Fish Tikka Recipe

Fish Tikka Recipe, super flavourful, smoky tandoori fish tikka made with boneless fish, yogurt, fresh ginger garlic, spices, lemon. You can cook fish tikka either in tawa or using oven to get perfectly flaky results. Make fish tikka at home with this step by step tutorial.

Fish Tikka Recipe

First of all, I have a confession to make. I am not a big fan for fish. But it all changed last weekend when I made and tried this fish tikka.

Jump to:

• About Tandoori Fish Tikka
• Ingredients
• Step by Step Pictures
• Expert Tips
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I absolutely fell in love with this dish, it was so flavourful, tangy, spicy, smoky and so delicious. I used my basic tikka masala marination recipe, but I didn't marinate it for a long time since it is fish. You can cook in a tawa and in oven. These tikkas turned out beautiful.

About Tandoori Fish Tikka

Tikka is one of the most popular tandoori dishes in North of India. It is traditionally cooked in a tandoor oven (clay pot) at ridiculously high heat. Chicken, fish, meat, paneer, potatoes and even vegetables can be made into tikka.

The marination is a spiced yogurt marinate. It has thick greek style yogurt, spices, fresh ginger and garlic, lemon juice, ghee or oil, and herbs. For binding you can use cornstarch or besan (chickpea flour).

You can literally marinate anything with this marination. Some popular recipes are chicken tikka, paneer tikka. This time I used fish and it was so good.

Each piece of fish was so beautifully cooked and tastes amazing. They were spicy, tangy, flaky and just melts in your mouth. The fish absorbed all the flavours and turned out so flaky. Enjoy with green chutney.

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When preparing the marinate, you have to keep on tasting it. Since the marinate is the key step. Make sure it is spot it. Adjust with lemon, spice and salt.

Make sure to use thick greek style yogurt. if you don't have greek yogurt, you can strain regular yogurt through a sieve or muslin cloth to remove the excess whey. Thick yogurt will cling to the protein better.

Since our home kitchen doesn't have tandoor. You can cook fish tikka in a pan or in oven. Make sure you preheat oven to the highest to imitate the smoky texture. If you are cooking in a pan, you might need to keep on flipping the fish for even cooking.

Once the fish tikka comes from oven, be generous with the ghee or melted butter which you apply all over it. It adds the smoky touch.

Ingredients

• Fish - use boneless fish pieces for making fish tikka. You can use any firm white fish for this recipe.
• Yogurt - Make sure to use thick greek style yogurt. if you don't have greek yogurt, you can strain regular yogurt through a sieve or muslin cloth to remove the excess whey. Thick yogurt will cling to the protein better.
• Ginger & Garlic - freshly crushed ginger and garlic adds the fresh taste.
• Spices - a combination of kashmiri chilli powder, garam masala powder, cumin, turmeric and pepper powder is used. A sprinkle of chaat masala powder in the end lifts the taste.
• Herbs - I added chopped coriander leaves and mint leaves.
• Flavourings - salt, lemon juice are the main flavourings.
• Ghee - you can use oil, ghee or melted butter for cooking.
• Binding - you can use cornstarch or gram flour for binding.

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Step by Step Pictures

Prepare Marination

1)Take thick greek style yogurt in a bowl. If you don't have greek yogurt, you can strain the yogurt through a cheese cloth to remove excess whey. Yogurt should be thick, so it clings to the protein better.

2)Add in Kashmiri chilli powder, turmeric, cumin, black pepper, garam masala powder into the yogurt.

3)Add in crushed ginger and garlic into the bowl.

4)Now for binding you can either use gram flour (besan | chickpea flour) or cornstarch. I ran out of gram flour, so I used cornstarch. But chickpea flour is better.

5)Add in finely chopped coriander leaves and mint leaves. Make sure to chop them very finely.

5)Season with salt.

6)Add in lemon juice. You can use vinegar instead of lemon juice.

7)Mix it really well. Taste and adjust seasoning, spice and lemon juice. This is your marination.

Marinating Fish

8)Make sure fish doesn't have any moisture. Pat them dry with paper towel. Add in the boneless fish pieces and mix well with the marination.

9)Pour in ghee or melted butter into the marination and mix well.

10)Leave this to marinate for at least 30 mins to 1 hour. Maximum 2 hours, not more than that. Since it is fish, the delicate meat will get mushy if you marinate longer in lemon juice.

Skewering Fish

11)Make sure to soak bamboo skewers in water for 30 minutes to prevent burning. Now take bamboo skewers and arrange this fish pieces in it. Do this for all the fish.

Cooking Fish in Oven

12)Preheat the oven to a grill mode at 250 Degree C/500 Degree F . Arrange the skewers on an well greased foil lined baking tray and cook in the oven for 10-15 mins. Take the tray from the oven half way through and flip the skewers over and cook again.

Cooking Fish in Tawa 

13) Heat a non stick tawa on medium heat and drizzle few drops of oil or ghee over it. Arrange these skewers on it and fry it on low heat.

14)rotate often till it is seared properly and cooked on all sides. It will take around 10 mins.

Serving Fish Tikka

15)Once the fish is cooked. Remove from the heat. Place on a serving plate. Brush top generously with ghee or melted butter. Sprinkle top with chaat masala and serve hot with some lemon wedges.

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Expert Tips

• Don't marinate the fish longer than 2 hours, else it may fall apart.
• Use thick yogurt for better texture. Gram flour is better for binding.
• You can use mustard oil instead of ghee too.
• You can cook this in oven too. Preheat the oven to a grill mode at 220 Degree C/450 Degree F . Arrange the skewers on an oiled foil lined baking tray and cook in the oven for 10-15 mins. Take the tray from the oven half way through and flip the skewers over and cook again.
• You can skip the skewering process and pan fry the fish.

Serving & Storage

You can serve the fish tikka with roti or paratha. Or Enjoy with green chutney. Leftovers can be stored in fridge, reheated the next day before serving.

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