How can I make Paneer Tikka that is moist and flavorful, not dry and rubbery, when cooked in an oven?

Question

How can I make Paneer Tikka that is moist and not dry or rubbery? Discover the marination and cooking secrets for a perfect result from your oven.

Answer 1

To make moist and flavorful Paneer Tikka in the oven, marinate the paneer for at least 4 hours (or overnight) in a yogurt-based marinade with ginger-garlic paste and spices, and ensure you don't overbake it.

Detailed Explanation:

Achieving moist and flavorful Paneer Tikka in the oven requires a multi-pronged approach focusing on the marinade, the cooking process, and the quality of ingredients. Here's a breakdown:

1. The Marinade is Key: The marinade is the heart of Paneer Tikka. It not only imparts flavor but also tenderizes the paneer. A yogurt-based marinade is ideal because yogurt contains lactic acid, which gently breaks down the proteins in the paneer, making it softer.
2. Ingredients for the Marinade: Use thick, full-fat yogurt (Greek yogurt works well) as the base. Add ginger-garlic paste, which provides a pungent aroma and aids digestion. Include spices like turmeric powder, red chili powder (or Kashmiri chili powder for color), garam masala, coriander powder, and cumin powder. A touch of lemon juice can also help tenderize the paneer.
3. Marination Time: This is crucial. Marinate the paneer for at least 4 hours, or preferably overnight, in the refrigerator. This allows the flavors to penetrate the paneer thoroughly and the yogurt to work its magic.
4. Oven Temperature and Cooking Time: Preheat your oven to 400°F (200°C). Arrange the marinated paneer cubes on a baking sheet lined with parchment paper. Bake for 12-15 minutes, flipping halfway through. Keep a close eye on the paneer; you want it to be lightly golden brown but not dry. Overbaking is the primary cause of rubbery paneer.
5. Basting (Optional): For extra moisture, you can baste the paneer with a little melted butter or oil halfway through the cooking process.
6. Paneer Quality: Use fresh, high-quality paneer. If using store-bought paneer, soak it in warm water for 15-20 minutes before marinating to soften it.

Pro Tip:

To prevent the paneer from drying out further after baking, lightly brush it with melted butter or ghee immediately after removing it from the oven. This adds a layer of moisture and enhances the flavor.