Prawns Tikka: A Chatpata Treat for Your Taste Buds, Yaar!

Namaste, Salaam, and Sat Sri Akal, my amazing food-loving friends! Chef Curry Do’pyaza here, ready to spice up your life with another dazzling dish from my kitchen. Today, we are diving deep into the world of Prawns Tikka, a succulent and flavourful appetizer that will make your taste buds sing!

This dish is a real crowd-pleaser, perfect for those joyous occasions when family and friends gather. Think Diwali parties bursting with light and laughter, Eid celebrations filled with warmth and togetherness, or even a cosy monsoon evening with chai and snacks. Prawns Tikka adds that extra chatpata (spicy and tangy) kick to any festive spread. It is also a popular item on restaurant menus and at weddings.

A Little History Lesson

The word “tikka” simply means “small pieces” or “chunks.” The history of Tikka is intertwined with the legacy of Tandoori cooking in the Mughal era. While the exact origins of Prawns Tikka are a bit hazy, it’s safe to say that this delicious dish is a relatively modern adaptation of the classic Chicken Tikka. Seafood was always a staple in coastal India, and someone, somewhere, had the brilliant idea to marinate juicy prawns in the same aromatic spices used for chicken, and voila! Prawns Tikka was born!

Get Ready to Cook!

Preparation Time: 20 minutes (plus 30 minutes for marination)
Cooking Time: 15-20 minutes

What You Need (Ingredients)

500g Jhinga (Prawns), peeled and deveined
2 tablespoons Adrak-Lahsun ka Paste (Ginger-Garlic Paste)
1 tablespoon Nimbu ka Ras (Lemon Juice)
1/2 teaspoon Haldi Powder (Turmeric Powder)
1 teaspoon Lal Mirch Powder (Red Chilli Powder) – adjust to your spice level!
1 teaspoon Dhania Powder (Coriander Powder)
1/2 teaspoon Jeera Powder (Cumin Powder)
1/2 teaspoon Garam Masala
2 tablespoons Dahi (Yogurt), thick and hung
1 tablespoon Besan (Gram Flour)
1 tablespoon Sarson ka Tel (Mustard Oil)
Salt to taste
Fresh Hara Dhaniya (Cilantro) for garnish

Let’s Get Cooking! (Step-by-Step Instructions)

Marinate the Prawns: In a large bowl, combine the prawns, ginger-garlic paste, lemon juice, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala, yogurt, gram flour, mustard oil, and salt. Mix everything well, ensuring the prawns are nicely coated with the flavourful marinade.
Rest and Relax: Cover the bowl and let the prawns marinate in the refrigerator for at least 30 minutes. The longer they marinate, the more flavourful they become!
Get Ready to Cook: There are many ways to cook the prawns. Let us explore some options.
Cooking on the Gas Stove: Heat a non-stick pan or a tawa (griddle) over medium heat. Lightly grease the pan with oil. Place the marinated prawns on the hot pan, making sure not to overcrowd it. Cook for 3-4 minutes on each side, or until the prawns turn pink and opaque.
Cooking in the Oven: Preheat your oven to 200°C (400°F). Thread the marinated prawns onto skewers. Place the skewers on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the prawns are cooked through.
Cooking in the Air Fryer: Preheat your air fryer to 200°C (400°F). Place the marinated prawns in the air fryer basket in a single layer. Cook for 8-10 minutes, flipping halfway through, until the prawns are cooked through.
Serve and Enjoy: Garnish the Prawns Tikka with fresh cilantro. Serve hot with mint chutney, lemon wedges, and sliced onions.

Pro Tips for Perfect Prawns Tikka

Don’t Overcook: Prawns cook quickly, so be careful not to overcook them, or they will become rubbery.
Hung Curd is Key: Using thick, hung yogurt helps the marinade cling to the prawns and adds a creamy texture.
Adjust the Spice: Feel free to adjust the amount of red chilli powder to suit your spice preference.
Marinate for Longer: For even more intense flavour, marinate the prawns overnight in the refrigerator.

Cooking it Your Way

Tandoor Style: If you have a tandoor (clay oven), that’s the most authentic way to cook Prawns Tikka! The smoky flavour is simply divine.
Pressure Cooker: I would not recommend using a pressure cooker for this recipe as the prawns can become overcooked and mushy.
Microwave: Microwaving prawns can result in a rubbery texture, so it’s best to avoid this method.
Slow Cooker/Crockpot: Similar to the pressure cooker, a slow cooker is not ideal for prawns tikka.
Induction Stove: You can use an induction stove just like a gas stove. Make sure to use cookware that is compatible with induction.

Nutritional Goodness

Prawns are a good source of protein, omega-3 fatty acids, and essential minerals like selenium and vitamin B12. This dish is a relatively healthy option, especially when cooked in the oven or air fryer with minimal oil.

Serving Suggestions

Serve as a delightful appetizer at parties.
Enjoy as a light and flavourful lunch or dinner with naan bread or rice.
Use it as a filling for wraps or tacos.
Pair it with a refreshing mint chutney or raita (yogurt dip).

Now It’s Your Turn!

So there you have it, folks! My easy and delicious recipe for Prawns Tikka. I urge you to try this recipe at home and share it with your loved ones. I promise you, it will be a guaranteed hit! Happy cooking, and remember to always cook with love!