Salmon Tikka Masala Recipe – Creamy Indian Salmon Curry

Last Updated on 4 months by Neha Deshmukh

Salmon Tikka Masala Recipe – Creamy Indian Salmon Curry

Hello friends! If you’re anything like me, you’re always on the lookout for a delicious, slightly different take on a classic. And let me tell you, this Salmon Tikka Masala is it. It’s all the comforting warmth of a traditional Tikka Masala, but with the beautiful richness of salmon. I first made this for a dinner party, and it was a huge hit – everyone was surprised at how well the flavors came together!

Why You’ll Love This Recipe

This recipe is a wonderful fusion of flavors. It’s creamy, subtly spiced, and incredibly satisfying. Plus, it’s a fantastic way to enjoy salmon if you’re looking for something beyond the usual grilled or baked preparations. It’s a little bit special, but surprisingly easy to make – perfect for a weeknight treat or a weekend gathering.

Ingredients

Here’s what you’ll need to create this delightful Salmon Tikka Masala:

• 1 lb (450 grams) salmon, cut into 1.5-inch cubes
• 2 tablespoon Greek yogurt
• 0.5 teaspoon ginger garlic paste
• 0.5-0.75 tablespoon lemon juice
• 0.75 teaspoon Kashmiri red chili powder
• 0.5-0.75 teaspoon garam masala
• 0.125 teaspoon turmeric
• 0.5 teaspoon salt
• 1 tablespoon oil
• 1.5 tablespoons oil (for tikka masala)
• 0.5 teaspoon cumin seeds
• 2 green cardamoms
• 1 cup chopped onions
• 1 teaspoon ginger garlic paste
• 1 cup chopped tomatoes
• 0.25-0.5 teaspoon salt
• 0.25 teaspoon turmeric
• 0.5-0.75 teaspoon Kashmiri red chili powder
• 1 teaspoon coriander powder
• 0.75-1 cup water
• 1 teaspoon dried fenugreek leaves (Kasuri Methi)
• 0.25 cup heavy cream

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Kashmiri Red Chili Powder: This isn’t about heat, it’s about color. It gives the dish that beautiful, vibrant red hue you see in restaurant-style Tikka Masalas. If you can’t find it, regular chili powder will work, but the color won’t be quite as striking.
• Greek Yogurt: I prefer Greek yogurt for the marinade because it’s thicker and helps the spices cling to the salmon. You can use plain yogurt, but you might want to strain it first to remove some of the whey.
• Garam Masala: Every family has their favorite garam masala blend! Feel free to use yours. The blend of spices is what gives Tikka Masala its signature warmth.
• Regional Variations in Tikka Masala: You’ll find Tikka Masala varies quite a bit across India. Some versions are brighter and tangier, others richer and creamier. This recipe leans towards the richer, creamier side, but feel free to adjust the lemon juice and chili powder to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pat your salmon fillets dry and cut them into roughly 1.5-inch cubes. This helps them cook evenly and get a nice sear.
2. In a bowl, whisk together the Greek yogurt, 0.5 teaspoon ginger garlic paste, 0.5-0.75 tablespoon lemon juice, 0.75 teaspoon Kashmiri red chili powder, 0.5-0.75 teaspoon garam masala, 0.125 teaspoon turmeric, and 0.5 teaspoon salt. This is your marinade!
3. Coat the salmon pieces in the marinade, making sure everything is well covered. Then, cover the bowl and refrigerate for at least 15 minutes, or up to an hour. The longer it marinates, the more flavorful it will be.
4. Now, let’s make the masala sauce. Heat 1.5 tablespoons of oil in a pot over medium heat. Add the 0.5 teaspoon cumin seeds and 2 green cardamoms. Sauté until they become fragrant – this usually takes about 30 seconds.
5. Add the 1 cup chopped onions and 0.25-0.5 teaspoon salt. Sauté until the onions are golden brown and softened, about 8-10 minutes. Patience is key here – nicely browned onions are the foundation of a great sauce.
6. Stir in 1 teaspoon ginger garlic paste and cook for another minute, until fragrant.
7. Add the 1 cup chopped tomatoes and cook until they become mushy and softened, about 5-7 minutes. Then, mix in 0.25 teaspoon turmeric, 0.5-0.75 teaspoon Kashmiri red chili powder, 1 teaspoon coriander powder, and 0.75-1 cup water.
8. Bring the mixture to a simmer, then carefully blend it with an immersion blender (or transfer to a regular blender) until smooth. Return the sauce to the pot and simmer until it thickens slightly, about 5-10 minutes.
9. While the sauce is simmering, cook the marinated salmon. You can do this on a skillet, in the oven (at 400°F/200°C for about 10-12 minutes), or in an air fryer (at 375°F/190°C for about 8-10 minutes). Cook until the salmon is charred on the edges and fully cooked through.
10. Stir in 0.25 cup heavy cream into the masala sauce. Gently fold in the cooked salmon.
11. Garnish with 1 teaspoon dried fenugreek leaves (Kasuri Methi) and chopped coriander leaves. Serve immediately with rice or naan.

Expert Tips

• Don’t overcrowd the pan when cooking the salmon. Cook it in batches if necessary to ensure it gets a good sear.
• Taste the sauce as it simmers and adjust the seasoning as needed.
• A splash of lemon juice at the end can brighten up the flavors.

Variations

• Vegan Adaptation: Substitute the salmon with firm tofu or paneer (Indian cheese). Use a plant-based yogurt and cream alternative.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the ingredients in your garam masala to ensure they don’t contain any gluten.
• Spice Level Adjustment: Adjust the amount of chili powder to your preference. My family loves a little kick, but you can reduce it if you prefer a milder flavor.
• Festival Adaptations: This dish is fantastic for special occasions! I’ve made it for Diwali and Christmas, and it’s always a crowd-pleaser.

Serving Suggestions

This Salmon Tikka Masala is best served hot with:

• Steamed basmati rice
• Warm naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• Is this recipe authentically Indian? It’s inspired by traditional Indian flavors and techniques, but it’s a fusion recipe using salmon, which isn’t traditionally used in Tikka Masala.
• Can I use a different type of fish? Absolutely! Cod, halibut, or even shrimp would work well in this recipe.
• How can I adjust the thickness of the sauce? If the sauce is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.
• What is the best way to marinate the salmon? Make sure the salmon is fully coated in the marinade and refrigerated for at least 15 minutes.
• Can I make this ahead of time? You can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Just cook the salmon and add it to the sauce when you’re ready to serve.