Tandoori Paneer Tikka is a delicious Indian vegetarian appetizer popular at restaurants, parties, and BBQs. Cubes of paneer, bell peppers, and onions are marinated in a spiced yogurt mixture, then threaded onto skewers and cooked to perfection. Air-fryer, baking, grilling, oven, and stovetop pan instructions are included for the paneer tikka recipe.
If there’s one vegetarian starter that Indians love the most, it has to be tandoori paneer tikka. Whether it is an opulent wedding, an extravagant birthday party, or an intimate gathering, this dish is the ultimate crowd-pleaser. Think of biting into golden, crispy paneer tikka overflowing with taste and paired with a tart mint yogurt chutney and onion slices.
Paneer pieces are covered in a spiced yogurt marinade and cooked to perfection. The best part? This recipe is healthy as it contains protein-rich paneer and is also air-fried. If you don't have an air fryer, don’t worry—this recipe can also be prepared in the oven, on the grill, or in a stovetop pan/skillet.
If you have some leftovers, you can add them to the makhani sauce to make paneer tikka masala. Alternatively, use them as a topping for tandoori paneer naan pizza, salads or as a filling for wraps.
If you're looking for more vegetarian options for grilling for your next potluck or BBQ, here are a few delicious recipes to explore.
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What is Paneer Tikka?
Paneer Tikka is a popular Indian dish made from cubes of paneer (Indian cottage cheese), bell peppers, and onions marinated in a spicy yogurt marinade and then roasted in a clay oven, also known as Tandoor traditionally. However, a BBQ grill, oven, air fryer, or stovetop skillet works well.
If you're planning to host guests and need inspiration, take a look at our post on, 40+ Indian Vegetarian Dinner Party Menu Ideas.
Ingredients
- Paneer (Indian Cottage Cheese): this is the key ingredient, so use good quality paneer. Homemade fresh paneer works best, but you can also find great options at nearby Indian grocery stores or Costco. Personally, I love using Verka paneer and Haldiram's malai paneer for their excellent texture and flavor.
- Vegetables: I used three-colored bell peppers and red onion cut into cubes. You may also use vegetables like mushrooms and zucchini.
- Hung Curd: Use plain, full-fat hung curd or Greek yogurt for a thick, creamy marinade. Here is the detailed recipe for How to make hung curd at home.
- Besan (Gram Flour): is added to help paneer and veggies coat well and not stick to the air fryer basket/pan. I roast it slightly in a pan on low heat until fragrant and brown, cool, and use. If you don't have besan, then use corn flour or all-purpose flour.
- Ginger and garlic: You can use fresh homemade ginger paste and garlic paste or opt for freshly minced ginger and garlic for the best flavor.
- Spices: I used turmeric, Kashmiri red chili powder, cumin powder, garam masala (or tandoori masala), chaat masala, and salt.
- Kasuri Methi (Dried fenugreek leaves): gives a nice flavor to the dish. If you don't have it, skip it.
How to Make Paneer Tikka
In a large bowl, combine ½ cup hung curd (or Greek yogurt), 1 tablespoon besan, 1 tablespoon ginger-garlic paste, ¼ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, ½ teaspoon cumin powder, ½ teaspoon garam masala, 1 teaspoon chaat masala, 1-2 teaspoons kasuri methi (dried fenugreek leaves), 1 teaspoon lemon juice, salt, and 1 tablespoon oil. Mix everything well to form a smooth marinade.
Next, add 2 cups of paneer cubes (cut into 1-inch cubes), 1-2 medium bell peppers (mix of green, red, and yellow) cut into 1-inch cubes, and 1 medium onion (cut into 1-inch cubes) to the marinade.
Toss everything well so all the pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours for more intense flavors.
Meanwhile, soak wooden skewers in cold water for at least 10 minutes, preventing them from burning in the air fryer, oven, or grilling.
