Airfryer Fish Tikka (Indian Style, Easy & Healthy) – My Not-So-Fancy, Totally Obssesed Home Version#

So first things first: I am that person who brings up their airfryer in random conversations. Like, you’ll be talking about weekend plans and I’m suddenly like, “Have you tried fish tikka in the airfryer though??” It’s annoying, I know. But also… I’m not wrong.

And in 2026, this is lowkey normal. Airfryer recipes are all over Insta Reels and YouTube Shorts, every second video is “15‑minute high protein dinner” and somewhere in there, fish tikka is having a major glow-up. A bunch of nutrition folks I follow keep sharing how oven and airfryer tikkas cut down 70–80% of the oil compared to shallow frying. So yeah, the hype is kinda justified.

How I Fell In Love With Fish Tikka (Blame Mumbai & London)#

I still remember the first time I had proper fish tikka that wasn’t dry and sad. It was in this tiny, slightly sketchy-looking place near Mohammad Ali Road in Mumbai, sometime around 2014. Neon tube lights, plastic chairs, menus laminated a hundred years ago. My friend dragged me there after work. We ordered fish tikka because it was the cheapest thing that sounded remotely healthy.

And wow. Just… wow. Juicy, charred-at-the-edges, smoky, tangy from the lime, and the guy had sprinkled just a little chaat masala on top. Me and him just sat there staring at the plate like, have we been eating cardboard this entire time in the name of grilled fish??

Later, when I was in London for a bit, fish tikka popped up again. There’s this place in East London that re-opened after Covid and they started doing “tandoor small plates” – including a sea bass tikka they now finish in a combi oven + smoker (because of course 2026 kitchens are fancy like that). They serve it with pickled onions and a coriander aioli, which sounds very hipster, but it kinda works. That trip is what made me think, okay, I really need to learn to make this at home without, you know, installing an actual tandoor in my tiny kitchen.

Why Airfryer Fish Tikka Just Makes Sense Now#

Honestly, the timing is perfect. Right now (2025–2026), a few things are happening at the same time:

  • Everyone’s obsessed with high‑protein, low‑oil dinners. Every health article screams about reducing deep frying and using lean proteins like fish and tofu.
  • Airfryer sales keep going up every year. In India, brands like Philips, Agaro, and Havells keep dropping newer, bigger models, and in the US/UK the dual‑zone airfryers are everywhere.
  • Restaurants are getting on the "grill without guilt" trend – lots of menus now highlight "air-fried" or "oven-roasted" tikkas instead of deep-fried starters.
  • Also, electricity is not cheap and we’re all trying to be a little more energy-efficient. Airfryers heat up super fast and use less energy than running the whole oven just for one tray.

Plus, and this is the important bit: you get that tandoori-ish char with way less drama. No standing over the stove, no smoke filling the entire house, no oil spluttering like it’s personally mad at you.

What Fish Works Best For Airfryer Tikka (I’ve Messed This Up So You Don’t Have To)#

Um, so let me save you some heartbreak. Not every fish likes being turned into tikka. I tried once with really thin basa fillets and they just… disintegrated. Like fish-flavoured paper. Sad.

What works best is firm, meaty fish, cut into chunky cubes. Roughly 1.5 to 2 inch pieces. My favorites:

  • Indian style: Surmai (Kingfish), Rawas (Indian salmon), Pomfret (if you cut fillets), or Bhetki
  • Outside India: Cod loins, haddock, halibut, tilapia (choose thick fillets), sea bass

If you’re near a coastal city, 2026 is a good time to buy from those direct-to-consumer fish apps and services. In India there’s fresher delivery options popping up every few months, focusing on traceable, sustainably sourced fish – some of them actually mention the boat and landing center the fish came from, which is kind of cool and nerdy.

Frozen fish works, too. Just thaw it properly in the fridge, pat it really dry, and then marinate. If it’s wet and weepy, the marinade doesn’t cling well and the tikka can taste watery. Been there, done that, regretted it.

The Double Marinade Trick (The One Thing You Shouldn’t Skip)#

Okay, so this is one of those classic North Indian restaurant tricks I picked up from watching way too many hotel chef videos and a random conversation I had with a chef in Delhi. Proper tikka usually uses a two-step marinade. And yes, it actually makes a difference.

