Tandoori fish tikka & tandoori chicken tikka

Main Dish
4 servings
20 min
25 min
Very Easy
Two colors, two flavors they are both delicious.


Number of serving: 4

1) For the Tandoori Fish Tikka :

1 kg fish

Juice of 1 lemon

2 teaspoon ginger - garlic paste

1/2 cup drained beaten curd

1 teaspoon salt

1 teaspoon red chilli powder

1/2 teaspoon crushed ajwain

1 teaspoon garam masala powder

2 tablespoon oil

1 teaspoon chaat masala

2) For the Tandoori Chicken Tikka :

Boneless chicken, diced 500 gms

First Marination:

Juice of 2 lemons

30 gms ginger garlic paste

10 gms deghi red chilli paste or powder

A pinch of salt

Second Marination:

10 gms deghi red chilli paste or powder

Besan masala

45 gms hung yoghurt

45 ml cream

black salt to taste

6 gms freshly roasted cumin powder

3 gms garam masala powder

1 gm kasoori methi powder

30 ml mustard oil


  • 1) Wash and clean fish pieces. Rub with lemon juice, ginger - garlic paste and keep aside for an hour.
  • Mix and smear fish tikka with salt, red chilli powder, ajwain, garam masala powder and 2 tablespoon oil. Keep aside for half an hour.
  • Arrange fish tikka on a greased skewer and barbeque on a charcoal fire or cook under the grill till done. Sprinkle chaat masala just before serving.
  • 2) For the besan ( gram flour ) masala :
    The besan masala is prepared by frying 30 gm of besan in 30 gm of oil along with a pinch of chopped ginger, chopped green chilli and turmeric.
  • Marinate the freshly cut chicken dices with the first marination and keep aside for a couple of hours.
  • Make a nice smooth paste with the ingredients of the second marination and fold in the chicken from the first marination into the second. Skewer them and cook in a tandoor till done.
  • Serve hot with fresh mint and coriander chutney, salad and naan.


Tandoori Fish Tikka & Tandoori Chicken Tikka, photo 1Tandoori Fish Tikka & Tandoori Chicken Tikka, photo 2Tandoori Fish Tikka & Tandoori Chicken Tikka, photo 3


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