Fish Tikka Recipe (Spiced Yogurt Marinated Grilled Fish)

Fish Tikka features tender chunks of fish marinated in a spiced yogurt mixture and cooked under high heat until charred at the edges. This version uses a double-marinade method to ensure the spices penetrate the fish while keeping it moist.

Cooking fish tikka in a standard home oven requires high heat and a short cooking window to prevent the fish from drying out. A final pass under the oven broiler mimics the intense heat of a tandoor, giving you that characteristic smoky char.

Why This Recipe Works

• Double marinading coats and flavors the fish evenly. The first marinade of lemon juice and salt seasons the fish directly, while the second spiced yogurt marinade creates a thick coating that clings during cooking.
• Roasting the chickpea flour (besan) before adding it to the marinade binds the yogurt mixture to the fish, preventing the coating from sliding off in the oven.
• Using high-heat baking followed by a brief broil cooks the fish quickly so it remains juicy while still developing charred edges.

Ingredient Notes

• Fish: Use a firm, meaty white fish such as cod, halibut, monkfish, or sea bass. Salmon also works well. Delicate white fish like sole or cod fillets that thin out too much will break apart on the skewers.
• Hung Curd or Greek Yogurt: Standard yogurt contains too much water, which makes the marinade runny and prevents it from sticking to the fish. Use thick Greek yogurt or strain plain yogurt through a cheesecloth for at least 2 hours.
• Mustard Oil: This oil adds a sharp, pungent flavor characteristic of tandoori dishes. If you cannot find mustard oil, use a neutral cooking oil with a high smoke point, but avoid olive oil as its flavor profiles do not align.
• Ajwain (Carom Seeds): Ajwain provides a distinct, slightly medicinal aroma reminiscent of thyme but with a sharp herbal bite. Because it is highly unique, omit it if unavailable rather than substituting with other spices like thyme or cumin.

If You’re Cooking Outside India

• Kashmiri Red Chili Powder: This mild chili powder is prized for its vibrant red color rather than intense heat. You can find it at South Asian grocery stores or online. If you need a substitute, mix three parts sweet paprika with one part cayenne pepper.
• Kasuri Methi (Dried Fenugreek Leaves): These leaves add a savory, sweet-herbaceous aroma to the marinade. Gently rub them between your palms to crush them before adding. They are available at South Asian markets; do not substitute with fenugreek seeds, which are bitter and have a different texture.

How to Make Fish Tikka

First Acid Marinade

Toss the fish cubes with lemon juice, ginger-garlic paste, red chili powder, and salt. This initial step seasons the fish deep within its flesh and helps firm up the proteins.

Prepare and Apply the Yogurt Coat

Whisk the roasted besan into the hung curd along with mustard oil, garam masala, crushed kasuri methi, and ajwain. Coat the fish gently to avoid breaking the pieces, then let it rest to absorb the flavors.

Skewer and High-Heat Bake

Thread the marinated fish onto metal or soaked wooden skewers, leaving small gaps between pieces so heat circulates. Bake at 200 degrees Celsius (400 degrees Fahrenheit) for 10 to 12 minutes until cooked through.

Broil for Charred Edges

Switch the oven to the broil setting and cook for another 2 to 3 minutes. Watch closely to prevent burning; you want small black charred spots on the edges of the fish.

Cooking Tips

• If using wooden skewers, soak them in water for at least 30 minutes before threading the fish to prevent them from burning under the broiler.
• Do not overcrowd the skewers. Leaving a tiny space between the fish cubes ensures they bake evenly rather than steaming against each other.
• Dry the fish thoroughly with paper towels before starting. Excess moisture on the surface of the fish dilutes the marinade and makes it slide off.

Common Mistakes to Avoid

• Overcooking the fish: Fish cooks very quickly and can turn dry if left in the oven too long. Check the fish at the 10-minute mark; it should flake easily with a fork and have an opaque center.
• Using watery yogurt: Watery yogurt will weep in the oven, leaving you with dry fish sitting in a puddle of liquid. Always use thick Greek yogurt or properly strained hung curd.

Variations

• Pan-Seared Fish Tikka: If you do not want to use an oven, cook the marinated fish in a well-seasoned cast-iron skillet or non-stick pan over medium-high heat with a tablespoon of oil for 3 to 4 minutes per side.
• Hariyali Fish Tikka: Blend a cup of fresh coriander leaves, a half cup of mint leaves, and one green chili into a thick paste, then stir this green paste into the second marinade.

Serving Suggestions

• Serve hot sprinkled with chaat masala and fresh lemon juice, alongside sliced red onions and mint coriander chutney.
• Wrap the fish tikka pieces in a warm flatbread or paratha with a drizzle of mint chutney for a quick kathi roll.
• Serve as an appetizer alongside main dishes like Indian Fish Curry and steamed basmati rice.

