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Amritsari Fish Tikka – Air Fryer Fish Tikka

Let me just tell you, this appetizing, succulent, flavorsome flavor-packed Amritsari Fish Tikka – Air Fryer Fish Tikka recipe will change your appetizer game forever.
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Appetizer, Snack
Cuisine Indian
Servings 3


  • 1 pound tilapia filet (or any fresh water flaky fish)
  • 1/2 cup plain greek yogurt
  • 1/3 cup chickpea flour  (besan)
  • 3/4 tbsp ginger garlic paste  (either freshly minced in equal quantities or store bought)
  • 1/3 cup club soda (for making the fish crispy)
  • 2 tbsp lemon juice
  • 3 tbsp oil of choice (divided)
  • 1/2 tsp  carom seeds   (ajwain)
  • 2 and 1/2 tsp red chili powder   (cayenne pepper)
  • 1 and 1/4 tsp salt
  • 1/4 tsp ground turmeric  (haldi)
  • 1/2 tbsp  chaat masala (for garnish)



  • Dice the fish to 4-inch pieces. They need to be about 4″ x 3″ in length and width. We want nice medium sized pieces.
  • In a mixing bowl add in the Greek yogurt, chickpea flour, ginger garlic paste, club soda, lime juice, oil of choice, Carom seeds (Ajwain), red chili powder (cayenne pepper), salt, and ground turmeric. Mix well.
  • Add in the fish and coat it well with the marinade.
  • Let the fish sit in the marinade for 30 minutes covered with a lid. If you have time leave it overnight in the refrigerator.


  • When you are ready to cook, grease your  Air Fryer  basket with oil. I grease mine by rubbing, brushing, or spraying, oil generously on the bottom grate. Also, make sure to grease with a lot of oil or else the fish will get stuck and break.
  • Furthermore, follow your air fryer directions for preheating to 350°F for 5 minutes.
  • Additionally, when it’s preheated, working in batches, place the fish in a single layer. Set the time and temperature (390°F for 10 minutes).
  • Next, when done, drizzle some oil on the top of the fish and then flip the pieces of fish in the basket and repeat for another 7 minutes. And, repeat the process until you run out of fish.
  • Finally garnish with chaat masala and serve hot with cilantro chutney.
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