Prawn Tikka Masala

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.