Equipment
Ingredients
Tandoori Prawns
- 600 g king prawns, peeled and deveined, tails left intact
- 150 g plain yogurt, thickened, excess liquid drained
- 15 g ginger garlic paste
- 10 g kashmiri chilli powder
- 5 g garam masala
- 2 g ground turmeric
- 15 ml lemon juice
- 15 ml mustard oil
- 5 g salt
Makhani Butter Sauce
- 50 g unsalted butter
- 15 g ginger garlic paste
- 400 g tomato puree, smooth passata style
- 5 g kashmiri chilli powder
- 5 g garam masala
- 100 ml heavy cream
- 2 g dried fenugreek leaves, lightly crushed
- 10 g honey
- 5 g salt
Nutrition (per serving)
Method
Combine the drained yogurt, ginger garlic paste, Kashmiri chilli powder, garam masala, ground turmeric, lemon juice, mustard oil, and salt in a large mixing bowl. Mix until a smooth, vibrant red paste forms.
Add the king prawns to the mixing bowl and toss gently, ensuring each prawn is thoroughly coated with the marinade. Cover the bowl and refrigerate for one hour.
Melt the unsalted butter in a medium saucepan over medium heat. Add the remaining ginger garlic paste and saute until fragrant and the raw smell dissipates.
Pour the tomato puree into the saucepan. Stir in the Kashmiri chilli powder, garam masala, and salt. Reduce the heat to low and simmer gently until the sauce thickens and the butter begins to separate at the edges.
Stir the heavy cream, crushed dried fenugreek leaves, and honey into the tomato sauce. Warm through gently without boiling, then remove from heat and keep warm.
Preheat a grill or grill pan to 220°C/430°F. Thread the marinated prawns onto skewers and grill them for two to three minutes per side until lightly charred and fully cooked.
Spoon a generous pool of the warm makhani butter sauce onto serving plates. Carefully arrange the grilled tandoori prawns on top of the sauce and serve immediately.
Chef's Notes
- Mustard oil provides the authentic, pungent kick found in classic tandoori dishes. If substituting, briefly heat regular vegetable oil and temper a pinch of crushed mustard seeds to replicate the flavor profile.
- Using Kashmiri chilli powder is crucial as it imparts a vibrant red hue without excessive heat, eliminating the need for artificial food coloring.
- Draining your yogurt in a muslin cloth for an hour creates a thicker base, ensuring the marinade clings tightly to the prawns rather than dripping off during grilling.
- For the ultimate depth of flavor, allow the finished makhani sauce to rest for an hour before reheating to serve. This allows the acidic tomato and rich butter to harmonize properly.
Storage
Refrigerator: 2 days — Store prawns and sauce in separate airtight containers.
Freezer: 1 month — Freeze the sauce only; cooked prawns will become rubbery if frozen and reheated.
Reheating: Gently warm the sauce on the stovetop. Reheat the prawns separately in a moderate oven just until warmed through.
