Air Fryer Recipe
Paneer Tikka
Paneer Tikka is a popular Indian appetizer made with marinated paneer chunks, traditionally cooked in a tandoor. This version uses an air fryer for a healthier, easy-to-make dish.
Ingredients
- 250 grams of paneer, cut into 1-inch cubes
- 1 medium-sized green bell pepper, cut into squares
- 1 medium-sized red bell pepper, cut into squares
- 1 onion, cut into chunks
- 4 tablespoons of yogurt or hung curd
- 1 tablespoon of ginger-garlic paste
- 2 tablespoons of gram flour (besan)
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chilli powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of garam masala
- 1/2 teaspoon of chaat masala
- Salt to taste
- 2 tablespoons of vegetable oil
- Juice of half a lemon
- Finely chopped coriander leaves for garnish
Method
- In a mixing bowl, whisk together the yogurt, ginger-garlic paste, gram flour, and all the powdered spices. Add salt and lemon juice.
- Add the paneer cubes, bell peppers, and onion chunks to the marinade. Mix gently to coat each piece. Cover and refrigerate for at least 30 minutes.
- Preheat the air fryer to 180°C (356°F).
- Place the marinated paneer and vegetable skewers in the air fryer basket. Air fry for 10-12 minutes, shaking the basket halfway.
- Remove the skewers from the air fryer, sprinkle with chaat masala, and garnish with coriander leaves. Serve hot with mint chutney or tamarind sauce.
Why this works in an air fryer
The air fryer’s fast convection dries the yoghurt-besan coating quickly, so the spices toast and cling instead of sliding off. Paneer has little surface moisture once coated, while the oil helps browning; peppers and onion char at the edges before the paneer turns rubbery.
Equipment notes
Assumes a 4–5 litre basket with the skewers or loose pieces in a single layer. In a single-drawer air fryer, cook in batches if pieces touch; in a dual-zone model, split evenly between drawers and start checking 1–2 minutes earlier as the smaller zones often brown faster at the edges.
Common pitfalls
- Marinade pooling under the paneer after 5 minutes? The yoghurt was too loose or the basket is crowded; use hung curd/Greek-style yoghurt next time and leave gaps so convection can dry the coating.
- Paneer splitting or turning squeaky and dry? It has overcooked; cut pieces slightly larger, stop as soon as edges colour, and avoid extending beyond 12 minutes unless the cubes are very thick.
- Spices taste raw and floury although the paneer is hot? The besan has not toasted; dry-roast the gram flour for 1–2 minutes before mixing, or add 2 extra minutes at 180°C with a light oil brush.
- Vegetables charred but paneer still pale? The pepper/onion pieces are too thin or exposed on skewer ends; cut them to paneer-sized squares and position paneer on the outer ends if your air fryer browns aggressively.
Variations & substitutions
- Use extra-firm tofu instead of paneer; press it well first, as wetter tofu needs a drier marinade and may take 2–3 minutes longer to brown.
- Swap green/red peppers for courgette or mushrooms; both release more water, so cook in a single layer and expect a softer, less charred finish.
- Use Greek-style yoghurt if hung curd is unavailable; it gives a thicker coating than standard yoghurt and reduces dripping in the basket.
- Add kasuri methi or smoked paprika to the marinade; these boost tandoor-like aroma without changing the timing.
Storage & reheating
Keep leftovers chilled for up to 2 days, then reheat in the air fryer at 170°C for 3–5 minutes until hot at the centre, avoiding longer reheating as paneer toughens quickly.
Nutrition
Calories: 250
