Shrimp butter masala is a luxurious Indian curry where plump shrimp are simmered in a silky, tomato-based sauce enriched with butter and cream. It takes the beloved flavors of chicken tikka masala and swaps in quick-cooking shrimp, making it a fast yet impressive weeknight dinner. The sauce is mildly spiced, slightly sweet from the tomatoes, and perfectly balanced with warm garam masala and a touch of honey.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 cup (240 g) plain full-fat yogurt
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) ground turmeric
- 2 tsp (10 g) garam masala, divided
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) Kashmiri red chili powder (or ½ tsp cayenne + ½ tsp paprika)
- 2 tbsp (30 g) unsalted butter, divided
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 1 tbsp (15 g) fresh ginger, grated
- 4 cloves garlic, minced
- 1 (14 oz / 400 g) can crushed tomatoes
- 1 cup (240 ml) heavy cream
- 1 tsp (5 ml) honey (optional)
- Salt to taste
- Fresh cilantro, chopped, for garnish
Instructions
- In a bowl, combine the shrimp with yogurt, lemon juice, turmeric, 1 tsp garam masala, cumin, coriander, and chili powder. Mix well, cover, and refrigerate for 15 minutes while you prepare the sauce.
- Heat 1 tbsp butter and the oil in a large skillet or Dutch oven over medium heat. Add the marinated shrimp in a single layer (discard excess marinade). Cook for 1–2 minutes per side until just pink and opaque. The internal temperature should reach 145°F (63°C) as the safe minimum for seafood, per USDA FSIS. Transfer shrimp to a plate and set aside.
- In the same pan, add the remaining 1 tbsp butter. Add the onion and cook, stirring, until soft and golden, about 5–7 minutes.
- Add the ginger and garlic, and cook for 1 minute until fragrant.
- Stir in the crushed tomatoes and remaining 1 tsp garam masala. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
- Reduce heat to low and stir in the heavy cream and honey (if using). Simmer gently for 2–3 minutes, but do not boil.
- Return the cooked shrimp to the sauce, along with any juices on the plate. Cook for 2–3 minutes until heated through. Season with salt to taste.
- Garnish with fresh cilantro and serve hot.
Tips
- Don’t overcook the shrimp: Shrimp cook quickly and become rubbery if left too long. Cook them just until opaque and they reach 145°F (63°C).
- Use full-fat yogurt: Low-fat yogurt can curdle when heated. If you only have low-fat, use 2 tbsp of yogurt and add 1 tbsp of heavy cream to stabilize it.
- Make it ahead: The sauce can be made up to 2 days in advance. Add the shrimp when reheating to keep them tender.
- Substitute for Kashmiri chili: If you don’t have it, use ½ tsp cayenne and ½ tsp sweet paprika for a similar color and heat.
Serving Suggestions
Serve the shrimp butter masala over steamed basmati rice or with warm naan or roti. A side of cucumber raita (yogurt with grated cucumber and mint) balances the richness. For a low-carb option, serve with cauliflower rice.
Variations
- Vegetarian: Replace shrimp with 1 lb (450 g) paneer cubes or firm tofu. Pan-fry until golden, then add to the sauce.
- Spicier: Increase the chili powder or add a finely chopped green chili with the ginger and garlic.
- Butter chicken style: Use 1 lb (450 g) boneless chicken thighs, cut into bite-size pieces. Cook until the internal temperature reaches 165°F (74°C) for poultry.
- Cashew cream: For a dairy-free sauce, blend ½ cup (70 g) soaked cashews with 1 cup (240 ml) water and use in place of cream.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of water or cream if the sauce has thickened. Do not microwave on high, as shrimp can become tough. The sauce also freezes well for up to 2 months; thaw overnight in the fridge and reheat gently.
Frequently Asked Questions
Can I use frozen shrimp? Yes, thaw them overnight in the refrigerator or under cold running water. Pat dry before marinating to avoid excess water in the sauce.
Why did my sauce curdle? Curdling usually happens when the cream is added to a very hot sauce or boiled. Always reduce the heat to low before adding cream, and stir gently.
Can I make this without yogurt? Absolutely. Omit the yogurt and add 1 tbsp of lemon juice to the marinade. The sauce will still be creamy from the cream.
How do I know when shrimp are done? Shrimp turn pink and curl into a loose C shape. The internal temperature should read 145°F (63°C) on a food thermometer.
Is this dish very spicy? It is mildly spicy. The Kashmiri chili is more about color than heat. Adjust the amount to your preference.
Can I double the recipe? Yes, but use a larger pan and cook the shrimp in batches to avoid steaming them. Increase the sauce simmering time slightly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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