Fish Tikka — Delicate Protein Tandoor Technique (मछली टिक्का)

Mughal tandoor tradition applied to fish; popularised in coastal North India and Bengal-influenced kitchens

Fish tikka presents the greatest challenge in tandoor cooking: fish proteins are delicate, have high moisture content, and must cook quickly without drying, while the tandoor operates at 400–450°C. The marinade must simultaneously protect the flesh from desiccation and add flavour. Two marinades are applied sequentially: a first marinade of lemon juice, salt, and red chilli paste for 20 minutes that draws out surface moisture and firms the fish protein; a second marinade of hung yoghurt (drained to remove whey), mustard paste, turmeric, ajwain, and mustard oil that forms a protective coating that chars on the tandoor's surface rather than burning the fish. The fish is typically skewered and cooked for no more than 4–5 minutes.

Served with mint chutney, sliced onion rings, and a lemon wedge. The acidic elements at service balance the charred protein richness.