Achari Paneer Tikka (Stove/Airfryer/Oven)

Achari Paneer Tikka is a popular north indian (punjabi) vegetarian appetizer made with paneer marinated in achaar masala (indian pickle spices). If you love indian pickles, you will love this spicy, tangy & smoky paneer tikka.I am sharing tawa (stove top), air fryer and oven method in this post. These spicy, tangy & smoky paneer tikka are gluten free. Serve with green chutney, naan and sliced onions .

Achari comes from the hindi word "Achaar" which means pickle. My grandmother spent much of the year making homemade achar, using bold spices and generous amounts of oil. Achari dishes borrow those same robust, tangy, and spiced flavors to create irresistible curries and appetizers.

Growing up, I always looked forward to ordering paneer tikka whenever we dined out, especially at The Great Kebab Factory in Delhi. Their achari paneer version stood out for its bold, tangy flavors.

At home, achari paneer tikka is made by marinating paneer in a spiced yogurt marinade and cooking it over high heat until it's smoky and slightly charred. It’s a flavorful appetizer that’s perfect for barbecues or cocktail parties.

Ingredients

• Paneer - I like using malai paneer which is creamy and turns soft and delicious after cooking. You can also use homemade paneer (best taste!)
• Achaar Spices- Skip any spices you do not have. You can skip the hassle of grinding achaari spices if you are in a hurry and buy pre made dry achaar masala available in any indian store.
• Achaar Masala - Okay so this is my mom's little trick. She adds a tiny bit of fermented pickle masala from jar of garlic or mango or mirch achar whichever kind we have in our pantry. Seriously, you have to trust me that a teaspoon or two really brings in the kick to the marinade!!
• Besan (Gram Flour)- Not only helps in making the marinade thick but also lends a nutty taste.
• Yogurt- Don't choose very sour yogurt.
• Mustard Oil - Needed for authentic achar taste. You can use ghee instead.

How to Make Achari Paneer Tikka At Home (Step Pictures)

Make the Achari Marinade

• Grind fennel, mustard, ajwain, and fenugreek seeds to a fine powder (I leave out the kalonji to avoid darkening the marinade).
• Dry roast besan on low heat until aromatic.
• In a bowl, whisk together thick yogurt, the ground spices, turmeric, chili powder, ginger-garlic paste, lemon juice, mustard oil, mashed achar masala, chopped green chillies, roasted besan, kala namak, and salt until smooth and well combined.

Marinate the Paneer

Cut the paneer into large chunks, about 2.5 to 3 inches each. Add them to the achari marinade and coat thoroughly.

Tip-If you’d like, add bell peppers, onions, or cherry tomatoes. I recommend marinating the paneer and vegetables separately, as they require different times. Vegetables need only 30–40 minutes; any longer, and they may turn watery.

Marination - Marinate the paneer for at least 4 to 6 hours, or overnight for best flavor (highly recommended). For the vegetables, marinate separately for no more than 40 minutes. You can set aside some achari marinade for the veggies before mixing in the paneer.

Cook Achari Paneer Tikka

Using ONE of the below methods. Please adjust time as needed depending on how large the paneer cubes are.

• Airfryer Method - Place the marinated paneer cubes in the air fryer basket. Air fry at 400°F for 7–8 minutes, flipping halfway through. The tikka should be lightly charred and browned at the edges.
• Stove Top Method - Heat a heavy cast iron skillet, grill pan, or tawa on medium heat (avoid smoking hot). Brush the surface generously with oil and arrange the marinated paneer and vegetables in a single layer. Cook until browned on one side, brush oil on top, then flip and cook until slightly charred on the other side.
• Oven - Preheat oven to 400F and line a baking tray with aluminum foil or parchment. Bake for 15-20 minutes turning the skewers mid way and brushing with oil. Tip :- Place a small rack on the baking sheet if available and place the skewers on the rack, this helps in good air flow around the tikka and does not make them watery.

Recipe Tips

• Dont skimp on oil. One of the best ways to keep any tikka or kebab moist is to liberally bast it with ghee or oil.
• For extra flavor and if you have the time, once you have made the marinade, let the marinade marinate for 2 hours or so in the fridge. My mom used to make - ahead the marinades and let them sit. It truly makes a difference.
• Pull out the marinated paneer from the refrigerator an hour or so before cooking the tikka. This makes sure that the tikka is soft and succulent.
• Vegan Achaari Tikka - Use extra firm tofu in place of paneer and use cashew yogurt for marinating.
• You can double this recipe. Make sure that your are using large bowls for marination else the paneer might break while mixing.