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    • Prawn Tikka Masala

    Prawn Tikka Masala

    Mark Sharron
    Medium difficulty
    30 minutes
    02-Apr

    Prawn Tikka Masala is a classic Indian dish that will surely please the whole family. This dish is packed with flavour and is easy to make. The prawns are marinated in a blend of spices, cooked in a creamy tomato sauce and served over rice or naan bread. This dish will tantalize your taste buds and make a great addition to your dinner table. 

     

     

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    Ingredients

    • 1 lb. raw prawns, peeled and deveined
    • 1 tablespoon vegetable oil
    • 1 teaspoon cumin
    • 1 teaspoon coriander
    • 1 teaspoon garam masala
    • 1 teaspoon paprika
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon cayenne pepper
    • 1/4 cup plain yoghurt
    • 1/2 cup heavy cream
    • 1 tablespoon tomato paste
    • 1/4 cup chopped cilantro
    • Salt and pepper to taste

    Method

    • Step-by-Step Method: Prawn Tikka Masala
    • Pat prawns dry with a paper towel and set aside.
    • In a large bowl, combine yoghurt, cumin, coriander, garam masala, paprika, turmeric, ground ginger, garlic powder, cayenne, and salt/pepper.
    • Add prawns to the bowl and toss until thoroughly coated; marinate for 20–30 minutes in the refrigerator.
    • Meanwhile, finely chop the cilantro and set aside for garnish.
    • In a small bowl, mix tomato paste with heavy cream until fully blended; set aside.
    • Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
    • Remove prawns from marinade, gently shaking off excess yoghurt mixture (but do not rinse).
    • Sear prawns in the hot oil for 1–2 minutes per side, just until lightly golden and opaque; remove prawns to a plate and cover loosely.
    • In the same skillet (do not clean), pour in the tomato paste and cream mixture, stirring and scraping any browned bits from the pan, reducing heat to medium.
    • Simmer sauce for 3–4 minutes until slightly thickened, stirring occasionally.
    • Return prawns, with any accumulated juices, to the skillet; toss to coat and simmer 2 more minutes, allowing flavours to meld and sauce to envelop prawns.
    • Taste, then adjust salt or pepper as needed before turning off the heat.
    • Arrange prawns and sauce in a shallow serving bowl or rimmed plate.
    • Sprinkle generously with chopped cilantro just before serving.
    • Serve hot, ideally with steamed rice, warm naan bread, or as part of a mezze-style spread.
    • Optional: Garnish plate with a thin swirl of heavy cream and a few cilantro leaves for a visually appealing finish.