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Easy Fish Tikka Masala with Salmon

Garam Masala, Kashmiri Chili Powder -

Easy Fish Tikka Masala with Salmon

Prep Time: 10 minutes

Cook Time: 20 minutes

Note: All ingredients in blue are available at alcoeats.


For the Salmon Tikkas or Kebabs:

 Ingredients Quantity
ALCO Kashmiri Chili Powder 1/2 tsp
ALCO Turmeric Powder 1/4 tsp
Ginger + Garlic Paste 1/2 tbsp.
Tandoori Masala 1/2 tbsp.
Cayenne Pepper 1/2 tsp
Salt As needed
Yogurt 1/4 cup
Canola Oil 2 tbsp.
Salmon Fillet 400 g

    For the Tikka Masala Sauce:

     Ingredients Quantity
    ALCO Garam Masala 1/2 tbsp.
    ALCO Kashmiri Chili Powder 1/2 tsp
    Salt As needed
    Sugar 1/2 tbsp. 
    Cashews 1/4 cup
    Butter 2 tbsp.
    Sour cream 2 tbsp.
    Garlic (roughly chopped) 5 pods
    Onion (roughly chopped) 1-1/3 cups
    Tomato paste or sauce (canned) 3/4 cup


    How to make the fish tikkas or kebabs:

      1. Add all the ingredients from the Ingredients section “For the Salmon tikkas or kebabs” except the canola oil. Whisk well to mix them. The marinade is ready.
      2. Prep the Salmon by rinsing it well under tap water & drying it all up with a paper kitchen towel. Cut the fish into 1.5″ big chunks.
      3. Put it in the marinade & rub the marinade all over the fish pieces to coat them uniformly.
      4. Now, heat up your favorite skillet over medium high heat. Brush the canola oil & arrange the fish tikkas on the skillet.
      5. Pan sear them well by drizzling oil. Flip sides & pan sear very well. It should take you about 5 mins.
      6. After about 5 mins raise the temperature to high & give the fish tikkas a good char. They are all done, keep them aside in a plate. Keep aside the skillet too, you’ll deglaze & use it to cook the sauce. Do not wash it.

      How to make the tikka masala sauce:

      1. Heat up the skillet (the one you used for pan searing the fish) over medium heat. Add the butter, as it begins to melt add the chopped onion & the garlic. Sauté, deglazing the pan while sautéing & sweat out the onions & the garlic. It should take you around 5 mins. For deglazing the onions will acquire a brown color.
      2. Now, add the canned tomato sauce, cashews, paprika, garam masala, sugar & salt. Stir & mix well. It should take you about 1-2 mins.
      3. Add water, mix well. Cover & cook over medium low heat for 2 mins. After 2 mins turn off the flame & allow the mixture to cool down.
      4. Now, blend it into a fine paste. Add a little water if you find the sauce a little too tight.
      5. Now, in the same skillet you may add little more butter oil or none. Strain the sauce directly to the pan keeping the heat to low. Cover & simmer for 3-4 mins.
      6. Add the fish tikkas & simmer covered over low flame for another 2 mins.
      7. Serve hot! Enjoy.