Prawn Tikka Masala

INGREDIENTS

20-25 jumbo prawns, deveineds and cleaned

 For marination: 

• Take 1 tsp salt
• 1/2 lemon
• 1 tsp ginger-garlic paste
• 1 tsp chilli powder

For gravy: 

• Take 1/2 cup curd.
• 1 Tbsp chilli powder (Kashmiri chili powder)
• 1/4 cup cream (or 1/2 cup milk)
• Puree of 3 tomatoes
• 2 onions, finely chopped
• 1 tsp cumin seeds
• 1 Tbsp garam masalapowder
• 1 Tbsp butter
• 1 tsp turmeric
• 1 tsp salt
• 1 tsp ginger-garlic paste
• 2 Tbsp oil
• 1 tsp tandoori masala (for color) *optional

METHOD :

1. In a bowl, mix lemon juice, salt, chilli powder and ginger-garlic paste.
2. Add prawns and marinate for 15-20 minutes.
3. Heat butter in a kadai (pan). Add marinated prawns and cook for about 4-5 minutes until well cooked. Keep aside in another bowl.
4. In the same kadai, take 2 Tbsp oil and add cumin seeds.
5. When they sizzle, add chopped onions and saute for about 4-5 minutes until onions turn dark brown.
6. Add ginger-garlic paste, chilli powder, turmeric powder, salt and fry for one minute until the mix turns aromatic.
7. Make a puree of the tomatoes using a blender and add in the kadai.
8. Mix well and cook on low flame for 3-4 minutes, until the mixture thickens.
9. Add cream, curd and garam masala. Mix well, keep flame on low.
10. Add cooked prawns, tandoori masala powder and salt to taste.
11. Serve with rice or fresh made naan.

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