Seafood fans will love this salmon tikka masala, cooked as they do at curry houses.
This is of course a play on the hugely popular curry house curry, chicken tikka masala. The salmon tastes amazing in the tikka masala sauce so I hope you give this salmon tikka masala a try soon.
About this recipe.
You probably won't find salmon tikka masala at many curry houses but this one is just too good not to make at home. The recipe is similar to chicken tikka masala done restaurant style but using salmon tikka give the famous dish a delicious new twist.
You can use my tandoori style salmon tikka for this one. Using the marinated and grilled salmon gives the dish another layer of amazing flavour. For ease, you could also use leftover salmon or even raw salmon chunks. Just let the fish cook through in the sauce.
If you use tandoori salmon tikka, be sure to add any leftover marinade to the curry sauce while cooking. It's a flavour bonus not to be missed.
Ingredients
Fresh ingredients are key to getting the best flavour from this Salmon Tikka Masala recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin. All of the authentic Indian restaurant style curry recipes on my site use a base curry sauce. My 'go to' recipe is here.
See recipe card for quantities.
- ghee or rapeseed (canola) oil
- garlic and ginger paste
- sugar (more or less to taste)
- ground almonds
- coconut flour
- passata
- mixed powder
- tandoori masala
- paprika
- base curry sauce
- tandoori salmon tikka
- single cream (more or less to taste
- red food colouring powder (optional)
- Juice of one lemon
- Salt to taste
- dried fenugreek leaves (kasoori methi)
- garam masala
- chopped coriander (cilantro) to taste
How To Make Base Sauce
In order to get this Salmon Tikka Masala to taste just like it does when you go out, you will need to do some forward planning. First, you will need to cook a base sauce and have it hot and ready to add to the curry. Following are a few methods you can try with the first and second options being the closest to how. base sauce is cooked at restaurants.
You can also freeze the base sauce for that last minute Tikka Masala craving. Just be sure to label and date it and freeze it in convenient sized containers. It will freeze for up to 6 months.
Pre-Cooked Salmon
I have used pre-cooked Tandoori Salmon and you can find my recipe here. You could alos use Pre-cooked Tandoori Chicken.
Step by step photos
Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.
- Step 1: Heat the oil in a frying pan over a medium-high heat and stir in the garlic and ginger paste to fry for 30 seconds.
- Step 2: Stir in the mixed powder, sugar, coconut milk powder, ground almonds,tandoori masala and paprika.
- Step 3: The pan will look dry from all these dry ingredients so stir in the passata and a ladleful of the base sauce.
- Step 4: As this simmers, the sauce will thicken quickly. Stir in another ladleful of the base sauce and bring to a simmer again.
- Step 5: Again the simmering sauce will begin to dry up and caramelise around the pan. Scrape that in for additional flavour. Add more base sauce as needed and stir in the kasoori methi.
- Step 6: Add the salmon tikka to the sauce and stir carefully, turning the salmon to soak up the sauce and heat through.
- Step 7: When the salmon is just about heated through, pour in the cream and the butter. Season with salt to taste and add the lemon juice, also to taste.
Can you make this curry taste even more amazing?
Yes! Try adding homemade fish stock to the base sauce instead of water. This will really give the curry a flavour that is all its own while staying true to the tikka masala flavour.
Can you work ahead?
Yes. Both the salmon tikka and the tikka masala sauce can be prepared ahead of time if more convenient. Curry house curries were developed with economy, speed and flavour in mind. You prepare the different components of the curries ahead of time and then put them all together at the end.
Go ahead and cook your salmon tikka a couple of days ahead of cooking the curry. You can do the same with the tikka masala sauce. In fact, if you do make the sauce ahead of time, the flavours will develop further and it will be even better.
Then all you need to do is heat it all up and serve.
Do you have to use red food colouring?
Many tikka masala recipes are a bright red in colour. This is done with food colouring.
In many of my chicken tikka masala recipes, I do use food colouring. I didn't use it in this salmon tikka masala recipe. It's up to you as the food colouring adds no flavour. It's there for presentation purposes only.
What do you serve with Salmon Tikka Masala?
Other Curries: If you are serving a group, why not make a few other popular rich Indian curries such as, Prawn Pathia, Chicken Jalfrezi, Chicken Dhansak, Chicken Madras, Chicken Patia, Chicken Korma. Lamb Dopiaza,
Rice Dishes: All of these side dishes will go great with dahi chicken curry - Steamed Basmati Rice, Boiled Basmati Rice, Pilau Rice, Mushroom Fried Rice
Breads: Tandoori Naans, Tandoori Roti ,Chapatis , Spiced Chapatis , Stovetop Naans (1493)
Dals: Chana Dal , Tarka Dal, Spinach Dal, Dal Makhani
Storage
Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.
Top Tip
Add your pre-cooked lamb towards the end and let it simmer just long enough to soak up the spices. This keeps it tender and prevents it from drying out.
FAQ
Build flavour in the sauce with well-fried onions, garlic, ginger, and spices. The lamb will then absorb those flavours in the final simmer.
Yes – restaurants often pre-cook lamb in stock or lightly spiced water. As long as it’s simmered briefly in the curry, it will be tender and full of flavour.
About 10–15 minutes is enough. You just want the lamb heated through and coated in the rich Rogan Josh sauce.
Related
Looking for other recipes like this? Try these:
Pairing
Rice
Naan
Dahls
You will find many spicy and delicious recipes on my blog. Here are some you've got to try!
- Curry house style base sauce - Make a curry just like those at the best curry houses using this sauce.
- Lamb Bhuna from Scratch - This one is from my book 'The Curry Guy One Pot'
- One Pot Chicken Dhansak - from my book 'The Curry Guy One Pot
- Asian Honey Glazed Baked Salmon
- Sri Lankan Black Chicken Curry
- Peruvian Chicken - Pollo a la Brasa
- Korean Braised Beef Stew
- Dal Makhani - An Indian restaurant favourite!
- Tonkotsu Broth - When only the best will do. This one takes some time but it is just like you find at the best ramen restaurants!
- Tonkotsu Ramen - Use that homemade tonkotsu broth in this ramen!
- The Best Butter Chicken - Try it and you'll agree.
- Authentic Saag Recipe - This is so good
- Thai Beef Green Curry - Authentic recipe with homemade curry paste
- Air Fryer Chicken Biryani
- Cajun Mac and Cheese - The creamiest mac on the planet!
- One Pot Chicken Vindaloo
- Chicken 65 - One of my favourites. You might also like to try this air fryer chicken 65.
- One Pot Chicken Chilli Garlic Curry
- Homemade Sriracha Sauce - So much better than any sriracha you can purchase!
- Tandoori Chicken Tikka - Homemade is alway best and this recipe gets restaurant quality results.
Have you tried this recipe?
If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
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Stuart says
Made this last night along with, of course, the salmon tikka. Absolutely fantastic. A great excuse to get more fish(salmon) in the diet.
Thanks for the recipe!
Dan Toombs says
That’s great.
Thank you
Dan
steve says
Hi, love the base sauce recipes. Quick question - step 9 says add the butter but the ingredient list doesn't mention butter? I'm adding a little bit just in case but just to let you know 👍
Dan Toombs says
Yes, that’s right. Thanks for letting me know and I’ll get that amended.
Dan