Tandoori Jhinga

Tandoori Jhinga

tiger prawns
hung curd
deggi chilli powder
mustard oil
black salt
salt
cumin powder
turmeric powder
coriander
garam masal powder
kasturi methi
ginger garlic paste
chopped coriander
1 kg
200 gms
20 gms
20 ml
10 gms
10 gms
15 gms
10 gms
15 gms
15 gms
10 gms
20 gms
10 gms

Instructions

1. Peel off the prawn shell, leaving the tail. Wash the prawns a few times in cold water, drain, and put them in a clean container. Add the lemon juice, salt, turmeric powder, and ginger garlic paste, and store it in a refrigerator for 30 minutes until the prawns absorb it all.

2. Add the rest of all the ingredients and mix them well. Cook it in a pre-heated tandoor or in an electric oven at 200°C for five minutes. Apply butter on the prawns and serve it with mint chutney.