Step 1 is a quick, salty, tangy marinade that kinda seasons the fish all the way through and removes any fishy smell. Step 2 is the thicker, yogurt-y, spiced marinade that gives that iconic tikka flavour and color.

When I skip the first marinade because I’m lazy, the tikka is still good… but when I do both, it’s wow ok who catered this dinner levels at home.

My Easy & Healthy Airfryer Fish Tikka Recipe (Indian Style)#

Alright, here’s how I actually make it on a random Tuesday when I’m pretending I didn’t already order takeout twice that week. This is roughly enough for 2 hungry people or 3 sensible ones.

You’ll need:

  • 400–500 g firm fish, cut into biggish cubes
  • 1 small red onion, petals separated (optional but nice)
  • Half a capsicum/bell pepper, cut into squares (also optional but makes it pretty)

First marinade (10–15 minutes):

  • Juice of 1/2 a lemon
  • 1/2 tsp salt (or more to taste)
  • 1/2 tsp Kashmiri red chilli powder or paprika (for colour, not too much heat)
  • 1/4 tsp turmeric
  • A tiny drizzle of mustard oil or any neutral oil (like 1 tsp)

Second marinade (30 minutes to overnight):

  • 4–5 tbsp thick yogurt/curd (Greek yogurt works, hung curd is perfect)
  • 1.5 tsp ginger‑garlic paste
  • 1–1.5 tsp Kashmiri red chilli powder (this gives that tikka red colour)
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp coriander powder
  • 1/4–1/2 tsp garam masala
  • 1/4 tsp ajwain (carom seeds), slightly crushed – optional but sooo good
  • 1 tsp mustard oil or ghee (gives that tandoor aroma)
  • Salt to taste
  • A tiny pinch of kasuri methi (dried fenugreek leaves), crushed

If you want that restaurant-style bright color without going crazy on artificial stuff, a lot of 2026 recipes use a mix of beetroot juice + Kashmiri chilli. You can add 1–2 tsp beetroot juice to the marinade. It doesn’t really change the flavour much but makes the fish slightly more red. Up to you.

Quick Step-by-Step (The Chill Version)#

1. Pat the fish dry. Really dry. This is important. If there’s water on it, the marinade will slide off and you’ll be sad.

2. Toss the fish pieces in the first marinade ingredients. Just mix everything in a bowl gently so the fish doesn’t break. Let it sit for 10–15 minutes.

3. In another bowl, whisk together all the second marinade ingredients. Taste it. It should be slightly salty, tangy, and spicy – because the fish itself is bland. Adjust.

4. Add the fish to the second marinade, coat gently. If you’re doing onions and capsicum, throw them in too. Cover and refrigerate at least 30 minutes. Overnight is even better – I sometimes marinate in the morning and cook at night.

Now for the airfryer part:

  • Preheat your airfryer to 180–190°C (350–375°F) for about 5 minutes. Most newer models have a preheat button now, which makes this easy.
  • Line the basket with a perforated parchment sheet or lightly brush it with oil, so the tikka doesn’t stick.
  • Arrange the fish pieces in a single layer. Don’t overcrowd – they need space to crisp. If your airfryer is small, do two batches. I know, annoying, but worth it.
  • Airfry at 180–190°C for about 8–10 minutes. Around the 5–6 minute mark, open, flip gently, and brush a tiny bit of oil or ghee on top for that glossy finish.
  • For extra char, crank it up to 200°C (390°F) for the last 2 minutes. Watch closely so it doesn’t overcook.

Fish cooks fast, so keep an eye. Thicker pieces might need 1–2 mins more, very thin fillets might be done quicker. If one breaks and you "taste test" it, that’s called quality control, not greed. Just saying.

How This Stays Healthy (Without Being Boring)#

I’m not a dietician, but I do read a lot of nerdy food and health newsletters. Right now, a lot of nutrition people are hyped about combining:

  • Lean protein (fish = great omega‑3s, lots of protein, not a ton of saturated fat)
  • Fermented dairy (yogurt marinade is great for gut health, lighter than cream)
  • Spices with anti-inflammatory benefits – turmeric, ginger, garlic, chilli, all that good stuff

And airfryer cooking fits perfectly with that whole thing. No deep-fry. No half cup of oil in the pan. Just a light brush.

