Tandoori Fish Tikka – Airfryer, Oven & Crisplid

August 18, 2019 By Aneesha |

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Say hello to your new favorite appetizer, Tandoori Fish Tikka! Tender fish marinated in a classic Indian tandoori masala and crisped to perfection in an Airfyer, Crisplid or oven broiler. Enjoy this low-carb dish with a side of cilantro chutney!

Tandoori Fish Tikka with a side of cilantro chutney

30-Minute Low-Carb & Gluten-Free Appetizer

I’m sure many of you can relate to this. Off lately, many of my friends are leaning towards a lower-carb and a gluten-free diet.

Earlier when I would entertain, appetizers meant chips & dip or a cheese platter with fruit and crackers. But now, I have to put more thought into it.

But I don’t want to spend a lot of time making appetizers, which is why this is one of my go-to starters to make. All the ingredients in this recipe including fish, veggies, yogurt, oil and spices, are all naturally gluten-free and low-carb! It’s a win-win recipe for me!

Tandoori Fish Tikka with a side of cilantro chutney

How to Make Tandoori Fish Tikka

Here are step by step instructions for making this easy 30-minute Tikka! I find that it saves me time when I gather and prep ingredients before starting with the recipe. Here’s what we need:

Ingredients for Tandoori Fish Tikka

Ingredients for making Fish Tikka
  • Fish: Cut fish fillets into roughly 1.5 inch chunks. You can use any of these fish for this recipe- Mahi-Mahi, Cod, Tilapia, Salmon, Swordfish etc. If using frozen fish, read instructions in ‘Tips’ section.
  • Onions and Peppers: Cut bell peppers or rainbow peppers into 1-1.5 inch chunks, about the same size as the fish. Cut onion into large chunks and separate the layers. You can switch the onions and peppers for squash, zucchini, cherry tomatoes or mushrooms if you like.
  • Tandoori Marinade: Yogurt, oil, crushed ginger and garlic (or grated), lime, salt, turmeric, garam masala, ground coriander, cumin, kashmiri red chili powder (or paprika + cayenne) and Kasoori methi (dried fenugreek leaves).

Step 1: Marinate Fish

In a mixing bowl combine oil, crushed ginger and garlic, spices, lime juice to make a quick marinade.

Adding oil, yogurt, lemon and spices to make Tandoori marinade
Adding spices to yogurt for Tandoori marinade

Mix well. Toss fish pieces, onions and pepper chunks in the marinade till everything gets coated well.

Mixing fish, onions and peppers in marinade

Like this…

Fish, onions and peppers marinated in Indian Tandoori mix

The best part about this recipe is that the fish absorbs the flavors of the marinade quickly so you can cook it right-away.

Step 2: Cook Fish in an AirFryer, Crisplid or Oven Broiler

You can cook Fish Tikka using an Airfryer, Oven broiler or the new Mealthy Crisplid. Checkout the step by step directions for all three methods below:

Options 1: How to Cook Fish in an Airfryer

Line the drip pan with aluminum foil for easy clean-up. This is optional though. Place the fry basket in the drip pan.

Lining the airfryer basket with aluminum foil

Arrange the fish, onions and peppers in the basket in a single layer. Don’t overcrowd them otherwise they won’t crisp up while cooking.

Insert the basket back. Using the temperature button set 360°F. Set the timer for for 8-10 mins, depending on thickness of fish. (1 inch= 8 mins; 1.5 inch=10mins)

Place the fish, onions and peppers in Airfryer basket

As an optional step, half-way through cooking after 4 minutes, you can baste the tikka pieces with oil, or spray lightly with cooking oil . This makes the exterior texture extra-crisp. Push the basket back in and cook for another 4 minutes.

Cooked fish tikka in an airfryer basket

Option 2: Fish Tikka Using Mealthy Crisplid

Place the trivet in the cooking pot in your pressure cooker pot. Place the mesh basket on top of the trivet.

