Paneer tikka comes from the tandoor, where intense heat chars a yogurt-based marinade in minutes. A home oven cannot match that heat, so this version relies on a thick marinade, a high rack and a short final blast under the grill to get close.
Why this recipe works
- A thick yogurt and besan marinade clings to the paneer and browns instead of sliding off.
- A very hot oven and a high rack brown the outside quickly before the paneer dries out.
- A finish of butter, chaat masala and lemon adds the salty, sharp lift you expect from a tikka platter.
Method
Whisk the yogurt, besan, ginger-garlic paste, lemon juice, oil, chilli powder, turmeric, garam masala, kasuri methi and salt in a large bowl until smooth and thick, like a paste that clings to the back of a spoon.
Tip: If the yogurt is loose, strain it through a cloth for 20 minutes first. A thin marinade slides off instead of charring.
Pat the paneer cubes dry with a towel. Add them, the pepper and the onion to the marinade and fold gently until every piece is coated. Marinate 30 minutes at room temperature, or up to 4 hours in the fridge.
While the paneer marinates, heat the oven to 220°C (200°C fan) with a rack set high and a foil-lined tray beneath it. Preheat for at least 15 minutes.
If using wooden skewers, soak them in water for 10 minutes. Thread paneer, pepper and onion alternately, leaving a small gap between pieces so the heat can reach every side.
Lay the skewers across the rack, or on a lined tray, and roast for 10 minutes until the marinade has set and the paneer has golden edges.
Turn the skewers and roast 5 to 8 minutes more, then switch to the grill (broil) setting for 2 minutes until you see dark char spots on the paneer and pepper. Watch closely, as the yogurt coating burns quickly.
Brush with the melted butter, sprinkle with chaat masala, squeeze over the lemon juice and serve straight away with mint chutney.
Swaps & substitutions
- Greek-style yogurt → Hung curd (plain yogurt strained 1 hour): Same result: you want a thick coating. Do not use unstrained yogurt, which drips off and steams the paneer.
- Oven → Air fryer at 200°C: Cook in a single layer for 10 to 12 minutes, turning once. Cook in batches for a good char.
- Paneer → Firm tofu (pressed 20 minutes): Lower in fat and softer, so roast 3 to 4 minutes less. Swap the yogurt and butter for plant-based versions if you need it dairy-free.
Storage & reheating
Best eaten hot, within 30 minutes of cooking. Refrigerate leftovers in an airtight container within 2 hours and eat within 2 days. Reheat on a tray in a 200°C oven for 6 to 8 minutes until hot through, or in an air fryer; the microwave makes the paneer rubbery.
Frequently asked questions
How do I get a charred, tandoor-like finish in a home oven?
Use a thick marinade, a hot oven at 220°C and a rack set high, then finish with 2 minutes under the grill. The char comes from the yogurt and besan coating browning, not from smoke.
Why did my paneer turn hard or rubbery?
It was over-roasted or the cubes were too small. Keep cubes about 3 cm and stop at 17 to 20 minutes in total, including the grill. Paneer is already cooked and only needs to heat through and brown.
Can I marinate paneer overnight?
Marinate up to 4 hours. Longer, the lemon juice and salt start to firm and dry the surface of the paneer and the peppers turn soft. Keep it in the fridge once past 30 minutes.
Do I need a skewer?
No. Spread the pieces in a single layer on a rack set over a lined tray, leaving space between them. Skewers just make turning easier.
Is this high in protein?
A serving made with 250 g paneer shared between 3 gives roughly 21 g protein by our estimate. That is about 21 g, a good amount for a starter but under our 25 g high-protein line. It is also moderately high in fat.
Is this suitable for allergies or dairy-free diets?
No. It contains dairy (paneer, yogurt and butter), chickpea flour (besan) and, if you use it, mustard oil. Check chaat masala and the chutney labels for other allergens.
Nutrition
| Calories | 417 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 16 g |
| Fat | 30 g |
| Fibre | 3 g |
| Sodium | 540 mg |
More in Punjabi Recipes and Snacks & Starters. Learn the technique: Indian Spices: A Practical Guide, The Indian Pantry: 25 Essentials.
