Paneer tikka is grilled cheese in the best possible sense: cubes that char outside and go custard-soft inside, in a marinade doing tandoori work. Paneer won't melt on you, which makes it the most forgiving thing you can put on a skewer. The gram flour in the marinade is the restaurant trick that makes the coating grip and crisp.
Everything you need
- 400 g paneer, in 3 cm cubes
- 2 red and green peppers, in 3 cm pieces
- 1 red onion, in petals
- ½ cup (123 g) thick plain yogurt
- 2 tbsp (12 g) chickpea (gram) flour
- 1 tbsp (7 g) paprika or kashmiri chilli powder
- 2 tsp garam masala
- ½ tsp ground turmeric
- 1 tbsp ginger and garlic, crushed together
- 1 lemon, half juiced, half in wedges
- 1 tsp fine salt
- 1 tbsp (14 g) vegetable oil
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Whisk the yogurt, gram flour, all the spices, ginger garlic, lemon juice, salt and oil into a thick marinade.
For this step
- ½ cup (123 g) thick plain yogurt
- 2 tbsp (12 g) chickpea (gram) flour
- 1 tbsp ginger and garlic
- 1 lemon
- 1 tsp fine salt
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Fold in the paneer, peppers and onion until coated. Cover and chill for 30 minutes, or up to 4 hours.
For this step
- 400 g paneer
- 2 red and green peppers
- 1 red onion
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Thread onto soaked skewers, alternating paneer and vegetables, leaving small gaps.
For this step
- 400 g paneer
- 1 tbsp (14 g) vegetable oil
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Preheat the air fryer to 200°C / 400°F for 3 minutes.
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Air fry the skewers for 10 to 12 minutes, turning once, until the marinade chars in spots and the paneer edges brown.
For this step
- 400 g paneer
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Squeeze lemon over and serve with mint chutney, sliced onion and warm naan.
For this step
- 1 red onion
- 1 lemon
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Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- The marinade should be thick enough to cling in a coat. If it drips off the paneer in ribbons, whisk in another spoon of gram flour.
- Charred marinade spots are the goal, not a mistake. Pale tikka is undercooked tikka.
Make it your own
- Add mushrooms or cherry tomatoes to the skewers, and halloumi stands in for paneer at a pinch.
- Toss the cooked cubes in warmed butter and a spoon of the marinade for a lazy paneer tikka masala.
Storing & reheating
Fridge for 3 days. Reheat at 190°C for 3 to 4 minutes. Paneer hardens when cold and softens again with heat, so always reheat before eating.
Frequently asked
Does paneer melt in an air fryer?
No. Paneer is an acid-set cheese and holds its shape at any home temperature, which is why it chars and browns instead of melting through the basket.
Why put gram flour in tikka marinade?
It binds the yogurt and spices into a coat that grips the paneer and crisps in the heat, instead of sliding off as whey. It also toasts into a nutty flavour of its own.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.