I treat tilapia fillets to a vibrant, yogurt‑based marinade infused with warming spices and lemon juice, then bake them until tender with just a hint of char—delivering a quick, gluten‑free twist on this beloved Indian classic.

Tandoori Fish Tikka

Why I’ll Love This Recipe

I’m drawn to how effortlessly bold and tangy flavors come together—just whisk, coat, chill, and bake. It feels restaurant‑style but fits into my weeknight routine, delivering zingy, satisfying fish with minimal effort and clean, wholesome ingredients.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Tilapia fish fillets (fresh or thawed frozen)
Thick plain yogurt
Olive oil (or any light oil)
Onion, ground into a paste
Fresh garlic paste
Fresh ginger paste
Lemon juice
Powdered spices: turmeric, coriander, cumin, cinnamon, nutmeg, red chili powder, dry mango powder (optional), salt
Optional: red food coloring—mainly for the signature color

directions

I whisk together yogurt, oil, onion paste, garlic paste, ginger paste, lemon juice, and all powdered spices (and food coloring if I’m going aesthetic).
I coat the fish fillets evenly in this marinade, cover the bowl, and refrigerate—ideally for an hour to let the flavors develop.
Once ready, I preheat the oven to 180 °C (about 350 °F), line a baking tray with foil and lightly oil or spray it.
I arrange the marinated fish on the tray and bake for roughly 15 minutes until cooked through.
To get that charred finish, I switch the oven to broil and toast the fish 3–5 minutes—just enough for a hint of char without burning—while keeping a close watch.

Servings and timing

This dish serves about 4 people. Prep takes 5 minutes, baking is 15 minutes, plus up to 5 minutes broiling—so I complete it in roughly 25 minutes total.

Variations

I sometimes experiment with milder spice levels using Kashmiri chili powder or increase chili for more heat. For an air-fryer twist, I bake until nearly done and then air‑fry or broil briefly for the charred finish. Adding a finishing squeeze of lemon or a sprinkle of cumin powder freshens the flavor.

storage/reheating

I store any leftovers in an airtight container in the fridge and gently reheat in the oven or on the stovetop for a few minutes—this helps preserve the texture and prevents the fish from drying out.

FAQs

Do I have to marinate the fish overnight?

I don’t—an hour yields flavorful results, though longer marination deepens the taste if I have time.

Can I skip the onion, garlic, or ginger paste?

I find the paste adds depth. If I must skip, I compensate by using powdered onion or garlic—but it’s not quite the same.

Is using food coloring necessary?

Only if I’m after the iconic tandoori red hue. It doesn’t affect flavor—so it’s purely optional.

Can I grill this instead of baking?

Absolutely. I can cook it on a preheated grill or stovetop pan instead—just going slower and flipping carefully so it doesn’t break apart.

What sides pair well with this fish?

I like it with warm naan or roti, fresh lime wedges, and a cooling cucumber-mint raita or chopped salad to balance the spices.

Conclusion

I absolutely love how this Tandoori Fish Tikka marries bold, tangy flavors with fuss-free preparation. It feels elevated and satisfying yet fits easily into my busy routine. Whether it’s a casual dinner or a mini gourmet moment, this is my go-to for bright, flavorful fish.