Tandoori Prawns

Instructions

1. 1

   First Marinade for Prawns

   • Rinse, devein, and thoroughly pat the prawns dry with paper towels. This step is crucial for the marinade to adhere properly.
   • In a medium bowl, combine the prawns with ginger-garlic paste, lemon juice, Kashmiri red chili powder, and 0.5 tsp of salt.
   • Mix gently until each prawn is evenly coated. Set aside to marinate for 15-20 minutes at room temperature.
2. 2

   Prepare Second Marinade and Coat

   • In a separate large bowl, whisk the hung curd until it is completely smooth and creamy.
   • Add the roasted besan, tandoori masala, garam masala, turmeric powder, crushed kasuri methi, mustard oil, the remaining 0.5 tsp of salt, and optional red food color.
   • Whisk vigorously to form a thick, lump-free paste.
   • Add the prawns from the first marinade to this yogurt mixture. Use a spatula to gently fold and coat each prawn thoroughly.
   • Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 2 hours for deeper flavor.
3. 3

   Skewer and Cook the Prawns

   • Preheat your oven to 200°C (400°F). If using bamboo skewers, soak them in water for at least 20 minutes to prevent them from burning.
   • Line a baking tray with aluminum foil and place a wire rack on top.
   • Thread the marinated prawns onto the skewers, leaving a small gap between each one to ensure even cooking.
   • Arrange the skewers on the wire rack.
   • Bake for 8-10 minutes, flipping the skewers halfway through. The prawns are cooked when they turn opaque and have light char marks.
   • In the last 2 minutes of cooking, brush the prawns with melted butter for extra flavor and a beautiful glaze.
4. 4

   Garnish and Serve

   • Carefully remove the hot skewers from the oven.
   • Immediately sprinkle with chaat masala and squeeze fresh lemon juice over the top.
   • Serve hot with mint chutney and thinly sliced onions.