Tandoori Prawns With Mango Chutney Recipe

Name: Tandoori Prawns With Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tandoori Prawns; 1/4 cup Hung Curd; 1 teaspoon Freshly ground Ginger Garlic Paste; 1 teaspoon Red Chili Powder; 1 teaspoon Coriander Powder; 1/4 teaspoon Turmeric Powder; 1/2 teaspoon Garam Masala Powder; 1 teaspoon Lemon Juice; 12 Large Prawns, deveined and cleaned; 2 tablespoons Melted Butter; Chat Masala Powder and Chopped Coriander for Garnishing; Mango Chutney; 1 Ripe Mango, peeled and chopped; 1 teaspoon Lemon Juice; Pinch of Salt; 2 teaspoons Chopped Coriander; 1/2 teaspoon Chili Flakes (Optional)

Servings: persons

Tandoori Prawns
1/4 cup Hung Curd
1 teaspoon Freshly ground Ginger Garlic Paste
1 teaspoon Red Chili Powder
1 teaspoon Coriander Powder
1/4 teaspoon Turmeric Powder
1/2 teaspoon Garam Masala Powder
1 teaspoon Lemon Juice
12 Large Prawns, deveined and cleaned
2 tablespoons Melted Butter
Chat Masala Powder and Chopped Coriander for Garnishing
Mango Chutney
1 Ripe Mango, peeled and chopped
1 teaspoon Lemon Juice
Pinch of Salt
2 teaspoons Chopped Coriander
1/2 teaspoon Chili Flakes (Optional)

1
Add curd, ginger garlic paste, red chili powder, turmeric powder, coriander powder, garam masala powder, lemon juice to a bowl, and mix.
2
Add prawns to the marinade and set aside. I recommend marinating these for at least half an hour and up to two hours for better flavour.
3
Once the prawns have finished marinating, pre-heat oven to 220 degree celsius.
4
Skewer the prawns using the equipment provided with your oven, brush them with melted butter and grill for 10-12 minutes. Brush once more at 5 minutes and then right before serving.
5
Sprinkle with chat masala and chopped coriander and serve with the mango chutney.
6
Blend mangoes, lemon juice and salt in a blender till pureed.
7
Add the chopped coriander and pulse for 5 seconds till you see bright green specks.
8
Sprinkle with chili flakes if using.

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Tandoori Prawns, 1/4 cup Hung Curd, 1 teaspoon Freshly ground Ginger Garlic Paste, 1 teaspoon Red Chili Powder, and more.

Yes, Tandoori Prawns With Mango Chutney falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tandoori Prawns With Mango Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions