Ajwaini Machli Tikka is a flavour-packed Indian fish tikka recipe made with succulent cubes of seer fish or snapper, marinated in hung curd, ajwain (carom seeds), mustard oil, cream, and aromatic spices, then grilled to perfection. This North Indian–style fish tikka is known for its smoky aroma, soft texture, and subtle spice profile, making it a popular choice for tandoor recipes, seafood starters, and party appetizers. Whether cooked in a traditional tandoor, on a cast iron pan, or on a dosa tawa at home, Ajwaini Machli Tikka is a healthy, protein-rich grilled fish dish that delivers restaurant-style flavour with simple ingredients and minimal oil.
Ingredients for Ajwaini Machli Tikka:
- Fish cubes (Seer or Snapper) – ½ kg
- Garlic, finely chopped – 1 tbsp
- Ajwain powder – 1 tbsp
- Hung curd – 1 tsp
- Black salt – 1 tsp
- Salt – 1 tsp
- Besan (gram flour) – 1 tbsp
- Chaat masala – 1 tsp
- Mustard oil – 1 tbsp
- Black pepper powder – 1 tbsp
- Turmeric powder – 1 tsp
- Cardamom powder – ½ tsp
- Fresh thick cream – 1 tbsp
- Chopped coriander leaves – 1 tsp
- Lemon juice – 1 tsp
Method for Ajwaini Machli Tikka
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Boneless the fish and cut it into medium-sized cubes. Wash, clean, rinse well, and pat completely dry using a kitchen towel.
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In a small pan, dry roast the besan on low heat until the raw smell disappears. Keep aside to cool.
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Marinate the fish with salt, lemon juice, and black pepper powder. Mix gently and keep aside.
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In a bowl, combine:
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Hung curd
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Finely chopped garlic
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Fresh cream
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Mustard oil
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Roasted besan
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Ajwain powder
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Black salt
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Chaat masala
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Turmeric powder
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Cardamom powder
Mix well to form a smooth, thick marinade.
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Gently add the fish cubes to the curd mixture and coat them evenly. Handle carefully so the fish does not break.
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Skewer the marinated fish and cook in a tandoor until lightly charred and cooked through.
Home cooking option:
If you do not have a tandoor, heat an iron griddle or dosa tawa and lightly grease it with oil. Place the fish pieces and cook on medium heat, basting with a little oil and turning gently so the fish does not stick to the base or break. -
Sprinkle chopped coriander leaves before serving.
Serving Suggestion
Serve hot with:
- Fresh salad
- Mint chutney
- Imli (tamarind) chutney
Frequently Asked Questions:
What is Ajwaini Machli Tikka made of?
It is made using boneless fish cubes marinated in hung curd, ajwain, mustard oil, cream, besan, and mild spices, then grilled or pan-roasted.
Which fish is best for fish tikka?
Firm-fleshed fish like seer fish, snapper, basa, or tilapia work best as they hold their shape during grilling.
Can I make fish tikka without a tandoor?
Yes, it can be cooked on a cast-iron pan, dosa tawa, or baked in an oven.
Is fish tikka healthy?
Yes. It is high in protein, low in carbohydrates, and requires very little oil when grilled.
Why is besan used in tikka marinade?
Besan helps the marinade bind to the fish and adds a light crust when cooked.
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
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