Meal Prep · Indian
Air Fryer Paneer Tikka
Enjoy succulent, smoky paneer tikka made effortlessly in your air fryer for a healthy Indian treat!
Ingredients
Tap to check offMethod
Step-by-step- In a large bowl, whisk together the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, dry mango powder, black salt, lemon juice, mustard oil, and salt until well combined.
- Add the paneer cubes, onion pieces, and bell pepper pieces to the marinade. Gently toss to ensure everything is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for best flavor.
- Preheat your air fryer to 375°F (190°C) for 5 minutes. Lightly grease the air fryer basket or line with parchment paper.
- Thread the marinated paneer and vegetables onto skewers, alternating between paneer, onion, and bell peppers. If not using skewers, arrange the paneer and vegetables in a single layer in the air fryer basket without overcrowding.
- Air fry for 18-25 minutes, flipping the skewers/pieces halfway through, until the paneer is golden brown and slightly charred at the edges, and the vegetables are tender-crisp. Cooking time may vary based on your air fryer model.
- Remove from the air fryer, sprinkle with fresh cilantro, and serve hot with mint chutney, a side salad, or as a wrap filling.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 18 g |
| Fat | 19 g |
| Carbohydrates | 12 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover paneer tikka in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Not recommended
Freezing cooked paneer tikka can alter the texture of the paneer, making it rubbery. Best enjoyed fresh.
Reheat Air fryer/Microwave
Reheat in the air fryer at 350°F (175°C) for 5-7 minutes, or until heated through. Alternatively, microwave for 1-2 minutes, but the paneer may lose some crispness.
Chef’s Corner
- For an extra smoky flavor, you can perform a ‘dhungar’ (charcoal smoking) technique after cooking. Place a small, hot charcoal in a small bowl within the tikka, add a spoon of ghee, and cover for 2-3 minutes.
- Don’t overcrowd the air fryer basket. Cook in batches if necessary to ensure even cooking and browning.
- Adjust the spice level by increasing or decreasing the red chili powder. For a vibrant red color without extra heat, add a pinch of Kashmiri red chili powder.
- Using thick yogurt is crucial for the marinade, as thinner yogurt will make the paneer watery and prevent the spices from adhering well.
