Best 4 Tandoori Tikka King Prawns Recipes

PALASH MITRA'S AMAZING TANDOORI PRAWNS

Steps:

• Place the prawns in a dish, mix in all the ingredients for the first marinade and set aside for 10 minutes.
• Mix all the ingredients for the second marinade and massage them into the prawns. Thread the prawns on bamboo skewers, piercing the skewer through the tail of each prawn and taking it out through the tip of the head.
• Cook for 5-6 minutes in an oven preheated to 200°C. Then put under a hot grill for 1 minute and serve with a salad of your choice.

THE BEST TANDOORI PRAWNS

Steps:

• Add all the ingredients listed under marinade to a bowl, and combine.
• Add prawns to the marinade and set aside. I recommend marinating these for at least half an hour and up to two hours for better flavor.
• In the meanwhile, to make the mango chutney, blend mangoes, lemon juice and salt in a blender till pureed. Add the chopped coriander and pulse for 5 seconds till you see bright green specks. Sprinkle with chili flakes if using.
• Oven Method
• Once the prawns have finished marinating, pre-heat oven to 220 degree celcius.
• Skewer the prawns using the equipment provided with your oven, brush them with melted butter and grill for 10-12 minutes. Brush once more at 5 minutes and then right before serving.
• Stovetop Method
• Alternatively, if you don't have an oven, heat a grill pan on the stove. Add some butter to the pan.
• Once hot, arrange prawns on the pan so that they don't overlap and sear on high heat for a minute on either side.
• After one minute, reduce the heat to medium and cook for 5 more minutes. Prawns cook pretty quickly so be careful about the cooking time. Brush once more with butter right before serving.
• To Serve
• Sprinkle with chat masala and chopped coriander and serve with the mango chutney.

TANDOORI - TIKKA KING PRAWNS

Steps:

• In a large, shallow dish, mix together the garlic, cumin, chilli, tumeric, salt, yogurt and food colouring.
• Add the prawns and stir well to coat.
• Preheat a large non stick frying pan.
• Thread the prawns on to soaked bamboo skewers and cook for 5 minutes, turning until the coating is dark red and prawns cooked through.
• Serve with lemon wedges, raita and chapatis.

PRAWN TIKKA MASALA

Steps:

• Put the onion, ginger and garlic in a food processor and blitz to a smooth paste. Heat the oil in a large flameproof casserole dish or pan over a medium heat. Add the onion paste and fry for 8 mins or until lightly golden. Stir in the curry paste and fry for 1 min more. Add the tomatoes, tomato purée, sugar and cardamom pods. Bring to a simmer and cook, covered, for another 10 mins.
• Cook the rice following pack instructions.
• Scoop the cardamom out of the curry sauce and discard, then blitz with a hand blender, or in a clean food processor. Return to the pan, add the almonds and prawns, and cook for 5 mins. Season to taste and stir through the cream and coriander. Serve with the rice and naan breads, if you like.