- 2 Lemon
- 1 tsp Salt
- 1 tsp Chilli powder
- 1 tsp Ginger-garlic paste
- 1/2 cup Curd
- 1/4 cup Cream
- 2 Onions, finely chopped
- 3 Tomatoes (pureed)
- 1 tbsp Chilli powder (Kashmiri chili powder)
- 1 tsp Salt
- 1 tsp Turmeric
- 1 tsp Cumin seeds
- 1 tbsp Garam masala powder
- 1 tsp Ginger-garlic paste
- 1 tbsp Butter
- 2 tbsp Oil
- 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 tablespoon 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.
