Keto Tandoori Paneer Tikka

Paneer tikka isn't just vegetarian—it's an argument for why paneer deserves a place at the keto table. Paneer's neutral, squeaky texture takes a hard sear and holds it, and it won't dry out in a hot oven the way chicken breast would. The yogurt-spice marinade clings to its surface, building flavor the same way it does for chicken, but paneer's fat content means every bite tastes luxurious even without the protein boost.

The technique mirrors tandoori chicken: Greek yogurt, lemon juice, and the same warm spice blend (garam masala, turmeric, chili, with kasuri methi for depth). Cube the paneer ½-inch on a side so you get an edge-to-edge crust and a barely-set interior. If the cubes are too large, the outside burns before the inside warms through; too small, and they become all crust. Roast at 450°F on a lined tray for 20–25 minutes until the edges char and the marinade sets into a glaze. Serve warm with lemon wedges and a fresh green chutney, or thread the cubes onto skewers with bell peppers and zucchini for a more composed presentation. At 340 calories and 5g net carbs, it's lighter than the chicken version but no less satisfying.