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Shrimp Tikka Masala

35

This recipe can also be made with one pound of sliced skinless chicken breasts. Both variations pair well with mango chutney.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, January 2010

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 3 tablespoons grated peeled fresh ginger (from one 6-inch piece)
  • 1 tablespoon finely grated garlic
  • 2 teaspoons tomato paste
  • 2 teaspoons garam masala
  • 1/2 teaspoon chili powder
  • 1 cup water
  • 20 large shrimp (about 1 pound), peeled (tails intact) and deveined
  • 1/4 cup plain yogurt
  • Coarse salt and freshly ground pepper

Directions

  1. Heat oil in a Dutch oven or a stockpot over medium heat. Cook onion until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala, and chili powder, and cook until fragrant, about 3 minutes.

  2. Add water and shrimp. Cook until shrimp are opaque and cooked through, about 4 minutes. Remove from heat. Stir in yogurt. Season with salt and pepper.

Reviews Add a comment

  • tomatoesaretops
    20 NOV, 2014
    I LOVED this recipe. It's straightforward and so flavorful. The previous reviews aren't lying. It's hot. the spicy heat is mostly coming from the copious ginger so I'd cut back there if your palate is easily overwhelmed. Indian recipes often require hours of simmering and a litany of ingredients. These recipes are delicious but they are so labor intensive. This is a great way to capture much of the essence of homemade Indian food in half the time.
    Reply
  • lizzysap
    13 OCT, 2011
    This recipe was pretty easy but turned out to be quite spicy. My kids were brave and had a few pieces. My chili powder is the mild variety and so I think my garam masala must be very hot.
    Reply
  • vzampella
    9 AUG, 2010
    Great dish! Very simple to make and very tasty. I would add if you dont like super spicy food then cut the red pepper to half or even less. Also add some cilantro as garnish int he end. yum!
    Reply