Machli Tikka Recipe
Make Machli Tikka Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & Marinade
Vegetables & Skewering
Finishing & Serving
Method
Fish & Marinade
Prepare fish
Pat the fish fillets dry with paper towels. Cut into 1.5–2 inch cubes suitable for skewering. Keep chilled while you prepare the marinade.
Make marinade
In a bowl combine yogurt, lemon juice, garlic paste, ginger paste, red chili powder, Kashmiri chili (if using), ground coriander, ground cumin, garam masala, turmeric, salt, black pepper, mustard oil, chopped cilantro, and chopped mint (if using). Whisk until smooth and well combined.
Marinate fish
Gently fold the fish cubes into the marinade, ensuring each piece is coated. Cover and refrigerate for at least 30 minutes and up to 2 hours. Do not marinate much longer than 2 hours for delicate fish to avoid breakdown.
Vegetables & Skewering
Prepare vegetables
While fish marinates, cut onion into rings or wedges, bell pepper into 1-inch pieces, and tomato into wedges. If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.
Assemble skewers
Thread the marinated fish cubes onto skewers, alternating with onion, bell pepper, and tomato pieces. Leave a little space between pieces so heat circulates and fish cooks evenly. Arrange assembled skewers on a tray, cover lightly, and keep chilled until ready to cook.
Cooking & Finishing
Preheat grill or broiler
Preheat an outdoor grill to medium-high (about 400°F / 200°C) or set your oven broiler to high and position a rack about 6 inches from the element. If using a stovetop grill pan, heat it over medium-high heat and lightly oil the surface.
Cook skewers
Brush the skewers lightly with oil or melted butter. Place skewers on the hot grill, grill pan, or under the broiler. Cook for about 3–4 minutes per side, turning once, until the fish is opaque and flakes easily (internal temperature ~ 140–145°F / 60–63°C). Total cooking time will be about 8–10 minutes depending on piece size and heat source. Baste once with butter or oil during cooking for a glossy finish.
Rest & garnish
Remove skewers from heat and let rest 2–3 minutes. Sprinkle with chaat masala if using and garnish with fresh cilantro. Serve with lemon wedges alongside.