Paneer Tikka is a popular Indian appetizer. It contains pieces of paneer, crispy bell peppers and onions, marinated in yogurt and warm spices and perfectly cooked.

Traditionally, the skewers are cooked in a Tandoor (clay oven). But here is my simple version that can be prepared in just 10 minutes in an air fryer or oven.

Don't have an air fryer? Make Paneer Tikka in your oven! It's easy.

What is Paneer Tikka?

Paneer Tikka is a popular North Indian appetizer. The soft cubed paneer is skewered between pieces of sweet and crispy onions and bell peppers. These skewers are then cooked in a Tandoor (clay oven) until lightly charred and smoky.

The delicious Tandoori Paneer Tikka with spicy Dhaniya Pudina Chutney (coriander-mint dip) is a delicious Indian appetizer. I also like to serve it over rice or warm naan for a hearty vegetarian meal.

My easy recipe for Paneer Tikka restaurant-style skewers with authentic North Indian flavors uses modern cooking techniques. It contains warm spices like turmeric, red chili powder, and Garam Masala.

Paneer Tikka from the Air Fryer

The air fryer is a great appliance for many Indian dishes. Recipes like Paneer Tikka need dry heat and the air fryer achieves the perfect texture and taste in no time. Don't have an air fryer? No worries! I'll show you how to make Paneer Tikka in the oven or on an outdoor or stovetop grill.

Here are some of the key ingredients:

• Paneer – Use good quality paneer. I like to use homemade Paneer, but when I'm pressed for time, I use the NVF brand paneer. It's available at Indian grocery stores.
• Yogurt – Use full-fat plain yogurt or Greek yogurt for a thick creamy marinade.
• Chili powder – Many restaurants use food coloring in their Tandoori dishes. I like to add mild red Kashmiri chili powder, which gives the finished dish a nice orange hue without too much heat.
• Garam Masala – Fresh homemade garam masala enhances the flavors of the Tandoori Paneer Tikka dish.
• Dried fenugreek leaves - Also known as Kasoori Methi, it is often used in North Indian dishes. This dried herb is not the same as fenugreek seeds or powder. If you don't have the dried leaves, just leave them out as there is no substitute.
• Smoked paprika – I love the extra smoky flavors in the Tikka bites.
• Chat Masala – This tangy and spicy spice blend has black sea salt as its main ingredient. For an extra flavor boost, just sprinkle a few pinches as a garnish right before serving.
   

Variations

• I like to use small wooden skewers when serving as an appetizer.
• I use the stainless steel skewers when preparing the dish as a main course, and place them over the skewer rack, which allows for better air circulation and doesn't require turning after 5 minutes.
• You can also make Paneer Tikka without skewers. Just place the marinated paneer and bell peppers directly in the air fryer basket. Just make sure not to overcrowd the basket, and spray the basket with oil beforehand.
• You can substitute the Paneer with extra firm tofu to make a vegan dish.
• Traditionally, this recipe uses onions and mixed bell peppers. But feel free to use other vegetables like mushrooms or zucchini, which taste delicious with paneer.
  
   

Serving Suggestions

As an appetizer, simply squeeze a fresh lemon wedge over the skewers and enjoy with green chutney and a glass of chilled Nimbu Shikanji.

As a main course, serve over Jeera Chawal (cumin rice) and Kakdi Koshimbir (crunchy cucumber salad). You can even wrap the cooked Paneer and bell pepper pieces in homemade Rotis and serve with a glass of Mango Kesar Lassi.

Storage Suggestions

• Paneer Tikka skewers taste best when enjoyed hot. If they cool down too much, the paneer can sometimes become dry. So just put the skewers back in the air fryer basket to reheat and heat them for 2 to 3 minutes at 180 °C.
• The cooked Paneer keeps well refrigerated for up to 3 days.
• Marinated Paneer can be stored in the refrigerator for up to 24 hours.

Ingredients for 8 skewers

• ½ cup plain yogurt (full fat)
• ½ tbsp ginger paste
• ½ tbsp garlic paste
• ½ tsp ground turmeric
• 1 ½ tsp salt
• 1 tbsp Kashmiri chili powder
• 1 tsp garam masala
• 1 tsp chat masala
• 1 tbsp kasoori methi (dried fenugreek leaves)
• 1 tsp smoked paprika powder
• 1 pound paneer, cut into 2.5 cm cubes
• 1 medium green bell pepper, cut into 2.5 cm cubes
• 1 medium red bell pepper, cut into 2.5 cm cubes
• 1 medium red onion, cut into 2.5 cm cubes
• Juice of one lemon
• 1 tbsp oil (for brushing during preparation in the oven / on the grill)

Instructions

Put yogurt, ginger, garlic, turmeric, salt, chili powder, smoked paprika powder, garam masala and chat masala in a medium bowl.

Crush the dried fenugreek leaves in the palm of your hand and add to the bowl. Add lemon juice and mix all ingredients into a marinade.

Paneer, bell peppers and onions into the marinade and mix everything, coating the paneer and vegetables well with the marinade.

Cover the bowl and let it marinate for 30 minutes at room temperature or up to 24 hours in the refrigerator.

If you are using wooden skewers, soak them in water for 10 minutes so they don't burn.

Take a skewer and alternately thread paneer, onion, and bell pepper onto the skewer. Prepare all skewers in a similar way.

Preparation in the air fryer

When you are ready to cook, lightly spray or brush the air fryer basket with oil. Place 4 to 5 skewers in the basket and lightly spray them with oil.

Cook for 5 minutes at 180°C. Turn the skewers, lightly spray with oil, and cook for another 2 to 3 minutes.

Serve immediately with Dhaniya Pudina Chutney and fresh lime wedges.

Preparation in the oven or on the grill

Preheat the oven to 200°C. Place the skewers on an oven rack and set the rack on a baking sheet and bake everything for 10 minutes.

To grill on an outdoor or stovetop grill, preheat the grill. You can line the outdoor grill with aluminum foil so that the paneer does not stick. Brush the grill with a little oil and place the skewers on the grill and grill for 10 to 12 minutes, turning halfway through the time.

If the edges are slightly charred, finish the cooking process by grilling the skewers on high for 2 minutes.

Serve with fresh lime wedges and Dhaniya Pudina Chutney

Tips

• Pat the paneer dry to remove excess moisture. Also dry the bell peppers well before cutting them so that the marinade does not contain excess moisture.
• If you are using frozen paneer, make sure to thaw it completely before marinating. To thaw, simply keep the paneer in the refrigerator overnight. You can also let it thaw at room temperature for an hour or in warm water.
• Marinate the paneer for at least 30 minutes or even overnight for strong flavors.

I look forward to hearing from you...

...if you like my blog, my recipes inspire you, and your curiosity for Indian cuisine has been awakened. 

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