Please make sure your yogurt is not runny. It should be thick with no whey in it like Greek yogurt. (Check the pics in the post)

Add all the marinade ingredients to a mixing bowl. Oil, Yogurt, salt, turmeric, red chili powder, garam masala, cumin powder, coriander powder, black pepper, lemon juice, lemon juice & kasuri methi.

Mix well and taste test the marinade. You can adjust the spice and salt levels at this stage. The marinade should be thick and smooth. Keep this aside.

If using bell peppers and onions, dice them to 1½ inch sizes and keep aside.

Pat dry the fish with kitchen tissues/paper and dice equally to 1½ inch pieces each, the same size as that of vegetables.

Add the fish pieces to the marinade and coat them well. Let the fish rest in the marinade for a minimum of 15 mins to a maximum of 1 hour. Leaving it for too long in the marinade can make your fish mushy.

Keep the veggies aside and add them to the marinade only before cooking the tikkas else they release juices and ruin the marinade.

Soak your wooden skewers in water for 30 mins to prevent burning or simply use metal skewers. Line your baking tray with a parchment paper and grease it again or spray lightly.

Position your oven rack in the middle/Centre of the oven. Preheat the oven to 375 F or 190 C for at least 15 mins.

When you are ready to cook the tikkas, place the fish pieces to one side of the bowl. Add the diced veggies and marinate them with the rest of the marinade.

Thread onion, bell pepper & fish/salmon onto the skewer spacing ¼ inch apart. Repeat the same order again on each skewer. I could thread on to 5 skewers.

Place the Fish tikka skewers on the prepared tray.

Bake them for 8 to 9 minutes. Later using tongs turn them to the other side. Bake for another 4 to 5 minutes or until cooked through. If you want to slightly char the tikkas, move the tray to the top rack and broil for 2 mins. Adjust the timings depending on your oven as each is different.

The internal temperature of cooked salmon should reach 145 F in the thickest part. When it is fully cooked, fish flakes easily.

Squeeze lemon juice if required. Serve Tandoori fish tikka with Mint Chutney or Cilantro Chutney. Turmeric rice, kachumber & raita also go well.

Line the air fryer drip pan/basket with aluminum foil for easy clean-up. If your air fryer requires preheating do it for 2 mins at 390 F or 200 C.

Air fry the fish tikka skewers for 5 mins, if required brush them with little marinade. Turn the skewers to the other side and repeat brushing lightly.

Air fry again for 3 to 5 mins (until the internal temperature reaches 145F), depending on the thickness and size of fish. Adjust the timings depending on your air fryer as each air fryer is different.

Fish easily flakes when you poke a fork into it. This is an indication that it has cooked through well.

Squeeze some lemon juice over the fish tikkas and serve with mint chutney, coriander chutney. It also goes well with Turmeric rice or lemon rice and a vegetable salad like this kachumber.