Step 1

In a medium bowl, combine all the ingredients mentioned on “to marinate”. Coat the shrimp well and refrigerate for 20-30 minutes to marinate.

Step 2

Heat a skillet on a medium flame with a tablespoon of butter. Add the marinated shrimps to the skillets and cook them for 4-5 minutes. Once done remove them to a plate and keep it aside.

Step 3

To the same skillet add the remaining tablespoon of butter, add in the garlic, ginger, cashews, and onions. Cook until the onions turn translucent and then add the chopped tomatoes.

Step 4

Once the tomatoes turn mushy add the spice powders; red chili powder, garam masala, sugar, and salt. Saute for a minute and add ¼ cup water to avoid burning the spices.

Step 5

Remove from heat and blend them on a food processor or immersion blender to a smooth puree.

Step 6

Return to the stove and cook the sauce for 5 minutes. Add the cooked shrimp to the sauce.

Step 7

Add in another ¼ cup of water to the sauce and let it simmer for 3 minutes.

Step 8

Finally, add the heavy cream and cilantro and off the flame.

Step 9

Serve the butter shrimp over the cooked basmati rice and naan.