Take a skewer and gently thread the marinated paneer, bell peppers, and onions, alternating between them. Similarly, prepare the remaining screwers.
Air Fryer Method
Preheat the air fryer to 360°F (180°C). Arrange all the prepared skewers inside the basket ½-inch apart in a single layer. Brush or spray some oil on the top, ensuring the paneer and veggies don't dry out.
Cook for 5 minutes at 360°F (180°C). After 5 minutes, turn the skewers, lightly spray or brush with oil, and cook for another 2 to 3 minutes.
Remove in a serving plate, squeeze some lime juice, sprinkle chaat masala, and immediately serve paneer tikka with mint chutney.
How to Make Paneer Tikka in the Oven & Grill
Oven:
- Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Arrange all the prepared skewers ½-inch apart in a single layer.
- Brush or spray some oil on top to keep the paneer and vegetables from drying out.
- Bake the skewers for 10 minutes, then switch to broil on high for 2 to 3 minutes to achieve slightly charred edges.
Outdoor Grill:
- Preheat the grill. Line the outdoor grill with aluminum foil to prevent the paneer from sticking. Arrange the prepared skewers in a single layer, keeping them ½-inch apart.
- Brush or spray some oil on the top, ensuring the paneer and veggies don't dry out. Cook for 10-12 minutes by turning halfway through.
How to Make Paneer Tikka on Stovetop Pan
You can make this paneer tikka recipe on the stovetop even if you don't have an air fryer, oven, or grill. A stovetop grill pan or even a tawa or pan will work.
Heat the pan or tawa over medium-high heat, and brush or spray some oil on the pan first. Then, arrange all the prepared skewers in a single layer. Again, lightly brush some oil on the top. Cook from both sides until it turns golden brown.
Serving Suggestions
Serve tandoori paneer tikka with
- Mint yogurt chutney
- Onion slices and lemon wedges
- A glass of mango lassi or sweet lassi
- Flavorful Indian rice dishes like jeera rice or veg pulao for a complete meal.
Storage Suggestion
It tastes best when served straight from the air fryer or oven. However, you can refrigerate it in an airtight container for up to 2 days. To reheat, use a microwave or air fryer until warm. I do not recommend freezing.
Expert Tips
- Marinate the paneer for at least 30 minutes or a few hours so it absorbs more flavors from the marinade.
- Don't overcook the paneer; else, it will get chewy, dry, and hard.
- If you see your paneer tikka becoming dry, then brush some oil on them to retain the moisture.
- I highly recommend adding besan (gram flour) to the marinade. Besan flour helps the marinade to stick well onto the paneer and make it crispier.
- Cut the paneer and veggies to the same size. It helps for quick and even cooking.
- Make sure to line the skewers in a single layer in the air fryer basket, leaving some space between each other. Work in batches if needed.
Variations
- I like to use wooden skewers when serving paneer tikka as an appetizer during a party or BBQ. You may also use stainless steel skewers.
- If you do not have skewers, you can place the marinated paneer and veggies directly on the air fryer basket and cook. Make sure not to overcrowd, and spray some oil before cooking.
- If you don't have gram flour (besan), use chickpea flour, corn starch, or all-purpose flour instead.
- Swap paneer for tofu for a vegan-friendly version, use vegan-friendly yogurt, and follow the same process.
- To make a Keto-friendly paneer tikka, just skip the besan (gram flour) in the marinade.
