Shrimp Makhani Recipe

Prep shrimp

Pat the shrimp dry with paper towels. Toss in a bowl with 3/4 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tablespoon lemon juice. Let sit 5–10 minutes while you prepare the sauce.

After cooking the sauce (see Sauce base & finish), cook the shrimp briefly by adding them to the simmering sauce for 2–3 minutes until pink and opaque. Avoid overcooking — shrimp should curl into a loose C shape. If using very large shrimp, allow 3–4 minutes.

Prepare tomatoes

If using fresh tomatoes, score and blanch 2 large tomatoes in boiling water 30–45 seconds, then transfer to ice water. Peel, core and roughly chop. If using canned whole tomatoes, coarsely chop them and reserve juices.

Heat 2 tbs oil and 1 tbs butter in a wide skillet or heavy saucepan over medium heat until butter melts and oil shimmers.

Add 1/2 tsp cumin seeds and let them sizzle 15–20 seconds until fragrant (do not burn). Add 1/2 cup finely chopped onion and sauté 4–6 minutes until translucent and beginning to golden at edges.

Stir in 3 minced garlic cloves, 1 tsp grated ginger and optional 1/2 tsp chopped green chili. Sauté 30–45 seconds until fragrant.

Add the chopped tomatoes (about 2 cups) and 1/2 tsp turmeric, 1 tsp ground coriander, 1/2 tsp ground cumin, 1 tsp smoked paprika (or Kashmiri chili). Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer uncovered 10–12 minutes, stirring occasionally, until tomatoes break down and mixture thickens slightly. Use the back of the spoon to mash larger pieces. If sauce becomes too thick, add 1–2 tbs water.

Optional: For a smoother makhani texture, transfer the tomato-onion mixture to a blender and puree until smooth, then return to the pan and heat gently.

Taste the simmered tomato sauce and add salt to taste. Stir in 3/4 tsp garam masala and 1 tsp crushed kasuri methi (if using). Let these spice flavors bloom in the hot sauce 1–2 minutes.

If you prefer a slightly richer, nutty profile, stir in 2 tbs whisked plain yogurt now (off heat briefly to avoid curdling), then return to very low heat.

Lower heat to gentle simmer and stir in 1/2 cup heavy (or light) cream in a slow steady stream, mixing until the sauce is uniform and has a smooth, glossy, orange-pink color. Simmer 2–3 minutes more to combine flavors.

Add the prepped shrimp to the simmering makhani sauce and cook 2–4 minutes until shrimp are opaque and just cooked through. Stir gently to coat shrimp with sauce and prevent sticking.

Turn off heat, sprinkle 2 tbs chopped fresh cilantro and gently fold. Taste and adjust salt or a squeeze of lemon if desired.

Transfer Shrimp Makhani to a warmed serving bowl. Drizzle 1 tsp extra cream if desired, scatter 2 tbs toasted slivered almonds/cashews and serve with lemon wedges on the side.

Serve hot with steamed basmati rice, jeera rice, or warm naan. Leftovers keep refrigerated in an airtight container 1–2 days; reheat gently to avoid overcooking shrimp.