Steps how to use Mealthy Crisplid

Layer the fish, onion and capsicum evenly.  Avoid overcrowding them to get that golden crisp exterior. Place the crisplid on the cooker and cook for 8 minutes at 200°C (400°F ).

Steps showing how to cook fish tikka using Mealthy Crisplid

As an optional step, half-way through cooking after 4 minutes, you can baste the tikka pieces with oil, or spray lightly with cooking oil. This makes the exterior texture extra-crisp. Place the lid back on and cook for another 4 minutes.

Basting fish tikka with oil half way through cooking

Follow the same process for the 2nd batch. It takes me two batches for a pound of fish, but since I don’t have to wait for any pre-heating, it all gets done in 30 minutes.

Fish Tikka in Mealthy Crisplid

Option 3: Oven Recipe

Turn on the oven broiler. Place the marinated fish, onions and peppers on an aluminum or parchment lined baking sheet.

Place the baking sheet on the top rack and cook for 7-8 minutes, or until the fish cooks through and turns opaque.

Serving Suggestion: Appetizer and Low-Carb Meal

Fish Tikka is most commonly served as an appetizer with a popular Indian herbal dip called Cilantro Chutney.

The chutney’s fresh and zesty flavors provide a delicious contrast to the earthy and spicy flavors in the fish, onions and peppers. Check out the easy blender recipe for making Cilantro Chutney!

A spoonful of cilantro chutney

Make a Meal

My husband and I often enjoy this Fish Tikka for dinner with a side of a simple garden salad dressed with lemon vinaigrette. It makes for a healthy and satisfying Low-Carb meal for us.

My teen girls enjoy this tikka with a side of Lemon Rice. They love the combination of this zesty rice with the grilled fish.

Chicken Skewers and Vegetables on Lemon Rice made in instant pot by Spice Cravings. Chicken and Vegetable skewers are a good combo of protein and vegetables. Chicken is cooked in an instant pot & served with a side of saffron rice. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty
Tikka skewers served with lemon rice

Popular Appetizers from my Kitchen

Tandoori Fish Tikka on a black stone plate

Tips for the Tastiest Tandoori Fish

  • Before marinating, always pat dry the fish. This absorbs the extra moisture which leads to a crisper texture.
  • When making this recipe with frozen fish, allow it to gradually defrost in the refrigerator overnight. This results in a better texture of fish after cooking.
  • Tikka recipes traditionally call for onions and peppers, but you can switch these for squash, zucchini, cherry tomatoes, mushrooms etc.
  • As an optional step, half-way through the cooking process, you can baste the tikka pieces with oil. This makes the exterior texture extra-crisp. 
  • Sprinkle fish tikka with fresh lime juice and chaat masala (Indian spice blend) before serving, this extra step really elevates the tikka flavors.
  • Getting the cooking time right for fish is very important. That depends on the thickness of the pieces.  For a 1-inch thickness, set 8 mins; 1.5 inch thickness, 10 mins. 

★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram,  Pinterest and Youtube.

Tandoori Fish Tikka on a black stone plate

Tandoori Fish Tikka – Airfryer/ Oven/Crisplid

Say hello to your new favorite appetizer, Tandoori Fish Tikka! Tender fish marinated in a classic Indian tandoori masala and crisped to perfection in an Airfyer, Crisplid or oven. Enjoy this low-carb dish with a side of cilantro chutney!
5 from 1 vote
Print Pin Rate Recipe
Prep Time: 10 minutes
Cook Time: 8 minutes
2nd Batch (Airfryer/Crisplid): 8 minutes
Total Time: 28 minutes
Servings: 4
Calories: 216kcal

Ingredients

Tikka Ingredients

  • 1 lb Fish Mahi-Mahi/Sole/Swordfish/Salmon, cut in 1.5 inch pieces
  • 1 bell pepper or 1 cup rainbow peppers, de-seeded
    and cut in 1-1.5 inch pieces (same size as fish)
  • 1 medium onion cut in 1 inch chunks, separate the onion layers

Tandoori Marinade

Instructions

Marinade Fish

  • In a mixing bowl, mix together yoghurt, oil, lemon juice, ginger-garlic
    paste and all the spices. 
  • Add fish pieces, capsicum and onion in the marinade and toss well till everything gets
    coated.

