Air Fryer Fish Tikka
Succulent, spicy Indian-style fish cubes marinated in aromatic yogurt and spice blend, then air fried to perfection. This healthy version of the classic tandoor dish features tender fish with a beautifully charred exterior and juicy interior. The marinade infuses the fish with complex flavors of garam masala, turmeric, and fresh ginger, creating an authentic taste that rivals traditional clay oven cooking.
Equipment
Ingredients
- 1.5 lbs firm white fish fillets, cut into 2-inch cubes cod, halibut, or mahi-mahi work best
- ½ cup Greek yogurt
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp coriander powder
- ½ tsp cumin powder
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 medium red onion, cut into chunks
- 1 medium bell pepper, cut into chunks
Instructions
- Pat fish cubes completely dry with paper towels. This is crucial for the marinade to adhere properly and for achieving good browning in the air fryer.
- In a large mixing bowl, combine Greek yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric, garam masala, coriander powder, cumin powder, salt, and vegetable oil. Whisk until smooth and well combined.
- Add fish cubes to the marinade and gently toss to coat each piece thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread marinated fish alternating with onion and bell pepper chunks onto skewers.
- Preheat air fryer to 400°F (200°C) for 5 minutes. Lightly oil the air fryer basket to prevent sticking.
- Place skewered fish tikka in the air fryer basket, ensuring pieces don't overlap. You may need to cook in batches depending on your air fryer size.
- Air fry for 10-12 minutes, turning skewers halfway through cooking. Fish should be golden brown with slightly charred edges and flake easily when tested with a fork.
- Remove carefully and let rest for 2 minutes. Garnish with fresh cilantro, sliced red onions, and lemon wedges. Serve hot with mint chutney and naan bread.
Notes
🔹 Choose firm fish that won't fall apart during marinating and cooking - avoid delicate fish like sole or flounder.
🔹 Don't over-marinate (more than 4 hours) as the acid in yogurt can make fish mushy.
🔹 For extra smokiness, add 1/4 tsp of smoked paprika to the marinade.
🔹 Fish tikka can be served as an appetizer with chutney or as a main course over basmati rice.
🔹 Leftover tikka makes excellent fish tacos or salad toppers when chilled.
Nutrition
Calories: 220kcalCarbohydrates: 6gProtein: 32gFat: 7gSaturated Fat: 1gCholesterol: 75mgSodium: 420mgPotassium: 485mgFiber: 1gSugar: 4gVitamin A: 12IUVitamin C: 45mgCalcium: 80mgIron: 1mg
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