Infused Shrimp Tikka Masala

If you like spicy, creamy seafood dishes, you will love shrimp tikka masala! Cumin, turmeric, and yogurt combine to create an aromatic and mouth-watering shrimp entrée.

It’s amazing served with jasmine rice, cucumber salad, and paratha bread. This popular Indian meal will satisfy your craving for spicy and herb-infused food.

 

What is Tikka Masala?

Tikka masala is chopped-up pieces of meat (usually chicken, shrimp, or lamb) that are cooked in a creamy tomato sauce. Most tikka masala dishes include onions, finely minced garlic, and ginger.

Other common spices include cumin, turmeric, and cayenne. It is reddish-orange in color and about the consistency of an Italian pasta sauce. The somewhat thick sauce is meant to rest over the rice, so the consistency should not be runny.

One particular spice blend is the hallmark of this dish. It’s called garam masala and consists of cardamom, cumin seeds, cinnamon, coriander, and peppercorns, the defining flavor profile of the recipe.

It supposedly was created by a Bangladeshi chef in Glasgow, Scotland, in the 1970s when a customer requested adding a tomato and cream sauce to his chicken tikka. Since then, tikka masala has become a global favorite.

 

How Do I Prepare Infused Heavy Cream?

If you are starting with raw flower, the first step is decarboxylation. This involves heating the flower to activate the psychoactive properties. These compounds in flower become active at 220° Fahrenheit, and the effects are the release of carbon dioxide and the formation of new molecular structures. You do not need to Activate or Decarb other herbs or spices, only medicinal flower.

If using LĒVO C to decarb, remember to run the Activate cycle twice if you’re using a full ounce of herb, stirring between the two cycle runs. If you’re using LĒVO II, remember to add the silicone pod protector to the bottom of your pods before you add the flower to prevent burning.

Follow these directions to infuse heavy cream. Infuse at 150°F for 2 hours when using flower. If infusing with LĒVO II, use two power pods for increased potency. For all LĒVO machines, ensure the herb is covered and submerged by the cream.

A LĒVO II or LĒVO C home infuser offers a more efficient way to dry, activate, and infuse herbs than the old fashioned method of heating flower in the oven. Conventional methods can potentially burn and damage botanical compounds - not to mention they make your house smelly! Some plant compounds are more heat-sensitive than others, so having the ability to adapt settings allows you to select the most effective heat and duration settings for specific botanical ingredients.

If you're a spice lover, try out our Pumpkin Coconut Milk Curry, Turmeric Orange Coconut Infused Muffins or PLVNT's Green Curry! Share what you make with @LEVO_Oil and be sure to tag it with #LEVOmade.