Air Fryer Yogurt Marinated Paneer Tikka

Name: Air Fryer Yogurt Marinated Paneer Tikka
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 14 oz (400 g) paneer (firm Indian cheese), cut into 1-inch cubes; ¾ cup (180 ml) plain full-fat yogurt; 1 tablespoon (15 g) fresh ginger, minced or grated into a paste; 4 cloves (20 g) garlic, minced or grated into a paste; ½ teaspoon (1 g) kasuri methi (dried fenugreek leaves), crushed between your palms; 1 teaspoon (5 g) garam masala; ¾ teaspoon (3 g) red chili powder (or smoked paprika); ¼ teaspoon (½ g) ground turmeric; ½ teaspoon (1 g) ground cumin; 2 tablespoons (30 ml) fresh lemon juice; 1½ tablespoons (22 ml) neutral oil (vegetable or sunflower); to taste kosher salt; to taste freshly ground black pepper; 1 medium (150 g) red onion, cut into 1-inch chunks; 1 medium (160 g) red bell pepper, cut into 1-inch squares; 1 medium (160 g) yellow bell pepper, cut into 1-inch squares (optional); ¼ cup (10 g) fresh cilantro, chopped; 2 tablespoons (8 g) fresh mint, chopped (optional)

From the MyKitchenBank Kitchen

Tender paneer cubes marinated in spiced yogurt, then air-fried until golden and slightly charred. This quick version of the Indian classic skips the traditional charcoal grill but delivers the same smoky, tangy flavor in under 30 minutes total. The marinade—a blend of yogurt, ginger, garlic, and warm spices—keeps the cheese moist while crisping the exterior.

Prep: 15 min
Cook: 12 min
Wait: 13 min
Total: 40 min
Makes: 24 pieces (4 skewers, 6 pieces per skewer)

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Ingredients

4 servings

14 oz (400 g) paneer (firm Indian cheese), cut into 1-inch cubes
¾ cup (180 ml) plain full-fat yogurt
1 tablespoon (15 g) fresh ginger, minced or grated into a paste
4 cloves (20 g) garlic, minced or grated into a paste
½ teaspoon (1 g) kasuri methi (dried fenugreek leaves), crushed between your palms
1 teaspoon (5 g) garam masala
¾ teaspoon (3 g) red chili powder (or smoked paprika)
¼ teaspoon (0.5 g) ground turmeric
½ teaspoon (1 g) ground cumin
2 tablespoons (30 ml) fresh lemon juice
1½ tablespoons (22 ml) neutral oil (vegetable or sunflower)
to taste kosher salt
to taste freshly ground black pepper
1 medium (150 g) red onion, cut into 1-inch chunks
1 medium (160 g) red bell pepper, cut into 1-inch squares
1 medium (160 g) yellow bell pepper, cut into 1-inch squares (optional)
¼ cup (10 g) fresh cilantro, chopped
2 tablespoons (8 g) fresh mint, chopped (optional)

Equipment (5)

Air fryer (3.5–5 quart capacity)
Medium bowl
Wooden or metal skewers (8–10 inch)
Paper towels
Small spoon or measuring spoon

Steps

Before you start

Preheat the air fryer to 400°F (200°C) for 3 minutes
Pat the paneer dry with paper towels—moisture will steam rather than crisp
If using wooden skewers, soak them in water for 30 minutes before threading
Have all marinade ingredients measured and ready

