Air-Fryer Paneer Tikka

Name: Air-Fryer Paneer Tikka
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 250 g paneer (cut into 1-inch cubes); 0.25 cup yogurt (thick, hung for 15 minutes); 0.5 pcs bell pepper (cut into 1-inch squares); 0.5 pcs onion (medium, cut into 1-inch squares, layers separated); 1 tsp ginger-garlic paste; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch cumin powder; 1 pinch garam masala; 1 pinch amchur (dry mango powder); 1 pinch salt; 2 tsp oil (for brushing, divided); 2 tsp lemon juice; 1 pinch chaat masala (for garnish); 2 tbsp cilantro (chopped, for garnish)

RATING

4.6/5(118)

TASTE SCORE

9/10

Smoky, charred chunks of paneer marinated in a spiced yogurt mixture and air-fried to golden perfection. This lighter take on the classic tandoori starter is ready in under 30 minutes, with all the bold flavors of a traditional clay oven but none of the excess oil.

PREP

15m

COOK

10m

SERVES

1 PCS

243 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Prepare the hung yogurt.
Place yogurt in a muslin cloth or fine sieve set over a bowl. Let it drain for 15 minutes to remove excess whey and get a thick, creamy base for the marinade.
TIPThick yogurt ensures the marinade clings to the paneer. If short on time, use Greek yogurt straight away.
mix · ~2 min
Make the spiced marinade.
In a large mixing bowl, combine the hung yogurt with ginger-garlic paste, red chili powder, turmeric powder, cumin powder, garam masala, amchur, salt, and 1 teaspoon oil. Whisk until smooth and well blended.
mix · ~10 min
Coat the paneer and vegetables.
Add the paneer cubes, bell pepper squares, and onion layers to the marinade. Gently fold everything together until each piece is evenly coated. Cover and rest for 10 minutes so the flavors soak in.
TIPHandle the paneer gently — it can crumble. A silicone spatula works best for folding.
assemble · ~3 min
Thread the skewers.
Alternate threading the marinated paneer, bell pepper, and onion onto the skewers, leaving a little space between pieces for air circulation. Pack them snugly but not squashed.
other · ~5 min
Preheat the air fryer and arrange the skewers.
Preheat the air fryer to 180°C (350°F). Place the skewers in the basket in a single layer, ensuring they don't overlap. Brush lightly with the remaining 1 teaspoon of oil.
other · ~10 min
Air-fry the paneer tikka.
1.Air fry at 180°C (350°F) for 6 minutes.
2.Open the basket, gently rotate the skewers, and brush any dry spots with leftover marinade or oil.
3.Air fry for another 4 minutes, or until the edges are charred and the paneer is golden.
TIPDon't overcrowd the basket — cook in batches if needed. Crowding steams instead of charring.
garnish · ~1 min
Finish and serve.
Slide the hot paneer tikka off the skewers onto a plate. Sprinkle with chaat masala and a squeeze of lemon juice. Scatter chopped cilantro on top and serve immediately with mint chutney.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use thick Greek yogurt if you don't have time to hang regular yogurt for 15 minutes.
2
Soak wooden skewers in water for 20 minutes before threading to prevent burning in the air fryer.
3
Do not skip the 10-minute marinating rest — it allows the spices to penetrate the paneer.
4
Leave small gaps between pieces on the skewer so hot air circulates and chars evenly.
5
Brush any dry spots with leftover marinade or oil halfway through cooking for extra moisture.
6
Serve immediately after sprinkling chaat masala — the citrusy tang fades if left too long.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Skip the final oil brushing and reduce oil in marinade to 1/2 tsp; the yogurt alone provides enough moisture for air-frying.

high protein

High-protein

Replace bell pepper and onion with extra paneer and broccoli florets for a protein-dense, low-carb version.

jain

Jain

Omit onion and garlic (use asafoetida instead of ginger-garlic paste) and substitute yogurt with thick plant-based yogurt to follow Jain dietary principles.

vegan