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A bowl of broiled fish tikka masala with tender fish chunks in a creamy, orange-red tomato sauce, garnished with fresh cilantro.

Restaurant-style Broiled Fish Tikka Masala

Alex
Recreate the restaurant experience with this broiled fish tikka masala! This recipe features flaky, perfectly charred fish in a rich, velvety, and deeply flavorful tomato-cashew sauce made from scratch.
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Prep Time 15 minutes
Cook Time 16 minutes
Marinating time 15 minutes
Total Time 46 minutes
Course Dinner, Main Course
Cuisine Indian
Servings 4 servings
Calories 520 kcal

Equipment

  • Mixing bowl
  • Heavy-bottomed pan or Dutch oven
  • high-speed blender
  • Fine-mesh sieve
  • Sheet pan

Ingredients
  

For the Fish Tikka Marinade

  • 0.5 kg boneless fish fillets such as salmon, Spanish mackerel, mahi-mahi, cod, or tilapia
  • 4 tablespoons hung curd Greek Yogurt
  • 1-1.5 teaspoons Kashmiri red chili powder
  • 0.25 teaspoon ground black pepper
  • 1.5 teaspoon ginger garlic paste
  • 0.25 teaspoon turmeric
  • 1.5 tablespoon lemon juice
  • 1-1.5 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 0.5 teaspoon cumin powder
  • 1 tablespoon dried fenugreek leaves (kasuri methi) crushed, divided
  • 0.33-0.5 teaspoon salt
  • 1 tablespoon oil olive, avocado, or mustard oil

For the Vegetables (Optional)

  • 0.5 green or yellow bell pepper, diced
  • 1 tomato, deseeded and diced or ½ red bell pepper
  • 1 large onion, diced and layers separated

For the Masala Sauce

  • 1 tablespoon oil
  • 1 medium onion, diced
  • 1.5 teaspoon ginger garlic paste
  • 1 tablespoon tomato paste
  • 0.25 cup raw cashews soaked in hot water for 15 minutes
  • Water or heavy cream as needed for consistency
  • Salt to taste
  • 1 pinch sugar to taste

For the Dhungar Method (Optional)

  • 1 small piece natural lump charcoal
  • 0.5 teaspoon ghee or oil

Instructions
 

Marinate the Fish

  • In a mixing bowl, combine the thick Greek yogurt, oil, salt, turmeric, Kashmiri red chili powder, garam masala, cumin powder, coriander powder, black pepper, lemon juice, and half of the crushed kasuri methi. Mix until you have a thick, smooth paste.
  • Pat your fish fillets completely dry with paper towels, then cut them into uniform 1½-inch cubes.
  • Add the fish cubes to the marinade and gently turn them to coat each piece thoroughly. Let it marinate for at least 15 minutes at room temperature, but no more than one hour in the fridge.

Create the Masala Sauce

  • While the fish marinates, heat 1 tablespoon of oil in a heavy-bottomed pan over medium heat. Add the tomato paste and fry, stirring constantly for 2-3 minutes, until it darkens to a deep brick-red color.
  • Add the diced onion and sauté until it softens. Stir in the ginger garlic paste and cook for another minute until fragrant.
  • Drain the soaked cashews and add them to the pan. Cook for two more minutes, stirring occasionally.
  • Carefully transfer this mixture to a high-speed blender. Add a splash of water and blend until smooth and creamy.
  • For a silky texture, place a fine-mesh sieve over your empty pan and pour the blended sauce through it, using a spatula to press all the liquid out. Discard any solids.
  • Bring the sauce to a gentle simmer. Add a splash of water or heavy cream to reach your desired consistency. Season with salt and a tiny pinch of sugar to balance the flavors.

Broil the Fish Tikka

  • Position an oven rack about 6 inches from the top broiler element and preheat the broiler on high. Line a sheet pan with parchment paper and lightly grease it.
  • If using, toss the optional vegetables in any leftover marinade. Arrange the marinated fish and vegetables in a single layer on the prepared sheet pan, leaving space between pieces.
  • Place the pan under the hot broiler and cook for 4-5 minutes, until the edges start to char.
  • Carefully remove the pan, flip the fish pieces over, and return to the broiler for another 3-4 minutes. The fish is done when it reaches an internal temperature of 145°F and flakes easily.

Combine and Finish

  • With your masala sauce at a gentle simmer, carefully slide the broiled fish tikka pieces directly into the pan. Gently fold the fish into the sauce just to coat.
  • Let it simmer for only 1-2 minutes for the flavors to meld. Crush the remaining kasuri methi between your palms and sprinkle it over the curry. Give it one last gentle stir, and serve.

Notes

Technique for a Velvety Sauce: For a truly restaurant-quality silky sauce, blend the sautéed aromatics and soaked cashews until smooth, then strain the puree through a fine-mesh sieve. This removes any fibrous bits and ensures a luxurious texture.
Blooming Tomato Paste: Don't skip frying the tomato paste! This simple step caramelizes its sugars, transforming its taste from raw to a deep, savory flavor that forms the foundation of the sauce.
Marination Time: Marinate the fish for at least 15 minutes but no more than an hour. The acid in the yogurt and lemon juice will make the fish mushy if left for too long.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to prevent the fish from becoming rubbery.
Make-Ahead Tip: The masala sauce can be prepared up to 3 days in advance and stored in the fridge. When ready to eat, simply reheat the sauce while you broil the fish fresh.
Smoky Flavor (Dhungar Method): For an authentic tandoori flavor, place a hot piece of charcoal in a small steel bowl in the center of the finished curry. Drizzle with ghee, cover the pan tightly, and let it infuse for 2-3 minutes.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 520kcalCarbohydrates: 25gProtein: 35gFat: 30gSaturated Fat: 8gCholesterol: 110mgSodium: 850mgPotassium: 750mgFiber: 5gSugar: 9gVitamin A: 1200IUVitamin C: 25mgCalcium: 150mgIron: 3mg
Keyword Broiled Fish, Fish Tikka Masala, Salmon Tikka
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