How do I prevent paneer tikka from becoming dry and chewy in the oven?

Question

Discover techniques to keep paneer tikka moist and tender when cooked in the oven.

Answer 1

To prevent paneer tikka from drying out in the oven, use a thick, well-drained yogurt marinade, avoid overcooking by baking at high heat (400-425°F/200-220°C) for a short duration, and consider brushing with oil or ghee during cooking.

Detailed Explanation:

Paneer, being a fresh cheese, lacks the fat content of meats that helps them stay moist, making it susceptible to drying out and becoming rubbery if overcooked. To ensure tender and juicy paneer tikka from your oven, several factors are crucial. First, the marinade itself plays a vital role. It should be thick and creamy, preferably made with hung curd (yogurt with excess whey drained) and gram flour (besan) as a binder, which helps the marinade cling to the paneer and form a protective layer. This layer traps moisture during cooking. Second, avoid overcooking at all costs. Paneer cooks relatively quickly. Preheat your oven to a high temperature, typically 400-425°F (200-220°C), which allows the exterior to char and cook quickly while the interior remains soft. Bake for a short duration, usually 15-20 minutes, flipping halfway. Keep a close eye on it, as the exact time depends on your oven and paneer size. Finally, you can brush the paneer tikka with a little oil or ghee halfway through cooking, or just before the final broil, to add an extra layer of fat and moisture.

Pro Tip:

Before marinating, gently press the paneer to remove excess water, then pat the cubes thoroughly dry; a dry surface allows the marinade to adhere better, forming a protective barrier against dryness.