Shrimp Tikka Masala (Indian Shrimp Masala)

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Heat oil in a pan and fry the onions until deep golden to light brown.
2. Add the ginger garlic paste and sauté for a minute.
3. Lower the heat to the lowest setting. Stir in the Kashmiri chilli powder, turmeric, garam masala, coriander powder, cumin powder and salt.
4. Immediately add 3 to 4 tablespoons of water and cook until it evaporates.
5. Add the tomatoes and sauté on medium-high heat for 3 minutes. Cover and simmer until the tomatoes break down to a mush.
6. Reduce the heat, stir in the nut paste if using, and cook until traces of oil show on the top or sides of the pan. (If using cream, wait until the last step.)
7. Pour in the water, bring to a rolling boil, then cover and simmer until the gravy thickens and the onions are soft.
8. Stir in the sugar and kasuri methi, taste and add more salt if wanted, then turn off the heat. The masala is ready.
9. Let the sauce cool a little before cooking the shrimp in it, or the shrimp will taste bland. Blend it smooth if you prefer, adding more water if needed, or blend only part of it for texture.
10. Mix the shrimp with lemon juice, chilli powder, salt, garam masala, coriander powder, cumin powder, turmeric, garlic powder if using, and kasuri methi. Rest for 5 to 8 minutes.
11. Heat 1 tablespoon oil or ghee in a wide skillet over medium heat.
12. When the pan is medium hot, lay in the marinated shrimp and cook for 1 minute. Turn quickly with tongs and cook for another minute without burning.
13. Pour the cooled or warm sauce into the pan. Stir and cook on low heat just until the shrimp form a C shape, about 2 to 3 minutes depending on size. Do not overcook.
14. Take the pan off the heat and stir in the cream if using. Keep covered until serving.
15. Garnish with cream and chopped coriander leaves before serving.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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