Shrimp Tikka Masala is a tasty dish with juicy shrimp cooked in a creamy, spiced sauce. The mix of flavors makes it a winner for any meal!
I love serving it with fluffy rice or warm naan to soak up all that yummy sauce. Trust me, you’ll want seconds! 🦐🍚
Key Ingredients & Substitutions
Shrimp: Use large, fresh shrimp for the best texture. If you’re allergic to seafood, chicken or tofu make great substitutes. Just adjust the cooking time as needed!
Yogurt: Plain yogurt helps tenderize the shrimp. If you’re dairy-free, try coconut yogurt or skip it entirely and add extra lemon juice.
Spices: Garam masala brings warmth and depth. If you don’t have it, mix equal parts cumin, coriander, and some cinnamon. Fresh ginger and garlic can enhance flavor over the paste if you prefer.
Cream: I love using heavy cream for richness. But for a lighter option, use coconut cream or almond milk. Both will add distinct flavors!
How Do I Get the Best Flavor from the Masala Sauce?
The key to a delicious masala sauce is patience. Start by frying the onions until they’re golden brown; this adds sweetness. Don’t rush this step—it can take about 7-8 minutes.
- Stir in the ginger-garlic paste and let it cook until fragrant.
- Add pureed tomatoes and let them simmer until the oil visibly separates from the mixture—this usually takes around 10-12 minutes.
- Finally, mix in the cream slowly, stirring gently to achieve a smooth consistency.
These steps will build a rich, flavorful sauce that’s the heart of your Shrimp Tikka Masala! Enjoy!
How to Make Shrimp Tikka Masala
Ingredients You’ll Need:
For the Shrimp Marinade:
- 1 lb (450g) large shrimp, peeled and deveined
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
For the Masala Sauce:
- 2 tablespoons oil or ghee
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 large tomatoes, pureed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (optional, adjust for heat)
- 1 teaspoon sugar (optional, balances acidity)
- 1/2 cup heavy cream or coconut cream
- Salt to taste
- Fresh cilantro (coriander) leaves, chopped, for garnish
Accompaniments:
- Cooked basmati rice
- Naan bread
How Much Time Will You Need?
This recipe will take about 20-30 minutes of prep time and around 30 minutes of cooking time, totaling about 1 hour. Marinating the shrimp for 30 minutes to 2 hours will enhance the flavors beautifully, so plan accordingly!
Step-by-Step Instructions:
1. Marinate the Shrimp:
In a mixing bowl, combine the yogurt, lemon juice, ginger-garlic paste, garam masala, ground cumin, paprika, turmeric powder, red chili powder, and salt. Stir well to create a marinade. Add the shrimp and make sure they’re well-coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours if you have the time.
2. Cook the Shrimp:
Once marinated, heat a grill pan or a skillet over medium-high heat. Place the shrimp in the pan and cook for 2-3 minutes on each side until they are just cooked through and have a slight char. Once done, remove the shrimp from the heat and set them aside.
3. Prepare the Masala Sauce:
In the same pan, add 2 tablespoons of oil or ghee and heat it over medium heat. Add the finely chopped onion and sauté it until it turns golden brown, which should take about 7-8 minutes. This caramelization adds a lot of flavors!
4. Flavoring the Base:
Add the ginger-garlic paste to the onions and cook for an additional 1-2 minutes until fragrant. Then, add the pureed tomatoes, ground cumin, ground coriander, paprika, garam masala, turmeric, and chili powder. Stir everything together and let it cook, stirring occasionally, until the oil separates from the mixture (about 10-12 minutes).
5. Sweetening and Creaming:
Once the sauce thickens, add sugar and season with salt to taste. Stir well to incorporate. Lower the heat and gradually stir in the heavy cream (or coconut cream). Let it simmer for 3-5 minutes; this helps thicken the sauce even more.
6. Combine and Heat Through:
Add the previously cooked shrimp to the masala sauce. Gently stir to coat the shrimp completely. Heat the mixture through for about 2 minutes, letting the flavors meld together.
7. Serve:
Serve your Shrimp Tikka Masala in bowls alongside fluffy, cooked basmati rice and warm naan bread. Don’t forget to sprinkle some chopped fresh cilantro on top and drizzle a little extra cream if you like!
Enjoy your delicious Shrimp Tikka Masala for a truly delightful meal!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just be sure to thaw them first. The best method is to leave them in the refrigerator overnight. If you’re short on time, you can place them in a sealed plastic bag and submerge them in cold water for about 30 minutes.
Can I Make This Recipe Vegetarian?
Absolutely! You can substitute the shrimp with paneer, tofu, or even veggies like bell peppers and zucchini. Adjust the cooking time so that the substitute cooks through properly. For paneer, simply sauté until golden.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the Shrimp Tikka Masala on the stove over low heat, adding a splash of water or cream to maintain the sauce’s consistency.
What’s the Best Way to Serve Shrimp Tikka Masala?
This dish is perfect with basmati rice or naan bread, which helps soak up the delicious sauce. You can also serve it alongside a simple cucumber salad to balance the richness!