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Tandoori Prawns Recipe

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Adjust Servings:
1kg Large-sized prawns—cleaned with tail intact
4 tbsp Chickpea flour
1 Ingredients for the marinade: Large onion (chopped)
2 tbsp Ingredients for the marinade: ginger-garlic paste
2 tbsp lemon Juice
1 tsp Red chili Powder
1 tsp Turmeric powder
1½ tsp carom seeds
1 tsp Garam masala
2 tbsp Finely chopped mint
3 tbsp oil
2 tbsp Hung curd
1 tbsp salt

Tandoori Prawns Recipe

  • Non Veg
  • Spicy
  • 45
  • Serves 6
  • Medium


How to Make Tandoori Prawns Recipe

  1. Prepare marinade as follows:
    1. In a wok, heat oil and sauté onions until translucent.
    2. Add ginger garlic paste and continue sautéing.
    3. Grind the mixture until it turns into a paste.
  2. Combine the paste with chickpea flour, lemon juice, curd, turmeric powder, chili powder, and garam masala and mix well.
  3. Add prawns to the marinade and gently mix until prawns are well-coated.
  4. Refrigerate prawn marinade for about 3 hours.
  5. Preheat and glaze it with oil, and stick marinated prawns into the skewers and cook the prawns in a tandoor (clay over) for four minutes.

Note: you can also use a grill instead of a tandoor.

  1. Smear the cooked prawns with some oil. This helps retain moisture.
  2. Cook basted prawns in the tandoor for another 4 minutes


  • Tandoor is a traditional clay oven, predominantly used in Punjabi cuisine for convention cooking. The traditional tandoor utilizes fire from wood or charcoal.
  • The Indian Tandoor finds its way back to the Mughal era, when Parsis and Mughals brought in the concept of baking in a clay oven or Tannur, as it is called in Arabic.
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