Cook Tikka using an Airfryer, Oven or Mealthy Crisplid

    Airfryer:

    • Line the drip pan with aluminum foil for easy clean-up. This is optional though. Place the fry basket in the drip pan.
    • Arrange the fish, onions and peppers in the basket in a single layer. Don’t overcrowd them otherwise they won’t crisp up while cooking.
    • Insert the basket back. Using the temperature button set 360°F. Set the timer for 8-10 mins, depending on thickness of fish. (1 inch= 8 mins; 1.5 inch=10mins)
    • As an optional step, half-way through cooking baste the tikka pieces with oil. This makes the exterior texture extra-crisp.
    • Follow the same process for the 2nd batch. It takes me two batches for a pound of fish, but since I don’t have to wait for any pre-heating, it all gets done in 30 minutes.

    Mealthy Crisplid:

    • Place the trivet in the cooking pot in your Mealthy Multipot. Place the mesh basket on top of the trivet.
    • Layer the fish, onion and capsicum evenly.  Avoid overcrowding them to get that golden crisp exterior. Place the crisplid on the cooker and cook for 8 minutes at 400°F.
    • As an optional step, half-way through cooking baste the tikka pieces with oil. This makes the exterior texture extra-crisp.
    • Follow the same process for the 2nd batch. It takes me two batches for a pound of fish, but since I don’t have to wait for any pre-heating, it all gets done in 30 minutes.

    Oven Method:

    • Turn on the oven broiler. Place the marinated fish, onions and peppers on an aluminum or parchment lined baking sheet.
    • Place the baking sheet on the top rack and cook for 7-8 minutes, or until the fish cooks through and turns opaque.

    Serving Suggestion

    • Fish Tikka is most commonly served as an appetizer with a popular Indian herbal dip called, Cilantro Chutney.
    • Sprinkle fish tikka with fresh lime juice and chaat masala before serving, this extra step really elevates the tikka flavors.
    • My husband and I enjoy this Fish Tikka for dinner with a side of a simple garden salad dressed with lemon vinaigrette for a Low-Carb meal.
    • To complete the meal for my girls, I make a side of lemon Rice. They both love this combination. Try it sometime with this easy recipe.

    Notes

    Tips for the Tastiest Tandoori Fish

    • Before marinating, always pat dry the fish. This absorbs the extra moisture which leads to a crisper texture.
    • When making this recipe with frozen fish, allow it to gradually defrost in the refrigerator overnight. This results in a better texture of fish after cooking.
    • Tikka recipes traditionally call for onions and peppers, but you can switch these for squash, zucchini, cherry tomatoes, mushrooms etc.
    • As an optional step, half-way through the cooking process, you can baste the tikka pieces with oil. This makes the exterior texture extra-crisp. 
    • Sprinkle fish tikka with fresh lime juice and chaat masala (Indian Spice Blend) before serving, this extra step really elevates the tikka flavors.
    • Getting the cooking time right for fish is very important. That depends on the thickness of the pieces.  For a 1-inch thickness, set 8 mins; 1.5 inch thickness, 10 mins. 
    Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

    Nutrition

    Calories: 216kcal | Carbohydrates: 7g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 59mg | Sodium: 654mg | Potassium: 512mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1250IU | Vitamin C: 43.3mg | Calcium: 53mg | Iron: 1.5mg
    Course: Appetizer, Side Dish, Snack
    Cuisine: Indian
    Keyword: Air Fryer Grilled Fish, Fish Tikka recipe, Tandoori fish recipe, Tandoori Fish Tikka
    Did you try this recipe?Mention @SpiceCravings or tag #spicecravings!

    HEY! NICE TO MEET YOU!

    Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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