Storage & Make-Ahead

Make ahead: You can marinate the fish up to 4 hours in advance and keep it covered in the refrigerator. Do not marinate overnight, as the acid in the lemon juice will begin to cook the fish, making it mushy.

Refrigerate: Store cooked leftovers in an airtight container in the refrigerator for up to 2 days.

Freeze: Freezing cooked fish tikka is not recommended as the texture of the fish becomes dry and the spiced coating turns soggy upon thawing.

Reheat: Reheat gently in a warm skillet with a splash of water and a cover, or in an oven preheated to 175 degrees Celsius (350 degrees Fahrenheit) for 5 to 7 minutes until warmed through. Avoid microwaving, which rubberizes the fish.

Frequently Asked Questions

What fish is best for Fish Tikka?

Firm white fish like cod, halibut, haddock, or monkfish holds up best on skewers. Salmon is also an excellent option. Avoid thin or delicate fillets like tilapia or sole, which easily tear and fall off the skewers.

Can I make this on an outdoor grill?

Yes. Preheat your outdoor grill to medium-high heat (around 200 degrees Celsius / 400 degrees Fahrenheit). Clean and oil the grates thoroughly. Grill the skewers for 3 to 4 minutes per side, turning gently, until the fish is cooked through and lightly charred.

How do I make hung curd?

Place plain yogurt in a fine-mesh strainer lined with cheesecloth. Set it over a bowl and let the liquid drain in the refrigerator for at least 2 hours, or overnight, until it reaches a thick, spreadable cream cheese consistency.

More Indian Recipes to Try

• Authentic Goan Fish Curry
• Indian Fish Curry
• Carrot Halwa

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Fish Tikka

Tender, spiced chunks of fish marinated in lemon juice and a spiced yogurt coating, baked and broiled to achieve charred tandoori-style edges.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Marinating Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

First Marinade

• 500 g firm white fish fillets such as cod, halibut, or salmon, cut into 4 cm / 1.5-inch cubes
• 1 tbsp lemon juice freshly squeezed
• 1 tsp ginger-garlic paste equal parts minced ginger and garlic
• 1 tsp Kashmiri red chili powder adds mild heat and red color
• 1/2 tsp salt or to taste

Second Marinade

• 1/2 cup hung curd or thick plain Greek yogurt
• 1 tbsp besan gram flour, dry-roasted in a pan for 2 minutes until fragrant
• 1 tbsp mustard oil or neutral cooking oil
• 1/2 tsp garam masala ground spice blend
• 1 tsp kasuri methi dried fenugreek leaves, crushed between palms
• 1/4 tsp ajwain carom seeds, gently crushed

Garnish

• 1/2 tsp chaat masala for sprinkling before serving
• 1 whole lemon cut into wedges for serving

Equipment

• 1 Oven with Broiler Used for baking the fish at high heat and broiling to get charred edges.
• 1 Skewers Metal or soaked wooden skewers can be used to hold the fish pieces.
• 1 Baking Sheet with Wire Rack Helps elevate the fish so air circulates, preventing the fish from sitting in its own juices.

Method

 

1. Pat the fish cubes completely dry with paper towels. In a mixing bowl, gently combine the fish cubes with lemon juice, ginger-garlic paste, Kashmiri red chili powder, and salt. Set aside to marinate at room temperature for 10 minutes.
2. In a separate medium bowl, whisk together the hung curd, dry-roasted besan, mustard oil, garam masala, crushed kasuri methi, and crushed ajwain until smooth.
3. Gently transfer the fish cubes from the first marinade into the yogurt mixture. Fold gently using your hands or a soft spatula to coat each piece evenly without breaking the fish. Cover and refrigerate for 20 minutes.
4. Preheat your oven to 200 degrees Celsius / 400 degrees Fahrenheit. Line a baking sheet with aluminum foil and place a wire cooling rack on top. Thread the marinated fish cubes onto the skewers, leaving a tiny gap between each piece.
5. Place the skewers on the wire rack over the baking sheet. Transfer to the preheated oven and bake for 10 to 12 minutes. The fish should look opaque and feel slightly firm to the touch.
6. Switch the oven setting to broil (high) and position the baking sheet near the top element. Broil for 2 to 3 minutes, watching closely, until the edges of the fish develop small charred spots. Remove from the oven.
7. Gently slide the fish tikka off the skewers onto a serving platter. Sprinkle with chaat masala and serve immediately with fresh lemon wedges.

Notes

If using wooden skewers, soak them in water for 30 minutes before threading to prevent them from burning.
Keep a close eye on the broiler stage to prevent the spiced yogurt coating from burning entirely.