Shrimp Tikka Masala Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl, whisk together yogurt, lemon juice, minced garlic (3 cloves), grated ginger (1 tbsp), ground cumin (1 tsp), ground coriander (1 tsp), turmeric (1 tsp), garam masala (1 tsp), kosher salt (1 tsp) and black pepper (1 tsp). Add shrimp and toss to coat evenly. Cover and refrigerate for 20–30 minutes (up to 2 hours).

Sear shrimp

Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Remove shrimp from marinade, shaking off excess (reserve any marinade). Sear shrimp in a single layer for 1–2 minutes per side until just opaque and slightly pink — do not overcook. Transfer shrimp to a plate and set aside. (Shrimp will finish cooking in the sauce.)

Cook aromatics

In the same skillet, reduce heat to medium and add 2 tbsp unsalted butter and 1 tbsp oil. Add the finely chopped onion (1 cup) and cook, stirring occasionally, until soft and golden, about 6–8 minutes. Add minced garlic (4 cloves) and grated ginger (1 tbsp) and cook 1 minute until fragrant.

Bloom spices

Stir in ground cumin (1 tsp), ground coriander (1 tsp), paprika (2 tsp), turmeric (1 tsp) and chili powder or cayenne (1 tsp). Cook the spices with the aromatics for 30–45 seconds to bloom and become fragrant, stirring constantly to avoid burning.

Build the tomato base

Add tomato paste (2 tbsp) and cook 1–2 minutes, stirring, until it darkens slightly. Pour in the crushed tomatoes (14 oz) and the reserved marinade (if any) plus 1 cup water or low-sodium chicken broth. Stir to combine, scraping any browned bits from the pan. Bring to a gentle simmer and let cook, uncovered, 8–10 minutes to reduce and concentrate flavors.

Finish sauce

Reduce heat to low. Stir in heavy cream (1 cup), kasuri methi (1 tsp, if using) crushed between your palms, and sugar (1 tsp). Simmer 2–3 minutes to warm the cream and meld flavors. Taste and adjust salt as needed.

Combine shrimp and sauce

Return the seared shrimp to the skillet and stir to coat in the sauce. Simmer gently 1–2 minutes until shrimp are fully cooked through and the sauce is glossy. Do not simmer long or shrimp will become rubbery.

Garnish

Stir in chopped fresh cilantro (2 tbsp) off the heat. If desired, squeeze a little lemon over the top before serving.

Serve the shrimp tikka masala hot over cooked basmati rice or with warm naan. Provide lemon wedges on the side for optional brightness.