Shrimp Tikka Masala
Dive into the irresistible flavors of Shrimp Tikka Masala, a creamy, spiced dish that perfectly combines tender marinated shrimp with a luscious tomato-based sauce infused with aromatic spices like garam masala and turmeric. This recipe features a quick yogurt marinade that infuses the shrimp with bold flavors, followed by a simple yet flavorful cooking process that delivers restaurant-quality results in just 50 minutes. The rich, velvety sauce, enhanced with a touch of heavy cream, pairs beautifully with basmati rice or freshly baked naan, making it the ultimate comfort food. Perfect for weeknight dinners or special occasions, this Indian-inspired favorite is easy to customize and brimming with warmth and spice.
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Recipe Information
Ingredients
- 500 grams Raw shrimp (peeled, deveined)
- 120 milliliters Plain yogurt
- 2 tablespoons Lemon juice
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Garam masala
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 tablespoons Vegetable oil or ghee
- 1 large Onion (finely chopped)
- 400 grams Tomato puree
- 150 milliliters Heavy cream
- 2 tablespoons Cilantro (finely chopped, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Red chili powder
- 120 milliliters Water or chicken broth
Instructions
In a mixing bowl, combine yogurt, lemon juice, 2 minced garlic cloves, grated ginger, garam masala, turmeric, cumin, coriander, and salt. Add the shrimp and marinate for at least 30 minutes (up to 2 hours for deeper flavor).
Heat 1 tablespoon of oil in a large skillet or pan over medium heat. Add the marinated shrimp and cook for 2–3 minutes on each side until just opaque and slightly browned. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of oil. Sauté the chopped onion over medium heat until golden and softened, about 5–7 minutes.
Add the remaining minced garlic and red chili powder. Sauté for 1 minute until fragrant.
Stir in the tomato puree and cook for 5–7 minutes, allowing the sauce to thicken and the oil to slightly separate at the edges.
Reduce the heat to low, and stir in the heavy cream along with the water or chicken broth to create a smooth, creamy sauce.
Return the cooked shrimp to the pan and stir to coat them in the sauce. Let simmer for 5 minutes to ensure the shrimp absorb the flavors.
Taste and adjust the seasoning as needed. Garnish with fresh cilantro before serving.
Serve hot with basmati rice or warm naan bread.
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 683 mg | 30% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 7.7 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 141 mg | 11% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 946 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
