Understand the best temperature range to cook paneer tikka evenly and effectively.
1 Answer
The ideal oven temperature for making paneer tikka is typically 400-425°F (200-220°C), as this high heat helps the marinade char slightly and cook the paneer quickly without drying it out.
Detailed Explanation:
For paneer tikka, the goal is to get a slightly charred, flavorful exterior while keeping the paneer soft and tender inside. A high oven temperature is crucial for achieving this effect, mimicking the intense heat of a traditional tandoor. When the oven is preheated to 400-425°F (200-220°C), the direct, strong heat quickly cooks the surface of the paneer and the marinade, promoting caramelization and the development of a slight crust (the 'tikka' effect). This rapid cooking also helps to prevent the paneer from spending too much time in the oven, which would cause it to lose moisture and become dry or chewy. The high temperature ensures that the exterior gets a good sear and some char before the interior has a chance to overcook. It's recommended to preheat the baking tray as well for even better results.
Pro Tip:
For optimal charring and even cooking, ensure your paneer and vegetable pieces are spread in a single layer on the baking sheet without overcrowding, which can lead to steaming instead of roasting.