · Medium
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Oven-Baked Paneer Tikka
Smoky, tangy paneer and vegetables marinated in spiced yogurt and charred in a hot oven or air fryer.
Prep40 min
Cook20 min
Total60 min
Serves4
You don't need a tandoor for great paneer tikka. A thick, well-seasoned marinade and a very hot oven get you most of the way, and a quick blast under the grill at the end adds those charred edges.
Method
- Whisk yogurt, ginger-garlic paste, gram flour, spices, kasuri methi, lemon juice, oil and salt into a thick, smooth marinade.
- Fold in the paneer, onion and peppers until well coated. Cover and refrigerate for at least 30 minutes (up to 4 hours).
- Heat the oven to 230°C (450°F). Thread the paneer and vegetables onto skewers (soak wooden skewers in water for 20 minutes first) and place on a lined tray.
- Bake for 15 minutes, turning once, then grill on high for 3–4 minutes until charred at the edges.
- Sprinkle with chaat masala and serve with mint chutney and lemon wedges.
Cook's notes
- Air fryer: cook at 200°C for 10–12 minutes, turning halfway.
- Hung curd matters — watery yogurt will slide off the paneer.
Allergy note: Always check ingredient labels for allergens such as gluten, dairy, nuts, soy and eggs, particularly when cooking for others.