Indian Butter Shrimp: Step-By-Step Recipe
Tender shrimp simmered in a delicious makhani sauce makes our Indian Butter Shrimp an absolute crowd-pleaser!
Ingredients
- 1½ lb Shrimp
- 4 tbsp Butter
- 2 large Garlic
- 2 tsp Ginger
- ¼ tsp Cumin Seeds
- 1 can Tomato sauce
- ½ cup Heavy cream
- 2 tbsp Cashews
- 2 tbsp Honey
- 1 tsp Cayenne Powder
- 2 tbsp Fenugreek Leaves
- 2½ tsp Coriander Powder
- 1-2 pinches Orange food colour
Instructions
- Firstly, heat a large pan on medium-high heat, add about a tablespoon of butter and let it melt. Add salt, some cayenne pepper powder, and shrimp (which don't have to be in one single layer). Sauté shrimp for 2-3 minutes, tossing, or until they are approximately 3/4th done. Transfer to a bowl (along with all juices).
- Then, turn the heat down to medium before adding the remaining butter, and stir to melt it.
- Add the cumin seeds. Let it toast for about 10 seconds and then stir in the crushed garlic, chopped onion, ginger and salt. Stir often and continue to cook for 5 minutes or until the onions turn golden brown in colour.
- In addition, add the remaining cayenne and coriander powder. Spices should be roasted for 2-3 minutes while stirring to prevent burning.
- Add the tomato sauce and the cashew powder along with ¼ cup of water and stir well. Cook for 8-10 minutes, then reduce heat to low (stir every 3-4 minutes to ensure that it does not burn).
- Remove the lid. Add the cooked shrimp (together with any fluids), heavy cream, honey, orange colour, and salt. Give it two minutes to simmer.
- Remove from heat and let rest for a few minutes before serving. You can serve it with naan and/or rice.
Notes
- Use fresh ingredients: Use fresh shrimp, garlic, ginger, and other ingredients. Use it to ensure the best flavour and texture.
- Marinate the shrimp: For at least 30 minutes before cooking. Do it to infuse it with flavour and help it cook.
- Toast the spices: Toast the spices in a dry pan before adding them to the dish. It can help bring out their flavours and aromas.
- Use high-quality butter: Use high-quality butter for a rich and creamy taste. Ghee, a clarified butter used in Indian cuisine, is also a good option.
- Use tomato puree: Using this instead of canned tomato sauce or paste can help give the dish a fresher taste.
- Garnish with fresh herbs: Garnish the dish with fresh cilantro or fenugreek leaves. Use it to add a pop of colour and extra flavour.
- Serve with naan or rice: Serve the Indian Butter Shrimp with naan bread or basmati rice. This is to soak up the delicious sauce.