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When I last visited India, one of the best dishes I had on my trip was these massive chunks of paneer tikka. My aunt took me to this little local restaurant for various skewers, including chicken tikka and seekh kebabs, but the star of this visit was actually the paneer! I still think about this paneer to this day! As I mention in my free motivational guide to explore your potential in the kitchen, Making Cooking Fun!, going out to eat can inspire you to try new creations! Better late than never, but I’ve replicated paneer tikka that’s so close to how it was in India with the help of the air fryer!
If you’ve been wanting to explore Indian cuisine, then paneer tikka is definitely a hit you can’t ignore! Be sure to try it out so that India is no longer a destination unseen as part of your Live to Cook one-month challenge! Get started for free today by signing up to my email newsletter, plus all of my latest recipes will be delivered straight to your email inbox.
Check out the video to follow along as we prepare one of India’s most popular Indian vegetarian appetizers! If you’re not already, I would appreciate it if you could please subscribe to my YouTube channel, and don’t forget to hit the bell button to be notified when all my latest video recipes go live! Let’s get air frying!
Why You’ll Love This Air Fryer Paneer Tikka Recipe!
- An Indian vegetarian favorite: Paneer tikka is definitely one of the most popular appetizers in Indian restaurants! You just can’t resist those soft and tender chunks of paneer that are bursting with flavor!
- Perfect smokiness at home: The main characteristic of paneer tikka is the wonderful char on the paneer pieces. We’ll be able to achieve this at home with the help of our air fryer!
- Easy preparation: I love making paneer tikka because unlike its chicken counterpart, there is actually only a single marination required for this dish. You just need your paneer cut into cubes and mix it in with your marinade, then you’re ready to cook.
- Fast cook time: The air fryer helps to cook the paneer tikka in a flash, so they’ll be on your table in no time!
- Plenty of serving options: Check out down below how to serve your air fried tikka to create the ultimate restaurant experience at home!
Dietary Considerations for Air Fryer Paneer Tikka
This paneer tikka in the air fryer recipe is…
- Vegetarian
- Gluten-free
- High in protein
- Low carb
Questions You May Have!
What is Paneer Tikka?▼
Paneer tikka is the vegetarian cousin of chicken tikka, and both are extremely popular appetizers in Indian restaurants. A “tikka” is described as “an Indian dish of small pieces of meat or vegetables marinated in a spice mixture” according to the Oxford Dictionary. As such, paneer tikka simply means chunks of paneer! There are different variations of paneer tikka, such as malai paneer tikka - a creamy type (malai is Hindi for cream) of paneer tikka; hariyali paneer tikka - a green colored (hari is Hindi for green) paneer tikka made from a cilantro-based marinade; and this is tandoori paneer tikka - also referred simply to as “paneer tikka.” You could call this variation of paneer tikka the OG! This paneer tikka variation features our bright red yogurt-based and slightly spicy paneer tikka.
Is Paneer Tikka Healthy?▼
I would say that it is, and it can be paired with other components to make a nutritious meal! Paneer is high in protein and is packed with calcium and vitamins D and E. I’m using homemade paneer, which is free of any additives and preservatives. Since paneer is just a protein source and there will not be much added oil (most of the ghee just drips off as you’re air frying the paneer), then this will keep you full and satisfied. You can pair it with a healthy carbohydrate source such as roti if you want whole wheat, plus perhaps some dal or a vegetable-based sabji such as Aloo Kohra to create a wholesome and balanced meal that’s packed with vitamins and protein.
How Do You Get a Smoky Flavor With This Air Fryer Paneer Tikka Without a Tandoor Oven?▼
The way to replicate the smokiness that comes out of the ghee that’s added directly to the marinade. Alternatively, you could spray it on top of the paneer cubes as they are cooking. You could also use olive oil or mustard oil if you’d like, but I really love the flavor of ghee here!
How Long Do You Marinate The Paneer Tikka For?▼
You can marinate your paneer for as long as you have time to allocate for it! I recommend that you marinate it for at least an hour, but if you prep this in advance, you can marinate the paneer for up to a day.
