Name: Baked Paneer Tikka
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 400 grams paneer (firm, fresh); 1/2 cup Greek yogurt (full-fat); 1 teaspoon garam masala; 1/2 teaspoon turmeric; 1 teaspoon chili powder (adjust for heat preference); 1 tablespoon lemon juice (freshly squeezed); 2 tablespoons oil (vegetable or sunflower); 1 red bell pepper bell pepper (optional, for added flavor and color); to taste salt

There’s something about street food that wraps you in a warm, nostalgic hug—especially when it’s homemade. This baked paneer tikka is my go-to for those craving the smoky, charred flavors of traditional Indian stalls, but without the fuss of a tandoor. It’s a simple way to bring that vibrant, spicy aroma into your own kitchen, with less mess and more control.

I love how the oven transforms the marinated paneer into tender, slightly crispy bites that still hold onto their creamy goodness. It’s a dish that’s perfect for casual dinners or weekend snacks, and it always feels like a small celebration. Plus, it’s surprisingly forgiving—mess up the marinade, and you still end up with something deliciously satisfying.

Focusing on the nostalgic comfort of homemade Indian street food, this baked paneer tikka recipe offers a healthier, less smoky alternative that still captures the smoky, charred flavors of traditional tandoori.

The inspiration behind this dish

This recipe came together one rainy Sunday when I was craving something smoky and cheesy but didn’t want to fire up the grill or tandoor. I started experimenting with the oven, thinking about those street vendors who somehow make everything look so effortless—yet I knew their magic had roots in tradition and a good eye for char. It’s become my go-to for cozy nights and unexpected guests, a little twist on classic street food that feels like a warm secret I’m sharing.
I remember the first time I nailed that perfect smoky edge—those crispy edges and tender interior. It was a small victory, like capturing a fleeting moment of street food authenticity without the chaos of a proper tandoor. Now, I keep a batch marinating in the fridge for impromptu snacks, and it’s always a hit. This dish reminds me that good flavors come from simple, honest techniques—whether baked or grilled, it’s about getting that perfect caramelized glow.
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Ingredient breakdown: key components

Paneer: I prefer firm, fresh paneer that holds up well, with a slight milky aroma. You can swap it for tofu if you want vegan, but the texture won’t be as creamy.
Yogurt: I use thick, full-fat Greek yogurt for a rich marinade that clings nicely. Skim yogurt will work but might make the coating less luscious.
Spices: Garam masala, turmeric, and chili powder give that smoky, warm punch. Feel free to tweak the chili for more heat or less for milder flavor.
Lemon juice: Brightens everything and helps tenderize the paneer. Skip it if you prefer less tang, but your marinade might lack that fresh zing.
Oil: A splash of neutral oil like vegetable or sunflower keeps the marinade smooth. Olive oil adds a subtle flavor—go for it if you like a richer note.
Bell peppers (optional): I like a hint of charred sweetness from peppers; grill or roast until slightly blackened for depth. Skip if you want a simpler, more straightforward dish.
Skewers: Wooden or metal—if using wood, soak them first to prevent burning. They make handling and serving so much easier, especially if you’re making multiple servings.

Spotlight on key ingredients

Paneer:

I look for firm, fresh paneer with a slight milky aroma. It should hold its shape and develop a golden crust when baked.
It’s the star—creamy, tender, and slightly chewy. If you want vegan, tofu works but won’t have the same richness.

Yogurt:

Thick, full-fat Greek yogurt is best for a tangy, creamy marinade that sticks well. Skim works but less luscious.
It’s the marinade’s backbone—oozy, tangy, and helps tenderize the paneer. Use fresh for the best flavor.

Notes for ingredient swaps

Dairy-Free: Swap yogurt for coconut milk yogurt or a thick coconut cream. It adds richness, but expect a slightly sweeter, tropical note.
Vegan Paneer: Use firm tofu pressed and marinated the same way. Tofu won’t have that creamy mouthfeel but will soak up flavors well.
Spice Variations: Try smoked paprika instead of chili powder for a deeper smoky flavor without heat. Adjust quantity to taste.
Oil Choices: Replace neutral oil with ghee for a richer, nutty aroma. Keep in mind, it will add a buttery depth.
Lemon Juice: Use lime juice if you prefer a sharper, more floral acidity. It brightens the marinade with a slightly different zing.
Bell Peppers: For a sweeter, less charred flavor, skip peppers or replace with cherry tomatoes—just watch them for burst and moisture.
Skewers: Metal skewers are more durable and eco-friendly. Wooden skewers should be soaked at least 30 mins to prevent burning.

Equipment & Tools

Baking sheet: Holds the skewers and ensures even baking.
Parchment paper or silicone mat: Prevents sticking and makes cleanup easier.
Mixing bowls: Prepare and toss the marinade and paneer.
Skewers (wooden or metal): Thread the paneer and vegetables for easy handling.
Brush (optional): Apply melted butter or additional marinade for extra flavor.

Step-by-step guide to baked paneer tikka

Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper or a silicone mat. Set aside.
Prepare skewers if using wooden ones—soak in water for at least 30 minutes to prevent burning. Metal skewers are ready to go.
Cut the paneer into 1-inch cubes, keeping them firm but not too thick, so they cook evenly and develop a nice char.
In a bowl, mix yogurt, spices (garam masala, turmeric, chili powder), lemon juice, and a tablespoon of oil. Whisk until smooth.
Add the paneer cubes and optional chopped bell peppers to the marinade. Toss gently, ensuring all pieces are coated well. Let sit for at least 30 minutes, or up to 2 hours for deeper flavor.
Thread the marinated paneer and peppers onto skewers, leaving some space between pieces for even cooking.
Place the skewers on the prepared baking sheet. Bake in the oven for 15-20 minutes, turning halfway through. The paneer should turn golden and slightly charred at the edges.
Check for doneness: the paneer should be crispy on the outside but still tender inside, with a smoky aroma filling the kitchen.
Once baked, remove from oven and let rest for 2-3 minutes. Brush with a little melted butter or extra lemon if desired.
Serve hot, garnished with fresh coriander or a squeeze of lemon. Pair with green chutney or a simple salad.

Let the baked paneer tikka rest for a couple of minutes on a plate. Garnish with chopped cilantro or a squeeze of lemon. Serve immediately with your favorite sides or dips.

How to Know It’s Done

Color: edges are golden with charred spots, indicating proper caramelization.
Smell: smoky and spicy aroma, not burnt or raw.
Texture: paneer should be crispy outside, tender inside when gently pressed.