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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

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Paneer Tikka (Oven Roasted)

Paneer Tikka

(39 reviews)
"

Paneer tikka was our weekend treat—smoky, creamy, and always served with that cool mint chutney my dad swore by.

"
Paneer Tikka (Oven Roasted)
Prep time:15 mins
Cook time:20 mins
Total time:35 mins

Protein

16g

Carbs

10g

Fat

26g

Calories

330 kcal

Servings:
4
VegetarianGluten Free

Ingredients

paneer250 g
(cut into 1-inch cubes)
yogurt0.50 cup
ginger-garlic paste1 tbsp
lemon juice1 tbsp
saltto taste
bell pepper1 medium
(cut into squares)
onion1 medium
(cut into petals)
oil1 tbsp

Spices

turmeric0.25 tsp
red chili powder1 tsp
garam masala1 tsp

Directions

Marinate the Paneer

  1. In a bowl, mix yogurt, lemon juice, ginger-garlic paste, turmeric, chili powder, garam masala, salt, and oil.
  2. Add paneer, bell pepper, and onion. Toss gently to coat. Be sure to stir thoroughly so the ingredients are evenly mixed.
  3. Cover and refrigerate for 30 minutes (or up to 2 hours).

Roast the Tikka

  1. Preheat oven to 425°F (220°C). Line a baking sheet with foil. Wait until the oil is hot but not smoking before proceeding.
  2. Arrange marinated paneer and veggies on skewers or directly on the sheet.
  3. Bake for 15–18 minutes, flipping halfway. Broil for 2–3 minutes for char.
Chef's tip: A grill pan also works great if you don’t want to use the oven.

Serve

  1. Serve hot with mint chutney and lemon wedges.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.