Description
Replaces Butter Chicken Curry's chicken with Tandoor-baked large shrimp (Jhinga). A premium curry where shrimp dashi melts intensely into the tomato/butter sauce.
Restaurants serving Jhinga Makhani
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Large shrimp
- Butter
- Tomato puree
- Heavy cream
- Cashew paste
- Garam masala
- Kasuri Methi
Instructions
- Marinate shrimp in spiced yogurt, bake fragrantly in a pan (or Tandoor).
- Heat massive butter in a pot, add tomato puree, cashew paste, garam masala; simmer until oil separates.
- Add baked shrimp and heavy cream, simmer briefly for a few mins so shrimp doesn't toughen, scatter Kasuri Methi to finish.
Learn more Spice, substitutes, tips
Key spices
Kasuri Methi herb aroma and fragrant shrimp smell
Substitutes at Japanese supermarkets
Scallops (as same seafood, umami matches the sauce)
Pairing
Garlic Naan、White wine
Trivia
[Hardcore] 'Jhinga' means shrimp, 'Makhani' means butter. Even in meat-centric North India, shrimp menus are treated as 'high-end restaurant status', ordered for special occasion dinners.
Eating tips & etiquette
[Unique Eating] Scoop the sweet sauce with Garlic Naan's intense punch, washing it down with beer along with the plump shrimp texture!
Allergen
Shrimp, Dairy, Tree nuts