A vibrant dish bursting with flavor and an invigorating aroma — it’s no wonder this Shrimp Tikka Masala is such a beloved recipe.
My husband loves Indian food. He can’t get enough, it’s his absolute favorite cuisine. Everywhere we travel he finds the best-ranked Indian restaurant and insists we go. Every Indian friend we’ve ever had, he has shamelessly asked if they’ll cook us Indian dishes, or at least teach us how. And, I must admit, his obsession for the cuisine has totally opened my palate and made me appreciate the bold flavors of Indian dishes. So, eventually, I had to start learning how to make some of our favorite dishes at home. Now, I love cooking Indian food, the spices fill my kitchen with tantalizing smells. I’ve tried my hand at a few dishes like Butter Chicken, Chicken Curry, Indian Spiced Drumsticks and now this shrimp tikka masala, and they’ve all been relatively easy to make and incredibly enjoyable to eat.
This dish is creamy, savory and emits an intoxicating fragrance. The shrimp are so plump and juicy, swimming in a gorgeous creamy tomato sauce. And while cayenne is on the list of ingredients, this isn’t a spicy dish, my four-year-old comfortably eats it and while sure, she may have got her father’s sense of taste, the spices draw out a bearable kick of flavor. The tomato combines the spices, ginger and onion together beautifully and the heavy cream adds an irresistible velvety finish to mellow everything out in both presentation and taste.
Is Tikka Masala Authentically Indian?
The origin story of tikka masala is an interesting unsolved puzzle. Undeniably, tikka masala is a staple item on Indian menus across the world, but how authentic is it? Where the dish was created is somewhat controversial, but it’s absolutely using Indian spices and cooking methods, so I would argue that overall it’s quite authentic, also keeping in mind that Indian cuisine is incredibly diverse and adaptable throughout the world.
Tikka masala is an extremely popular dish of choice across the United Kingdom and maybe that’s partly because some accounts of history claim it was created in the 1960s-70s in Glasgow, Scotland by chef Ali Ahmed Aslam at an authentic curry house. As the story goes, a customer complained of the chicken being too dry, so Ali created a tomato gravy (aka masala) to smother the meat in. And the dish of chicken tikka masala took off from there, acquiring fame across the U.K. and expanding internationally. On the other hand, revered Indian food historians say that chicken tikka masala is a Punjabi spin-off of the popular Indian butter chicken dish.
Regardless of which account of history we accept to be true, I’m thankful this amazing mix of tomato gravy and spices took rise and reached my tastebuds! As the dish reached stardom levels, adaptations came into play like shrimp tikka masala, and paneer tikka masala – leading us to this divinely delicious recipe.
FAQs & Tips
How to Make Ahead and Store?
Any leftovers you may have can stay in the refrigerator for about 2 days. You can also cook this dish, let it cool and freeze it in an airtight container for up to 3 months. When you’re ready to serve it, simply thaw in the refrigerator for 24 hours and then heat in a saucepan.
Can I Use a Dairy-Free Alternative?
Indian dishes are easy dishes to turn dairy-free. If you’re going to swap out the heavy cream then I argue you must do so with coconut cream because when it comes to cooking Indian foods, you can use coconut cream and heavy cream interchangeably. You’ll often find cans of coconut cream in the Indian food section of larger supermarkets. Likewise, any non-flavored dairy-free Greek yoghurt will work just as well.
Can I Use the Same Recipe to Make Chicken Tikka Masala?
If you make this and love how it turns out, then you can replace the shrimp with chicken next time. You’ll still end up with masala regardless of which protein you use, but set your expectations accordingly because the shrimp certainly adds its own unique flavor to the sauce.
Serving Suggestions
The ultimate question is whether you will serve this creamy delectable dish with rice or naan, perhaps both? I think white rice is a must, usually I opt for jasmine or basmati, but using a piece of warm naan to scoop up this masala is a dripping delicious experience, so honestly go for both! You can usually find ready-made naan in a few different flavors in the bread aisle and it’s worth heating up a pack to have alongside your white rice. One or two pieces of naan will be enough for everyone to share.
It’s important to me to always serve something green on my dinner table, so I usually accompany this dish with a side of Roasted Brussels Sprouts, Sautéed Broccoli, or a Cucumber Salad to keep things light and fresh.
Shrimp Tikka Masala
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 cup plain Greek yogurt
- 2 teaspoons garam masala divided
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 can 14 oz crushed tomatoes
- 1/2 cup heavy cream
- Salt to taste
- Fresh cilantro chopped for garnish
Instructions
- In a bowl, combine the shrimp, Greek yogurt, cumin, paprika, turmeric, cayenne pepper, 1 teaspoon of garam masala, and a pinch of salt. Mix well and marinate for at least 30 minutes.
- Heat oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic and ginger to the skillet and cook until fragrant, about 1 minute.
- Stir in the remaining 1 teaspoon garam masala and cook for another minute.
- Pour in the crushed tomatoes and bring the mixture to a simmer. Cook for 10 minutes, allowing the flavors to meld.
- Add the marinated shrimp to the skillet and cook until they are pink and opaque, about 5 minutes.
- Reduce the heat to low and stir in the heavy cream. Cook for another 2 minutes to heat through.
- Season with salt to taste and garnish with chopped cilantro before serving.
Leave a Comment