1
Mix the marinade
- In a medium bowl, whisk together the yogurt, ginger paste, garlic paste, garam masala, red chili powder, turmeric, cumin, lemon juice, and oil.
- Season with salt and black pepper to taste.
- The mixture should be thick and coat a spoon.
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Ready when: Mixture is uniform and coats the back of a spoon
Tip: Don't skip whisking—you want to fully incorporate the ginger and garlic pastes to distribute the flavor evenly
2
Coat paneer with marinade
- Add the paneer cubes and kasuri methi (crushed between your palms to release oils) to the bowl.
- Gently fold and toss with a spoon until every piece is well coated.
- Let sit at room temperature for 10 minutes while you prepare the vegetables and thread the skewers.
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Ready when: All paneer pieces are coated and marinade has begun to cling to the surface
Tip: Crush kasuri methi in your palms—don't use a spoon—to release the essential oils and maximize its herbal aroma
3
Prepare vegetables
- While the paneer marinates, cut the red onion and bell peppers into roughly 1-inch pieces.
- Keep them separate from the paneer and its marinade so they don't absorb excess liquid.
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Ready when: All vegetables are cut into uniform 1-inch pieces
Tip: Cut vegetables to the same size as the paneer cubes so they cook evenly in the hot air fryer
4
Thread the skewers
- Thread the marinated paneer pieces onto skewers, alternating with chunks of red onion and bell pepper.
- Aim for 6 pieces of paneer per skewer with vegetables in between.
- Leave ½ inch of space at the pointed end and 1 inch at the handle end so the skewer doesn't char.
- You should make 4 skewers.
- Spoon any remaining marinade over the top of the threaded skewers.
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Ready when: Four full skewers with paneer, onion, and pepper alternating, coated with remaining marinade
Tip: Don't pack the pieces too tightly—air needs to circulate around each piece for even crisping
5
Air fry the tikkaOven 400°F / 205°C
- Arrange the skewers in a single layer in the preheated air fryer basket (400°F / 200°C), with the pointed ends facing to the side—don't let them touch the heating element at the top.
- Air fry for 12 minutes, shaking the basket gently at the 6-minute mark to ensure even browning.
- The paneer should be golden brown and slightly charred at the edges, and the vegetables should be tender with caramelized edges.
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Ready when: Paneer is golden brown with darker spots; vegetables are fork-tender with charred edges
Tip: If your air fryer is small (under 3.5 quarts), cook the skewers in two batches to avoid overcrowding, which would trap steam and prevent crisping
6
Rest and finish
- Transfer the skewers to a serving platter.
- Sprinkle with fresh cilantro and fresh mint (if using) while still warm.
- Let sit for 1 minute so the heat wilts the herbs and they release their fragrance.
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Ready when: Herbs are scattered over skewers and starting to soften
Tip: Add the herbs just before serving—they will bruise and darken if tossed too early

Good to know

Tips

Pat the paneer very dry with paper towels before marinating—excess moisture will steam the cheese instead of letting it crisp.
Don't skip the gentle shake at the 6-minute mark; it ensures even exposure to hot air and prevents uneven cooking.
For deeper char marks reminiscent of a traditional tandoor, increase the temperature to 425°F (220°C) and reduce cooking time to 10 minutes, watching carefully to avoid burning.
Serve with yogurt raita (yogurt mixed with cucumber, cumin, and salt) and warm naan bread for a complete meal.

Make ahead

You can marinate the paneer up to 8 hours in advance. Cover and refrigerate, then thread the skewers and cook just before serving. Do not cook the tikka ahead of time—they're best served hot from the air fryer.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the air fryer at 325°F (163°C) for 5 minutes until warmed through. Do not reheat in the microwave, as the paneer will become rubbery. The tikka are best eaten the day they are cooked.

Substitutions

paneer (firm Indian cheese) → firm tofu (pressed and patted dry) or halloumi cheese. Tofu will absorb more marinade but is a good vegetarian-friendly option. Halloumi will give a chewier, slightly saltier result.
red chili powder (or smoked paprika) → smoked paprika or Kashmiri chili powder. Smoked paprika adds depth without as much heat. Kashmiri chili powder is milder and adds a deep red color.
garam masala → a mix of ½ teaspoon cumin, ¼ teaspoon coriander, ⅛ teaspoon black pepper, and a pinch of cinnamon. If you don't have garam masala, this quick blend provides similar warm spice flavor.
plain full-fat yogurt → Greek yogurt or cashew cream. Greek yogurt will yield a tangier, denser marinade. Cashew cream (soaked cashews blended with water) is a dairy-free alternative.