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Methi Paneer Tikka – Air Fryer Cilantro Methi Paneer

Everyone can enjoy this Methi Paneer Tikka – Air Fryer Cilantro Methi Paneer recipe because it contains AMAZING flavors that enhance the paneer. Bold savor has remained the most distinctive characteristic of Indian cuisine and this recipe highlights all the incredible flavors.
Prep Time 40 mins
Cook Time 13 mins
Total Time 53 mins
Course Appetizer, Side Dish, Snack
Cuisine Indian Food
Servings 4


  • Air Fryer




  • Chop the paneer to 2 inch cubes.
  • Rinse and chop the cilantro, and serrano peppers. Grind the cilantro leaves, serrano peppers, lemon juice with 2 tablespoons of water in a blender.
  • In a separate large bowl, mix Greek yogurt, chickpea flour, garam masala, ginger garlic paste, ground cumin, ground black pepper, red chili powder, dried fenugreek leaves, salt, and 1.5 tablespoons oil.
  • Further, add in the ground green mix to the Greek yogurt marinade. Mix well. Furthermore, add in the diced paneer. Mix well.
  • Cover with a lid and let it marinate for a minimum of 30 minutes in the refrigerator. Additionally, you can marinate it longer for 6 hours if you like.

Air Fry

  • Rub inside of air fryer basket with the remaining oil. Preheat the air fryer at 350°F for 5 minutes.
  • Once it is preheated, add paneer one piece at a time and place it in the air fryer basket in a single layer. Also, discard the left-over extra marinade. Do not overcoat the paneer with it.
  • Finally, air fry at 370°F for 6 minutes. Flip the paneer gently with silicone tongs , brush some oil on the paneer and air fry for another 2 to 3 minutes.
  • Remove the paneer from the air fryer and serve as an appetizer, snack or a side dish.


  • Every air fryer is different so please check whether the paneer are done after the 2 minute mark after turning. You can increase the time as per your preferences. For instance, if you like it more charred then increase the time.
  • Rub the paneer well with marinade, however don’t overcoat them with the marinade just before air frying. Discard the excess marinade or else you will taste a lot of spices.
  • The dish is spicy. On a scale of 1 to 5, I would place it at level 3. You can reduce the amount of serrano peppers as per your spice tolerance.
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