Step 1

Make your spice mix. Combine the tandoori masala, kashmiri chili powder, salt and kasoor methi. Note that if you are using commercial tandoori masala it likely already has lots of salt so you won't likely need more.

Step 2

Prep your cilantro garnish. Have your lemon ready. Have some naan standing by for dipping into the buttery goodness. This is a really easy recipe but it does go fast.

Step 3

Pick a frying pan just big enough to hold all the shrimp in a single layer. That's important. Big enough for a single layer. But not so big that the butter just films the bottom of the pan. A 9 to 10 inch pan is about right.

Step 4

Melt the butter over medium low heat. You don't want things to get too hot.

Step 5

When the butter starts to foam add the garlic ginger paste. Cook for about a minute. You want gentle bubbles. You aren't frying things hard.

Step 6

Add the spice mix (tandoori masala, kashmiri chili powder, salt and kasoori methi). Cook the spices in the butter for about 1 minute. Still want gentle bubbles. This is called blooming spices. Oil soluble compounds dissolve in the butter and flavour magic happens.

Step 7

Add the lemon juice. Squeeze the lemon with one hand and through your fingers on your other hand to catch the seeds. That's a handy trick whenever you need fresh lemon juice. Life skill. No extra dishes. Cook for another minute.

Step 8

Add the shrimp in a single layer. Cook for 3 minutes. Still want gentle bubbles.

Step 9

After 3 minutes, flip the shrimp. If they are uniformly pink cook them another three minutes. If there is a little grey when you flip them go 4 minutes total on the second side. Overdone shrimp suck. Err slightly on the side of caution. You will be happier for it. I will be happier for you.

Step 10

Garnish with a little minced cilantro. Serve with naan for dipping into the sauce. You will cry if you don't have something to mop up the sauce.