Fish Tikka Masala (Salmon Tikka Masala)

Method13 steps · about 55 min

1. 1

   Step 1: Mix only the marinade yogurt, ½ tsp ginger-garlic, ½–¾ tbsp lemon, ¾ tsp chili, ½–¾ tsp garam, ⅛ tsp turmeric, ½ tsp salt and 1 tbsp oil. Taste before adding raw fish; adjust with separately listed extra salt or chili if needed.

   Uses 2 tbsp Greek yogurt · 0.5 tsp ginger-garlic paste · ½–¾ tbsp lemon juice · 0.75 tsp Kashmiri red chili powder · ½–¾ tsp garam masala · 0.125 tsp turmeric · 0.5 tsp salt · 1 tbsp oil

2. 2

   Step 2: Pat dry the 450 g fish pieces and coat in the mixed marinade. Cover and refrigerate 15–60 minutes while making the sauce; avoid a longer marinade because the fish can become mushy.

   Marinate fish · 60 minUses 450 g fish · yogurt, marinade spices, lemon and one tablespoon marinade oil

   
3. 3

   Step 3: Heat the separate 1½ tbsp sauce oil. Add optional cumin/cardamoms and optional bay/cinnamon. When sizzling add the chopped onion (1 cup) and only the sauce ¼–½ tsp salt.

   Uses 1.5 tbsp oil · 0.5 tsp cumin seeds · 2 green cardamom pods · 1 cup onion · ¼–½ tsp salt · 1 bay leaf · 1-inch cinnamon stick

   
4. 4

   Step 4: Sauté until light golden for 5 minutes. Stir in the ginger garlic and saute for a minute.

   Uses 1 tsp ginger-garlic paste · onions with sauce salt and optional whole spices

   
5. 5

   Step 5: Add the tomatoes (1 cup) and cook until they break down and turn mushy. Stir in the chili powder, turmeric (0.25 tsp), coriander powder (1 tsp) and garam masala (½–¾ tsp). Saute for 2 to 3 mins until the onion tomato masala smells aromatic.

   Uses 1 cup tomatoes · 0.25 tsp turmeric · ½–¾ tsp Kashmiri red chili powder · ½–¾ tsp garam masala · 1 tsp coriander powder · onions sautéed five minutes and ginger-garlic one minute

   
6. 6

   Step 6: Cool the cooked onion-tomato masala, removing optional bay leaf and cinnamon before blending. Blend with the measured ¾–1 cup sauce water and return to the same pot. Add separately listed extra water only if needed.

   Uses ¾–1 cup water · water (extra only if sauce needs thinning) · tomato/spice base aromatic; optional bay/cinnamon removed

7. 7

   Step 7: 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 (to taste) or more garam masala if required.

   Uses salt (extra only to taste before raw fish or after sauce cooking) · garam masala (extra sauce seasoning only if needed) · same cooled masala blended with its ¾–1 cup water

8. 8

   Step 8: Turn off the heat and add only ¼ cup heavy cream OR cashew cream. For the cashew route, soak the twelve cashews in separate soak water, drain and blend with the separate ¼ cup water; omit dairy cream. Crush optional kasuri methi (1 tsp) into the same sauce and keep covered.

   Uses quarter cup dairy cream ONLY if cashew route omitted · twelve cashews ONLY cream substitute · 0.25 cup water · ONLY cashew soak water, discard · 1 tsp kasuri methi · same sauce reduced to serving consistency

   
9. 9

   Step 9: SKILLET route only: heat the separate 1 tbsp skillet oil in a wide nonstick pan. Fry the same marinated fish from 2 on both sides until golden and the marinade is cooked. Skip oven 10 and continue to 11.

   Uses 1 tbsp oil · ONLY skillet route: same 450 g fish marinated in 2

10. 10

    Step 10: OVEN route only: skip 9. Thread the same marinated fish from 2 onto suitable skewers. Preheat to 370°F (190°C) and arrange over a lined deep tray so the fish does not touch its base. Bake 12–13 minutes, turning after 8 minutes; optionally move to the top rack and broil 2 minutes for charred spots. Continue to 11.

    Bake salmon tikka · 13 minUses ONLY oven route: same 450 g fish marinated in 2

    
11. 11

    Step 11: For the one selected fish route, confirm the thickest fish reaches 145°F and flakes easily when tested with a fork.

    Uses ONLY if skillet 9 chosen · ONLY if oven 10 chosen

    
12. 12

    Step 12: Ensure the same finished sauce from 8 is hot and at serving consistency, then gently mix in the cooked tikkas and their cooking juices. Avoid breaking or overcooking the fish. Garnish with coriander leaves.

    Uses coriander leaves (final garnish) · one selected fish route at 145°F, plus its cooking juices · same thick sauce with ONLY dairy cream or cashew cream and optional kasuri

    
13. 13

    Step 13: Serve salmon tikka masala with basmati rice, roti, chapati, tandoori roti or butter naan.

    Uses same cooked fish gently mixed into hot sauce