Delicate fish fillets marinated in spiced gram flour, tandoor-grilled to a golden, smoky perfection.
500g firm white fish fillets (e.g., Basa, Cod, or Salmon), cut into chunks
1/2 cup thick yogurt (hung curd preferred)
2 tbsp ginger-garlic paste
2 tbsp chickpea flour (besan), lightly roasted
1 tbsp Kashmiri red chili powder (for color)
1 tsp turmeric powder
1 tbsp coriander powder
1 tsp cumin powder
1 tbsp garam masala
1 tbsp lemon juice
2 tbsp mustard oil (or any cooking oil)
1 tsp chaat masala (for sprinkling)
Salt to taste
Lemon wedges and onion rings, for serving
Fresh coriander leaves, for garnish
Prepare the marinade: In a large bowl, combine yogurt, ginger-garlic paste, chickpea flour, Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, lemon juice, mustard oil, and salt. Mix well to form a smooth paste.
Marinate the fish: Gently coat the fish pieces in the marinade, ensuring each piece is well-covered. Be careful not to break the fish. Cover and refrigerate for at least 30-45 minutes (do not marinate for too long as the acid in the yogurt can start to cook the fish).
Skewer the fish: Thread the marinated fish pieces onto skewers. If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
Cook the tikka: Preheat a grill, tandoor, or oven to 200°C (400°F). Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the fish is cooked through and has a slightly charred, golden exterior. Alternatively, you can pan-fry or bake them until done.
Serve: Sprinkle with chaat masala and garnish with fresh coriander leaves. Serve immediately with lemon wedges, onion rings, and mint chutney.
Spice Level:
Experience the authentic flavors of this signature dish prepared by our expert chefs