Paneer Tikka - Air Fryer/ Oven/ Grill

5 from 11 votes

Tandoori Paneer Tikka recipe is a Indian appetizer where paneer & vegetables are marinated in yogurt and spices and cooked in air fryer, oven.

Course Appetizer

Cuisine Indian

Keyword air fryer paneer tikka, paneer tikka, tandoori paneer tikka

Diet Gluten-Free, Keto, Low Carb

Method Air Fryer, Oven, Stovetop

Prep Time 10

Cook Time 10

Resting Time 30

Total Time 50

Servings

Calories 293kcal

Author Bhavana Patil

In a large bowl add hung curd, besan, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, garam masala, chaat masala, kasuri methi, lemon juice, salt, oil, and mix everything together.
Add the paneer, bell peppers and onion. Toss well to coat. Cover the bowl and refrigerate for atleast 30 minutes or refrigerate for up to 24 hours.
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, gently thread paneer, bell peppers and onion on a skewer, alternating with each other. Similarly prepare the remaining screwers.

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.

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.

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.

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.

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.

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.