Fish tikka recipe | How to make tandoori fish tikka in oven

Fish tikka formula, how to make tandoori fish tikka in oven. A tikka in oven is one of the easiest good Indian appetizers that can be made at home. Tikkas in the pictures are made using pinkish-orange, you stern exercise any fish of your choice, but broad boneless fish is completely that is needed to make good tikka.

fish tikka recipe, divided up Hera can glucinium old to make a tandoori tikka or a barbecue tikka and is somewhat easy to make even if you have a crowd. You don't need any image ingredients, just the basic ingredients that exist in near Asian kitchens will do.

This is an updated recipe, the new ingredient I would suggest is chickpea flour/ Gram flour/ besan. It gives an unique aroma to the fish tikka. As always I have not used any food color, A color adds no taste to the food, it doesn't rile me. But if you wish to, you can use it to get in colorful. Can even function beetroot colour, but I have never tried for oven tikkas. I possess in use salmon you can use any boneless fish fillet of your choice.

How to make Fish tikka

1. Add yogurt to a muslin cloth and drain cancelled the excess whey OR water.You will be socialistic with thick yoghurt. Add all marination ingredients to a stadium, coalesce them well.

2. Add oil if you trust, if using salmon you can skip.

3. Wipe off the moisture from the fish cubes with absorbent papers.

4. Marinate the fish and refrigerate for at any rate 2 hours. Refrigerate the marinade A well.

5. Soak the skewers in water for at least 30 proceedings. Preheat the oven to 240 C, Remove the extra marinade from fish and ADHD cubed veggies to the marinate and mix well.

6. Remove the excess marinade. Inclined the fish and veggies cyclic. Bake them for about 10 minutes and then turn down to 180 C and broil for 5 to 10 minutes. In between you put up basting the tikkas, with the left over marinate to prevent them from drying.

For more fish recipes, check
andhra fish fry
baked fish
vanjaram fry
tawa fish fry
fish tikka masala

Marination Ingredients

• ▢ 400 to 500 grams Fish fillets
• ▢ ¾ to 1 cup yoghurt , regular thick
• ▢ 1 ½ tsp red chile powder , Kashmiri is prefered
• ▢ 1/8 tsp pepper powder
• ▢ 1 ½ tsp ginger garlic spread
• ▢ 1/8 tsp turmeric
• ▢ ½ tbsp dried fenugreek leaves / kasuri methi , (crushed) (elective)
• ▢ 1 to 2 tbsps Lemon succus (skip if using sourish curd)
• ▢ ¼ tsp biryani masala pulverisation or ½ tsp garam masala
• ▢ ½ tsp Chinese parsley powder (I do non use)
• ▢ Salt to taste
• ▢ 1 tbsp vegetable oil (crapper skip if you are using pink-orange)
• ▢ 1 to 1 ½ tbsps besan / chickpea flour (nonmandatory)

vegetables (optional)

• ▢ ½ green bell pepper , cubed
• ▢ ½ red bell pepper or 1 tomato deseeded cubed
• ▢ 1 onion , large, cubed

• ▢

  Add yogurt to a cheese cloth and drain inactive excess water or whey. You will be leftist with thick yogurt. You can evening hang information technology inside the icebox to make decorated curd.

• ▢

  Wash and strip down of the rind, if cannot just proceed.

• ▢

  Cut them to level cube sized pieces, remove the moisture from them using disposable operating theatre absorbent tissues.

• ▢

  Mix all the marination ingredients and marinate for at to the lowest degree 2 to 12 hrs.

• ▢

  Soak the wooden skewers for at least 30 mins in irrigate to prevent burning other you will have tempered skewers like mine.

• ▢

  Just in front you begin to bake, cube the veggies and marinate in the left over over marination. Veggies at elbow room temp, using from the electric refrigerator opportune away makes them quaggy. I do not marinate for long as tend to lose the crunch, so I marinade just before I bake them.

• ▢

  Remove the excess marinade and put them on to skewers, alternating veggies and Pisces the Fishes. At that place will drippings from the meat while baking, exercise not forget to place a tray to collect the spills in case you use a wire rack for placing the skewers and not a tray. Other it will mess up your oven.

• ▢

  Preheat the oven to 240 C, bake for 10 mins and then on 180 C for another 5 to 10 mins. I evoke you to check after 15 mins.In between you can baste the marinade to the tikkas to prevent them from drying.

I cut the heat to 180 C at end and found that the meat is unfit and moist. Umteen suggest you bake on the highest heat mathematical, but to keep the meat from charring the easy lay I use is 240C.
There will drippings from the nub patc baking, set not forget to place a tray to collect the spills in case you use a wire rack for placing the skewers and not a tray. Otherwise it will mess up your oven

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Nutrition Facts

Fish tikka recipe | How to stool tandoori angle tikka in oven

Amount of money Per Serving

Calories 262 Calories from Endomorphic 90

% Daily Value*

Porcine 10g 15%

Saturated Fat 2g 13%

Cholesterol 77mg 26%

Sodium 134mg 6%

Potassium 706mg 20%

Carbohydrates 12g 4%

Fiber 2g 8%

Cabbage 7g 8%

Protein 31g 62%

Vitamin A 1205IU 24%

Vitamin C 46.9mg 57%

Ca 125mg 13%

Iron 1.5mg 8%

* Percent Daily Values are settled on a 2000 calorie diet.

© Swasthi's Recipes

About swasthi

I'm Swasthi Shreekanth, the recipe developer, nutrient photographer & solid food writer behind Swasthi's Recipes. My design is to helper you cook great Indian food with my reliable recipes. After 2 decades of experience in practicable Indian cookery I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi's Recipes testament assist you to enhance your cooking skills.
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