Tandoori Jhinga

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I love the chill in the air. The crisp, chill winds stir up amazing food cravings...Hot adrak chai, Gajjar Halwa, Sheek Kabab's.... the list is endless. I had one such craving on Christmas day n stirred up spicy Tandoori Prawns. The dish is easy to make n extremely tasty. Here's the recipe

TANDOORI PRAWNS

Tiger Shrimp - Cleaned & deveined with their tail on- 500 g

Ingredients for Marinate 1

Lemon Juice

Salt

Red Chilli powder - 1/2 tsp



Ingredients for Marinate 2

Curd ( Preferably Hung curd or use Nestle / Britannia cup curd) - 400 ml
Ginger garlic paste - 2 tbsp.
Black Pepper powder - 1/ 2 tsp
Red chilli powder - 1.5 tsp
Cheese spread - 1 tbsp.
Zeera Powder - 1 tsp
Chat Masala - 1 tsp
Salt

Garlic Butter for basting

Procedure

1.Drain the water from shrimp. Add salt, lemon juice and red chilli powder. Mix well and refrigerate for 20 mins.
2. Add all the ingredients except butter with Curd. Mix well and add the marinate to shrimps
3. Coat evenly and refrigerate for 1-2 hrs
4. Heat the grill and arrange the marinated shrimp on the grill.
5. Baste with garlic butter and grill the shrimp on each side until tender ( about 5-6 mins on each side)
6.Ensure to baste the butter on the shrimps periodically to avoid drying.
7. Serve hot with mint chutney and red cabbage salad ( Grated cabbage, salt, lime juice )





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