Shrimp Tikka Masala Recipe

Prepare shrimp and marinade

Pat the shrimp dry with paper towels. In a bowl, combine the plain yogurt, lemon juice, garlic paste, ginger paste, garam masala (1 tsp), turmeric, Kashmiri chili powder (or paprika), and 1 tsp salt. Whisk until smooth.

Add the shrimp to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 15 minutes and up to 1 hour. (If you have more time, marinate up to 2 hours — avoid much longer or the acid can begin to change the shrimp texture.)

Soak and blend cashews

Place 0.75 cups raw cashews in a bowl and pour 240 ml hot water over them. Let soak 15 minutes to soften. Transfer cashews with most of the soaking liquid to a blender and purée until very smooth and creamy (stop and scrape as needed). You should have a thick cashew paste; add a tablespoon or two of additional water if required to reach a pourable, smooth texture. Reserve.

Measure heavy cream (0.5 cup) and keep chilled until ready to finish the sauce.

Rinse and soak rice

Rinse 1.5 cups basmati rice under cold water until the water runs clear to remove excess starch. Drain and, if time allows, soak rice in cold water 20 minutes, then drain again.

Combine the rinsed rice, 600 ml water, 1 tsp salt, and 1 tbs butter or oil in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover tightly and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Prepare raisins and cashews

Place 1/4 cup raisins in warm water to plump while you cook (10 minutes). Roughly chop 1/3 cup roasted cashews and set aside.

Cook aromatics

Heat 2 tbs vegetable oil (or ghee) and 1 tbs unsalted butter in a large skillet or sauté pan over medium heat. Add the finely chopped onion and cook, stirring, until soft and golden brown, about 8–10 minutes.

Add 4 minced garlic cloves and 1 tbs minced fresh ginger to the onion and cook 1–2 minutes until fragrant, stirring so the garlic doesn't brown.

Toast spices

Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, 1 tsp paprika and 1/4 tsp cayenne (if using). Cook the spices with the aromatics for about 30 seconds to bloom their flavor.

Add tomatoes and simmer

Pour in 1.5 cups tomato puree (or canned crushed tomatoes) and 120 ml stock or water. Stir to combine, scraping any browned bits from the pan. Add 1 tsp sugar and 1 tsp salt. Bring to a gentle simmer and cook, uncovered, 8–10 minutes to thicken and mellow the tomato flavor.

Incorporate cashew paste and cream

Reduce heat to low and stir in the smooth cashew paste you made earlier. Simmer 3–4 minutes to integrate. Then stir in 0.5 cup heavy cream and continue to simmer gently 2–3 minutes until the sauce is creamy and silky. Taste and adjust salt or sugar as needed. If the sauce is too thick, add 1–2 tbs water or stock to reach your desired consistency.

Finish sauce with raisins and cashews

Drain the soaked raisins and add them to the sauce along with the chopped roasted cashews. Stir to combine and simmer 1–2 minutes so the raisins plump and the cashews warm through.

Cook shrimp

Remove the shrimp from the marinade, shaking off excess (reserve any leftover marinade but do not add raw marinade to finished sauce). Heat a separate large skillet or use the pan with sauce (if room) over medium-high heat with 1 tsp oil. Add shrimp in a single layer and cook 1.5–2 minutes per side (total 3–4 minutes) until just opaque and pink — shrimp cook quickly. Do not overcook.

If cooked in a separate pan, transfer the shrimp into the simmering sauce and stir to coat. If you cooked the shrimp directly in the sauce, just stir to combine. Simmer together 2–3 minutes to marry flavors; the sauce should be hot but not boiling aggressively.

Smash a pinch of kasuri methi between your palms (1 tsp) and stir into the sauce for a final layer of flavor. Add 1 tsp extra butter, if using, and stir until melted for gloss and richness. Taste and adjust seasoning.

Turn off heat, sprinkle 1/4 cup chopped fresh cilantro over the curry, and gently fold. Serve the shrimp tikka masala over the cooked basmati rice with lemon wedges on the side. Offer extra chopped cashews and a light dusting of garam masala if desired.