Indian Butter Shrimp Recipe
Amazing Indian Butter Shrimp is a must try recipe! Tender shrimp in mouth watering makhani sauce is a twist on the classic butter chicken and is made without stock. Serve over rice or naan.
Servings 5 Servings
Calories 275kcal
Ingredients
- 4 tablespoons unsalted butter
- 1 and ½ pounds raw shrimp peeled and deveined
- 1 teaspoon cayenne pepper powder adjust based on your spice level, divided
- 1 teaspoon salt or to taste, divided
Group-1
- ¼ teaspoon cumin seeds
- 1 and ½ cups finely chopped onion about 1 large
- 2 large garlic cloves crushed well
- 2 teaspoons crushed ginger
Group-2
- 2 tablespoons Kasoori methi refer notes
- 2 and ½ teaspoons coriander powder
- ¼ teaspoon garam masala powder
- One 15-ounce can tomato sauce
- ¼ cup + 2 tablespoons raw cashews made into a fine powder
Group-3
- ½ cup heavy cream
- 2 tablespoons honey
- 1 to 2 pinches orange food color optional
Instructions
- Heat a large skillet over high heat, add about 1 tablespoon butter and let melt. Stir in shrimp (don't need to be in single layer), some of the cayenne pepper powder and salt. Cook for about 2 minutes (stirring occasionally), until shrimp is ¾th cooked. Transfer to a bowl (along with all juices).
- Reduce heat to medium and add remaining butter to the skillet and let melt.
- Add cumin seeds and let it toast for about 10 seconds and then stir in chopped onion, crushed garlic, ginger and some salt. Cook, stirring often, until onions get golden brown color (4-5 minutes).
- Add kasoori methi, coriander powder, garam masala powder and remaining cayenne. Cook for 2 minutes, stirring constantly, until spices are toasted well (don't let it burn).
- Add tomato sauce, cashew powder and ¼ cup water, stir well. Reduce heat to low, cover and cook for 10 minutes (stirring every 3-4 minutes to make sure that it does not burn in the bottom).
- Uncover, stir in cooked shrimp (along with all accumulated juices), heavy cream, honey, orange food color and remaining salt. Let simmer for about 2 minutes.
- Remove from heat and let rest for few minutes before serving. Delicious served with naan and/or rice
Video
Notes
Shrimp – We used thawed frozen shrimp with tails removed.
Cashews– Process raw cashews into a fine powder using any dry spice grinder. It is important to stop the grinder every few seconds and give a good shake and continue grinding. Else, the powder might start clumping up due to the high fat content in cashews.
Tomato Sauce – Tomato sauce is found in cans in the canned tomato section of your grocery store. DO NOT USE jarred MARINARA SAUCE or PASTA SAUCE instead.
Color : Traditional butter chicken always has an iconic deep orange color that is achieved by adding orange food color. It is totally optional and will not affect the flavor in any way.
Cayenne – Cayenne is Indian chili powder.
Kasoori methi – Kasoori methi is dried fenugreek leaves and is one the key ingredient in authentic makhani sauce. Skip if not available.
Salt – Salt depends on the type of tomato sauce used and your taste. Use according to taste.
Spicy – If you like it spicier, then increase cayenne pepper.
Nutrition
Serving: 1 Serving | Calories: 275kcal | Carbohydrates: 17g | Protein: 9g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Cholesterol: 108mg | Sodium: 1125mg | Fiber: 2g | Sugar: 12g