Succulent shrimp tikka masala…
It was a beautiful weekend, weather wise. But I was so sick and stayed home blowing my nose and drinking chukku kaapi. On last Friday I dined at a Thai restaurant and had tom yum goong, it really helped me to open up my senses. Tom yum goong and fiery thai dishes provides me the needed comfort on days when I feel sick. On saturday, I felt a little better and so went ahead and made this delicious shrimp tikka masala.
I had a conflict whether to make chicken tikka masala or shrimp tikka masala. Shrimp being my favorite shell fish, I fell for that. I am glad that I went with shrimp, this has become my favorite dish. This dish was really flavorful, aromatic and absolutely tasted better than restaurant style tikka masalas.
Step by step Pictures
- Shrimp, de-veined- 20
- Kashmiri red chili powder- 1 tsp
- Garam masala- ¼ tsp
- Salt- to taste
- Oil- 2 tbsp
- Cumin seeds- 1 tsp
- Whole cardamom-2
- Cloves- 2
- Cinnamon- 2 inch
- Bay leaves- 2
- Onions, chopped finely- 2
- Ginger-garlic paste- 1 tbsp
- Tomatoes, chopped finely- 2
- Kashmiri red chili powder- 1 tsp
- Coriander powder- 1½ tsp
- Turmeric powder- ¼ tsp
- Salt- to taste
- Yogurt- 3 tbsp
- Ground black pepper- ¼ tsp
- Cilantro, chopped- ¼ cup
- Onion, diced- 1, small
- Green pepper diced- ½ of the green pepper
- Garam masala- ½ tsp
- Lemon juice- ½ tbsp
- Marinate the shrimp with the above mentioned ingredients "to marinate shrimp", keep aside for 15 minutes and cook covered till the shrimp has cooked well, keep aside.
- Place a large non-stick pan over medium heat, add oil.
- Add cumin seeds, whole cardamoms, cloves, cinnamon and bay leaves, saute for a few seconds till aromatic.
- Add finely chopped onions and a little salt, saute till translucent.
- Add ginger-garlic paste and cook till onions turn light golden brown.
- Add tomatoes, cook covered till tomatoes have mashed up.
- Add kashmiri red chili powder, coriander powder, turmeric powder and salt, combine well.
- Add yogurt, combine well and cook for a minute.
- Add the cooked shrimp, combine well.
- Add ground black pepper and cilantro, give it a stir. Cook for a few minutes.
- Finally, add diced onions and diced green pepper, combine well and stir fry for a few minutes. Don't over cook the onion and green peppers, it should stay crispy.
- Sprinkle garam masala and lemon juice, combine well. Cook for a minute.
- Remove the pan from the heat and keep it covered.
- Serve along with chapati, roti, naan etc. I served with Millet (Ragi) roti, it was yum!
