Clean and wash the chicken fillet.

Pat dry with kitchen towel and keep aside.

In a bowl, add all the ingredients of marination and mix well.

Add the fish fillet and mix to coat the pieces well.

Cover and refrigerate for 1 hour (maximum 2 hours).

NOTE: Marinating this recipe overnight is not recommended and fish pieces will start to break during the grilling/cooking process because of yogurt in the recipe.

Heat an oiled pan or griller and add fish pieces one by one. Cook on medium to high for 3-4 minutes each side until the fish is cooked through.

Fish tikka is ready.

Cut up some vegetables like onions, bell peppers, carrots etc and add the leftover marinade to it. Mix and add to the pan and saute on high heat until the veggies are vibrant in color.

Serve the fish and veggies with your favorite nan, paratha, roti and chutney. I served with garlic sauce.

Enjoy!