What Air Fryer Do You Recommend?▼
I’m using the Cosori 6 Quart Turboblaze for this recipe. I like the size of the basket, which was easily able to fit 2 skewers. Plus, the preheating is efficient, and I find that food cooks really well in this! I previously owned the Ninja 6-in-1 Dual Basket air fryer, but the second basket broke in under a year and I ultimately had to get rid of it just because it was pointless to have a single basket, and the remaining basket was too small to fit much food. Perhaps I just had a flawed model as I do see the use case for 2 baskets, but I’m very happy with my current air fryer! If you’re interested in my first impressions of my new air fryer, be sure to check out this video. If you want more details on what happened to my Ninja air fryer, then be sure to check out this video.
Air Fryer Liner or Not?▼
You’ll see in the video that I actually did not use air fryer liners in this recipe, and that I placed the skewers directly over the rack in the basket. I’ve tried making paneer tikka both with and without the liner, and I found that the paneer had a much more authentic char all over, thus having a better flavor. However, unlike what I did in the video, to make cleanup in the basket easier, you can add the liner in the basket, and place your paneer tikka skewers directly on the grill pan rack attachment.
What Setting Do You Air Fry Paneer Tikka on?▼
We’ll start cooking the paneer on the “Air Fry” setting, and finish it using the “Broil” setting to get the char that’s key to the best paneer tikka!
How Long to Cook Paneer in the Air Fryer?▼
Paneer doesn’t need much cooking—unlike meat, it’s already safe to eat. Air frying it helps heat it through, lock in the marinade, and give it a crisp, slightly charred exterior.
Cook time:
- Air Fry: 5–6 minutes at 450°F
- Turn skewers, then cook for another 1–2 minutes
- Broil (optional): 2–3 minutes for a charred finish
What If I Don’t Have an Air Fryer?▼
No problem! You can make delicious paneer tikka in the oven:
- Preheat your oven to 450°F (230°C).
- Line a baking sheet with foil and place a wire rack on top (optional, for better charring).
- Arrange skewers and bake for 12–15 minutes, flipping halfway.
- Broil for 2–3 minutes at the end to get that signature char.
Can I Make Air Fryer Paneer Tikka in Advance?▼
I do recommend you serve your paneer hot and fresh for the best experience! You definitely could cook your paneer tikka and store it in an airtight container to enjoy it later, but nothing beats piping hot fresh paneer! If anything, you can use the “Reheat” setting on your air fryer to refresh it.
Tools Needed to Make Air Fryer Paneer Tikka
- Cutting board
- Salt crock
- Air fryer
- Air fryer liners
- Measuring cups
- Measuring spoons
- Chef’s knife
- Mixing bowl
- Gloves
- Basting brush
- Ramekin
- Bamboo skewer or metal skewer
Ingredients for Air Fryer Paneer Tikka
Scroll to the bottom of this post or press the “Jump to Recipe” button for the FULL PRINTABLE RECIPE CARD, which has all ingredients and their quantities. You can also use the recipe card to scale the recipe based on how many paneer skewers you want to make! By default, this recipe will yield 6 large chunks of paneer, perfect to serve 2 people as a starter.
- Paneer: I always prefer my homemade paneer because it’s just so much softer and tastes incredible! Of course you can use store-bought paneer, but if you’re not in India, homemade may give you the best results.
- Ghee: A small amount in the marinade to help get a great char on the paneer cubes.
- Lemon juice: Lime juice also works, as I’m using here.
- Salt: Essential to bring out all the amazing flavors in the marinade.
- Yogurt: I highly recommend you use full fat plain yogurt for best results. I use the Astro brand Balkan yogurt and I swear by it! I’ve used Greek yogurt before and it’s honestly not the same glossiness you get on top, plus I find that Greek yogurt dries the paneer out.
- Ginger-garlic paste: I forgot to show it here, but it is actually a non-negotiable in this recipe! You really cannot make an authentic paneer tikka without this ingredient! I always use my homemade ginger-garlic paste, and this is the best choice! You only need 2 ingredients plus a blender, and you can store any extra in an ice cube tray for easy portioning.