On days when I’m pretending to be a responsible adult, I serve this with:

  • A kachumber salad – chopped cucumber, onion, tomato, coriander, lime juice, salt, pepper
  • Some multigrain roti or a small portion of jeera brown rice
  • Or honestly, just a bowl of roasted veggies from the other side of my dual-zone airfryer, because yes, that thing changed my life

Compared to the classic restaurant version that uses lots of oil and sometimes cream or butter brushed during grilling, this home airfryer version is way lighter. Yet, if you marinate properly, it doesn’t feel like “diet food” at all. I’m not into food that tastes like punishment.

Tiny Tweaks: Make It Spicier, Creamier, More Fancy, Whatever#

One thing I love about tikka is how forgiving it is. Like, you can tweak it 20 ways and it still tastes like you know what you’re doing. A few ideas I’ve played with:

  • Smoky version: After marinating, add 1/4 tsp smoked paprika to the second marinade. Not traditional, but gives a nice faux-tandoor vibe, especially if your airfryer doesn’t brown very aggressively.
  • Restaurant-style rich: Add 1 tbsp cream or cashew paste to the yogurt mix. Makes it silkier. I do this when guests are coming and I want them to think I’m extra.
  • Super light: Use low-fat yogurt and skip the extra oil in the marinade. Just lightly brush oil on top before airfrying. Still tastes good, just not as indulgent.
  • Tandoori masala shortcut: In 2026 there are some really good ready-made tandoori spice blends that aren’t full of artificial colour. A teaspoon of a good brand, plus yogurt and lemon, can totally work on lazy days.

Also, a small trend I’m seeing on food Insta right now is "protein bowls" with Indian flavours – people are doing salad bowls with airfryer tikkas on top, plus millet, microgreens, and yogurt chutney. I tried this with fish tikka and quinoa one day, mostly to feel like I’m in a fancy new-age cafe, and it actually slapped.

My Most Chaotic Fish Tikka Attempt (Learn From My Mistakes)#

So, I once tried to be very clever and marinate fish in the morning, went to work, came back late, and totally forgot I’d left it in like a regular thin yogurt, not hung curd. When I opened the bowl at night… it was basically fish floating in a yogurt lake. Way too watery. Me being me, I still cooked it.

Result: flavour was nice, but no crust. No smoky bits. More like fish curry-ish pieces in the airfryer. Not a total disaster, but definitely not that tikka vibe.

So yeah, two quick things I learnt:

  • Use thick yogurt. Greek or hung curd. If it looks runny, strain it in a muslin cloth for 20–30 mins.
  • Don’t over-marinate delicate fish for like 24 hours. The acids start breaking it down and the texture becomes mushy.

Now I usually do 30 minutes to 2–3 hours max for most fish. If it’s a really firm fish like surmai, a bit longer is fine. But yeah, overnight is more for chicken. Fish is dramatic.

What Restaurants Are Doing With Fish Tikka in 2026 (AKA Stuff I Try To Copy At Home)#

If you look at new Indian restaurants and modern casual spots opening up lately, fish tikka is quietly everywhere. But it’s not always called that. You see stuff like "charred masala sea bass," "tandoori-spiced cod," "Indian spiced grilled fish" on menus from New York to Dubai.

Couple of fun trends I’ve noticed this year:

  • Tikka tacos: Some places are doing fish tikka stuffed into small soft tacos with coriander slaw and mint chutney crema. I tried this at a new spot in Bengaluru recently, and I swear I thought it would be gimmicky, but I inhaled it.
  • Zero-oil or low-oil tikkas: A few "health-first" chains are proudly listing that their kebabs and tikkas are cooked in combi-ovens or airfryer-style ovens, with oil just brushed on, not used as a base.
  • Sustainability angle: Some restaurants are shifting from overfished species to more local, sustainable fish but still using tikka marinades – so people get familiar flavours with better sourcing. Kind of like tricking us into eating more responsibly, which I’m honestly okay with.

