Tikka masala combines two iconic Indian dishes: makhani and tandoori. It is essentially tandoori-spiced meat 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.
1 tablespoonKashmiri red chili powder or another mild red chili powder
1teaspoongaram masala(see below)
½teaspoonground turmeric
1teaspoonkosher salt
1 ½lbsskinless salmon filletcut into 8 pieces
Curry
1tablespoonneutral vegetable oil(I used Avocado oil)
1 smallonionfinely diced
1teaspoonkosher salt
1teaspoonfresh gingergrated
1teaspoonfresh garlicminced
1 ½ ccanned tomato puree
1teaspoonKashmiri red chili powder or another mild red chili powder
½ teaspoonground turmeric
½teaspoongaram masala(See below)
⅓c water
¾cheavy cream(Use coconut cream to make it Paleo-Friendly)
1 tbspdried fenugreek leaves
Steamed rice for servingCauli Rice for Keto-Friendly)
4lemon wedges for serving
Garam Masala
2tablespoonblack peppercorns
2 tablespooncloves
1tablespooncurshed cinnamon stick
2-5green cardamom pods or cumin seeds
Instructions
Marinade
In a stainless-steel bowl that will fit in the Instant Pot, combine the lemon juice, ginger, garlic, chili powder, garam masala, turmeric, and salt and stir to mix.
Add the salmon to the marinade and turn to evenly coat with the spices. Set aside.
Curry
Select the high Sauté setting and heat the oil. Add the onion and salt and sauté until the onion turns translucent about 5 minutes. Cover the pot with a glass lid (or another non-locking lid that fits) to speed up the process.
Add the ginger and garlic and sauté until aromatic, about 1 minute. Add the tomato puree, chili powder, turmeric, and garam masala.
Press the Cancel button to turn off the Instant Pot. Pour in the water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
Place a tall steam rack in the pot, making sure all of its legs are resting firmly on the bottom. Place the bowl of salmon on the rack.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 4 minutes at high pressure.
Perform a quick release by moving the Pressure Release to Venting. Press the Cancel button to turn off the Instant Pot.
Open the pot and, wearing heat-resistant mitts, remove the bowl of salmon to a trivet and remove the rack.
Stir the heavy cream (or Coconut Cream for Paleo) into the curry, then crush the fenugreek leaves with the palms of your hands to release the aromas and stir them in as well.
Select the high Sauté setting and carefully add the salmon to the curry, turning it to evenly coat. Cook until the curry comes to a gentle boil and is heated through 2 to 3 minutes. Press the Cancel button to turn off the Instant Pot.
Spoon the curry onto plates and serve the rice or Cauli Rice for Keto, and lemon wedges alongside.
Garam Masala
Select the normal Sauté setting on the Instant Pot. Lightly toast each spice, one at a time, by adding it to the pot and stirring continuously until aromatic, about 1 minute each. Make sure not to burn them. The goal is to remove any residual moisture so they are easy to grind.
As the spices are toasted, transfer them to a plate and let cool completely. Grind the spices in a spice grinder to make a fine powder.
Store in an airtight container in a cool, dry place away from direct sunlight for up to 6 months.
Notes
To make this recipe Paleo-Friendly - use coconut cream instead of heavy cream and if you can't tolerate rice, use cauli-rice
To make this recipe Keto-Friendly - instead of white rice, use cauli-rice.