- Spices: Turmeric, ground coriander, garam masala, kasoori methi, chaat masala, Deggi mirch. There is no substitute for any of these spices besides Deggi mirch, where you can use paprika instead to get red color and some heat. However, I do strongly recommend Deggi mirch because it won’t be too hot and it will give you just the right color!
- Veggies: For our skewers that will also be added to the marinade. I’m using half a white onion and one green pepper. You can use any onion of your choice, but green pepper is the traditional choice.
How to Make Air Fryer Paneer Tikka
Prepare the peppers and onions, then set them aside.
Slice the paneer into 1-inch thick cubes.
In a large bowl, combine all the ingredients for the marinade and mix well.
Add the paneer, peppers, and onions along with molten ghee to the bowl and gently mix to coat everything evenly. Marinate for at least 1 hour.
Meanwhile, soak bamboo skewers in warm water. Once the marinade time is complete, thread the paneer and vegetables onto the skewers, alternating between each.
Preheat the air fryer to 450°F for 5 minutes. Be sure to use the grill pan attachment in the air fryer basket. Place the skewers in the drawer and air fry for 5 minutes. Turn the skewers, then cook for another 1–2 minutes.
Finally, switch to Broil mode and broil for 2–3 minutes, or until the tikkas are slightly charred.
To Serve
Brush on some molten butter with a basting brush as needed along with a pinch of chaat masala. I recommend some lemon wedges on the side to squeeze some fresh juice on top of the paneer pieces. Don’t forget the Cilantro Mint Chutney for dipping!
Tips for the Most Amazing Paneer Tikka at Home
- Use thick yogurt for the marinade so it sticks well. If your yogurt is watery, drain it if needed. Draining yogurt this way is exactly how you make hung curd.
- Gently mix paneer with the marinade to avoid breaking the cubes.
- Crush the kasoori methi between your palms before adding—it releases more aroma.
- Marinate for at least 1 hour, but overnight gives deeper flavor.
- Don’t skip the broiling—it adds that tandoori-style finish.
- Soak skewers in warm water to prevent burning in the air fryer or oven.
- Space out the paneer tikka skewers in the air fryer far enough away so that they do not stick to each other.
Serving Suggestions for Air Fried Paneer Tikka
As described above, you can enjoy them on their own as an appetizer on skewers. You can mix and match with some other sides and mains to make a complete lunch or dinner. Here are some options:
Rice
- Steamed White Rice, Jeera Rice (cumin-spiked rice)
- Indian-Style Cilantro-Lemon Rice, Pudina-Dhanya Pulao (Mint-Cilantro Rice)
- Haldi Rice (turmeric rice)
- Light and Healthy Vegetable Pulao
Bread
Dips
Main Dishes
You can also use these paneer tikka in curry recipes, such as Paneer Tikka Masala or Paneer Makhani. These would also be so good in my Paneer Tikka Pizza, and you can definitely use them inside sandwiches & wraps!
No Tandoori Masala and No Food Coloring: What Is Actually in the Marinade
The marinade is 150 ml of plain yogurt loosened with 2 tbsp of lime juice, 1 1/2 tbsp of ginger-garlic paste, and a short list of ground spices: 1 1/2 tsp ground coriander, 2 tsp deggi mirch, 1 tsp garam masala, 1/4 tsp turmeric, 1 tsp kasoori methi (you will also see it written kasuri methi on the packet) and a quarter teaspoon chaat masala. A tablespoon of ghee goes in molten, right at the end, with the paneer and vegetables. That is the whole thing.
There is no tandoori masala in it, no food coloring, no cream, no gram flour and no mustard oil — four things that turn up in a lot of restaurant marinades and none of which this one needs. The red comes entirely from the deggi mirch, which is a mild chili powder used far more for color than for heat; Kashmiri chili powder is the swap on the card if you cannot find it, and it is slightly hotter for the same vibrant red. Salt is the only thing without a measurement — there is no fixed teaspoon salt in the list, because yogurt marinades vary and you season this one to taste before the paneer goes in. Give it at least an hour.
