Hariyali Paneer Tikka is a vibrant green, herb-marinated paneer dish cooked to perfection. The fresh coriander and mint chutney give it a unique earthy aroma, while the spices and yogurt create a tender, flavorful bite. Perfect for appetizers, parties, or even as a main with naan or roti.
Hariyali Paneer Tikka, meaning “green paneer skewers,” is a classic North Indian appetizer that stands out for its vibrant green color and fresh, herby flavor. The dish gets its name from the “hariyali” (greenery) that comes from a chutney made with coriander leaves, mint leaves, green chili, and aromatic spices. This green marinade is blended with yogurt and spice powders to coat paneer cubes, onions, and tomatoes before grilling.
The combination of fresh herbs, tangy lime juice, and warm spices infuses the paneer with a burst of flavor while keeping it soft and juicy. Traditionally cooked in a tandoor (clay oven), this recipe uses an air fryer for convenience, but it can also be made in an oven or on a grill pan.
Hariyali Paneer Tikka is not only visually appealing but also rich in protein and low in carbohydrates, making it a great vegetarian option for both festive meals and everyday indulgence. It pairs beautifully with mint chutney, green salad, or as a filling in
Read MoreMake the Green Chutney
Add coriander, mint, green chili, ginger, garlic, asafoetida, cumin seeds, salt, lime juice, and ice cube to a blender.
Pour in 2–3 tbsp cold water and blend until smooth, scraping the sides as needed.
Prepare the Marinade
In a large mixing bowl, add the prepared green chutney, yogurt, red chili powder, chaat masala, black salt, dry mango powder, garam masala, coriander powder, kasuri methi, carom seeds, ginger-garlic paste, and cornstarch. Mix well to form a smooth marinade.
Marinate the Paneer & Veggies
Add the paneer cubes, tomato pieces, and onion petals to the bowl. Toss gently so they are well coated with the marinade.
Cover and refrigerate for at least 1 hour (up to 4 hours for deeper flavor).
Cook the Tikka
Preheat the air fryer to 400°F (200°C). Brush the basket with butter.
Thread the marinated paneer, tomato, and onion alternately onto skewers.
Arrange the skewers in the basket and baste with butter. Air fry for 5 minutes.
Flip, baste again, and air fry for another 5 minutes until golden with slight char marks.
Serve
Serve hot with mint chutney, lemon wedges, and salad.
For a smoky flavor: After cooking, place the tikka in a bowl, add a small bowl of hot charcoal with a drop of ghee, cover, and let it smoke for 2 minutes.
Prevent breaking: Use firm paneer so it holds its shape during skewering and cooking.
Make ahead: You can prepare the chutney and marinate the paneer a day before and refrigerate.
Oven method: Bake at 220°C (430°F) for 12–15 minutes, flipping halfway, and broil for 1–2 minutes for a charred finish.
Yes, thaw it completely and soak in warm water for 10 minutes before marinating.
Cornstarch helps bind the marinade, but you can replace it with chickpea flour (besan) for a similar effect.
Yes, use a grill pan or flat skillet on medium-high heat, cook each side for 2–3 minutes, and baste with butter.
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