### TranslatedIngredients: 10 Prawns - cleaned (jumbo),1/2 teaspoon Lemon juice,1 tablespoon Red Chilli powder,Salt - to taste,1 tablespoon Ginger Garlic Paste,1/2 cup Hung Curd (Greek Yogurt),1/4 cup Fresh cream,2 Onions - chopped,3 Tomatoes - pureed,1 tablespoon Kashmiri Red Chilli Powder,Salt - to taste,1 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin seeds (Jeera),1 tablespoon Garam masala powder,1 teaspoon Ginger Garlic Paste,1 tablespoon Butter,Sunflower Oil - as required,1 teaspoon Tandoori masala - (optional) ### PrepTimeInMins: 15 ### CookTimeInMins: 15 ### TotalTimeInMins: 30 ### Servings: 2 ### Cuisine: North Indian Recipes ### Course: Dinner ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Quick Prawn Tikka Masala recipe, take a big bowl and add lime juice, salt, chilli powder and ginger garlic paste and mix everything.Add prawns and make sure that each piece is coated properly. Marinate for 15 to 20 minutes.Heat butter in a heavy bottomed pan and add the marinated prawns. Cook for about 4 to 5 minutes until they start looking slightly tender.Remember overcooking will spoil them. Keep the cooked prawns aside in another bowl.In the same pan, add 2 tablespoon oil and add cumin seeds. Once they start to sizzle, add chopped onions and saute for about 4-5 minutes until onions turn dark brown.Add ginger garlic paste, chilli powder, turmeric powder, salt and fry for one minute until the mix turns aromatic.Next add the pureed tomatoes to the pan and mix well. Cook on low flame for 3 to 4 minutes, until the mixture thickens.Now add cream, curd and garam masala. Mix well and let it cook on low flame.Finally add cooked prawns, tandoori masala powder and salt to taste.Serve hot and garnish with some onion circles and coriander leaves. Serve Quick Prawn Tikka Masala along with Steamed Rice and Beetroot Pachadi for a weekday lunch or dinner.