Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Butter Shrimp Curry

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I know how much you all love Butter Chicken and Butter Paneer, so I’m sure you’ll also enjoy this Butter Shrimp recipe.

Butter Shrimp also known as Jinghe Makhani is a great weeknight shrimp curry (literally took me 30 minutes to make and that’s including washing the dishes) with a creamy and nutty gravy.

My version is pretty standard – for the gravy I sautee onions, ginger-garlic paste, spices, cashews, and tomatoes in butter which is all grinded into a fine consistency and turns creamy  and rich with the addition of heavy cream. Except instead of heavy cream I substitute half and half (it’s a little lighter on the calories) and add a good amount of crushed kasuri methi at the end.

Serve with some basmati rice or naan. Simple, straightforward, and delicious!

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Butter Shrimp Curry

Ingredients

  • 6 Tbsp butter (divided)
  • 1 lb shrimp (peeled and deveined)
  • 1 Tbsp ginger-garlic paste (divided)
  • 1 bay leaf
  • 2 cups sliced onion
  • 1 Tbsp tomato paste
  • 1/4 cup cashews
  • 2 tomatoes
  • 3/4 tsp turmeric
  • 1 tsp chili powder
  • 1/2 tsp garam masala
  • 1.5 tsp cumin powder
  • 1.5 tsp coriander powder
  • 1 tsp tandoori masala
  • 1/2 tsp fennel powder
  • 1 cup half and half or heavy cream
  • 1 tsp salt (or to taste)
  • 2 tsp kasuri methi
  • lemon juice (to taste)

Instructions

  1. Begin by melting two tablespoons of butter in a pan. Add your shrimp (peeled and deveined) and 1/2 tsp of the ginger-garlic paste. Cook until the shrimp is pink. This should only take about a minute or so.

  2. Remove the shrimp from the pan and in the same pan add the remaining butter.

  3. Sautee your sliced onions. Once they start turning brown, add in the remaining ginger-garlic paste and the tomato paste. Cook for a few minutes. The tomato paste should begin to break down and caramelize.

  4. Now add in your salt and spices. Cook for a minute or so.

  5. Now add in your cashews and allow them to turn lightly brown (if they are not already roasted). Add in your roughly chopped tomatoes. Stir and set aside.

  6. Now we're going to take the gravy we just made and blend it into a smooth paste. Use either a blender or chopper and add it to your machine once it has cooled down.

  7. Now take your smooth gravy and pour it back into the pan on low heat. Stir in your half and half and then the shrimp we cooked earlier.

  8. Lastly, stir in some crushed kasuri methi and a few squeezes of freshly squeezed lemon juice. Taste and adjust for seasonings.

  9. Serve with basmati rice or naan.