# Air Fryer Paneer Tikka

> 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.

Source: https://www.savourrecipes.com/recipe/air-fryer-paneer-tikka
Author: Cookwithmrdots | Published: Jul 12, 2026 | Updated: Aug 28, 2026
Categories: Air Fryer Recipes, Healthy Recipes
Collections: Summer Recipes
Tags: Vegetarian, Indian, Gluten Free

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.

## Key facts

- Prep time: 15 mins
- Cook time: 12 mins
- Marinate: 30 mins
- Total time: 57 mins
- Yield: 4 servings
- Difficulty: Easy
- Cuisine: Indian
- Method: Air frying
- Calories: 340 per serving

## Ingredients

- 400 g paneer, cut into 2.5 cm cubes
- 1 green bell pepper, cut into 2.5 cm pieces
- 1 red bell pepper, cut into 2.5 cm pieces
- 1 red onion, cut into chunks, layers separated
- 1/2 cup thick plain yogurt, Greek or hung curd
- 1 tbsp ginger garlic paste
- 1 tsp Kashmiri chili powder
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/4 tsp ground turmeric
- 1 tsp kasuri methi, crushed
- 1 tbsp lemon juice
- 1 tbsp mustard or vegetable oil
- 3/4 tsp salt
- 1 tsp chaat masala, for sprinkling (optional)

## Equipment

- Air fryer
- Mixing bowl
- Skewers (optional)

## Instructions

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.

## 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.

## Storage

- 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.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 340 | 20 g | 12 g | 24 g |

## Frequently asked questions

### 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.