Marinated cubes of paneer, tossed in yogurt and a blend of aromatic tikka spices, are air-fried until golden and crisp before being tucked into soft, homemade bao dough. These Paneer Tikka Bao’s bridge the gap between street-food comfort and home-cooked simplicity, pairing the deeply spiced protein with a sharp, cooling coriander-chilli chutney that cuts through the richness of the dough.

Preparing the soft, two-ingredient dough is a quick process, making this an ideal choice for a casual weeknight dinner or an impressive starter for a weekend gathering. The method relies on a clever pan-sear and steam technique, which gives the base of each bao a satisfying crunch while keeping the interior pillowy and light.

Served warm with a fresh garnish of herbs and extra lime-spiked chutney, these parcels offer a contrast in both temperature and texture. Whether you are craving something punchy for a vegetarian meal or looking for a creative way to use paneer, these hand-held bites deliver a balance of heat, creaminess, and toasted dough that keeps things interesting.

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If you love the bold, spiced profile of these bao buns, you might also enjoy adapting the core flavors for a quick lunch by trying these spiced paneer pitta pockets. Mastering the base marinade is key to any great dish, so if you want to refine your technique, practicing with a classic tandoori paneer tikka provides the perfect foundation for experimenting with different serving vessels.

Key Ingredients

Paneer: Cubed Indian cottage cheese serves as the protein-rich savory filling.
Greek Yogurt: Used as the base for the marinade and essential for the bao dough texture.
Plain Flour: The primary structural component for creating the hand-rolled bao dough.
Coriander: Fresh leaves form the vibrant, herbaceous foundation of the blended chutney.
Tikka Spice: Provides the characteristic bold, aromatic profile to the paneer cubes.
Baking Powder: Acts as the leavening agent to ensure the bao dough remains light and soft.
Chilli: Used in the marinade and chutney to provide a sharp, spicy heat.

More Paneer Tikka Inspirations

15 Minute Paneer Tikka: A high-speed version that works well when you want that signature charred flavor without a long wait time.
Airfried Paneer Tikka: Using an air fryer creates a crisp texture on the exterior while keeping the paneer cubes tender and succulent inside.
Perfected Chilli Paneer: For those who enjoy a bit of heat, this dish swaps the traditional tikka spice blend for a savory, Indo-Chinese inspired glaze.

Paneer Tikka Bao’s

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Ingredients

PANEER:450g Paneer (cube)150g Greek Yogurt1 Tsp Garam masala1 Tsp Salt1 Tsp Chilli Powder1.5 Tsp Turmeric1 Tsp Tikka Spice (optional)1 Tsp Cumin Powder6 Garlic Clove (minced)

Bao Dough

200g Plain Flour ( a little more dusting)160g Greek Yogurt2 Tsp Baking PowderPinch of Salt

Chutney

30g Coriander1.5 Tsp Cumin3/4 Tsp Salt1/2 Tsp Sugar1-2 Chillis1 Lime Juice

Method

1. Chop the paneer block into bitesize cubes and place into a mixing bowl along with minced garlic, greek yogurt, salt, chilli powder, turmeric powder, garam masala, Tikka Spice, Cumin Powder. Ensure all components are completely combined2. No need to marinate. Place in an AirFryer to cook between 18-20 minutes at 200C. Flip the paneer over halfway and cook until crispy golden brown3. For the Chutney, combine the coriander, cumin, salt, sugar, chilli and lime juice in a blender and BLITZ. Adjust the taste with more/less spice according to your desired taste4. For the bao dough, combine the plain flour, greek yogurt, baking powder and salt in a mixing bowl. Knead until it’s a soft dough. Shouldn’t be really sticky5. Dust some flour on to the surface and split the dough up into 10 pieces creating hand sized circles using a rolling pin. Place the paneer tikka in the middle with some chutney and start pleating. Pinch at the end to ensure it’s closed6. In a non-stick pan, drizzle some oil on medium heat. Once hot, place the baos in the middle and cover to cook for 6-7 minutes. Cook until it’s brown and crispy7. Then drizzle 45ml of water on the edges around baos and cover once again for 6-7 minutes until steamed through8. Transfer over to a plate garnishing with chillis, coriander and more chutney

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