Tandoori Fish Tikka
Chunks of fish are coated in a smoky yogurt-spice marinade, then grilled until lightly charred at the edges and juicy inside. This restaurant-style tikka is bright, spiced, and perfect with onion rings and lemon.
For 4 servings
- prep · ~8 min
Prepare the fish and vegetables.
1.Pat the fish fillet dry and cut into large, even cubes.2.Cut the bell pepper into squares and separate the onion into petals.3.Keep the fish pieces similar in size so they cook evenly on the skewers.TIPDry fish holds the marinade better and grills without steaming. - mix · ~4 min
Make the tandoori marinade.
1.In a bowl, whisk yogurt until smooth.2.Add ginger-garlic paste, lemon juice, mustard oil, kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, kasuri methi, black pepper, gram flour, and salt.3.Mix until thick and evenly blended. - rest · ~20 min
Coat the fish and rest it.
Add the fish cubes, bell pepper, and onion to the marinade and coat gently so the fish does not break. Cover and rest for 20 minutes.
TIPDo not marinate fish for too long or the lemon and yogurt can make it mushy. - assemble · ~4 min
Thread the skewers.
Thread the marinated fish, bell pepper, and onion onto the soaked wooden skewers, leaving a little space between pieces for even charring.
- grill · ~12 min
Grill the fish tikka.
1.Heat a grill pan or oven grill and lightly grease it with oil.2.Place the skewers on the hot surface and cook over medium-high heat.3.Turn every 2 to 3 minutes until the fish is lightly charred and cooked through, about 10 to 12 minutes total.4.Cook until the fish flakes easily and reaches 145°F in the thickest part.TIPUse medium-high heat so the outside chars before the fish dries out. - serve
Serve the tandoori fish tikka hot.
Slide the fish tikka off the skewers and serve right away while the edges are still smoky and juicy.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use thick yogurt only; if it seems loose, strain it briefly so the marinade clings instead of sliding off the fish.
- 2Keep the fish cubes fairly large and even, or smaller pieces may overcook before the edges char.
- 3Rest the marinated fish for about 20 minutes only; longer marination can make delicate fish soft and breakable.
- 4Leave slight gaps on the skewers so heat can circulate and char the onion petals and bell pepper evenly.
- 5Turn the skewers gently with tongs, not a spatula, to keep the fish pieces intact.
- 6Brush or dab off excess marinade before grilling if it is very thick; this helps prevent scorching on the pan.
- 7Serve immediately with lemon wedges and onion rings, because fish tikka loses its juiciness fastest as it sits.
Adapt it for your goals.
Air-fryer
Cook the skewers in an air fryer for a faster indoor version with good browning and less hands-on turning.
spicierSpicier
Add extra chili powder or a little green chili paste to the marinade for a hotter, sharper tandoori kick.
dairy freeDairy-free
Use thick unsweetened dairy-free yogurt for a similar tangy coating if you avoid regular yogurt.
paneerPaneer
Replace fish with paneer cubes for a vegetarian tikka that uses the same tandoori marinade beautifully.
Why this is on our healthy list.
Protein-Rich Main
Fish makes this tikka a satisfying, protein-forward dish that can feel lighter than heavily battered fried starters.
Includes Vegetables
Bell pepper and onion add fiber, texture, and plant compounds alongside the fish on each skewer.
Moderate Cooking Fat
Because the tikka is grilled rather than deep-fried, the dish uses relatively little added oil.
Frequently asked questions
Use a firm, boneless white fish that holds its shape on skewers, such as cod, halibut, basa, or sea bass.
