📝 About This Recipe
Experience the smoky, charred allure of the traditional Indian clay oven with these succulent Tandoori Prawns. Marinated in a double-layer of aromatic spices and thick Greek yogurt, these jumbo prawns are roasted to perfection until they develop a signature crimson crust and a tender, juicy interior. This dish captures the vibrant spirit of North Indian street food, offering a complex balance of heat, tang, and earthy warmth that is truly irresistible.
🥗 Ingredients
The Prawns
- 20-24 pieces Jumbo Prawns (cleaned, deveined, and tails left on)
First Marinade
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Ginger-Garlic Paste (freshly ground for best flavor)
- 1/2 teaspoon Kashmiri Red Chili Powder (for color and mild heat)
- 1/2 teaspoon Salt
Second Marinade
- 1/2 cup Greek Yogurt (thick or hung curd)
- 2 tablespoons Mustard Oil (provides authentic pungent aroma)
- 1 teaspoon Garam Masala
- 1 tablespoon Kashmiri Red Chili Powder (adjust for spice preference)
- 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed between palms)
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Ajwain (carom seeds, lightly crushed)
- 1 tablespoon Besan (roasted gram flour to help marinade stick)
For Basting and Garnish
- 2 tablespoons Unsalted Butter (melted)
- 1 teaspoon Chaat Masala (for a tangy finish)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 Lemon Wedges (for serving)
👨🍳 Instructions
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1
Pat the cleaned prawns completely dry with paper towels. Any excess moisture will prevent the marinade from sticking and result in steaming rather than roasting.
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2
In a medium bowl, combine the first marinade ingredients: lemon juice, ginger-garlic paste, 1/2 tsp chili powder, and salt. Toss the prawns gently and let them rest for 15 minutes.
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3
While the prawns rest, prepare the second marinade. In a large mixing bowl, whisk the thick Greek yogurt until smooth.
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4
Add the mustard oil, Kashmiri chili powder, garam masala, turmeric, crushed ajwain, and crushed kasuri methi to the yogurt. Mix thoroughly until the color is a vibrant orange-red.
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5
Whisk in the roasted gram flour (besan). This acts as a binding agent, ensuring the spices hug the prawns during the high-heat cooking process.
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6
Transfer the prawns from the first marinade into the yogurt mixture, discarding any liquid that has pooled in the first bowl. Coat each prawn evenly.
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7
Cover and refrigerate for at least 20-30 minutes. Do not over-marinate, as the acid in the yogurt and lemon will begin to 'cook' the delicate seafood and make it rubbery.
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8
Preheat your oven to its highest setting (usually 450°F/230°C) or fire up an outdoor grill. If using an oven, place a wire rack over a baking tray to allow air circulation.
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9
Thread the prawns onto metal skewers. If using wooden skewers, ensure they have been soaked in water for 30 minutes to prevent burning.
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10
Place the skewers in the oven or on the grill. Roast for 4-5 minutes on the first side.
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11
Carefully flip the skewers. Brush the prawns generously with melted butter. This creates that classic tandoori sheen and adds richness.
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12
Roast for another 4-5 minutes until the prawns are opaque and have slight charred 'leopard spots' on the edges. Be careful not to overcook; prawns are done when they form a 'C' shape.
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13
Remove from heat and let them rest for 2 minutes. Sprinkle immediately with chaat masala and fresh cilantro.
💡 Chef's Tips
Always use Kashmiri Red Chili powder; it provides the iconic deep red color without the blistering heat of standard cayenne. If you don't have mustard oil, use vegetable oil mixed with a half-teaspoon of English mustard powder for a similar kick. Ensure the yogurt is truly thick; if using regular yogurt, strain it through cheesecloth for 2 hours to remove the whey. To get a smoky flavor without a tandoor, use the 'dhungar' method: place a small piece of glowing charcoal in a metal bowl inside the marinating container, drizzle with ghee, and seal the lid for 3 minutes.
🍽️ Serving Suggestions
Serve hot with a side of cooling Mint-Coriander Chutney and sliced red onion rings. Pair with buttery Garlic Naan or Laccha Paratha to soak up the juices. Accompany with a crisp, cold Lager or a refreshing glass of salty Lassi. Serve atop a bed of fragrant Jeera (Cumin) Rice for a complete meal.