¼cupheavy creamor (cashew cream made by blending 12 cashews)
How to make the recipe
Prepare the Marinade
To a mixing bowl add yogurt, ginger garlic, salt, chili powder, garam masala, turmeric, oil and lemon juice. Mix together and taste test. Adjust salt or chili to taste.
Pat dry the salmon with kitchen tissues and add them to the marinade. Coat the pieces well. Cover and leave to marinate for a minimum of 15 minutes to 1 hour.
How to make Salmon Tikka Masala
Heat oil in a pot or Dutch oven and add cumin seeds and cardamoms. When they begin to sizzle stir in the onions and add salt.
Sauté until light golden for 5 minutes. Stir in the ginger garlic and saute for a minute.
Add the tomatoes and cook until they break down and turn mushy. Stir in the chili powder, turmeric, coriander powder and garam masala. Saute for 2 to 3 mins until the onion tomato masala smells aromatic.
Cool down and blend this with water to a smooth mixture. Pour this back to the same pan. If the sauce is too thick you may add little more water.
Bring this to a rolling boil. Cook covered until the sauce turns thick & traces of oil appear over the tikka masala. The sauce should be thick, of tikka masala consistency. Taste test and adjust salt or more garam masala if required.
Turn off the heat and stir in the cream and crush kasuri methi in your palms and sprinkle. Cover and keep aside.
Make Salmon Tikka
Stovetop: Heat a wide nonstick pan with 1 tablespoon oil and place the fish. Fry the fish on both sides until golden and the marinade is cooked well.
Oven: Thread the salmon onto the skewers. Place them on a lined baking tray, such that the fish does not touch the sheet/pan, Bake them in a preheated oven at 370 F or 190 C for 12 to 13 mins, turning them to the other side after 8 minutes . Move to the top rack and broil for another 2 mins for charred spots.
When the fish is cooked through, your instant read thermometer inserted into the thickest part should read 145 F. You will also know it is done when salmon flakes easily with the prick of a fork.
Transfer the tikkas along with any juices left in the pan to the tikka masala gravy. Garnish with chopped coriander leaves.
Serve salmon tikka masala with basmati rice, roti, chapati, tandoori roti or butter naan.