Shrimp Tikka Masala
By America's Test KitchenPublished on January 18, 2008
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
Masala Sauce
3 tablespoons vegetable oil 1 medium onion, diced fine (about 1 ¼ cups)2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)2 teaspoons grated fresh ginger 1 fresh serrano chile, ribs and seeds removed, flesh minced (see note above)1 tablespoon tomato paste 1 tablespoon garam masala (see note above)1 (28-ounce) can crushed tomatoes 2 teaspoons sugar ½ teaspoon table salt ⅔ cup heavy creamShrimp Tikka
½ teaspoon ground cumin ½ teaspoon ground coriander ¼ teaspoon cayenne pepper 1 teaspoon table salt 2 pounds extra-large shrimp, peeled and deveined, tails removed1 cup plain whole-milk yogurt (see note)2 tablespoons vegetable oil 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)1 tablespoon grated fresh ginger ¼ cup chopped fresh cilantro leavesBefore You Begin
This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot shrimp.
Instructions
- Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
- While sauce simmers, adjust oven rack to highest position (about 3 inches from heating element) and heat broiler. Combine cumin, coriander, cayenne, and salt in small bowl. Dry shrimp thoroughly and sprinkle evenly with spice mixture until coated evenly, pressing gently so mixture adheres. In large bowl, whisk together yogurt, oil, garlic, and ginger; add shrimp to bowl with yogurt mixture and toss to coat evenly (shrimp should be coated with thick layer of yogurt).
- Arrange shrimp on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Place baking sheet under broiler and cook shrimp until lightly browned, about 4 minutes. Using tongs, flip and broil until second side is pink and slightly translucent, 1 to 2 minutes longer. Stir shrimp into warm sauce (do not simmer shrimp in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
for the sauce
for the shrimp
Time
1¼ hoursYield
Serves 4 to 6Ingredients
Masala Sauce
3 tablespoons vegetable oil
1 medium onion, diced fine (about 1 ¼ cups)
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile, ribs and seeds removed, flesh minced (see note above)
1 tablespoon tomato paste
1 tablespoon garam masala (see note above)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
½ teaspoon table salt
⅔ cup heavy cream
Shrimp Tikka
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
1 teaspoon table salt
2 pounds extra-large shrimp, peeled and deveined, tails removed
1 cup plain whole-milk yogurt (see note)
2 tablespoons vegetable oil
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger
¼ cup chopped fresh cilantro leaves
Ingredients
Masala Sauce
3 tablespoons vegetable oil
1 medium onion, diced fine (about 1 ¼ cups)
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile, ribs and seeds removed, flesh minced (see note above)
1 tablespoon tomato paste
1 tablespoon garam masala (see note above)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
½ teaspoon table salt
⅔ cup heavy cream
Shrimp Tikka
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
1 teaspoon table salt
2 pounds extra-large shrimp, peeled and deveined, tails removed
1 cup plain whole-milk yogurt (see note)
2 tablespoons vegetable oil
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger
¼ cup chopped fresh cilantro leaves
Ingredients
Masala Sauce
3 tablespoons vegetable oil
1 medium onion, diced fine (about 1 ¼ cups)
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile, ribs and seeds removed, flesh minced (see note above)
1 tablespoon tomato paste
1 tablespoon garam masala (see note above)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
½ teaspoon table salt
⅔ cup heavy cream
Shrimp Tikka
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
1 teaspoon table salt
2 pounds extra-large shrimp, peeled and deveined, tails removed
1 cup plain whole-milk yogurt (see note)
2 tablespoons vegetable oil
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger
¼ cup chopped fresh cilantro leaves
Why This Recipe Works
Our goal was to develop a shrimp tikka masala recipe with rich complexity. To get there, we sprinkled the shrimp with a mixture of salt, coriander, cumin, and cayenne and then dipped them in yogurt mixed with oil, garlic and ginger. To make our recipe easy in all seasons, we chose the broiler rather than the grill.
Before You Begin
This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot shrimp.
Instructions
- Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
- While sauce simmers, adjust oven rack to highest position (about 3 inches from heating element) and heat broiler. Combine cumin, coriander, cayenne, and salt in small bowl. Dry shrimp thoroughly and sprinkle evenly with spice mixture until coated evenly, pressing gently so mixture adheres. In large bowl, whisk together yogurt, oil, garlic, and ginger; add shrimp to bowl with yogurt mixture and toss to coat evenly (shrimp should be coated with thick layer of yogurt).
- Arrange shrimp on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Place baking sheet under broiler and cook shrimp until lightly browned, about 4 minutes. Using tongs, flip and broil until second side is pink and slightly translucent, 1 to 2 minutes longer. Stir shrimp into warm sauce (do not simmer shrimp in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
for the sauce
for the shrimp
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