Tandoori ‘BBQ Inspired’ Garlicky Butter Prawns (Makhanwala+Butter Prawns)

If there is a recipe that is out there that is ORIGINAL, this is it! I have tried and tested to make this recipe perfect, and finally i did it.

Today the 23rd of May 2008 i perfected it. So with all that excitement. I got straight to the computer and blogged it. So that hopefully by tomorrow or even today, you will all be enjoying this recipe.

This recipe is a version of one of the most popular chicken dishes available in Indian restaurants, commonly referred to as Makahanwala Chicken or Butter Chicken. However it has been difficult to replicate the traditional style of cooking the prawns in the butter chicken sauce and so a little bit of marination needs to go on and more garlic needs to be added to balance the palate.

Serves:
4-6

Preparation Time:
25 minutes plus time to marinade.

Cooking Time:
20 minutes.
Ingredients:

10 Cloves Garlic (grounded fine to paste)
4 Thai Red Chilis2 tbsp-olive oil
1kg large prawns or 500g shelled shrimps
1 tablespoon vinegar
1 tablespoon tomato paste
Kosher Salt or sea salt to taste
1 tablespoon ‘Rajah’ Brand Tandoori Powder (if you dont have access to Rajah, then you can use any other brand however it might make a difference in taste)Half medium onion chopped very finely.
2 tablespoon turmeric powder2 teaspoon cumin powder
1 teaspoon cumin-coriander powder
1 teaspoon cayenne pepper
1/2 Cup chopped cilantro
4 tablespoons yoghurt
4 tablespoons heavy whipping cream
1 teaspoon sugar.

direcciones…

1. Shell and de-vein prawns. Wash and marinate with salt, vinegar, turmeric and half of the garlic paste.
2. Heat oil. Add remainder garlic paste, onions, and finely chopped chilis and cook till garlic smells cooked
3. Add tomato paste and simmer for 5 more minutes. I personally use a wok so that i have enough room
4. Now add the prawns, tandoori masala, cumin and coriander powder, cayenne pepper and cover for about 15 minutes so that prawns soak in all the spices and masala. Opening to stir every few minutes.
4. Once prawns look a bit done, you will know this because they have released a considerable amount of water and so you will need to put it on high heat to burn off some water.

5. Add the yogurt and stir some more on high and burn off most of the water to get a consistent paste. This will probably take 10 mins or more to burn
6. Once the all the liquid looks gone, and the bottom starts to stick, stir around a few times and add the heavy whipping cream and .Stir it in till you get a consistent creamy looking gravy. Add more cream if need be. The prawns should be medium dry, so it should have some gravy but not much.
7. Garnish with finely chopped cilantro and decorate with spring onion flowers.

Serving ideas: Serve with Garlic Naan bread or Garlic loaf (New York style). Some people have even eaten it with Jeera Rice.

There you go, you have just made the world premier of Garlic Butter Prawns (tandoori bbq style). I said it right here this is my recipe, and hopefully i’ll get Famous with it ;), not that i want to but hey its a bonus innit?

Ciao and happy foodin’

Spicy Masala BBQ Steak/Chops/Fish

This delicious recipe is one version of many to come. The history of this recipe is unknown however it has been passed down through generations of South African born Indians. It is one of the most authentic to date ‘Braai’ steak or chops recipe that i know of. [Read more]