Air fryer paneer tikka gives you the smoky, charred edges of a tandoor tikka in about 12 minutes, using just a tablespoon of oil. The secret is a thick, clingy marinade made with hung curd and roasted besan, so the coating stays on the paneer instead of dripping through the basket.
| Prep | 15 min + 30 min marinating |
| Air fry | 10–12 min |
| Temperature | 200 °C (400 °F) |
| Serves | 3–4 as a starter |
| Oil | About 1 tbsp in total |
Ingredients
For the tikka
- 250 g paneer, cut into 2.5 cm (1 inch) cubes
- 1 medium capsicum, cut into squares
- 1 medium onion, quartered and separated into petals
For the marinade
- ½ cup thick hung curd (strained yoghurt)
- 1 tbsp besan (gram flour), dry-roasted in a pan for 1–2 minutes until fragrant
- 1 tsp ginger-garlic paste
- 1 tsp kashmiri red chilli powder (for colour)
- ¼ tsp turmeric
- 1 tsp garam masala
- 1 tsp roasted cumin powder
- 1 tsp kasuri methi, crushed between your palms
- ½ tsp chaat masala, plus extra to finish
- 1 tbsp mustard oil (or any neutral oil)
- 1 tbsp lemon juice
- Salt to taste
How to make paneer tikka in the air fryer
- Make the marinade. Whisk all the marinade ingredients in a bowl until smooth and thick. It should coat the back of a spoon without running off. If it’s runny, your curd wasn’t strained enough; add a little more roasted besan.
- Marinate. Add the paneer, capsicum and onion and fold gently so every piece is coated. Rest for at least 30 minutes, or up to 4 hours in the fridge.
- Preheat the air fryer to 200 °C (400 °F) for 3 minutes.
- Arrange in a single layer. Thread onto short skewers that fit your basket, or place the pieces directly in the basket with gaps between them. Brush or spray the basket lightly with oil first.
- Air fry for 10–12 minutes, turning the pieces once at the halfway point, until the edges are charred and the capsicum is blistered.
- Finish with a sprinkle of chaat masala and a squeeze of lemon. Serve hot with mint chutney and onion rings.
Air fryer settings for different batches
| Batch | Temperature | Time |
|---|---|---|
| 250 g paneer + veg, single layer | 200 °C / 400 °F | 10–12 min |
| Extra char (optional) | 200 °C / 400 °F | +1–2 min after brushing with a little oil |
| Reheating leftover tikka | 170 °C / 340 °F | 3–4 min |
Tips for the best air fryer paneer tikka
- Use hung curd. Strain regular curd in a muslin cloth for 1–2 hours. Watery curd makes the marinade slide off.
- Don’t skip the roasted besan. It thickens the marinade and gives the classic tikka crust.
- Soft paneer stays soft. If your paneer is firm, soak the cubes in hot salted water for 10 minutes before marinating.
- Don’t overcrowd. Pieces touching each other steam instead of charring. Cook in two batches if needed.
- Want a smoky flavour? Use the dhungar method after cooking: place a hot piece of coal in a small steel bowl in the middle of the tikka, add a few drops of ghee, cover for 2 minutes, then remove.
Serving and storage
Serve paneer tikka as a starter with green chutney, roll it into a kathi roll with onions and chutney, or add it to a makhani gravy for paneer tikka masala. See our paneer butter masala for a gravy you can use.
Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat in the air fryer at 170 °C for 3–4 minutes. The microwave makes paneer rubbery.
Frequently asked questions
What temperature should I air fry paneer tikka at?
200 °C (400 °F) for 10–12 minutes, turning once. High heat is what gives the charred tandoori edges.
Can I make paneer tikka in the air fryer without skewers?
Yes. Simply arrange the marinated pieces in a single layer directly in the greased basket. Skewers only make turning easier.
Why is my paneer tikka dry or hard?
Usually it’s overcooked, or the paneer was firm to start with. Soak firm paneer in hot water before marinating and take it out as soon as the edges char.
Can I marinate paneer tikka overnight?
You can marinate it for up to 4 hours in the fridge. Longer than that and the lemon and curd make the paneer soft and crumbly.