Air Fryer Paneer Tikka

Ingredients

• 400 g (14 oz)paneer, cut into 2.5 cm (1-inch) cubes
• 120 g (½ cup)plain Greek yoghurt or thick plain yoghurt
• 15 ml (1 tablespoon)lemon juice
• 15 ml (1 tablespoon)neutral oil, such as avocado or rapeseed oil
• 4.5 g (1½ teaspoons)garam masala
• 3 g (1 teaspoon)ground cumin
• 3 g (1 teaspoon)ground coriander
• 2.5 g (¾ teaspoon)Kashmiri chilli powder or mild paprika
• 2 g (½ teaspoon)ground turmeric
• 5 g (1 teaspoon), or to tastesalt
• 4 g (1 teaspoon)grated ginger
• 4 g (1 teaspoon)grated garlic
• 1 mediumred onion, cut into 2.5 cm (1-inch) pieces
• 1 mediumbell pepper, any colour, cut into 2.5 cm (1-inch) pieces
• 1 mediumfirm tomato, cut into 2.5 cm (1-inch) pieces (optional)

Instructions

1. 1

   Mix the marinade

   In a large bowl, whisk the yoghurt, lemon juice, oil, garam masala, cumin, coriander, chilli powder, turmeric, salt, ginger and garlic until smooth.

2. 2

   Coat and marinate

   Add the paneer, onion, bell pepper and tomato, if using. Toss gently to coat everything evenly, then marinate for at least 10 minutes or 30 minutes for a deeper flavour.

3. 3

   Preheat the air fryer

   Preheat the air fryer to 190°C (375°F) for 3 minutes.

4. 4

   Thread the skewers

   Thread the marinated paneer and vegetables onto skewers. If using wooden skewers, soak them in water for 15 minutes first; metal skewers can be used without soaking.

5. 5

   Arrange in basket

   Place the skewers in a single layer in the air fryer basket, taking care not to overcrowd it.

6. 6

   Air fry until golden

   Air fry at 190°C (375°F) for 10–12 minutes, turning the skewers halfway through, until the paneer is golden with slightly charred edges.

7. 7

   Serve while hot

   Serve hot, garnished with lemon wedges and fresh coriander.

What is paneer tikka?

Paneer tikka is an Indian dish of paneer coated in a seasoned yoghurt marinade and cooked with vegetables. This version uses an air fryer rather than a traditional tandoor, with skewers that make the pieces easy to turn and serve.

The yoghurt helps the spices cling to the paneer, while lemon and warm spices give the marinade its tangy, aromatic character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 0g protein, 0g carbs, 0g fat.

Paneer supplies much of the protein and fat, while the yoghurt adds some protein and the vegetables contribute carbohydrates. Serve a skewer portion with salad or other vegetables, and add rice or flatbread if you want a more substantial plate.

Build a balanced marinade

Spice blend: garam masala, cumin, coriander, chilli and turmeric bring warmth and colour. Kashmiri chilli gives a mild, vivid finish; paprika is an alternative.

Yoghurt base: thick yoghurt coats the paneer and vegetables without making the marinade too runny. Stir it with the lemon juice and oil until the spices are evenly dispersed.

Marinating and threading

Marinating time: 10 minutes gives the coating time to settle, while 30 minutes allows a deeper flavour. Keep the marinating time within the range given in the method.

Skewer spacing: thread the pieces securely, but avoid packing them tightly together. Soak wooden skewers in water for 15 minutes before use, or choose metal ones.

Get the air fryer texture right

Single layer: leave room around the skewers so the hot air can circulate. If they do not fit in one layer, cook them in batches rather than crowding the basket.

Doneness cue: turn the skewers halfway through the 10–12 minutes. Look for golden paneer and slightly charred edges, then serve while hot.

Choosing the vegetables

Onion and pepper: these are cut to the same size as the paneer so they can be threaded together. Use any colour of bell pepper.

Tomato: the firm tomato is optional. If using it, cut it into pieces of the same size and handle the coated pieces gently when threading.

Serving ideas

Serve the skewers hot with the lemon wedges and fresh coriander specified in the method. They can be served as an appetiser or alongside a larger meal.

For a fuller plate, pair them with rice or flatbread and a crisp salad. These accompaniments add contrast to the soft paneer and spiced coating.

Recipe notes & tips

• Cut the paneer and vegetables into similar-sized pieces so they fit together on the skewers.
• Use thick yoghurt so the marinade coats the ingredients rather than running off.
• Turn the skewers halfway through cooking for colour on more than one side.
• Cook in batches if the skewers cannot sit in a single layer.
• Serve soon after cooking while the paneer is hot.

Variations

• Use paprika: swap it for Kashmiri chilli powder for a mild, colourful marinade.
• Skip the tomato: leave it out if you prefer fewer vegetables on the skewers.
• Choose your pepper: use any colour of bell pepper as listed in the recipe.
• Adjust the salt: season to taste, keeping the stated teaspoon as the recipe’s measure.
• Change the skewers: use metal skewers instead of wooden ones that have been soaked.

Common mistakes to avoid

• Crowding the basket: the skewers need a single layer, so cook them in batches if necessary.
• Skipping the turn: turn the skewers halfway through the cooking time for more even browning.
• Using thin yoghurt: choose Greek or thick plain yoghurt so the marinade coats the paneer.
• Packing pieces tightly: leave a little space between pieces when threading for easier cooking.
• Overlooking the tomato: use a firm tomato if adding it, and remember it is optional.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat in the air fryer until hot; the paneer may become firmer after chilling and reheating.

Frequently asked questions