Shrimp Tikka Masala

Shrimp Tikka Masala is a tantalizing fusion of succulent shrimp marinated in a vibrant blend of spices, cooked to perfection, and then simmered in a rich and creamy tomato-based sauce infused with aromatic Indian flavors. This dish is a delightful marriage of two culinary traditions, marrying the succulent seafood of coastal cuisines with the bold and complex spices of Indian cuisine.

To begin, plump and juicy shrimp are carefully cleaned and deveined before being bathed in a marinade bursting with a medley of spices such as cumin, coriander, turmeric, paprika, and garam masala, along with garlic, ginger, and tangy yogurt. This marinade infuses the shrimp with layers of flavor, ensuring each bite is a symphony of tastes that dance on the palate.

Once the shrimp have soaked up the fragrant spices, they are either grilled or pan-seared to perfection, acquiring a tantalizing charred exterior while remaining tender and juicy within. Meanwhile, a luxurious sauce is prepared by sautéing onions, garlic, and ginger until golden and fragrant, then adding a blend of tomatoes, cream, and a carefully curated selection of spices including fenugreek, cinnamon, and cardamom.

As the sauce simmers and thickens, it envelops the shrimp in its velvety embrace, allowing the flavors to meld and intensify. Each spoonful is a harmonious balance of creamy richness, tangy tomato, and aromatic spices, with the sweetness of the shrimp providing a delightful contrast to the boldness of the sauce.

Shrimp Tikka Masala is typically served hot, garnished with fresh cilantro leaves and accompanied by fluffy basmati rice or warm naan bread, perfect for soaking up every last drop of the sumptuous sauce. Whether enjoyed as a comforting meal on a chilly evening or as a centerpiece for a festive gathering, this dish never fails to delight with its vibrant flavors and irresistible allure.



For The Sauce

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 large onion, finely diced
  • 2 tbsp garlic, minced
  • 1 tbsp ginger, minced
  • 2 tsp garam masala
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp salt
  • ¼ tsp cayenne pepper, more or less to taste
  • 14 oz tomato puree
  • ¾ cup water
  • 1 cup heavy cream
  • 2 tbsp cilantro,, freshly chopped for garnish


For The Shrimp:
Pat the shrimp dry with paper towels and add to a large bowl. Season with garam masala, garlic powder, ginger, turmeric, chili powder, and salt.
Heat a large, heavy bottom skillet over medium-high heat and add in 1 tbsp olive oil. Cook shrimp in hot oil, until cooked through, and slightly blackened. You may need to cook in batches, as to not overcrowd the pan. Remove shrimp from pan and set aside, keep warm.

For The Sauce:
To the same pan, add the remaining 2 tbsp olive oil and butter. Cook the onion over medium heat, until soft and translucent, about 5 to 7 minutes. Add in the garlic and ginger, along with the garam masala, cumin, turmeric, ground coriander, paprika, salt and cayenne pepper. Cook until fragrant, about 30 to 45 seconds.
Pour in the tomato puree and water and bring the mixture to a simmer for about 3 minutes. Add in the heavy cream and stir until evenly combined, then add in the cooked shrimp and stir to coat.
Serve shrimp and sauce with rice and garnish with cilantro if desired. Enjoy

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