This air fryer paneer tikka is a simple homemade version of the popular Indian paneer starter, made with thick yogurt, spices, mustard oil, paneer cubes, onions and bell peppers. The air fryer gives the paneer lightly charred edges while keeping the inside soft, so you get the tandoori-style flavour without using a tandoor. If you enjoy paneer snacks, also try this easy air fryer paneer or this keto paneer tikka.
The marinade is the main reason this recipe works. Thick yogurt helps the spices coat the paneer, mustard oil adds a classic smoky flavour, and a little chickpea flour helps the coating hold well during cooking. Serve it hot with mint chutney, or turn the leftovers into paneer tikka masala. You can also use homemade paneer for a fresher, softer tikka.
You can pair it with mint chutney or tomato sauce. Paneer tikka is kid friendly, vegetarian and naturally gluten-free when made with chickpea flour. Adjust the chilli powder to make it mild or spicy. You can also add the cooked paneer tikka to Indian curry sauce to make a quick paneer tikka curry for naan, roti or rice.
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How to make paneer tikka in air fryer? (Video recipe)
Paneer tikka ingredients
- Paneer, cubed. Use store-bought paneer or refer to our detailed post on making homemade paneer here.
- Bell peppers or capsicum, preferably red and green, diced into large pieces
- Red onion or baby onions, diced into large pieces
- Thick curd, dahi or Greek yogurt
- Ginger-garlic paste
- Turmeric powder
- Red chilli powder or Kashmiri chilli powder
- Cumin powder
- Lemon juice
- Chickpea flour, besan or gram flour
- Salt
- Mustard oil, plus extra oil for brushing
- Wooden skewers, soaked in water
Refer to the recipe card for exact measurements and cooking times.
air fryer paneer tikka | Best Paneer Tikka recipe
Equipment
- fan-forced oven
- skewers
- whisk
- Air fryer if not using oven
Ingredients
- 300 grams cottage cheese/paneer cubed , can be replaced with extra firm Tofu
- 2 capsicums/peppers 1 red and 1 green diced
- 1 onion diced/few baby onions
For Marination:
- ½ cup dahi/yogurt/curd
- 1 tablespoon ginger garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder/jeera
- Lemon juice
- 3 tablespoon chickpea flour/besan
- 2 tablespoon mustard oil + extra oil for brushing (replace with any cooking oil)
- Salt as per taste
- Wooden skewers soaked in water
Instructions
Steps to marinate cottage cheese tikka
- Heat the mustard oil, once its hot, turn off the heat and allow the oil to cool for 10-15 minutes.
- Mix all paneer tikka ingredients for marination and make a smooth batter.
- Dip cottage cheese paneer pieces & veggies in the marination paste and refrigerate overnight(min. 4 hrs)
- Line up the Paneer and veggies on the wooden skewers
Make the paneer tikka starter in oven
- Preheat the oven at 200 degree Celsius(Fan forced) for 10 minutes
- Cook them for 8-10 minutes first(fan forced mode) and 3-4 minutes using the top grill option.(Oven broiler option)
- Optionally, you may grill it over the stove top for few seconds to get the charred look.
Make the cheese paneer tikka in air fryer
- Preheat the air fryer at 180C/375F for 5 minutes
- Cook paneer tikka in airfryer for 13-14 minutes at 180/355F. (Brush with oil once in between)
- Optionally, you may grill it over the stove top for few seconds to get the charred look.
- Serve grilled paneer tikka hot with mint chutney
Video
Notes
You can make the paneer at home using the recipe given in a link or you can just buy it fresh from dairy or supermarket. Refer to our details post on making paneer at home here You may use other veggies like broccoli,baby corns etc and add a teaspoon garam masala or teaspoon chaat masala as per your taste. You may replace mustard oil with any other vegetable oil.
Nutrition
Equipment
- Air fryer
- Wooden skewers
- Mixing bowl
- Whisk
- Fan-forced oven, if using the oven method
Try more Indian paneer recipes
Step by step pictures
- Add thick yogurt, ginger-garlic paste, spices, lemon juice, chickpea flour and salt to a mixing bowl.
- Whisk everything into a smooth, thick marinade. It should coat the paneer and vegetables well and should not be watery.
- Heat the mustard oil until it is warm and aromatic, then let it cool slightly before adding it to the marinade.
- Add the paneer cubes and vegetables. Toss gently so the paneer does not break. The marinade should cling to the paneer and vegetables in a thick coating.
- Marinate the paneer and vegetables together or in separate bowls. Marinating them separately makes skewering easier. Refrigerate for at least 4 hours or overnight for deeper flavour. If you are short on time, even 30 to 60 minutes will work, but the flavour will be lighter.
