Air Fryer Fish Tikka Recipe – Creamy Cheese & Spice Marinated

Last Updated on 2 months by Neha Deshmukh

Air Fryer Fish Tikka Recipe – Creamy Cheese & Spice Marinated

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, relatively quick dinner that doesn’t compromise on flavor. And let me tell you, this Air Fryer Fish Tikka is it. I first made this when I was craving the smoky flavors of tandoori fish but didn’t have the time (or the tandoor!). The air fryer works wonders, and the creamy, cheesy marinade? Oh my goodness. It’s seriously good.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s super easy – honestly, the prep is the most time-consuming part. The air fryer makes it incredibly fast and healthy, giving you that lovely char without all the oil. Plus, the marinade is a flavor bomb! The combination of spices, cheese, and yogurt creates a tender, juicy fish that’s absolutely irresistible. It’s a fantastic way to enjoy a taste of India without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to make this amazing Air Fryer Fish Tikka:

• 500 grams fish steaks / whole fish (firm white fish works best!)
• 1 teaspoon ginger-garlic paste
• 0.5 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chilli powder
• 0.25 teaspoon cardamom powder
• 0.5 teaspoon garam masala
• 0.25 teaspoon cumin powder
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 2 tablespoons Amul Cheese, grated
• 2 tablespoons hung curd / yogurt
• 1 teaspoon honey
• 2 tablespoons heavy cream

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really elevate this dish:

• Amul Cheese: This is a classic Indian cheese, similar to a mild cheddar. It melts beautifully and adds a lovely richness. If you can’t find it, you can substitute with a mild cheddar or mozzarella.
• Hung Curd/Yogurt: Hung curd (also known as Greek yogurt) is yogurt that’s been strained to remove the whey, making it thicker and creamier. It’s amazing in marinades! If you don’t have it, you can strain regular full-fat yogurt through a cheesecloth for a couple of hours.
• Kashmiri Red Chilli Powder: Don’t skip this one if you can help it! It’s known for its vibrant red color and mild heat. It adds a beautiful hue to the fish without making it overly spicy. It’s a regional spice variation that really makes a difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to make the marinade. In a bowl, blend together the ginger-garlic paste, turmeric powder, Kashmiri red chilli powder, cardamom powder, garam masala, cumin powder, salt, lemon juice, Amul Cheese, hung curd, honey, and heavy cream. Blend it all up into a nice, thick paste – you don’t want to add any water, it should be quite concentrated.
2. Now, take your fish and make a few shallow gashes on both sides. This helps the marinade penetrate and infuse the fish with all those wonderful flavors.
3. Coat the fish thoroughly with the marinade, making sure to get it into all those little cuts you made. Really massage it in there!
4. Pop the marinated fish into a container and refrigerate for at least 20 minutes. This allows the flavors to meld together.
5. When you’re ready to cook, preheat your air fryer to 350°C (175°C). Place the fish in the air fryer basket, making sure not to overcrowd it. You might need to cook it in batches.
6. Air fry for 15-18 minutes. If you’re oven baking, cook at 200°C for 15-20 minutes.
7. Check for doneness after 12 minutes if you’re using smaller pieces of fish. The fish should be flaky and cooked through.

Expert Tips

• Don’t over-marinate the fish! 20 minutes is perfect. Too long, and the acid in the yogurt and lemon juice can start to break down the fish.
• For extra crispy fish, lightly spray the air fryer basket with oil before adding the fish.
• If you’re using whole fish, make sure to score it deeply so the marinade gets in.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Spice Level:
  • Mild: Reduce the Kashmiri chilli powder to ½ teaspoon.
  • Medium: Stick with the 1 teaspoon of Kashmiri chilli powder.
  • Hot: Add a pinch of cayenne pepper or a finely chopped green chilli to the marinade. My friend, Priya, loves to add a little extra heat!
• Festival Adaptations: This is a fantastic dish to serve during festivals like Diwali or Eid. You can serve it as part of a larger spread with rice, naan, and other Indian delicacies.
• My family loves to add a tablespoon of chopped cilantro to the marinade for a fresh, herbaceous flavor.

Serving Suggestions

Serve your Air Fryer Fish Tikka hot off the air fryer with a side of fluffy basmati rice or warm naan bread. A squeeze of fresh lemon juice and a sprinkle of chopped cilantro add a lovely finishing touch. A cooling raita (yogurt dip) is also a great accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the air fryer or oven to maintain its crispiness.

FAQs

Let’s answer some common questions:

1. What type of fish works best for Fish Tikka? Firm white fish like cod, halibut, or tilapia are ideal. They hold their shape well during cooking and absorb the flavors beautifully.
2. Can I marinate the fish for longer than 20 minutes? It’s best not to. The yogurt and lemon juice can start to break down the fish if marinated for too long.
3. I don’t have an air fryer, can I bake this? Absolutely! Bake at 200°C (392°F) for 15-20 minutes, or until the fish is cooked through.
4. What is Hung Curd and can I substitute it? Hung curd is strained yogurt. You can substitute with Greek yogurt or strain regular full-fat yogurt through a cheesecloth.
5. Is Kashmiri Chilli Powder just for color, or does it add flavor? It adds both! It provides a beautiful red color and a mild, fruity flavor.
6. Can I grill this fish tikka instead of air frying or baking? Yes, you can! Grill over medium heat for about 4-5 minutes per side, or until cooked through.