Recipe guide · 5 min read
How to Make Restaurant Style Tandoori Prawns
In brief: Tandoori prawns are a restaurant favourite because they combine quick cooking, bold spice and an unmistakable smoky finish. The prawns are naturally sweet and tender, so the trick is to enhance them without overpowering their delicate taste. A proper marinade should coat the shellfish evenly but remain balanced, with enough acidity to brighten the flavour
Quick-marinated prawns cooked hot enough for char, spice and a juicy finish.
Ingredients
- 500 g prawns, cleaned and deveined
- 2 tbsp thick curd
- 1 tbsp ginger-garlic paste
- 1 tsp Kashmiri chilli powder
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- 1 tbsp lemon juice
- 1 tbsp mustard oil
- Salt to taste
- Butter or oil for basting
- Fresh lemon and coriander to serve
How to make it
- 1Marinate the prawns with curd, ginger-garlic paste, chilli and all the dry spices. Keep the marinade light and do not leave the prawns too long, as the acid can tighten the flesh.
- 2Thread the prawns onto skewers and cook on a very hot grill pan or oven tray until the surface turns charred and the prawns curl into a C-shape. This indicates they are cooked through without becoming rubbery.
- 3Brush lightly with butter or oil during the last minute of cooking and finish with lemon juice and a pinch of chaat masala for extra brightness.
Chef tips
- Use large prawns for the best texture and easier grilling.
- Do not over-marinate, or the prawns will become soft.
- Keep the heat high and the cooking time short for the classic charred finish.
Why this recipe works
Tandoori prawns are a restaurant favourite because they combine quick cooking, bold spice and an unmistakable smoky finish. The prawns are naturally sweet and tender, so the trick is to enhance them without overpowering their delicate taste. A proper marinade should coat the shellfish evenly but remain balanced, with enough acidity to brighten the flavour and enough spice to create a restaurant-style punch. A short cook on high heat gives the prawns the char they need while preserving the soft, juicy bite that makes them so enjoyable.
The marinade begins with curd, which helps spice cling to the prawns while also tenderising lightly. Ginger-garlic paste adds a savoury lift, and Kashmiri chilli gives colour without making the dish too sharp. Coriander, cumin and garam masala deepen the flavour, while mustard oil and lemon juice add the signature restaurant character. The prawns should be mixed gently and marinated briefly so they do not release too much liquid or soften unevenly. This recipe is straightforward, but attention to timing is what makes it feel polished.
The method is fast and should stay that way. Prawns cook quickly, so high heat is essential. A grill pan gives the best char, but a hot oven or tandoor-style setup also works beautifully if the prawns are spaced out and not crowded. The key is to leave them on the heat just until they curl and the outer layer turns lightly charred. Overcooking is the easiest way to ruin them, because shellfish can become rubbery very quickly.
A final squeeze of lemon and a small brush of butter or oil brings everything together. A pinch of chaat masala or a sprinkle of roasted cumin adds an extra layer of flavour without complicating the dish. Serve the prawns with onion rings, mint chutney and wedges of lemon for the full restaurant presentation. They work specially as a starter or part of a larger Indian meal, but they are also satisfying enough to stand on their own.
This recipe is both fast and impressive, which is why it belongs on a restaurant menu and in a home kitchen alike. The prawns are naturally elegant, and with the right balance of spice, smoke and acidity, they taste luxurious without being difficult. That is exactly the kind of dish that feels special enough for guests but simple enough to make often, and that balance is what makes it a standout recipe.
The first bite should make you look up from the table.
Kitchen note · Sardaar Ji Dhaba