Quick Prawn Tikka Masala Recipes

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.

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.

TANDOORI PRAWNS OR TANDOORI SHRIMP MASALA

Steps:

• Prep - Clean and devein prawns or shrimps. Drain the prawn well and pat them dry.Pro tip - I leave the tails on because they look aesthetic but you can take them off as well.

EASY PRAWN TIKKA MASALA

Steps:

• Heat the oil in a large pan on medium heat. When it's hot, add the onion and fry for 1-2 minutes until softened. Stir in the garlic and ginger and cook for another minute until fragrant.
• Add the prawns to the pan and cook them for 4-5 minutes until they turn pink. They don't need to be fully cooked at this point.
• Stir in the curry paste, tomato puree, chopped tomatoes and brown sugar. Add 100 ml of water, stir to combine, then lower the heat. Cook for 4-5 minutes until the sauce thickens.
• Next, stir in the dessicated coconut and cook for another minute. Add the double cream and chopped coriander and stir to combine. Serve with basmati rice or naan breads.