Recipe
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry This Salmon Tikka Masala recipe uses similar ingredients to combine two iconic Indian dishes: makhani and tandoori. It is essentially tandoori-spiced fish in a makhani sauce. And it turns out that making it in the Instant Pot is so much easier and just as tasty as making it on the stove. Salmon holds up to the layers of spice and retains its shape in the sauce. A splash of heavy cream rounds out this sharp and spicy curry. SO GOOD served with warm naan or Parathas or over Basmati Rice and Crunchy Cabbage Salad. If you are on a low-carb diet, serve it with Cumin Cauliflower Rice or Lemon Cauliflower Rice for a hearty delicious meal.
Origins
This dish incorporates a rich blend of classic Tandoori spices and herbs. The roots of Tandoori cuisine are thought to be traced back to Persia. The tandoor, a traditional clay oven, plays a pivotal role, allowing meats to be cooked slowly over a fierce charcoal flame. Typical Tandoori marinades often begin with yogurt and a mix of spices such as ginger, garlic, coriander, chili powder, turmeric, and garam masala. Love the warm Tandoori flavors? Try my Tandoori Chicken Wings, Air Fryer Tandoori Chicken, Tandoori Cauliflower, and Tandoori Fish Recipes.
Make the marinade in a stainless-steel bowl that will fit in the Instant Pot. Add the salmon to the marinade and turn it evenly so that it is completely coated with the spices. Set this aside.
Everyone loves eating these plain parathas (Indian flatbreads) with recipes that have lots of sauce you can soak up. If you are going to serve rice, make this Instant Pot cumin rice. It has a nutty aroma from the cumin seeds with the mellow spice of cloves and cardamom. All of the complex flavors of the meal are enhanced and come together perfectly when you serve a fresh cup of chilled pomegranate juice.
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