Heat up a wok on medium heat. Add oil followed by cumin seeds, turmeric powder, cinnamon stick, and asafoetida. Saute for about 30 seconds.
Add the cashew paste and cook for 10 minutes on low-medium heat. Season with salt. Stir often.
Add the tomato paste and cook for a few minutes on low-medium heat.
Once done, add water. Stir gently until all the ingredients combine.
This is what you should have.
Season with coriander powder and red chili powder.
Chop red and green bell peppers.
Add the bell peppers to the sauce and cook for 2 minutes until slightly soft.
Add garam masala and dry kasoori methi leaves.
Remove the salmon from the oven.
Finally, add the baked salmon to the tikka masala sauce and cook for a few minutes.