Fish Tikka Masala (Salmon Tikka Masala)

This Fish Tikka Masala is hard to resist if you are a curry lover. It is moreish, filling, bursting with flavor, and tastes better than a restaurant version. Fish Tikka Masala is a variation of the popular Chicken Tikka Masala and is usually seen on the Indian restaurant menus. Use your favorite fish in this recipe but we are using salmon here, so call this Salmon Tikka Masala!

For something special that’s full of flavor and healthy Omega-3 fatty acids, there’s no better place to start than a Fish Tikka Masala. Fish especially salmon requires less marinating and preparation time, meaning your meal goes from stove to table much faster than the traditional chicken.

In other words, it’s perfect for busy people and not a bad way to introduce fish to picky eaters.

So what is Tikka Masala?

Tikka Masala is a dish of protein, marinated in spiced yogurt and roasted in a tandoor, then served in a creamy and spicy onion tomato sauce. Traditionally chicken is the most commonly used protein, although sometimes paneer, shrimp or fish is also substituted for a variation.

Tikka masala is delicious when served with some kind of rice or bread to soak up all of that enticing gravy.

About Fish Tikka Masala

Like the classic tikka masala, this recipe is made from scratch and begins with the preparation of a tandoori marinade. Instead of using the more common chicken chunks, our version of fish tikka masala uses salmon. Other boneless fish, such as cod, would also be delicious.

Traditionally the marinated tikkas are roasted in a tandoor. Due to the absence of these kind of clay ovens, we either use a skillet/pan or an oven. Alternately you may use an air fryer or an outdoor grill to roast the tikkas.

Meanwhile we make a tikka masala sauce that’s not only aromatic but also tastes delicious. It is finished with little heavy cream for some richness and then served with the roasted salmon tikkas. If you want to make the dish dairy free, you may use cashew cream following my tips in the instructions below.

More Indian fish recipes
Salmon Rice bowl
Fish Curry
Salmon Curry
Tandoori Salmon
Lemon Pepper Fish

Photo Guide

How to make Fish Tikka Masala (Stepwise Photos)

Prepare the Marinade

1. For this recipe you will use 1 lb. (450 grams) skinless salmon or any other fish of choice. Pat dry the fillet with tissues and dice to 1½ inch pieces. You can also use the whole fillet as is but I find these smaller pieces are better at absorbing flavors and spice.

2. In a small mixing bowl, mix together the following ingredients:

• 2 tablespoon Greek yogurt (hung curd, avoid runny yogurt)
• 1 tablespoon oil
• ½ teaspoon ginger garlic paste (or grated)
• 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)

Taste test the marinade and adjust salt. Add the salmon to the marinade and coat it well. Cover and set aside for 15 mins to 1 hour.

Make Tikka Masala

3. Heat 1½ tablespoons oil in a pot/ Dutch oven. Add half teaspoon cumin seeds & 2 green cardamoms. I also use bay leaf and 1 inch piece of cinnamon. All the whole spices are optional. When they begin to sizzle, add 1 cup chopped onions and sprinkle half teaspoon salt.

4. Saute until they turn golden for about 5 minutes. Stir in 1 teaspoon ginger garlic paste (or ½ inch ginger, 2 garlic cloves). Saute for 1 minute.

4. Add 1 cup chopped tomatoes and cook until they break down and turn mushy.

5. Stir in ¼ teaspoon turmeric, 1 teaspoon coriander powder, ½ to ¾ teaspoon garam masala and ½ to ¾ teaspoon Kashmiri red chili powder.

6. Saute for 2 to 3 mins until the onion tomato masala smells aromatic. Cool down and blend this with water to a smooth mixture.

7. Pour the puree back to the same pot. If the sauce is too thick you may add little more water. Bring this to a rolling boil. Cook covered till 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. Turn off the heat and crush kasuri methi in your palms and sprinkle. Cover and keep aside.

Make Salmon Tikka

11. You can cook/grill the tikka on a pan, in oven or air fryer

To roast on the pan, pour 1 tbsp oil to a non-stick pan and heat it. Place the fish cubes on it and fry until the fish is cooked through. Turn each piece & cook until the fish is cooked through and the marinade dries well.

To grill in oven or air fry: Preheat the oven to 370 F or 190 C for atleast 15 mins. Thread the fish to skewers. I arranged alternately onion-bell peppers-fish. Place the skewers on a lined deep baking tray such that the fish does not touch the tray.

Bake them 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.

Assemble the dish

12. Pour ¼ cup heavy cream or cashew cream. (To make cashew cream, blend 12 soaked cashews with 1/4 cup water to a smooth puree). It is important to cook the tikka masala sauce to a thick consistency/ serving consistency before you add the salmon tikka because we won’t cook the sauce any longer after adding. If the sauce is runny, cook down a little longer until thick.

13. Add the grilled salmon tikka along with any drippings or oil in the tray. Give a gentle mix as the fish can break easily.

Garnish salmon tikka masala with chopped coriander leaves. Serve with Basmati rice, Tandoori roti, Butter naan, bread or any kind of flatbreads.

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Fish tikka masala was first published in 2013 January. Republished in Dec 2019.