Why This Recipe Works

Classic chicken tikka masala features marinated pieces of chicken roasted in a tandoor and then covered in a lush, creamy spiced tomato sauce. Here we swap in salmon and make a few changes to ensure that it stays moist and flavorful. Instead of using the grill or broiler to imitate the effects of a tandoor, we opt for a gentler, more controlled approach. After coating the salmon in smoky Kashmiri chile powder and garam masala, we roast it using a hybrid method. We preheat the oven to 500 degrees, then lower it to 275 degrees just before placing the salmon in the oven. The initial blast of heat firms the exterior and renders a little excess fat, while the slow, even cooking keeps the interior moist and silky.

For the tikka masala, we slowly caramelize onions separately on the stove in ghee until deep golden brown, then add lots of ginger, garlic, and spices, along with tomato paste for concentrated savory sweetness and tomato puree for body and depth. Cream stirred in at the end contributes the sauce’s requisite velvety richness.

Before You Begin

If you can’t find Kashmiri chile powder, substitute ¾ teaspoon paprika and ¼ teaspoon cayenne pepper for each 1 teaspoon of Kashmiri chile powder." If you can’t find kasoori methi, omit it. It’s fine to skip blending the sauce in step 3; the sauce will just be less smooth.

Instructions

for the tikka masala

Melt 2 tablespoons ghee in medium saucepan over medium heat. Add 1 finely chopped onion and ¼ teaspoon table salt and cook, stirring occasionally, until deep golden brown, 6 to 8 minutes.

Stir in 1 tablespoon grated ginger and 3 minced garlic cloves and cook until fragrant, about 1 minute. Add 1 teaspoon Kashmiri chile powder, 1½ teaspoons garam masala, and ½ teaspoon cumin and cook until fragrant, about 1 minute. Stir in 1 tablespoon tomato paste and cook until darkened slightly, 1 to 2 minutes.

Stir in 1 cup canned tomato puree and bring to boil over medium-high heat, stirring often. Reduce heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. Stir in ½ cup heavy cream, ¼ cup water, 1 teaspoon crushed kasoori methi, ½ teaspoon sugar, and remaining ¼ teaspoon salt. Using immersion blender or regular blender, process until smooth, 30 to 60 seconds. Season with salt and additional sugar to taste. Cover and keep warm.

for the salmon

Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Combine 2 tablespoons melted ghee, 1 teaspoon salt, 1 teaspoon Kashmiri chile powder, and ½ teaspoon garam masala in small bowl. Pat 4 skinless salmon fillets dry and brush evenly with spice mixture.

Reduce oven temperature to 275 degrees and remove hot baking sheet. Carefully place salmon skinned side down on sheet and return to lowest rack. Cook until center of salmon is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 9 to 13 minutes. Transfer fillets to individual plates or serving platter. Spoon tikka masala over top and garnish with 2 tablespoons cilantro leaves. Serve.