Fish Tikka
Chunks of firm white fish marinated in a spiced yogurt mixture with ginger, garlic, and a hint of lemon, then grilled until lightly charred and smoky. This lighter take on classic tikka is tender, juicy, and full of bold tandoori-style flavour without the heaviness of red meat.
For 4 servings
- prep · ~10 min
Prepare the yogurt marinade base.
1.Hang the yogurt in a muslin cloth over a bowl for 30 minutes to drain excess whey.2.In a large mixing bowl, whisk the thick hung yogurt until smooth.3.Add besan, ginger-garlic paste, mustard oil, lemon juice, red chili powder, turmeric, garam masala, cumin powder, black pepper, chaat masala, crushed kasuri methi, and salt.4.Whisk everything together until you get a smooth, lump-free marinade. - mix · ~20 min
Marinate the fish and vegetables.
1.Pat the fish chunks completely dry with paper towels.2.Add the fish chunks, bell pepper squares, and onion pieces to the marinade bowl.3.Gently fold everything together until each piece is evenly coated with the marinade.4.Cover the bowl and refrigerate for 15-20 minutes to let the flavors infuse.TIPDon't marinate fish longer than 30 minutes — the lemon and yogurt can start breaking it down. For maximum tenderness, 15-20 minutes is perfect. - assemble · ~5 min
Thread the tikka onto skewers.
1.Take a skewer and thread on a piece of fish, followed by a bell pepper square, then an onion piece.2.Repeat the pattern until the skewer is full, leaving a little space between pieces for heat circulation.3.Fill all skewers similarly and place them on a tray. - grill · ~10 min
Grill the fish tikka skewers.
1.Heat a grill pan or outdoor grill over medium-high heat until very hot.2.Lightly brush the grill grates with oil to prevent sticking.3.Place the skewers on the hot grill and cook for 3-4 minutes on the first side.4.Carefully flip the skewers using tongs and baste lightly with the remaining oil.5.Grill the second side for another 3-4 minutes until the fish is cooked through and has nice char marks.TIPFish cooks fast. Look for the flesh to turn opaque and flake easily with a fork. Avoid overcooking to keep the tikka juicy. - garnish · ~1 min
Finish and serve immediately.
1.Slide the tikka off the skewers onto a serving platter.2.Sprinkle a pinch of chaat masala and finely chopped cilantro over the top.3.Serve hot with lemon wedges on the side for squeezing.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the fish chunks thoroughly with paper towels before marinating to help the yogurt coating cling better and prevent steaming.
- 2Do not marinate fish longer than 30 minutes – the acid in lemon and yogurt can make the flesh mushy.
- 3Thread the pieces loosely on skewers with small gaps so hot air circulates evenly for uniform charring.
- 4Grill on a very hot pan or grill to get those blackened spots quickly before the fish overcooks inside.
- 5Use thick, hung yogurt for the marinade – watery yogurt will slide off the fish and cause sticking.
- 6For extra smoky flavor, add a tiny piece of hot charcoal in a bowl with a drizzle of oil inside the covered marinating bowl for 2 minutes.
Adapt it for your goals.
Air-fryer method
Skip the grill and cook the skewered tikka in an air fryer at 200°C for 8-10 minutes, flipping halfway. Great for apartment cooking or when you want a hands-off, less smoky version.
Salmon tikkaSalmon tikka
Swap firm white fish for skinless salmon chunks. Salmon's higher fat content keeps it extra moist; reduce grill time to 2-3 minutes per side for medium-cooked, flaky results.
No skewer tray bakeNo-skewer tray bake
Spread the marinated fish and vegetables in a single layer on a lined baking tray and broil on high for 8-10 minutes. Ideal for feeding a crowd without the fuss of skewering.
Why this is on our healthy list.
Lean Protein Source
Firm white fish provides high-quality, low-fat protein that supports muscle repair and keeps you full without heaviness.
Gut-Friendly Ferment
Hung yogurt adds probiotics to the dish, which can aid digestion and support a healthy gut microbiome.
Anti-Inflammatory Spices
Turmeric, ginger, and cumin in the marinade contain compounds known for their anti-inflammatory and antioxidant properties.
Low in Saturated Fat
This dish uses minimal oil and relies on yogurt and spices for flavor, making it a heart-friendly choice compared to red-meat tikkas.
Frequently asked questions
Yes, but thaw it completely in the refrigerator, then pat it bone-dry with paper towels. Frozen fish releases more water, so proper drying is crucial to avoid a soggy marinade.
