Baked Tandoori Fish Tikka
Chunks of firm white fish marinated in a spicy, tangy yogurt mixture and baked at high heat until lightly charred and juicy. This oven-baked version gives you all the smoky tandoori flavor without a clay oven, making it an easy weeknight dinner that pairs beautifully with mint chutney and sliced onions.
For 4 servings
- prep
Prepare the fish.
Pat the fish fillets completely dry. Cut into uniform 2-inch chunks. If using wooden skewers, soak them in water for 30 minutes.
TIPUse a firm, meaty white fish like tilapia, cod, or halibut. Delicate fish will break apart during cooking. - mix · ~10 min
Make the first marinade.
1.In a bowl, combine fish chunks with lemon juice and 1 pinch of salt.2.Mix gently to coat all pieces.3.Set aside for 10 minutes. This firms up the fish.TIPLemon juice and salt act as a quick brine, preventing the fish from turning mushy. - mix
Prepare the second marinade.
1.In a separate large bowl, whisk the hung yogurt until smooth.2.Add ginger-garlic paste, mustard oil, red chili powder, turmeric, cumin powder, coriander powder, garam masala, roasted besan, crushed kasuri methi, and remaining salt.3.Mix into a thick, smooth paste. Taste and adjust seasoning.TIPDry roast the besan in a small pan over low heat until it smells nutty and changes color slightly. This removes the raw taste. - mix · ~30 min
Marinate the fish.
1.Drain any liquid released from the fish.2.Add fish chunks to the second marinade.3.Gently fold until every piece is evenly coated.4.Cover and refrigerate for at least 30 minutes, up to 2 hours.TIPDon't marinate fish for more than 2 hours in acidic marinades—it starts to 'cook' and can become mushy. - prep · ~15 min
Preheat oven and thread skewers.
1.Preheat oven to 240°C (460°F) with top and bottom elements on. Place a wire rack over a foil-lined baking tray.2.Thread 4 to 5 fish chunks onto each skewer, leaving slight gaps between pieces for even cooking.TIPA very hot oven mimics the intense heat of a tandoor, giving you charred edges and a juicy interior. - bake · ~15 min
Bake the fish tikka.
1.Place the skewers on the wire rack set over the baking tray, ensuring they don't touch.2.Bake for 8 minutes on the top rack.3.Remove, brush lightly with a few drops of mustard oil, flip each skewer, and bake for another 6 to 7 minutes until edges are lightly charred.TIPFor a smoky finish, do the 'dhungar' method: place a tiny bowl with a burning hot charcoal piece inside the tray, drop a few drops of oil, and cover instantly. Let smoke infuse for 5 minutes. - assemble
Rest and serve.
1.Slide fish chunks off the skewers onto a serving plate.2.Sprinkle chat masala and chopped coriander leaves on top.3.Serve hot with onion rings and lemon wedges on the side.TIPLet the fish rest for 2 minutes after baking—the juices will redistribute, keeping every bite moist.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the fish fillets bone-dry before cutting to help the marinade adhere better.
- 2Dry-roast chickpea flour (besan) until nutty and golden to remove raw taste and thicken the marinade.
- 3Thread fish chunks with a small gap between each piece to ensure even charring and airflow.
- 4Do not marinate the fish for more than 2 hours; the acid in lemon juice and yogurt can make it mushy.
- 5Use a wire rack over the baking tray so hot air circulates beneath the skewers for all-around browning.
- 6Rest the cooked tikka for 2 minutes before serving so the juices redistribute and keep each bite moist.
- 7For an authentic smoky flavor, try the dhungar method: place a hot coal in a small bowl inside the tray, add a drop of oil, and cover for 5 minutes.
Adapt it for your goals.
Airy fryer
Cook the marinated fish chunks in an air fryer at 200°C (390°F) for 10–12 minutes, flipping halfway. You'll get a crisp exterior with less oil and a shorter cook time.
veganVegan
Replace fish with large chunks of extra-firm tofu or seitan, and swap yogurt for thick coconut yogurt. Increase marination time to 1 hour for deeper flavor infusion.
mild & kid friendlyMild & kid-friendly
Reduce red chili powder to ½ teaspoon and omit mustard oil; replace with avocado oil. Add ¼ teaspoon smoked paprika for color without heat. The dish stays flavorful but gentle on young palates.
herb crustedHerb-crusted
Add 2 tablespoons finely chopped fresh cilantro and 1 tablespoon mint paste to the second marinade. The herbs lend a bright, fresh note that pairs beautifully with the warm spices.
Why this is on our healthy list.
High in Lean Protein
Firm white fish like tilapia or cod provides a high-quality, low-fat protein source that supports muscle health and keeps you fuller for longer.
Rich in Anti-Inflammatory Spices
Turmeric, cumin, and coriander powder all contain natural anti-inflammatory compounds that can aid digestion and reduce oxidative stress.
Gut-Friendly Yogurt Marinade
The thick yogurt used in the marinade introduces probiotics, which may support a healthy gut microbiome, especially when fermented naturally.
Low in Saturated Fat
Using mustard oil and minimal added fat keeps the saturated fat content low, making this dish a heart-friendly choice when part of a balanced diet.
Frequently asked questions
Yes, but thaw it completely in the refrigerator overnight, then pat extremely dry with paper towels before cutting. Excess moisture will prevent charring.
