Indian Butter Shrimp Recipe

orange buttered shrimp curry in a white bowl along with white rice and spoon.

Best Ever Indian Butter Shrimp is a must-try twist on the classic butter chicken! Tender shrimp simmered in a rich, creamy makhani sauce, which is surprisingly easy to make thanks to a few shortcuts!

Course Dinner

Cuisine Indian

Keyword indian butter shrimp, prawn makhani, shrimp makhani, shrimp with indian butter sauce

Prep Time 25

Cook Time 30

Total Time 55

Servings Servings

Calories 333kcal

Author Maria Doss

Ingredients

4 tablespoons unsalted butter
1 ½ pounds raw shrimp peeled and deveined
1 teaspoon cayenne pepper powder divided
1 teaspoon salt or to taste, divided

Group-1

¼ teaspoon cumin seeds
1 ½ cups finely chopped onion about 1 large
2 large garlic cloves finely chopped
2 teaspoons finely chopped ginger

Group-2

2 tablespoons Kasoori methi refer notes
2 ½ teaspoons coriander powder
¼ teaspoon garam masala powder
1 can (15-ounces) tomato sauce
¼ cup + 2 tablespoons raw cashews made into a fine powder

Group-3

½ cup heavy cream
1 to 2 tablespoons honey
1 to 2 pinches orange food color optional

Instructions

Heat a large skillet over high heat and add 1 tablespoon of butter. Once melted, add the shrimp (no need to arrange in a single layer), along with a pinch of cayenne pepper and salt.
Sauté for about 2 minutes, stirring occasionally, just until the shrimp are about 75% cooked. Transfer the shrimp and any released juices to a bowl and set aside.
Reduce the heat to medium and add the remaining butter to the skillet, and let it melt.
Add the cumin seeds and let them sizzle for about 10 seconds until fragrant. Stir in the chopped onion, garlic, ginger, and a pinch of salt. Cook, stirring frequently, until the onions turn golden brown and caramelized, about 4 to 5 minutes.
Add the kasoori methi, coriander powder, garam masala, the remaining cayenne, and about 2 tablespoons of water.
Cook for 2 to 3 minutes, stirring constantly, until the spices are well-toasted and aromatic. The splash of water helps prevent the spices from burning.
Stir in the tomato sauce, cashew powder, and ¼ cup of water until well combined. Reduce the heat to low, cover the pan, and let it simmer for about 10 minutes, stirring every 3 to 4 minutes to prevent the sauce from sticking or burning at the bottom.
Uncover the pan and stir in the cooked shrimp along with any accumulated juices, followed by the heavy cream, honey, orange food coloring (if using), and the remaining salt. Let the sauce simmer gently for about 2 minutes, just until the shrimp are fully cooked and the flavors meld together.
Remove from heat and let rest for few minutes before serving. Delicious served with naan and/or rice.

Video

Notes

Cashews – Grind raw cashews into a fine powder using a dry spice grinder. To prevent clumping, pause every few seconds to shake the grinder before continuing.

Tomato Sauce – Use canned tomato sauce found in the canned tomato aisle. Avoid substituting with jarred marinara or pasta sauces, as they have added herbs and flavors that alter the butter shrimp curry.

Color – Traditional butter chicken gets its iconic deep orange hue from a touch of orange food coloring. This is completely optional and doesn’t affect the flavor.

Kasoori Methi – Dried fenugreek leaves are a key ingredient in authentic makhani sauce. If you can’t find kasoori methi, you can skip it, but it does add a unique aroma and depth.

Nutrition