This fish tikka masala made with salmon is an easy restaurant meal you can make at home. Serve it with rice, bread or any flatbreads of choice.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Total time: 50 minutes
  • Yield: 3
  • Category: Side
  • Cuisine: Indian

Ingredients

  • 1 lb. (450 grams) fish (- salmon/ cod or any other of choice, cut to 1½ inch pieces)
  • 2 tablespoon Greek yogurt
  • ½ teaspoon ginger garlic paste
  • ½ to ¾ tablespoon lemon juice
  • ¾ teaspoon Kashmiri red chilli powder ((or use a spicy variety for more heat))
  • ½ to ¾ teaspoon garam masala
  • ⅛ teaspoon turmeric
  • ½ teaspoon salt ((adjust to taste))
  • 1 tablespoon oil
  • 1½ tablespoons Oil
  • ½ teaspoon cumin seeds ((optional))
  • 2 green cardamoms ((optional))
  • 1 cup (1 large) onion (chopped or cubed)
  • 1 teaspoon ginger garlic paste ((or ½ inch ginger, 2 garlic cloves))
  • 1 cup (2 medium) tomatoes (chopped)
  • ¼ to ½ teaspoon salt ((adjust to taste))
  • ¼ teaspoon turmeric
  • ½ to ¾ teaspoon Kashmiri red chili powder ((adjust to taste))
  • ½ to ¾ teaspoon garam masala ((adjust to taste))
  • 1 teaspoon coriander powder
  • ¾ to 1 cup water ((more if required))
  • 1 teaspoon dried fenugreek leaves ((kasuri methi) (optional))
  • ¼ cup heavy cream (or (cashew cream made by blending 12 cashews))

Method

Prepare the Marinade

  1. To a mixing bowl add yogurt, ginger garlic, salt, chili powder, garam masala, turmeric, oil and lemon juice. Mix together and taste test. Adjust salt or chili to taste.
  2. Pat dry the salmon with kitchen tissues and add them to the marinade. Coat the pieces well. Cover and leave to marinate for a minimum of 15 minutes to 1 hour.

How to make Salmon Tikka Masala

  1. Heat oil in a pot or Dutch oven and add cumin seeds and cardamoms. When they begin to sizzle stir in the onions and add salt.
  2. Sauté until light golden for 5 minutes. Stir in the ginger garlic and saute for a minute.
  3. Add the tomatoes and cook until they break down and turn mushy. Stir in the chili powder, turmeric, coriander powder and garam masala. Saute for 2 to 3 mins until the onion tomato masala smells aromatic.
  4. Cool down and blend this with water to a smooth mixture. Pour this back to the same pan. If the sauce is too thick you may add little more water.
  5. Bring this to a rolling boil. Cook covered until the sauce turns thick & traces of oil appear over the tikka masala. The sauce should be thick, of tikka masala consistency. Taste test and adjust salt or more garam masala if required.
  6. Turn off the heat and stir in the cream and crush kasuri methi in your palms and sprinkle. Cover and keep aside.

Make Salmon Tikka

  1. Stovetop: Heat a wide nonstick pan with 1 tablespoon oil and place the fish. Fry the fish on both sides until golden and the marinade is cooked well.
  2. Oven: Thread the salmon onto the skewers. Place them on a lined baking tray, such that the fish does not touch the sheet/pan, Bake them in a preheated oven at 370 F or 190 C for 12 to 13 mins, turning them to the other side after 8 minutes. Move to the top rack and broil for another 2 mins for charred spots.
  3. When the fish is cooked through, your instant read thermometer inserted into the thickest part should read 145 F. You will also know it is done when salmon flakes easily with the prick of a fork.
  4. Transfer the tikkas along with any juices left in the pan to the tikka masala gravy. Garnish with chopped coriander leaves.
  5. Serve salmon tikka masala with basmati rice, roti, chapati, tandoori roti or butter naan.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.