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Creamy Shrimp Tikka Masala Curry

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine Indian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Shrimp Marinade
  • 1 lb (450 g) shrimp, peeled and deveined
  • 1/4 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chili powder
  • Salt to taste
  • For the Curry Sauce
  • 2 tablespoons vegetable oil or ghee
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 can (14 oz) crushed tomatoes
  • 1/2 cup heavy cream or coconut cream
  • Salt and black pepper to taste
  • Fresh cilantro for garnish

Instructions
 

  • In a bowl, combine yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric, chili powder, and salt. Add shrimp and marinate for at least 30 minutes.
  • Heat oil or ghee in a large skillet over medium heat. Sauté onions until soft and translucent, about 5 minutes.
  • Add garlic and ginger, cook for 1 minute until fragrant.
  • Stir in cumin, coriander, paprika, turmeric, and garam masala. Cook for 1–2 minutes to release aromas.
  • Add crushed tomatoes and simmer for 5–7 minutes until slightly thickened.
  • Stir in heavy cream or coconut cream, simmer for 2–3 minutes.
  • Add marinated shrimp and cook for 4–5 minutes until shrimp are pink and cooked through.
  • Season with salt and pepper, garnish with fresh cilantro, and serve hot.