Buttery Fish Tikkas

READY IN: 3hrs 20mins
Recipe by Girl from India

This is not a recipe I make often due to the large butter quantity. But for those who'd like to give it a shot. Here goes.....

Top Review by Charishma_Ramchanda

This is MARVELLOUS, Fay! I have to jump up and kiss the cook{the recipe poster!}, that is YOU for sharing this. I made this this afternoon for my Mom, Brother and one of my dad's friend's who joined us for lunch. They all thanked me maybe, like, 60-80 times in 1 hour for this recipe{yeah, that's like a thank you every minute}, no kidding! I used King fish to make this fish tikka. I have to tell you that I imagined there would be some red food colour in this recipe and I was worried while preparing it about this missing from the recipe. But, I guess none of them noticed and there was no problem. Now for the measurements of the various ingredients I used for this recipe. I used 1/2 kg. of King fish fillets to make these tikkas. As for the butter or ghee{since our guest, my mom and brother are all avoiding both of these}, I used 1 cup of cooking oil instead. I used 3/4 cup of sliced onions, 11 cloves of garlic of which I prepared the paste using about 1/4 cup of water, 1 tsp. of cumin powder, 1 tsp.{heaped} of turmeric powder, 1 1/2 tsps.{heaped} of corriander powder, 1/2 tsp.{heaped} and 1 1/4 tsps.{flat} of red chilli powder and 1 1/2 tsps. plus 3/4 tsp. of salt. As for the plain yoghurt, I used 13 1/4 tbsps. of plain low-fat yoghurt{beaten}. To give this some gravy, I added 1/2 cup of water to this. Now for the method of preparing this: One important point that is not mentioned here{but which I did} was to soak the fish fillets in a bowl with some freshly squeezed lemon juice and salt. Mix in this mixture into the fish fillets nicely. This is done to clean the fish and bring out all the dirt from it. I kept this aside for nearly 1/2 an hour and then washed the fish under cold running water, transferred it to another bowl and proceeded with the marination part of the recipe. In the meantime, on the stove-top, I hated a cup of oil and sauteed the garlic paste for a few minutes in it until it was almost dry. Then, I added the onion paste to the same pan and sauteed that for a couple of minutes until it was almost dry as well. After this, I added the red chilli powder, corriander powder, turmeric powder and the cumin powder to the dried pastes and mixed it well. Next, I added the beaten yoghurt, salt and 1/2 cup of water{to get some gravy like consistency for this}. I allowed this mixture to cook on medium flame for a few minutes. Then, I added the clean fish fillets, mixed well and allowed them to cook, covered, for about 12 minutes on medium heat. Then, I removed the pot from heat and kept it aside for an hour and a half. Then, I applied some oil to lightly grease an aluminium foil. Once greased, I laid out the fish fillets with the prepared masala that they were coated in, on the aluminium foil. Next, I turned on the grill at 250C and allowed the fish to cook in it in the pre-heat mode for about 14 minutes. While grilling, I opened the oven once in between and lightly mixed the fish pcs. just to check how far they were done. Then, I served this with plain hot rotis and everyone enjoyed them immensely. I had a hard time with the smell of cooked fish{this is something which always bothers me}, but when I saw how much they relished it, I was as happy as they were! Thanks Fay, for a brilliant recipe. My brother and Mom say that this must be a regular on the table;-). You made their day sitting miles away! Thanks again. Merry Christmas and Happy Holidays to you and your family from all of us!

Ingredients Nutrition


  1. Fry the sliced onions in the clarified butter till brown.
  2. Drain and blend the onion to a paste.
  3. Keep the ghee aside Now saute the garlic paste in the same pan and keep aside.
  4. After the ghee cools, stir in the onion paste, garlic and all the other ingredients and marinate for 2 hours.
  5. Skewer the fish pcs and roast in a grill for 10 minutes.
  6. Remove and baste with the butter and cook for another 5 minutes.
  7. Remove from skewers and serve hot with lemon wedges and a yogurt and mint chutney.

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