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Tender, flaky fish marinated in a classic blend of yogurt and aromatic Punjabi spices, then grilled or baked to smoky perfection. This restaurant-style appetizer is surprisingly easy to make at home and perfect for any gathering.
For 4 servings
Prepare the Marinade (5 minutes)
Marinate the Fish (35 minutes)
Assemble the Skewers (10 minutes)
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Tender, flaky fish marinated in a classic blend of yogurt and aromatic Punjabi spices, then grilled or baked to smoky perfection. This restaurant-style appetizer is surprisingly easy to make at home and perfect for any gathering.
This punjabi recipe takes 65 minutes to prepare and yields 4 servings. At 295.55 calories per serving with 30.23g of protein, it's a moderately challenging recipe perfect for appetizer or snack or dinner.
Cook the Tikka (15 minutes)
Garnish and Serve (2 minutes)
For a smoky 'tandoori' flavor, use the dhungar method: place a small bowl with a hot piece of charcoal in the center of the marinated fish, drizzle a little ghee over the charcoal, and cover immediately for 2-3 minutes to trap the smoke.
Try this recipe with salmon for a richer flavor and higher omega-3 content, or with paneer cubes for a delicious vegetarian alternative (Paneer Tikka).
To increase the heat, add 1/2 teaspoon of regular red chili powder or one finely chopped green chili to the marinade.
Fish is an excellent source of high-quality, easily digestible protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The fish in this recipe is packed with omega-3 fatty acids (EPA and DHA), which are known to reduce inflammation, lower blood pressure, and decrease the risk of heart disease.
Omega-3 fatty acids are crucial for brain health. Regular consumption can help improve memory, enhance cognitive function, and may reduce the risk of age-related mental decline.
The use of hung curd (yogurt) in the marinade introduces beneficial probiotics to your diet, which support a healthy gut microbiome, improve digestion, and boost immunity.
The best fish are firm-fleshed varieties that won't fall apart on the skewer. Excellent choices include Kingfish (Surmai), Cod, Tilapia, Halibut, and Salmon. Avoid delicate fish like flounder.
This usually happens for two reasons: not using thick, hung curd, or not patting the fish completely dry. Excess water from the curd or fish will dilute the marinade, preventing it from coating the pieces properly.
Yes, you can cook it on the stovetop. Use a non-stick grill pan or a regular skillet over medium-high heat. Pan-sear the marinated fish cubes for 3-4 minutes per side until cooked through and lightly charred.
Yes, Fish Tikka is a very healthy dish. It's rich in lean protein and omega-3 fatty acids from the fish. Since it's baked or grilled instead of fried, it's low in unhealthy fats. The yogurt in the marinade also provides beneficial probiotics.
A typical serving of Fish Tikka (about 4-5 pieces) contains approximately 250-320 calories, depending on the type of fish used and the amount of oil for basting. It's a relatively low-calorie, high-protein appetizer.
Store leftover Fish Tikka in an airtight container in the refrigerator for up to 2 days. To reheat, place it in a preheated oven at 180°C (350°F) for 5-7 minutes or until warmed through. Avoid microwaving as it can make the fish rubbery.