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–+ servings
Indian Restaurant Style King Prawn Tikka Masala Recipe
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King Prawn Tikka Masala (Indian Takeaway Style)

Recreate a legendary Glasgow Indian restaurant classic with this deliciously creamy king prawn tikka masala curry recipe.
Course Main Course, Dinner
Cuisine Indian, Indian Restaurant, British Indian, Scottish Indian, Indian Takeaway
Keyword curry, british indian restaurant curry, chicken curry, tikka masala, chicken tikka masala
Prep Time 5 minutes
Cook Time 10 minutes
Servings 1 portion

Equipment

  • 1 Frying Pan or Curry Pan

Ingredients

  • 80 millilitres curry broth (for the first stage)
  • 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
  • 80 millilitres curry broth (for the second stage)
  • 1 teaspoon tandoori paste or tikka paste
  • 1 teaspoon caster sugar
  • 1 teaspoon ground almonds
  • 1/2 teaspoon beetroot powder
  • 9 cooked king prawns
  • 80 millilitres curry broth (for the third stage)
  • 100 millilitres single cream
  • 1 teaspoon fresh lemon juice or lemon dressing

Instructions

  • 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.
  • 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.
  • 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.