Salmon Tikka Masala (Instant Pot & Stovetop)
This Salmon Tikka Masala is super flavorful, warm, and creamy, perfect to satisfy those curry cravings. Marinated salmon cooked along with tikka masala sauce on the stovetop or in an instant pot. Serve over basmati rice or enjoy with naan for a scrumptious dinner!
Servings: 6
Ingredients
For the marinade
- 1 tablespoon Lemon juice freshly squeezed
- 1 tablespoon Ginger grated fresh
- 1 tablespoon Garlic minced
- 1 tablespoon Kashmiri red chili powder or another mild red Chili powder
- 1 teaspoon Garam masala
- 1/2 teaspoon Ground turmeric (Haldi powder)
- 1/2 teaspoon Salt
- 1 1/2 pounds Salmon fillet skinless, cut into 8 pieces
For the curry
- 1 tablespoon Oil neutral
- 1 cup Yellow onion finely diced
- 1 teaspoon Ginger grated fresh
- 1 teaspoon Garlic minced
- 1 1/2 cups Tomato puree canned (do not use tomato paste)
- 1/2 teaspoon Salt
- 1 teaspoon Kashmiri red chili powder or another mild red Chili powder, adjust to taste
- 1/2 teaspoon Ground turmeric (Haldi powder)
- 1/2 teaspoon Garam masala
- 1/2 cup Water
- 1/2 cup Heavy cream
- 1 tablespoon Dried fenugreek leaves
- Cilantro leaves chopped, for garnish
Instructions
To make the marinade:
- In a bowl, combine the lemon juice, ginger, garlic, chili powder, garam masala, turmeric, and salt and stir to mix. Add the salmon to the marinade and turn to evenly coat with the spices. Set aside. (Use a stainless steel bowl that will fit in the instant pot for that cooking method)
Instant Pot Method
- Select the high Sauté setting and heat the oil. Add the onion and salt and sauté until the onion turns translucent, about 5 minutes. Cover the pot with a glass lid (or other nonlocking lid that fits) to speed up the process. Add the ginger and garlic and sauté until aromatic, about 1 minute.
- Add the tomato puree, chili powder, turmeric, and garam masala. Press the Cancel button to turn off the Instant Pot. Pour in the water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
- Place a tall steam rack in the pot, making sure all of its legs are resting firmly on the bottom. Place the bowl of salmon on the rack.
- Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 4 minutes at high pressure.
- Perform a quick release by moving the Pressure Release to Venting. Press the Cancel button to turn off the Instant Pot. Open the pot and, wearing heat-resistant mitts, remove the bowl of salmon to a trivet and remove the rack.
- Stir the heavy cream into the curry, then crush the fenugreek leaves with the palms of your hands to release the aromas and stir them in as well. Select the high Sauté setting and carefully add the salmon to the curry, turning it to evenly coat. Cook until the curry comes to a gentle boil and is heated through 2 to 3 minutes. Press the Cancel button to turn off the Instant Pot.
Stovetop Method
- Sear the Salmon: This step helps to seal the flavor of the marinated salmon tikka. I highly recommend not to skip this step. Heat oil in a medium pan or Dutch oven on medium-high flame. Then, arrange the marinated fish in a single layer. Let the fish sear on one side, then flip and cook for another 2 minutes until you see a char. This should total take about 5 minutes. Take the fish out in a plate and set aside.
- In the same pan, add the onions and saute for 4-5 minutes. Then add the minced ginger and garlic and saute for another minute. (Note: if you like a smooth sauce, you can puree the onions at this time and add them back to the pan).
- Add the tomato puree and spices. Stir well and cook for 2-3 minutes. Then add the water and cook for about 8 minutes on medium-low heat. Cover the pan and stir in between.
- Stir in the heavy cream. Crush the dried fenugreek leaves between your palms and then add to the curry.
- Add the salmon to the curry. Cook until you get a gentle boil, about 3 minutes.
Serving
- Garnish the curry with chopped cilantro leaves. Spoon the curry onto plates and serve with rice, naan, and lemon wedges.
Video
Notes
Air Fryer option: If you prefer, instead of searing or cooking salmon in the instant pot, you can also air fry the fish tikka and cook for 7 minutes at 380°F.
Bake option: Place a parchment paper and arrange the marinated salmon on a baking tray. Bake at 375°F for 15 minutes.
Make it dairy-free: Use coconut milk instead of heavy cream in this curry.
Serving: Serve with naan and/or basmati rice.
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
Adapted with permission from The Essential Indian Instant Pot Cookbook, copyright © 2018 by Archana Mundhe. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Nutrition
Calories: 329kcal | Carbohydrates: 10g | Protein: 24g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 103mg | Sodium: 884mg | Potassium: 924mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1310IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 2.5mg