This post may contain affiliate links. Please read our disclosure policy.
Paneer Tikka Rice Bowls are a flavorful, satisfying option for weeknight dinners or meal prep. This is like an Indian Chipotle bowl – loaded with air-fried paneer tikka, crisp lettuce, a refreshing cucumber salad, flavorful cilantro corn rice, and a drizzle of creamy cilantro mint garlic sauce. This easy meal is fresh, filling, and perfect for lunch or dinner!
Paneer Tikka Rice Bowl
I’ve always loved Chipotle fast-food bowls—and bowls in general—because they offer a little bit of everything in one satisfying bite, like in my Copycat Chipotle Burrito Bowl. I wanted to create an Indian Fusion version of Chipotle, and of course, the first ingredient that came to mind was paneer.
In this recipe, the air-fried paneer turns out perfectly crisp and flavorful without drying out. It’s paired with cucumber salad, lettuce, and cilantro corn rice, which is prepared with day-old rice. It’s finished with a creamy cilantro mint garlic sauce that ties everything together beautifully.
If you love Indian fusion paneer dishes, you’ll definitely want to try my Paneer Tacos with Creamy Chipotle Sauce and Paneer Tikka Quesadillas with Taco Sauce – they’re packed with bold flavors and a fun twist on taco night. And don’t miss the classic Hariyali Paneer Tikka, which is a similar, green version of this recipe.
Recipe Testing
It took me three rounds of air fryer testing to perfect this recipe.
- On my first try, I air-fried the paneer and veggies at 400°F for 10 minutes on one side, flipped them, and cooked for an additional 8 minutes. The result? Tough and chewy paneer – not ideal.
- For the second test, I lowered the temperature to 375°F and cooked everything for 5 minutes per side. The paneer was soft, but it lacked that char and flavor.
- On my final attempt, I returned to 400°F and air-fried for 6 minutes on one side and 4 minutes on the other. The paneer came out perfectly cooked – soft, with beautiful edges, and just the right amount of char.
Ingredients for Air Fryer Paneer Tikka
- Ginger and Garlic – Use a microplane grater to grate the ginger and garlic.
- Greek Yogurt – Use whole milk or reduced-fat Greek yogurt. Additionally, whole milk yogurt is also an option.
- Paneer, Red Onion, Bell Peppers – Cut the paneer into cubes. Cut the onions and bell peppers into 1-inch cubes, roughly the same size as the paneer. I used Gopi low-sodium paneer for this recipe.
- Rice – Use day-old white rice – I used Basmati.
- Corn – I used frozen fire-roasted corn that has been rinsed with warm water and drained.
- Green Chilies – You can use Thai green chilies or serrano peppers. I recommend 2-3 green chilies for the best flavor. If you’re using serrano peppers, use half the amount and adjust the spice level accordingly.
How to Make Paneer Tikka Rice Bowl
Marinate Paneer & Veggies
Step 1. Add all the ingredients for the paneer marinade and whisk.
Step 2. Add paneer, red onion, and red & green bell peppers. Coat the paneer and veggies with the marinade. Cover with a plastic wrap and refrigerate for at least 30 minutes or overnight.
Prepare Cilantro Mint Garlic Sauce
Step 3. In a mini food processor, add all the ingredients for the cilantro mint sauce.
Step 4. Blend until smooth, but not too thin.
Prepare Cucumber Salad
Step 5. Add chopped cucumbers along with lime juice, chat masala, fresh cilantro, and salt. Mix well and set aside.
Prepare Cilantro Corn Rice
Step 6. Heat a pan over medium heat. Once hot, add oil, followed by chopped garlic and slit green chilies. Saute for a minute.
Step 7. Add chopped cilantro and saute for a minute.
Step 8. Next, add refrigerated day-old rice and drained frozen corn. Mix well.
Step 9. Cook for 2-3 minutes, or until the rice is heated through, and then add freshly squeezed lime juice. Turn off the stove.
Air Fry Paneer
Step 10. Air fry the paneer in batches. Place the marinated paneer on parchment paper. Cook the paneer at 400 degrees for 6 minutes on one side. Then, using tongs, flip the paneer and cook on the other side for 4 minutes.
Step 11. Air Fryer Paneer Tikka is ready.
Nisha’s Tips for the Best Paneer Bowls
- Marinate – Let the paneer and vegetables marinate for at least 30 minutes or longer, if you have the time. This enhances the flavors.
- Paneer – Avoid overcooking the paneer, especially in the air fryer, as it can turn rubbery and tough. I use a Cuisinart Toaster Oven Air Fryer and found that 400°F for 6 minutes on one side and 4 minutes on the other works perfectly. If you have a more powerful air fryer, consider lowering the timings.
- Rice – For the best texture, use rice that is one day old. It has less moisture and holds up better in bowls. To save time, feel free to use frozen rice – many grocery stores carry frozen white or brown rice that can be cooked on the stovetop.
