Prawn Tikka Masala Recipe

• 20-25 jumbo prawns, deveined and cleanedFor marination:

  1/2 lemon

  1 tsp salt

  1 tsp chilli powder

  1 tsp ginger-garlic paste

  For gravy:

  1/2 cup curd

  1/4 cup cream (or 1/2 cup milk)

  2 onions, finely chopped

  Puree of 3 tomatoes

  1 Tbsp chilli powder (Kashmiri chili powder)

  1 tsp salt

  1 tsp turmeric

  1 tsp cumin seeds

  1 Tbsp garam masalapowder

  1 tsp ginger-garlic paste

  1 Tbsp butter

  2 Tbsp oil

  1 tsp tandoori masala (for color) *optional

In a bowl, mix lemon juice, salt, chilli powder and ginger-garlic paste.

Add prawns and marinate for 15-20 minutes.

Heat butter in a kadai (pan). Add marinated prawns and cook for about 4-5 minutes until well cooked. Keep aside in another bowl.

In the same kadai, take 2 Tbsp oil and add cumin seeds.

When they sizzle, add chopped onions and saute for about 4-5 minutes until onions turn dark brown.

Add ginger-garlic paste, chilli powder, turmeric powder, salt and fry for one minute until the mix turns aromatic.

Make a puree of the tomatoes using a blender and add in the kadai.

Mix well and cook on low flame for 3-4 minutes, until the mixture thickens.

Add cream, curd and garam masala. Mix well, keep flame on low.

Add cooked prawns, tandoori masala powder and salt to taste.

Serve with rice or fresh made naan.