Shrimp Tikka Masala

Published March 1, 2008. Web Exclusive.

Why this recipe works:

Our goal was to develop a shrimp masala recipe with readily available ingredients. To get there, we sprinkled the shrimp with a mixture of salt, coriander, cumin, and cayenne, then dipped them in yogurt mixed with oil, garlic and ginger. For year-round tikka masala recipe, we chose the broiler… read more

Our goal was to develop a shrimp masala recipe with readily available ingredients. To get there, we sprinkled the shrimp with a mixture of salt, coriander, cumin, and cayenne, then dipped them in yogurt mixed with oil, garlic and ginger. For year-round tikka masala recipe, we chose the broiler rather than the grill.

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Serves 4 to 6

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.

Ingredients

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