How to make paneer tikka in air fryer
- Thread the marinated paneer, bell peppers and onions onto soaked wooden skewers. Leave a little space between the pieces so the hot air can circulate.
- Preheat the air fryer at 180 degree Celsius for 5 minutes.
- Place the skewers in the air fryer basket in a single layer. Do not overcrowd the basket. Cook for 13-14 minutes at 180C/355F. Brush lightly with oil once in between and flip the skewers if needed.
- The paneer tikka is ready when the paneer edges are lightly charred and the vegetables are tender-crisp. Avoid cooking for too long because paneer can turn dry or rubbery.
- Optional: If you want a stronger charred finish, hold the cooked skewers over a gas flame for a few seconds. Do this carefully and avoid direct flame for too long.
Serve it hot with green chutney and lemon wedges.
How to make paneer tikka in oven
You can also bake paneer tikka in a fan-forced oven if you are making a larger batch. The oven method works well, but the air fryer is usually quicker for a smaller family-sized portion.
- Thread the marinated paneer and vegetables onto wooden skewers.
- Preheat the oven at 200 degree Celsius on fan-forced mode for 10 minutes.
- Place the skewers on a lined tray with enough space between them. Bake for 8-10 minutes first, then use the top grill or broiler option for 3-4 minutes until the edges are lightly charred.
- Keep an eye on the paneer during the final grilling stage. Remove it once the edges look golden and lightly charred so the paneer stays soft.
Equipment notes
You can cook paneer tikka in an air fryer or a fan-forced oven. Use soaked wooden skewers if you want the classic tikka look, or cook the paneer and vegetables directly in the air fryer basket without skewers. Leftovers can be reheated on a tawa, in the oven or in the air fryer for a few minutes.
Substitutions & variations
- Vegan swap: Use extra-firm tofu instead of paneer. Press the tofu first so the marinade coats it well.
- Vegetarian alternate: Halloumi can be used if paneer is not available. It gives a firm, salty and grilled cheese-style result.
- Fasting version: Make a gluten-free vrat paneer tikka or falhari tikka during the Hindu fasting period.
- Flavour variation: Make hariyali paneer tikka by adding a cilantro and mint paste to the marinade.
- Spice adjustment: Use Kashmiri red chilli powder for a mild flavour and bright colour. Use a hotter chilli powder if you prefer spicy paneer tikka.
- Extra seasoning: Add a little black pepper or garam masala powder if you like a stronger Indian spice flavour.
Recipe notes
- Use thick yogurt or Greek yogurt. Watery yogurt makes the marinade runny and it will not coat the paneer properly.
- Pat the paneer dry before marinating if it feels wet. This helps the marinade stick better.
- Handle paneer gently while mixing and skewering so the cubes do not break.
- Soak wooden skewers in water before using them. This helps reduce burning during cooking.
- Do not overcook paneer tikka. Paneer should have lightly charred edges but should still be soft inside.
- Longer marination gives deeper flavour. Overnight marination works well, but 4 hours is enough for a good result.
- You can add other vegetables such as mushrooms, zucchini or cherry tomatoes, but keep the pieces large so they do not overcook quickly.
- Mustard oil gives a classic tikka flavour. If you do not have it, use a neutral cooking oil, but the flavour will be milder.
What is the difference between paneer tikka and paneer tikka masala?
Paneer tikka is a dry starter made with marinated and grilled paneer cubes. Paneer tikka masala is the curry version, where the grilled paneer is added to a tomato and onion gravy. You can use this air fryer paneer tikka to make paneer tikka masala.
FAQs
Paneer tikka usually turns dry when it is overcooked or cooked at a very high heat for too long. Cook it only until the edges are lightly charred and the vegetables are tender-crisp. Also use thick yogurt in the marinade so the paneer stays coated and moist.
Yes, paneer tikka can be marinated overnight in the refrigerator. This gives the paneer and vegetables a deeper flavour. Keep the bowl covered and handle the paneer gently while skewering it the next day.
Yes, you can cook paneer tikka without skewers. Arrange the marinated paneer and vegetables directly in the air fryer basket in a single layer. Turn them gently halfway through cooking so the edges cook evenly.
Yes, you can use a neutral cooking oil if mustard oil is not available. Mustard oil gives paneer tikka a stronger restaurant-style flavour, but the recipe will still work with another oil.
Reheat paneer tikka only for a short time. Use an air fryer, oven or tawa until it is just warm. Avoid heating it for too long because paneer can become chewy and rubbery.
Priya Kulkarni says
Recipe was nice and yummy
bhavana bhatia says
Thank you so much!
DrHoover says
Bhavana bhatia, thanks so much for the post.Really thank you! Keep writing.
bhavana bhatia says
Thank you 🙂