I never knew the magic of butter chicken until we moved to a place that has a Nepalese restaurant on every corner. I’m not sure the connection, but we have a LOT of Indian/Nepalese restaurants in our area, and they are wonderful. Have you had momos, those little meat or veggie-filled dumplings? Sooo good. Anyway, I tried the butter chicken at Taste of the Himalayas (my fave) and was totally hooked. So when I saw Posie had posted a recipe for butter shrimp, I wanted to try making that at home.
I didn’t have tandoori paste, so I tried making it myself and it was super easy. I was thinking you could put that in a lot of things to add major flavor.
The brilliant colors of all those spices remind me that I need to cook with them more often.
I think I only used 1 pound of shrimp instead of two. It was frozen in a bag so I thawed it in some water first.
Anything with this much butter has to be good!
I skipped the sliced almond garnish but I definitely added peas. Overall, I was happy with how quickly this dish came together. I think the sauce is even better than the chicken tikka masala recipe I had been making before, so I might just go with this one from now on.