Easy Paneer Tikka in Air Fryer

You know those recipes that start with, “Let’s just make it at home once,” and somehow become a regular thing? Paneer tikka is that recipe for me.

I used to think good paneer tikka needed a proper tandoor and a lot of effort. Then I tried making it at home, and honestly, it was much easier than I expected.

I marinated soft paneer cubes with thick curd, ginger-garlic, spices, and a little oil, then added onions and capsicum. After letting everything sit for a while, I cooked it until the edges were nicely charred.

The paneer came out soft and juicy, with slightly smoky, crispy edges, while the onions and capsicum picked up all those lovely spices.

I usually serve it with green chutney, lemon wedges, and a little chaat masala. No fancy tandoor, no restaurant booking — just the air fryer and a craving for paneer tikka.

And somehow, there are never any leftovers. Funny how that happens.

Thoughtsout
200°C is the temperature. The marinade does the rest. Enjoy the crispy edges on the outside and the juicy, soft tikka on the inside.

Ingredients

For the marinade

• 1/2 cup thick curd (hung or Greek-style yogurt — not watery)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon Kashmiri red chilli powder
• 1/2 teaspoon turmeric
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1 teaspoon chaat masala
• 1 tablespoon lemon juice
• 1 tablespoon mustard oil, or any oil you cook with
• Salt to taste

For the tikka

• 250 g paneer, cut into 1-inch cubes
• 1 medium onion, petals pulled apart
• 1 green capsicum, cut into squares
• 1 tablespoon oil, for brushing

To serve

• Mint chutney
• Lemon wedges
• A pinch of chaat masala

Air fryer temperature

Heat the air fryer to 200°C. Let it preheat for 3 minutes. Cook the paneer in one layer for 8–10 minutes. Turn the pieces once, at 5 minutes. The edges should be browned, not black.

Method

1. If the curd is thin, hang it in a cloth for 20 minutes. Watery marinade slides off the paneer and you lose the char.
2. Mix the curd, ginger-garlic paste, chilli powder, turmeric, coriander, cumin, garam masala, chaat masala, lemon juice, oil and salt. It should look thick and orange-red, not runny.
3. Coat the paneer gently so it doesn’t break. Fold in the onion and capsicum. Cover and leave 30 minutes on the counter, or up to 2 hours in the fridge.
4. Heat the air fryer to 200°C for 3 minutes. Brush the basket with a little oil.
5. Spread the paneer and vegetables in one layer. Air fry 8–10 minutes. At 5 minutes, turn the pieces. They are done when the edges are browned.
6. Sprinkle chaat masala. Serve hot with green chutney and lemon wedges.

Common mistakes

Watery curd won’t cling, so the paneer stays pale. Piling the basket stops the char — keep one layer. Kashmiri chilli is for colour. Regular chilli powder makes it hotter and duller.

Questions people ask

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