King Prawn Tikka Masala Curry (Indian Takeaway Style)

Recreate a legendary Glasgow Indian restaurant classic with this deliciously creamy king prawn tikka masala curry recipe.

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When it comes to Indian restaurant curry, there’s perhaps no dish more famous than chicken tikka masala. Said to have been created in Glasgow when a diner asked for ‘more sauce’ with his chicken tikka, it’s a mild and creamy curry dish that is sure to please. This king prawn variation on the dish uses Indian restaurant style curry broth, as well as a combination of tandoori or tikka paste and single cream to create the classic flavour.

Ingredients For King Prawn Tikka Masala Curry

This easy king prawn tikka masala curry recipe takes just a few minutes to put together using Indian restaurant style curry broth. This precooked broth is a spice and onion filled blend that you can use in a wide range of dishes. As in many restaurant kitchens, it can be used as a building block to different curry sauces and makes it possible to cook dishes in just a few minutes. The broth is cooked out with other ingredients including, in this case, tandoori or tikka paste, sugar and cream to make a beautifully balanced tikka masala curry sauce.

• Curry Broth
• Garlic & Ginger Paste
• Dried Fenugreek Leaves
• Chilli Powder
• Tomato Puree
• Sea Salt
• Fresh Coriander
• Tandoori or Tikka Paste
• Caster Sugar
• Ground Almonds
• Beetroot Powder
• Cooked King Prawns
• Single Cream
• Lemon Juice or Lemon Dressing

How To Make King Prawn Tikka Masala Curry

Making this chicken tikka masala curry is so easy! And, with curry broth in the fridge or freezer, it takes just a few minutes too. First, a small amount of the curry broth is mixed with garlic & ginger paste, dried fenugreek leaves (also known as methi), chilli powder, tomato puree, sea salt and fresh coriander. Next, cooked king prawns are added. Then, the tikka masala comes together with the addition of tandoori or tikka paste, ground almonds, single cream and lemon juice.

Step 1: Begin Tikka Masala Curry

Heat 80 millilitres curry broth in a frying pan or curry pan over a medium heat. Once the sauce begins to sizzle, add 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves (methi), pinch sea salt, 1 small handful fresh coriander leaves, finely chopped, finely chopped and another 80 millilitres curry broth. Mix well and simmer for 2 minutes.

Step 2: Simmer Tikka Masala Curry

Add 1 teaspoon tandoori paste or tikka paste, 1 teaspoon caster sugar, 1 teaspoon ground almonds and 1/2 teaspoon beetroot powder. Simmer for 2 minutes.

Step 3: Finish & Serve

Add 9 cooked king prawns, the remaining 80 millilitres curry broth and 100 millilitres single cream. Simmer for another 2 minutes until the sauce is medium thick bubbling hot. Add 1 teaspoon fresh lemon juice or lemon dressing, transfer king prawn tikka masala curry to a serving bowl and finish with a touch more fresh coriander. Serve with your favourite Indian rice and breads.

Recipe Tips For Indian Takeaway Style King Prawn Tikka Masala Curry

Vegetarian Alternative: Use tinned / cooked chickpeas or cubed paneer instead of cooked king prawns.
Cooking The Curry Sauce: Each time the curry broth is added, let it simmer well and caramelise in the pan. You’ll see the sauce change colour slightly as it cooks. You can do this with even better results using a curry pan.
More Curry Sauce: If the tikka masala curry sauce becomes thick too quickly (or if you like more tikka masala sauce to mop up with plain chapatis), you can add a few tablespoons of water while the sauce is simmering.

I hope you’ll try this Indian takeaway style king prawn tikka masala curry recipe. If you do, let me know in the comments how it went!

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King Prawn Tikka Masala Curry Recipe FAQ

What is curry broth?
Restaurant and takeaway kitchens often use a prepared curry broth. It’s a rich onion and spice filled gravy that can be turned into korma, bhuna, jalfrezi and most every other curry you can think of. You can use this recipe.

Can I use tandoori king prawns to make tandoori king prawn tikka masala curry instead?
You can definitely use cooked tandoori king prawns in this recipe to make a takeaway style tandoori king prawn tikka masala curry instead. It’s a great variation that will add a touch of char and smoke flavour to the finished curry sauce.

Can I use red food colouring instead of beetroot powder to add colour to curry sauce?
Indian restaurant kitchens often use food colouring to make dishes vibrant and colourful. Absolutely, you can use a touch of powdered red food colouring in this recipe instead if you prefer. But, I love beetroot powder for natural colour and sweetness. It doesn’t taste like beetroot in the finished curry!

What can I serve with king prawn tikka masala curry?
This creamy and slightly sweet tikka masala curry is delicious with basmati rice and plain chapati.

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Do you like this Indian takeaway style king prawn tikka masala curry recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant style recipes that you can make at home. You’ll learn how to make Indian takeaway style chicken 65, pakoras, madras curry, mushroom pilau rice and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

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