The first time I tried to recreate restaurant-style tandoori fish at home, I ended up with dry fillets that tasted nothing like the ones from my favorite Indian grill. That changed the day I tested the air fryer version after a dozen trials, I found the perfect balance of temperature and timing. This Air Fryer Fish Tikka delivers that unmistakable smoky aroma, a juicy center, and crisp charred edges all in just 10 minutes. I’m Samia, and this is the version that finally replaced my takeout cravings.
Why This Air Fryer Fish Tikka Recipe Works
The secret to this recipe lies in a thick yogurt marinade that keeps the fish moist while the air fryer’s circulating heat replicates the high-heat environment of a traditional tandoor. The result is fish that’s lightly crisped on the outside, tender and flaky inside, with all the deep spice notes of authentic Indian tikka.
Air Fryer Fish Tikka (Tandoori Fish)
Equipment
- Air fryer
- Mixing bowl
- Tongs
- Parchment paper or foil with holes
- Oil spray bottle
Ingredients
1 lb (450 g) firm white fish (cod, tilapia, halibut, or salmon), cut into 1½-inch cubes
½ cup Greek yogurt
1 tbsp lemon juice
1 tbsp mustard oil (or neutral oil)
1 tbsp tandoori masala
½ tsp garam masala
½ tsp cumin powder
½ tsp coriander powder
¼ tsp turmeric
½ tsp red chili powder (adjust to taste)
1 tbsp ginger-garlic paste
Salt to taste
Oil spray for air frying
Instructions
Preheat air fryer to 400°F (200°C) for 3 minutes.
In a mixing bowl, combine yogurt, lemon juice, mustard oil, spices, and ginger-garlic paste to form a thick marinade.
Pat fish cubes dry with paper towels and coat them evenly in the marinade. Rest for at least 30 minutes, or refrigerate up to 2 hours.
Line the air fryer basket with perforated parchment paper or lightly grease it.
Arrange the fish pieces in a single layer without overlapping.
Air fry for 8–10 minutes, flipping halfway through for even browning.
For added color, brush lightly with oil or butter and cook 2 more minutes if desired.
Serve immediately with mint chutney and lemon wedges.
Notes
- Air fryer models vary—check doneness 1–2 minutes early.
- Internal temperature for fish should reach 145°F (63°C).
- Don’t overcrowd the basket; cook in batches for best results.
- Refrigerate leftovers up to 3 days or freeze marinated raw fish up to 1 month.
- Reheat in air fryer at 360°F for 3–4 minutes to restore crispiness.
Nutrition
Conclusion
This Air Fryer Fish Tikka recipe delivers smoky, restaurant-quality flavor with minimal effort. In just 10 minutes, you’ll enjoy perfectly cooked, juicy fish with charred edges and bold Indian spices—without firing up a grill or heating the kitchen.
