📝 About This Recipe
Transport your taste buds to the bustling streets of Delhi with this vibrant, smoky Paneer Tikka, reimagined for the modern kitchen. Cubes of succulent cottage cheese are marinated in a spiced hung curd (Greek yogurt) infusion, then air-fried to achieve that signature charred exterior and melt-in-your-mouth center. It’s a guilt-free, protein-packed appetizer that delivers all the nostalgic flavors of a traditional tandoor without the heavy oil or charcoal setup.
🥗 Ingredients
The Protein and Veggies
- 400 grams Paneer (Indian Cottage Cheese) (cut into 1-inch thick cubes)
- 2 medium Bell Peppers (Red and Green) (deseeded and cut into 1-inch squares)
- 1 large Red Onion (peeled and cut into petals/layers)
The Spiced Marinade
- 1/2 cup Hung Curd or Thick Greek Yogurt (ensure all excess whey is drained)
- 1 tablespoon Ginger-Garlic Paste (freshly ground is best)
- 2 tablespoons Gram Flour (Besan) (dry roasted until fragrant)
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant red color without intense heat)
- 1 teaspoon Garam Masala (high-quality blend)
- 1 teaspoon Chaat Masala (for that essential tang)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Mustard Oil (heated until smoking, then cooled slightly for authentic pungency)
- to taste Salt (approximately 3/4 teaspoon)
For Garnish
- 2 tablespoons Fresh Cilantro (finely chopped)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
In a small pan over low heat, dry roast the gram flour (besan) for 2-3 minutes until it turns slightly golden and smells nutty. Set aside to cool.
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2
In a large mixing bowl, whisk the hung curd until smooth. Ensure there is no liquid in the yogurt to prevent the marinade from becoming runny.
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3
Add the roasted gram flour, ginger-garlic paste, Kashmiri chili powder, garam masala, chaat masala, crushed kasuri methi, salt, and lemon juice to the yogurt.
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4
Pour in the mustard oil. If you want a truly authentic flavor, heat the oil until it smokes, let it cool for a minute, then whisk it into the marinade.
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5
Gently fold in the paneer cubes, onion petals, and bell pepper squares. Use your hands or a soft spatula to ensure every piece is generously coated without breaking the paneer.
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6
Cover the bowl and let the mixture marinate in the refrigerator for at least 30 minutes (2 hours is ideal for deeper flavor penetration).
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7
If using wooden skewers, soak them in water for 20 minutes to prevent burning. Preheat your air fryer to 390°F (200°C) for 5 minutes.
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8
Thread the marinated ingredients onto the skewers, alternating between onion, pepper, and paneer for a beautiful presentation.
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9
Lightly grease the air fryer basket with oil or use a perforated parchment liner. Place the skewers in a single layer, ensuring they aren't overcrowded.
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10
Air fry at 390°F (200°C) for 10-12 minutes. Halfway through (at the 6-minute mark), gently turn the skewers and lightly brush with a little oil or melted butter for extra richness.
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11
Check for visual cues: the paneer should have charred brown edges and the vegetables should be tender-crisp. Do not overcook, or the paneer will become rubbery.
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12
Carefully remove the skewers. Sprinkle with extra chaat masala and fresh cilantro while still hot.
💡 Chef's Tips
Always use 'Hung Curd' or thick Greek yogurt; any moisture will make the marinade slide off the paneer rather than sticking to it. Roasting the gram flour (besan) is crucial as it acts as a binding agent and removes the raw flour taste. If you are vegan, substitute paneer with extra-firm tofu (pressed to remove water) and use a dairy-free thick yogurt. For a 'Smoky Dhungar' flavor, place a small piece of red-hot charcoal in a bowl inside the marinating container, pour a drop of ghee over it, and seal the lid for 5 minutes before air frying. Avoid cutting the paneer cubes too small, as they can dry out quickly in the high heat of the air fryer.
🍽️ Serving Suggestions
Serve hot with a side of spicy Mint-Coriander Chutney and thinly sliced red onion rings. Pair with a chilled glass of Mango Lassi or a salted Jeera (Cumin) Buttermilk to balance the spices. Wrap the tikka pieces in a warm butter garlic naan with a drizzle of lemon for a delicious Paneer Tikka Roll. Serve as a protein-rich salad topper over a bed of fresh greens and chickpeas. A side of laccha paratha (flaky layered flatbread) makes this a complete and satisfying meal.