Air Fryer Paneer Tikka
Paneer Tikka features paneer cubes marinated in Greek yogurt, garam masala, and Kashmiri chili; air fry at 400°F for 18 minutes until smoky and charred.
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Method
- 1
Whisk yogurt with lemon juice, oil, garam masala, turmeric, chili powder, cumin, salt, garlic, and ginger in a large bowl.
- 2
Add paneer cubes and toss gently to coat, then refrigerate for at least 30 minutes or up to 4 hours.
- 3
Toss bell pepper and onion pieces with oil and thread alternately with marinated paneer onto skewers or arrange in a single layer.
- 4
Air fry at 400°F for 8 minutes, flip carefully, then cook another 6–8 minutes until edges are nicely charred.
- 5
Garnish with fresh cilantro and serve with mint chutney and lemon wedges.
Pro tip. Pat the paneer cubes dry before marinating so the yogurt mixture adheres better. If using wooden skewers, soak them in water for 20 minutes first to prevent burning in the air fryer.
Why the air fryer wins here
- Ready in 18 minutes. The same dish takes about 29 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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