Ingredients for making paneer tikka
In a large bowl, add yogurt, roasted besan, ginger garlic paste, tandoori masala, Kashmiri chili powder, olive oil, and salt. Mix well making sure there are no lumps.
Add the paneer cubes and mix gently, making sure they are well coated. Set them aside on a plate.
Next, add the onion and peppers to the marinade. Mix them well to make sure everything is well coated. Thread the paneer and vegetables alternatively into a skewer.
Preheat the oven to 390 F (200 C). Place the skewers on top of an oven-safe tray so that the paneer and veggies can suspend. Place the tray in the preheated oven and bake for 12-15 minutes. Grill for a further 2-3 minutes, until the paneer is charred.
Heat a grill pan and lightly brush some oil. Place the skewers carefully and let them cook on medium heat. Flip and cook on both sides until the paneer begins to turn golden. Increase the heat and let it char for 1-2 minutes.
Lightly brush some oil on the air fryer basket and place the skewers in it. Air fry at 350 F (180 C) for 6-7 minutes.
While all three methods give a similar taste, I personally prefer making the tikka in an air fryer. It takes the least time and tastes the best. While the oven recreates the taste of a tandoor, it takes a lot of time. The stovetop method is quick but the tikka will not taste as good.