Air Fryer Paneer Tikka (Restaurant-Style)
Charred, restaurant-style paneer tikka made in the air fryer with a double-layer yogurt marinade (besan, Kashmiri chili, kasuri methi). No tandoor required.
Equipment
- Air fryer
- Metal or soaked bamboo skewers
Ingredients
For the first coat
- 400g paneer, cut into 1.5-inch cubes
- 1 tsp ginger-garlic paste
- 1 tsp lemon juice
- 1/4 tsp salt
For the yogurt marinade
- 1 cup hung thick yogurt or thick Greek yogurt
- 2 tablespoons besan gram flour
- 1 tablespoon ginger-garlic paste
- 2 teaspoons lemon juice
- 1 teaspoon Kashmiri red chili powder or 1/2 tsp regular chili + paprika for color
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 tablespoon kasuri methi dried fenugreek leaves; crushed between palms
- 1 teaspoon mustard oil or neutral oil optional; rest mustard oil 10 min if raw
- 1 teaspoon salt or to taste
For the skewers (optional)
- 1/2 medium red bell pepper cut into squares
- 1/2 medium green bell pepper cut into squares
- 1 small red onion cut into wedges
Instructions
Marinate
- 1: In a bowl, toss paneer cubes with 1 tsp ginger-garlic paste, 1 tsp lemon juice, and 1/4 tsp salt. Rest 10 to 15 minutes.
- 2: In a separate bowl, whisk hung yogurt and besan until completely smooth. Stir in remaining ginger-garlic paste, lemon juice, Kashmiri chili, turmeric, garam masala, crushed kasuri methi, oil, and salt. Taste; it should be bold and salty.
- 3: Fold paneer into the yogurt marinade until evenly coated. Marinate at least 30 minutes at room temperature, or cover and refrigerate up to overnight. If chilled overnight, rest at room temperature 15 minutes before cooking.
Air fry
- 1: Preheat the air fryer to 360°F (180°C) if your model requires preheat.
- 2: Thread paneer onto skewers, alternating with bell pepper and onion if using. Do not overcrowd; work in batches if needed.
- 3: Air fry 8 to 10 minutes total, flipping or rotating halfway, until edges are charred in spots and the marinade looks matte and set. If your air fryer runs hot, check early; add 1 to 2 minutes if it runs cool.
- 4: Serve hot with mint chutney, lemon wedges, and onion rings.
Notes
Soak bamboo skewers in water 30 minutes before threading to prevent burning.
For extra smoky dhaba-style flavor after cooking, use a small piece of red-hot charcoal in a foil cup on the tikka, drizzle a few drops of ghee, cover 1 minute, then remove (dhungar method).
Oven method: bake on a lined tray at 425°F (220°C) until charred at the edges, turning once.
Vegan: use extra-firm pressed tofu and thick unsweetened plant yogurt; timing may vary slightly.
Store leftovers in an airtight container in the refrigerator up to 2 days. Reheat in the air fryer or oven to crisp the edges.
Tried this recipe?Let us know how it was!