Sanjeev Kapoor

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Hammour Tikka Zafrani  Recipe

Boneless pieces of fish marinated in yoghurt and cooken in a tandoor.

This is an exclusive website recipe.

Preparation Time : 1.30-2 hour

Cooking time : 6-10 minutes

Servings : 4

Hammour Tikka Zafrani

Main Ingredients

Hammour fillets, Salt


Middle Eastern



Level Of Cooking



  • Hammour fillets
    600 grams
  • Salt
    to taste
  • Lemon juice
    1 tablespoon
  • Yogurt
    2 cups
  • Gram flour (besan)
    1/4 cup
  • Saffron (kesar)
    6-8 strands
  • Milk
    1 tablespoon
  • Ginger paste
    1 tablespoon
  • Garlic paste
    1 tablespoon
  • Green chillies,chopped
    4-6 cloves
  • Garam masala powder
    2 teaspoons
  • Turmeric powder
    2 teaspoons
  • Chai masala
    1 teaspoon


Step 1

Apply salt and lemon juice to the fish pieces and set aside. Hang yogurt in a muslin cloth to remove excess water. Dry roast besan on low heat until it is cooked well. Soak saffron in warm milk. Combine besan and hung yogurt and rub thoroughly until smooth.

Step 2

Then mix ginger paste, garlic paste, green chillies, garam masala powder, turmeric powder, salt and saffron dissolved in milk.

Step 3

Mix thoroughly. Refrigerate fish pieces in this marination for about thirty to forty minutes preferably in the refrigerator. String the fish pieces on to skewers and cook in tandoor or grill until done. Serve hot sprinkled with chaat masala.

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