Tandoori Shrimp Tikka Masala
Tikka masala is a rich British-Indian classic built on crushed tomatoes, gently simmered with spices like cardamom, cumin, and garam masala, then blended with a lush Makhani gravy made from cashews and cream. Here, it’s crowned with plump shrimp roasted in a smoky tandoori marinade, and served next to a bed of golden-hued saffron rice to soak up all that spicy, sweet, and tangy sauce.
Nutritional facts
Protein
28g
Carbs
63g
Calories
630kcal
Fat
29g
Ingredients
Mustard Oil, Kashmiri Chili Powder, Deggi Mirch Powder, Indian Black Salt, Bay Leaf, Chickpea Flour, Butter, Fenugreek, Red Onion, Plum Tomato, Plain Yogurt, Cumin, Coriander, Shrimp, Cumin, Cardamom, Garam Masala, Tomato Paste, Cashews, Cinnamon Stick, Cilantro, Garlic, Thai Red Peppers, Sugar, Heavy Cream, Basmati Rice, Kosher Salt, Saffron, Black Pepper, Lemon Juice, Ginger, Chaat Masala, Clarified Butter, Canola Oil, Canned Tomato, Cayenne Powder, Whole Milk, Spice, Cardamom, Green, Whole, Paprika
Contains milk, shellfish, cashews.
Reviews
5.0
Based on 2 reviews
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About Gaurav Raj
Born and raised in Odisha, India, Chef Gaurav Raj's culinary journey began in the heart of his family kitchen. From a young age, he found inspiration in the vibrant flavors and rich traditions of Indian cuisine. After completing his formal education at IHM, Pusa, New Delhi, Chef Raj honed his skills through training at the prestigious Marriott group of Hotels in Pune.
Venturing abroad, Chef Raj made his mark in the culinary scene of San Francisco, where he worked alongside renowned chefs such as Manish Tyagi and Pujan Sarkar at acclaimed modern Indian restaurants like August 1 Five and Rooh. His time in the Bay Area exposed him to innovative techniques and diverse culinary influences, shaping his approach to cooking.
Driven by his passion for exploring new culinary horizons, Chef Raj eventually found his way to the Pacific Northwest. Here, as the Executive Chef of Rasai, he brings his unique vision to life, blending traditional Indian flavors with global culinary techniques. At Rasai, which means entrance, opening, and passage, Chef Raj crafts elevated yet approachable Indian cuisine, inviting diners on a flavorful journey that celebrates the essence of Indian culinary heritage.
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