Every Cube of Paneer, the Bell Peppers, and What Else You Can Skewer
You need 350 g of paneer cut into 1-inch thick cubes — thick is deliberate, because a thin cube of paneer dries out and loses the squeaky, tender texture that makes this worth doing. Alongside it go half a medium onion and one green pepper. Bell peppers in red or yellow work exactly the same way if that is what is in the fridge; green is simply what I use because the slight bitterness cuts the yogurt.
Soak the bamboo skewers in warm water while the paneer marinates, then thread everything on alternating — paneer, pepper, onion, paneer. If you want to stretch the skewers further, mushrooms and zucchini both take this marinade well and cook in about the same time. For a different texture altogether, the card offers pressed firm tofu, which makes the whole thing vegan, or halloumi, which holds its shape beautifully but needs rinsing first because it is already salty. The recipe as written makes 2 large skewers, so use the scaling buttons on the recipe card if you are doing a large batch for a party.
450°F, the Grill Pan Attachment and the Broil Finish
Preheat the air fryer to 450°F for 5 minutes and use the grill pan attachment in the basket rather than sitting the skewers on the mesh. Air fry for 5 minutes, turn the skewers with tongs, then give them another 1 to 2 minutes. The last step is the one that matters: switch to Broil and broil for 2 to 3 minutes until the edges are slightly charred. That char is what a tandoor would give you, and it is the difference between a skewer that tastes baked and one that tastes like a proper Indian appetizer.
Actual cooking is only about 10 minutes; the 85 minutes on the card is almost all marinating. Each large skewer comes out at roughly 604 calories with 36 g of protein, which is a lot of both — paneer is rich, and this is a starter rather than a light bite. Finish with a squeeze of lime and a pinch more chaat masala as a garnish, and serve it the way most tandoori dishes are served, with green chutney alongside.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Make restaurant-quality Paneer Tikka at home in your air fryer. Tender, smoky, and perfectly charred, this easy Indian vegetarian starter is ready in minutes with bold tikka flavors.
Air fryer
5.0 · 3 ratings
15 min
Prep
10 min
Cook
1 hr
Rest
1 hr 25 min
Total
2
large skewers
easy
Level
Ingredients
Ingredients
Tap any quantity to scale
- (350 g) paneer · make your own
- medium onion
- green pepper
For the marinade
Instructions
- 1
Prepare the peppers and onions, then set them aside. Slice the paneer into 1-inch thick cubes.
Prepare the peppers and onions, then set them aside. Slice the paneer into 1-inch thick cubes.
- 2
In a large bowl, combine all the ingredients for the marinade and mix well. Add the paneer, peppers, and onions along with molten ghee to the bowl and gently mix to coat everything evenly. Marinate for at least 1 hour.
In a large bowl, combine all the ingredients for the marinade and mix well. Add the paneer, peppers, and onions along with molten ghee to the bowl and gently mix to coat everything evenly. Marinate for at least 1 hour.
Learn the technique - 3
Meanwhile, soak bamboo skewers in warm water. Once the marinade time is complete, thread the paneer and vegetables onto the skewers, alternating between each.
Meanwhile, soak bamboo skewers in warm water. Once the marinade time is complete, thread the paneer and vegetables onto the skewers, alternating between each.
- 4
Preheat the air fryer to 450°F for 5 minutes. Be sure to use the grill pan attachment in the air fryer basket. Place the skewers in the drawer and air fry for 5 minutes. Turn the skewers, then cook for another 1–2 minutes.
Preheat the air fryer to 450°F (232°C) for 5 minutes. Be sure to use the grill pan attachment in the air fryer basket. Place the skewers in the drawer and air fry for 5 minutes. Turn the skewers, then cook for another 1–2 minutes.
Learn the technique - 5
Finally, switch to Broil mode and broil for 2–3 minutes, or until the tikkas are slightly charred.
Finally, switch to Broil mode and broil for 2–3 minutes, or until the tikkas are slightly charred.
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
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