We have always been interested in the genesis and evolution of our cuisine, and the history of the tikka is one such tale. The tikka story probably originated when cavemen first discovered fire. They used sticks to skewer meat and cook it over an open fire so they could get the nutrition and protein they needed. Later accounts describe wandering bands of troops traversing great distances, erecting camps, and grilling meat portions on their swords as a quick and easy supper to cook while on the go.

Tandoors, which are clay ovens, or charcoal grills have traditionally been used to cook tikkas in India, but in the present era, tandoors are uncommon in homes, thus everyone wants a fish tikka recipe that can be made in the microwave or the oven. While we avoid using microwaves, a basic kitchen oven can be used to make our fish tikka recipe.

Salmon is the type of fish used to produce tikkas, but any large, boneless fish will do to create a tasty tikka. Fish tikka is one of the most delicious and flavorful dishes made from fish. The fish pieces are marinated with many herbs, spices, and yogurt to get the best possible taste. The yogurt used in the marinade adds to the citric taste of the lasooni fish tikka, which makes for a delicious meal.