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+ servings

Prawn Butter Masala (Prawn Makhani)

Delectable prawns, cooked to perfection, in a creamy and aromatic gravy. Do you enjoy seafood? Try this easy to cook recipe that is full of flavor.
Servings: 2

Ingredients

  • 200 gm prawns
  • 1 medium onion finely chopped
  • 2 tbsp ginger garlic paste
  • 1-2 chopped green chillies
  • 1 cup freshly pureed tomatoes
  • 2 tbsp tomato puree
  • 1/2 tsp Kashmiri red chilli powder
  • 1 tbsp cumin powder (jeera)
  • 1 tbsp coriander powder (dhania)
  • 1/2 cup cream
  • 1 tsp dry fenugreek leaves (kasoori methi)
  • 1 tsp garam masala
  • 2 tbsp butter
  • 1 tbsp oil
  • Salt to taste
  • Coriander for garnish

Marinade

  • 1/2 tsp salt
  • 1/2 tsp Kashmiri red chilli powder
  • 1 tsp ginger garlic paste

Instructions

  • To begin, marinate the prawns with salt, Kashmiri red chilli powder, and ginger garlic paste.
  • Heat 1 tsp of oil in a pan. Add the prawns and cook until they begin to curl. Remove and keep aside.
  • In the same pan, heat 1 tbsp of oil. Add in the butter and allow it to melt.
  • Add in the onions and green chillies. Saute until the onions are translucent.
  • Add the ginger garlic paste. Mix well and saute for a minute or two.
  • Add in the freshly pureed tomatoes and the tomato puree for color. Saute until the tomatoes are cooked.
  • Next, add in salt, Kashmiri red chilli powder, cumin powder, and coriander powder. Mix well and saute until you can see the oil appearing on the sides.
  • Add in the cream. Mix well.
  • Add the prawns and mix until they are well coated. Add the crushed kasoori methi and the garam masala. Mix well.
  • Cover it with a lid and simmer for a few minutes until the oil appears on the top.
  • Prawn Butter Masala is ready to serve. Garnish it with chopped coriander and serve with lachcha paranthas or naans.

Video

Notes

  • My cookhouse is a nut-free cookhouse. You can add cashew paste with cream for a richer gravy.