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Prawn Tikka Masala

 

The Team

by The Team

   Back to Blog
Serves4 serves
Prep time90 minutes
Cook time25 minutes
Ready in115 minutes

Ingredients:

For the Marinade:

  • 500g King prawns, peeled and deveined
  • 1/2 cup Greek yoghurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp red chilli powder
  • 1 tbsp lemon juice
  • Salt to taste

For the Masala Sauce:

  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp red chilli powder
  • 1/2 tsp ground paprika (optional for colour)
  • 1/2 cup heavy cream or coconut cream
  • 1/4 cup fresh coriander leaves, chopped
  • Salt to taste

Instructions:

1. Marinate the Prawns:

  • In a large bowl, combine the Greek yoghurt, ginger-garlic paste, turmeric, cumin, coriander, garam masala, red chilli powder, lemon juice, and salt.
  • Add the King prawns to the marinade, ensuring they are well coated.
  • Cover and refrigerate for at least 1 hour.

2. Cook the Prawns:

  • Preheat a grill or a pan over medium-high heat.
  • Cook the marinated prawns for about 2-3 minutes on each side until they are just cooked through and slightly charred.
  • Remove from heat and set aside.

3. Prepare the Masala Sauce:

  • Heat the vegetable oil in a large pan over medium heat.
  • Add the chopped onions and sauté until golden brown.
  • Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant.
  • Add the ground turmeric, cumin, coriander, garam masala, red chilli powder, and paprika (if using). Cook the spices for another 1-2 minutes.
  • Pour in the pureed tomatoes and cook for 5-7 minutes until the sauce thickens and the oil begins to separate.
  • Reduce the heat to low, and stir in the cream. Let the sauce simmer for 3-4 minutes.

4. Combine and Serve:

  • Add the cooked prawns to the sauce and gently mix until they are well coated with the masala.
  • Cook for another 2-3 minutes to allow the flavours to meld together.
  • Garnish with fresh coriander leaves.

5. Serve:

  • Serve the Prawn Tikka Masala hot with steamed basmati rice, naan, or roti.
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