Chingri Tikka Masala

Name: Chingri Tikka Masala
Prep time: 10 min
Cook time: 3 min
Total time: 25 min
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 1 tablespoon grated fresh ginger; 4 cloves garlic, minced (about 1 tablespoon); 4 to 6 tomatoes, chopped, or 1 cup diced canned tomatoes; 1 teaspoon garam masala (storebought); 1 medium onion, minced; 1 teaspoon cayenne pepper powder; 1 cup coconut milk, or ¾ cup heavy cream; 1 teaspoon sugar; 1 teaspoon salt; ¼ cup dried fenugreek leaves (kasuri methi); Chopped cilantro for garnish; 1½ pounds large shrimp, shelled and deveined; 2 tablespoons oil

Shrimp in Tomato Fenugreek Sauce

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
25 min

Appears in

Instant Indian

By Rinku Bhattacharya

Published 2018

About

This is another easy-breezy recipe, and uses a simpler take on the Basic Makhani Sauce that’s perfect if you are in a rush. This recipe is another signature Indian restaurant special and goes well with steamed white rice.

Ingredients

2 tablespoons oil
4 to 6 tomatoes, chopped, or 1 cup diced canned

Asia
India
Fish course
Pescatarian
Gluten-free

Method

Set the Instant Pot® to Sauté mode and heat the oil. Add the tomatoes, ginger, garlic, onion, cayenne pepper powder, garam masala, sugar, and salt. Press Cancel to turn off Sauté mode. Close the lid and set the Instant Pot® on Manual Low Pressure for 3 minutes.
When cooking time is complete, do Quick Pressure Release. Once the pressure is released, open the lid, s