- Sauce – Make the cilantro mint garlic sauce ahead of time and chill it for at least 30 minutes. This allows the flavors to marry together, making it so delicious.
Make-ahead Option
Paneer Tikka Rice Bowls are a fantastic make-ahead option. You can marinate the paneer and veggies up to 2 days in advance and prep the cilantro mint sauce, cucumber salad, and cilantro corn rice a day ahead. When you’re ready to eat, air-fry the paneer in batches as needed. This recipe holds up well in the fridge and tastes fresh and flavorful every time.
Recipe FAQs
Yes. Store-bought paneer works great. Just be sure to cut it into even cubes and avoid overcooking.
Absolutely.
Bake: You can bake the marinated paneer and veggies in the oven at 400°F for about 10 minutes, flipping halfway through.
Stovetop: Alternatively, you can cook the paneer and veggies in a cast-iron skillet, as shown in my Paneer Kathi Rolls recipe.
Yes. You can cook the brown rice and refrigerate it for up to a day, or use frozen brown rice.
Yes, for a vegan option, substitute tofu for paneer. Here’s my Tofu Tikka Masala recipe for air frying the tofu.
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
Paneer Tikka Rice Bowl (Air Fryer version)
INGREDIENTS
For Marinade
- 3/4 cup whole milk Greek yogurt, or regular yogurt works
- 1 1/2 tsp Kashmiri chili powder, or paprika
- 1 tbsp besan, gram flour
- 1 tbsp dry Kasoori Methi, fenugreek leaves
- 1 tbsp lemon juice.
- 3/4 tsp salt
- 1 tbsp avocado oil
- 1 inch ginger, grated
- 3 large cloves garlic, grated
Add to Marinade
- 8 ounces paneer, cubed into 1-inch cubes
- 1/2 green bell pepper, cubed into 1-inch cubes
- 1/2 red bell pepper, cubed into 1-inch cubes
- 1 cup red onion, cubed into 1-inch cubes
For Cilantro Mint Garlic Sauce
- 1 cup Greek yogurt, regular yogurt, whole milk or 2% works
- 1 dollop sour cream
- 6 tbsp cilantro
- 2 tbsp mint
- 2 garlic cloves
- 2-3 Thai green chilies, or 1/2 serrano/jalapeno
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- salt to taste
- 1/8 tsp black pepper
- 1 tbsp water, to thin out as needed
For Cucumber Salad
- 1 cup cucumber, chopped
- 2-3 tbsp cilantro, chopped
- Juice of 1/2 a lime, more if needed
- 1/2 tsp chat masala
For Cilantro Corn Rice
- 3 cups 1-day-old cooked white basmati rice, ~ 1 cup uncooked white rice
- 1 tbsp oil
- 2 cloves garlic, chopped
- 1 large green chili slit
- 6 tbsp fresh cilantro, chopped
- 1/2 cup fire-roasted corn, rinsed & drained
- salt as needed
- squeeze of lime juice
To Assemble Paneer Tikka Rice Bowl (makes 4 servings)
- Add rice to a bowl
- Add crisp lettuce, chopped
- Add cucumber salad
- Add paneer & veggies
- Drizzle cilantro mint sauce
- Garnish for Paneer – lemon juice, sprinkle of chat masala, chopped cilantro
INSTRUCTIONS
- Marinate Paneer & Veggies: In a bowl, whisk together all the marinade ingredients. Add paneer, red onion, and bell peppers. Toss everything well to coat. Cover and refrigerate for at least 30 minutes, or overnight.
- Make the Cilantro Mint Garlic Sauce: Add all sauce ingredients to a mini food processor and blend until smooth – but not too runny. Refrigerate until ready to use.
- Prepare the Cucumber Salad: In a bowl, combine chopped cucumbers, lime juice, chaat masala, cilantro, and salt. Mix well and set aside.
- Make the Cilantro Corn Rice: Heat oil in a pan. Add garlic and green chilies, sauté for a minute, then stir in chopped cilantro. Add day-old rice and drained corn. Cook for 2-3 minutes, or until the rice is heated through, and then add freshly squeezed lime juice. Turn off the stove.
- Air Fry the Paneer: Line your air fryer with parchment paper. Air fry the paneer and veggies at 400°F – 6 minutes on one side, flip, then 4 minutes on the other. Do NOT overcook the paneer. Cook in batches if needed.
NOTES
- Air Fryer Used: I use the Cuisinart Toaster Oven Air Fryer. Air fryer models may vary, so keep an eye on cook time and adjust as needed.
- Paneer: Use store-bought paneer. Avoid overcooking—it turns chewy fast.
- Rice Tip: Day-old rice works best for this recipe. You can also use frozen white or brown rice for a shortcut.
- Serving Suggestion: Serve the bowls with hot paneer and rice.
My boys loved these Paneer Tikka Rice Bowls! All the flavors came together so well. Definitely a must try recipe.
Thanks for your comment, Aartee. That makes me so happy when it’s kid approved. 🙂