Best Prawn Tikka Masala Recipes

PRAWN TIKKA MASALA RECIPE

Steps:

• Heat the oil in a large wok or pan. Add the onion, garlic and potatoes, and cook for 10 mins, stirring occasionally.
• Stir in the curry paste and chilli powder, if using, and fry for a further minute, then mix in tomatoes, 1⁄2 the coriander, lemon juice and simmer for 10-15 mins, until thick.
• Add prawns and simmer for 5 mins until cooked through. Stir through soured cream and remaining coriander before serving.

QUICK PRAWN TIKKA MASALA RECIPE

Steps:

• To begin making the Quick Prawn Tikka Masala recipe, take a big bowl and add lime juice, salt, chilli powder and ginger garlic paste and mix everything.
• Add prawns and make sure that each piece is coated properly. Marinate for 15 to 20 minutes.
• Heat butter in a heavy bottomed pan and add the marinated prawns. Cook for about 4 to 5 minutes until they start looking slightly tender.
• Remember overcooking will spoil them. Keep the cooked prawns aside in another bowl.
• In the same pan, add 2 tablespoon oil and add cumin seeds. Once they start to 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.
• Next add the pureed tomatoes to the pan and mix well. Cook on low flame for 3 to 4 minutes, until the mixture thickens.
• Now add cream, curd and garam masala. Mix well and let it cook on low flame.
• Finally add cooked prawns, tandoori masala powder and salt to taste.
• Serve hot and garnish with some onion circles and coriander leaves. Serve Quick Prawn Tikka Masala along with Steamed Rice and Beetroot Pachadi for a weekday lunch or dinner.

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.

SHRIMP TIKKA MASALA

Steps:

• Heat oil in a Dutch oven or a stockpot over medium heat. Cook onion until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala, and chili powder, and cook until fragrant, about 3 minutes.
• Add water and shrimp. Cook until shrimp are opaque and cooked through, about 4 minutes. Remove from heat. Stir in yogurt. Season with salt and pepper.