Paneer Tikka

1. Cut 500g paneer into cubes; chop 2 bell peppers and 1 red onion into chunks.
2. Prepare marinade: mix 1 cup plain curd, ginger-garlic paste, turmeric, red chili, coriander powder, garam masala, dried lime juice, and salt.
3. Coat paneer, bell peppers, and onions evenly with marinade; refrigerate for at least 30 minutes.
4. Thread soaked bamboo skewers alternately with paneer, bell peppers, and onion.
5. Preheat air fryer to 180°C (356°F).
6. Air fry skewers for 5 minutes on each side until cooked and charred slightly.
7. Sprinkle chaat masala and coriander leaves; serve hot with mint chutney.

Instructions:

1. Prepare Ingredients:
   • Cut the paneer, bell peppers, and onion into uniform bite-sized chunks to ensure even cooking.
2. Make Marinade:
   • In a bowl, whisk the plain yogurt until smooth.
   • Add ginger-garlic paste, turmeric, red chili powder, coriander powder, garam masala, dried lime powder (or lemon juice), salt, and cooking oil.
   • Mix everything thoroughly to create a rich, flavorful marinade.
3. Marinate:
   • Gently coat the paneer cubes, bell peppers, and onion chunks with the marinade.
   • Cover and refrigerate for at least 30 minutes. For best flavors, marinate for 2 hours or overnight if time permits.
4. Skewering:
   • Thread the marinated paneer, bell peppers, and onion alternately onto the soaked bamboo skewers. Avoid overfilling; leave small gaps to allow heat circulation.
5. Preheat Air Fryer:
   • Preheat your air fryer to 180°C (356°F) for about 3-5 minutes.
6. Air Fry:
   • Place the skewers in the air fryer basket in a single layer.
   • Cook at 180°C for 5 minutes.
   • Flip the skewers and air fry for another 5 minutes until the edges are slightly charred and paneer is cooked with a nice smoky flavor.
7. Finishing Touch:
   • Sprinkle chaat masala and freshly chopped coriander leaves over the cooked Paneer Tikka.
   • Serve immediately with fresh green mint chutney and lemon wedges for an authentic taste.

Notes to Enhance Flavor:

• Use thick, hung curd or Greek yogurt for the marinade to avoid watery consistency and to achieve better coating and taste.
• Add a little besan (gram flour) or cornflour to the marinade to help coat the paneer well and ensure a crispy outer layer.
• For a smokier flavor, add a small piece of charcoal heated till red hot, place it in a bowl, and pour a tsp of ghee on it. Place this bowl in the container with marinated paneer and cover tightly for 10 minutes before cooking (called dhungar method).