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Baked Paneer Tikka

This baked paneer tikka features tender, spiced cubes of paneer that develop a smoky, caramelized crust in the oven. Marinated in a tangy yogurt mixture with aromatic spices, the dish offers a satisfying combination of soft interior and charred edges, all achieved with simple baking. It’s a fuss-free, flavorful vegetarian appetizer or main that mimics the smoky char of traditional tandoor cooking.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 400 g paneer preferably fresh and soft, cut into 1.5-inch cubes
  • 1/2 cup thick Greek yogurt strain regular yogurt if needed
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1 tsp chili powder adjust for heat preference
  • 1/2 tsp cumin
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp oil neutral or mustard oil
  • 2 wooden skewers soaked for 30 minutes
  • optional fresh cilantro or mint for garnish

Equipment

  • Baking sheet
  • Parchment paper or silicone mat
  • Mixing bowl
  • Wooden or metal skewers
  • Oven

Method
 

  1. Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper or a silicone mat for easy cleanup.
  2. In a mixing bowl, whisk together the thick Greek yogurt, garam masala, turmeric, chili powder, cumin, lemon juice, and oil until smooth and fragrant.
  3. Gently toss the paneer cubes in the marinade, ensuring each piece is well coated. Let sit for at least 15 minutes to absorb all those spicy flavors.
  4. Thread the marinated paneer cubes onto soaked skewers, leaving small gaps between each piece for even baking and smoky edges.
  5. Arrange the skewers on the prepared baking sheet, spacing them out to allow hot air circulation for even browning.
  6. Bake in the middle rack for about 20–25 minutes, turning the skewers halfway through to promote uniform golden edges and slight charring.
  7. Switch the oven to broil and cook for an additional 3–5 minutes, watching closely to achieve a smoky, slightly charred look without burning.
  8. Remove the skewers from the oven and let rest for a couple of minutes. Garnish with chopped cilantro or mint if desired and serve hot with lemon wedges or chutney.