Salmon Tikka Masala That Anyone Can Make

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk is a dairy-free option that adds richness.

In a bowl, combine lemon juice, minced ginger, minced garlic, red chili powder, garam masala, turmeric, and salt.

Mix the marinade well.

Add salmon pieces to the marinade and turn to coat evenly.

Place the marinated salmon in a steel bowl that fits in the instant pot or another oven-safe bowl.

Add oil to the instant pot and let it heat up.

Add chopped onions to the pot and sauté for 4 to 5 minutes until translucent.

Add minced ginger and garlic to the onions and sauté for another minute.

Add tomato puree, turmeric, red chili powder, garam masala, and salt to the pot and mix well.

Add water to the mixture and stir to ensure nothing is stuck to the bottom of the pot.

Place a steamer rack in the instant pot and set the steel bowl with marinated salmon on top.

Close the lid and pressure cook the salmon.

Using tongs or oven-safe mitts, carefully remove the bowl and rack from the pot.

Add heavy cream and dried fenugreek leaves to the curry and mix well.

Switch the instant pot to sauté mode.

Carefully add the salmon pieces into the curry, ensuring they don't break apart.

Bring the curry to a gentle boil.

Garnish with cilantro leaves before serving.

Serve the salmon tikka masala over basmati rice or with naan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens