Air Fryer Paneer Tikka
Soft paneer cubes, sweet peppers and onion coated in a tangy, spiced yogurt marinade and air fried until charred at the edges. It tastes like it came out of a tandoor, with none of the fuss.
Updated
- Prep Time
- 15 mins
- Cook Time
- 12 mins
- Marinate
- 30 mins
- Total Time
- 57 mins
- Servings
- 4 servings
Air Fryer Paneer Tikka at a glance
To make paneer tikka in an air fryer, coat 400 g paneer cubes, peppers and onion in a marinade of thick yogurt, ginger garlic paste, Kashmiri chili, garam masala, cumin, turmeric, kasuri methi, lemon juice and a little oil. Marinate for 30 minutes, then air fry at 200°C (400°F) for 10-12 minutes, turning halfway.
- Total time
- 57 mins
- Calories
- 340 per serving
- Protein
- 20 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Air frying
Ingredients
Equipment
Air fryer · Mixing bowl · Skewers (optional)
Quick Directions
- 1
Make the marinade
Whisk the yogurt with the ginger garlic paste, chili powder, garam masala, cumin, turmeric, kasuri methi, lemon juice, oil and salt until smooth and thick.
- 2
Marinate
Gently fold in the paneer, peppers and onion until coated.
- 3
Air fry
Preheat the air fryer to 200°C (400°F).
- 4
Serve
Sprinkle with chaat masala and serve hot with mint chutney and lemon wedges.
Step-by-Step Instructions
Follow these detailed steps to make the perfect air fryer paneer tikka.
- 1
Make the marinade
Whisk the yogurt with the ginger garlic paste, chili powder, garam masala, cumin, turmeric, kasuri methi, lemon juice, oil and salt until smooth and thick.
- 2
Marinate
Gently fold in the paneer, peppers and onion until coated. Cover and refrigerate for 30 minutes, or up to 8 hours.
- 3
Air fry
Preheat the air fryer to 200°C (400°F). Thread onto skewers or arrange in a single layer in a lined basket. Air fry for 10-12 minutes, turning gently halfway, until the edges are charred and the peppers are tender-crisp.
- 4
Serve
Sprinkle with chaat masala and serve hot with mint chutney and lemon wedges.
Recipe Tips
- Use thick yogurt; thin yogurt slides off and leaves the paneer pale.
- Soak store-bought paneer in hot water for 10 minutes before cutting to soften it.
- Handle the paneer gently when turning so the cubes do not break.
Variations
- Add mushrooms or zucchini chunks with the peppers.
- Use extra-firm tofu and a coconut yogurt for a vegan version.
- Grill the skewers over medium-high heat for 8-10 minutes, turning often.
Nutrition (per serving)
| Calories | 340 |
|---|---|
| Protein | 20 g |
| Carbs | 12 g |
| Fat | 24 g |
| Saturated fat | 13 g |
| Fibre | 2 g |
| Sugar | 6 g |
| Sodium | 520 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Store in an airtight container for up to 3 days.
- Reheat
- Reheat in the air fryer at 180°C (350°F) for 3-4 minutes, or fold into a wrap with salad.
Air Fryer Paneer Tikka FAQs
What is paneer?
Paneer is a fresh, mild Indian cheese that holds its shape when heated, so it can be grilled, fried or air fried without melting. Most grocery stores sell it near the halloumi and feta.
Why is my paneer tikka rubbery?
Overcooking makes paneer tough. Cook it just until the edges char, about 10-12 minutes, and soak store-bought paneer in hot water before marinating to soften it.
Can I make paneer tikka in the oven?
Yes. Bake on a lined tray at 220°C (425°F) for 15-18 minutes, turning once, then broil for 1-2 minutes for charred edges.
Is paneer tikka healthy?
It is a good vegetarian source of protein at about 20 g per serving, with plenty of vegetables. Paneer is high in fat, so pair it with salad or lentils for a balanced meal.
