Why is my Paneer Tikka dry after grilling in the oven? How can I keep it moist?

Question

Why is your Paneer Tikka dry after grilling in the oven? Learn how to marinate and cook it to ensure it stays moist and succulent.

Answer 1

Your Paneer Tikka is likely dry because the paneer loses moisture during the high-heat grilling process. Marinating for a longer duration and using a yogurt-based marinade with oil can help retain moisture.

Detailed Explanation:

Paneer Tikka tends to dry out in the oven due to several factors. The high heat of the oven grilling process evaporates the moisture from the paneer. Here's a breakdown of why and how to prevent it:

1. Insufficient Marination: Paneer needs ample time to absorb the marinade. A short marination period doesn't allow the paneer to soak up enough moisture and flavor, leading to dryness during grilling.

2. Lack of Fat in Marinade: Fat, such as oil or ghee, helps to coat the paneer and prevent moisture loss. A marinade lacking in fat will result in a drier end product.

3. Overcooking: Grilling the paneer for too long will inevitably dry it out. Paneer is already cooked, so you're just looking to heat it through and get some char.

4. Oven Temperature: An excessively high oven temperature can quickly evaporate moisture. While high heat is needed for grilling, ensuring it's not excessively high is crucial.

To keep your Paneer Tikka moist, consider these steps:

1. Marinate Longer: Marinate the paneer for at least 2-4 hours, or preferably overnight, in the refrigerator. This allows the paneer to fully absorb the marinade.

2. Add Fat to the Marinade: Include 1-2 tablespoons of oil (such as mustard oil or vegetable oil) or melted ghee in your marinade. This will help to keep the paneer moist during grilling.

3. Use Yogurt-Based Marinade: Yogurt helps to tenderize the paneer and retain moisture. Ensure your marinade has a good amount of yogurt.

4. Grill at Moderate Heat: Preheat your oven to a moderately high temperature (around 400°F or 200°C). Grill the paneer for a shorter duration, just until it's heated through and slightly charred, about 8-10 minutes, flipping halfway through.

5. Brush with Oil: Lightly brush the paneer with oil or melted ghee before and during grilling to help retain moisture.

Pro Tip:

Soak the paneer in warm water for 15-20 minutes before marinating to soften it and help it absorb the marinade better. Gently squeeze out the excess water before adding it to the marinade.