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 broiler. Enjoy this low-carb dish 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!

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

• 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.

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

Like this...

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.

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)

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.

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.

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 ).

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.

Follow the same process for the 2^nd 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.

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!

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.

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.

More Fish Recipes from my Kitchen

• Blackened Fish Tacos
• Thai Salmon Red Curry
• Fish Coconut Curry

Popular Appetizers from my Kitchen

• Paneer Tikka
• Chicken Tikka
• Tandoori Chicken
• Oven Roasted Chickpeas
• Stuffed Mushrooms
• Baked Brie in Puff Pastry
• Cheese Straws
• Spinach & Artichoke Dip

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📖 Recipe

Tandoori Fish Tikka - Airfryer/ Oven/Crisplid

Aneesha Gupta

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!

4.86 from 7 votes

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Prep Time 10 mins

Cook Time 8 mins

2nd Batch (Airfryer/Crisplid) 8 mins

Total Time 28 mins

Course Appetizer, Side Dish, Snack

Cuisine Indian

Servings 4

Calories 216 kcal

Equipment

• ▢
  Air Fryer
• ▢
  Mealthy Crisplid

Ingredients

  

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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

• ▢ 2 tablespoon light olive oil or canola/veg oil
• ▢ 4 tablespoon plain yogurt or 3 tablespoon plain greek yogurt
• ▢ 2 teaspoon ginger crushed or grated fine, about ½ inch ginger
• ▢ 2 teaspoon garlic crushed or grated fine, about 3 cloves
• ▢ 1 tablespoon lime juice (fresh is better)
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon turmeric
• ▢ 2 teaspoon ground coriander
• ▢ 1 teaspoon cumin powder
• ▢ 1.5 teaspoon garam masala
• ▢ 1 teaspoon kashmiri red chili powder or paprika + ½ teaspoon cayenne
• ▢ 2 teaspoon kasoori methi (dry fenugreek leaves)

Cook ModePrevent your screen from going dark

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 2^nd 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 2^nd 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

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