I shamelessly steal plating ideas from these places. I’ll do a simple home version: fish tikka on a plate, little pile of pickled onions, a lemon wedge, and a messy streak of mint-yogurt chutney. Looks very food-blogger on Instagram, even though I literally made it in a basket that beeps.

Mint Chutney & Quick Sides (Because Fish Tikka Never Comes Alone)#

You 100% need a chutney situation here. Without it, the fish tikka feels lonely. My lazy 2026 weeknight version:

  • A handful of fresh coriander leaves
  • A smaller handful of mint leaves
  • 1 green chilli (or half, if you’re scared)
  • 1–2 tbsp thick yogurt
  • Salt, a pinch of sugar, splash of lime juice

Blend it all. If it’s too thick, add a tablespoon of cold water. If it’s too watery, add a spoon of more yogurt. Taste and keep adjusting till you’re like "yep, I would happily drink this".

Sometimes I also make a quick onion salad – just sliced onions, vinegar or lime, salt, chilli powder, and a tiny pinch of sugar. Let it sit while the fish cooks. That’s it. You suddenly look like someone who has their life together and casually grills fish on a weekday.

Storing & Reheating (Because Leftover Tikka Is A Blessing)#

If for some wild reason you have leftovers, here’s what I usually do:

  • Store cooled fish tikka in an airtight container in the fridge. Try to eat within 24 hours, max 2 days.
  • To reheat, 3–4 mins in the airfryer at 160–170°C works. Don’t blast it at 200°C or it’ll dry out.
  • Leftover tikka makes epic wraps. Whole wheat roti, smear of chutney, some onions, fish pieces, roll it up and you have a better lunch than most fancy cafes.

You can also shred leftover fish tikka and toss it into a salad the next day. Or use it as a topping for a desi-style grain bowl with quinoa/millet, salad, chutney, and a soft boiled egg if you’re extra. It sounds like too much but honestly it’s kinda perfect.

A Few Weird Little Tips That Don’t Sound Important But Are#

Just some random micro-lessons I’ve picked up after making this way too many times:

  • Don’t shake the basket like you would with fries. Fish is gentle. Flip pieces with tongs or a fork, or they’ll break and you’ll have tasty but ugly fish rubble.
  • Let the fish rest for 2–3 mins after cooking. It finishes cooking inside and stays juicier.
  • If your airfryer runs hot, lower the temperature and cook a bit longer. Too high heat = outside gets dark, inside stays undercooked.
  • Taste the marinade before adding the fish. If the marinade tastes meh, the tikka will be meh. Marinade should be slightly extra in flavour.

Oh and don’t be scared of mustard oil. Even a tiny teaspoon in the marinade gives a crazy nice aroma that feels very "tandoor restaurant". Just don’t pour half the bottle, unless you want your entire building to smell like fish market meets dhaba.

Why I Keep Coming Back To This Recipe#

Honestly, out of all the things I make in the airfryer – fries, chicken, bhindi, paneer, even those viral airfryer dates with peanut butter – fish tikka is the one I keep returning to. It’s one of those recipes that fits into my actual life:

  • Fast enough for a weeknight when I’m tired and cranky
  • Fancy enough to serve when friends come over and I want to fake being a grown-up
  • Healthy-ish without being sad or bland

Everytime I make it, I remember some mix of things – that first plate in Mumbai, the posh London sea bass version, late-night tikkas ordered in after a long day, learning to use my first airfryer during lockdown because I was bored and eating my feelings.

Food is full of these silly, personal timelines you know? Same dish, different chapters of your life.

If You’re Still Hesitating To Try It…#

If you’ve read this far and you still haven’t decided whether to actually make it, let me just say this: airfryer fish tikka looks fancy, tastes like restaurant food, but is honestly one of the least fussy things you can cook.

Worst case, you overcook the fish a bit and it becomes slightly dry. Squeeze more lemon, dunk in extra chutney, call it "smoky" and move on. Best case, you accidentally make something so good that you start sending photos to your family group and they all ask for the recipe.

So yeah, go marinate some fish. Your airfryer’s been waiting for something more exciting than frozen fries anyway.

And if you like reading random food ramblings like this, plus more recipes and experiments, you’ll probably find a bunch of stuff to bookmark on AllBlogs.in – I keep stumbling on new food posts there when I’m supposed to be working.