More Indian Air Fryer Recipes
Paneer Tikka - Air Fryer/ Oven/ Grill
Ingredients
Tikka Masala Marinade
- ½ cup hung curd (or greek yogurt)
- 1 tablespoon besan/gram flour (or chickpea flour)
- 1 tablespoon ginger garlic paste
- ¼ teaspoon turmeric powder
- 1 teaspoon kashmiri red chilli powder
- ½ teaspoon cumin powder
- 1 teaspoon chaat masala powder
- ½ teaspoon garam masala (or tandoori masala powder)
- 1-2 teaspoons kasuri methi (dried fenugreek leaves)
- 1 teaspoon lemon juice (or amchur powder)
- 1 tablespoon oil
- salt to taste
Other Ingredients
- 300 grams paneer (about 2 cups) cut into 1-inch cubes
- 1-2 medium bell peppers (mix of green, red, and yellow) cut into 1-inch cubes
- 1 medium red onion cut into 1-inch cubes
Garnish
- lemon wedges to serve
- onion slices to serve
- chaat masala to sprinkle
- green chutney
Instructions
Marinade
- In a large bowl, combine hung curd, besan (gram flour), ginger-garlic paste, turmeric powder, red chili powder, cumin powder, garam masala, chaat masala, kasuri methi (dried fenugreek leaves), lemon juice, salt, and oil. Mix everything well to form a smooth marinade.Next, add the paneer cubes, bell peppers, and onion to the marinade. Toss everything well so all the pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours for more intense flavors.
- Meanwhile, soak wooden skewers in cold water for at least 10 minutes which prevents them from burning while in the air fryer, oven or grilling.Take a skewer and gently thread the marinated paneer, bell peppers, and onions, alternating between them. Similarly, prepare the remaining screwers.
Air Fryer Method
- Preheat the air fryer to 360°F (180°C). Arrange all the prepared skewers inside the basket ½-inch apart in a single layer. Brush or spray some oil on the top, this ensures the paneer and veggies don't dry out.
- Cook for 5 minutes at 360°F (180°C). After 5 minutes, turn the skewers, lightly spray or brush with oil and cook for another 2 to 3 minutes.
- Remove in a serving plate, squeeze some lime juice, sprinkle chaat masala and serve it immediately with mint chutney.
Oven Method
- Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper. Arrange all the prepared skewers ½-inch apart in a single layer. Brush or spray some oil on the top, this ensures the veggies don't dry out. Bake for 10 minutes and then broil the skewers on high for 2 to 3 minutes to get slightly charred edges.
Grill Method
- Preheat the grill. Line the outdoor grill with aluminum foil to prevent the paneer from sticking. Arrange all the prepared skewers ½-inch apart in a single layer. Brush or spray some oil on the top, this ensures the veggies don't dry out. Cook for 10-12 minutes, by turning halfway through.
Stovetop Pan
- You can make this paneer tikka on stove-top even if you don't have an air fryer, oven or a grill. A stovetop grill pan or even a tawa or pan will work.Heat the pan or tawa over medium high heat, brush or spray some oil on the pan first. Then arrange all the prepared skewers in a single layer. Again lightly brush or spray some oil on the top. Cook from both sides until it’s turns golden brown in color.
Notes
Tips
- Marinate the paneer for at least 30 minutes or a few hours, so they absorb more flavors from the marinade.
- Don't overcook the paneer; else, it will get chewy, dry, and hard.
- If you see your paneer tikka becoming dry, then brush some oil on them to retain the moisture.
- I highly recommend adding besan (gram flour) to the marinade. Besan flour helps the marinade to stick well onto the paneer and make it crispier.
- Cut the paneer and veggies the same size. It helps for quick and even cooking.
- Make sure to line the skewers in a single layer in the air fryer basket leaving some space between each other. Work in batches if needed.
Variations
- I like to use wooden skewers when serving paneer tikka as an appetizer during a party or BBQ. You may also use stainless steel skewers.
- You can place the marinated paneer and veggies directly on the air fryer basket and cook if you do not have skewers. Make sure not to overcrowd and spray some oil before cooking.
- If you don't have gram flour (besan), use a chickpea flour, corn starch, or all-purpose flour instead.
- Swap paneer for tofu for a vegan-friendly version, use vegan-friendly yogurt and follow the same process.
- To make a Keto-friendly version, skip the besan (gram flour) in this recipe.
Nutrition
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