Prawn Tikka Masala

This recipe is very close to my heart, it's one of my son's favorite recipes. I got it from one of my friend's mom, a recipe that i had as a child years ago. It's aromatic, creamy and tangy gravy !!!
It's a must try recipe, here's it



Preparation Time : 20-30 minutes
Cooking Time : 45 minutes

Ingredients:
Prawns : 500 gm

For the marination :
Kashmiri chilli powder : 2 tsp
Coconut vinegar : 1 1/2 tsp
Ginger garlic paste : 2 tsp
Salt to taste

For the gravy :
Cumin seeds : 1 tsp
Curds : 1/2 cup, (whipped)

Thick Cream : 1/2 cup

Shallots : 1/2 cup, finely chopped 
Tomatoes : 3 medium size (pureed)
Kashmiri chili powder : 3 tsp
Turmeric : 1/2 tsp
Garam masala powder : 1tbsp

Ginger-garlic paste : 1- 1/2 tbsp 
Kasuri methi : 2 pinches
Salt to taste
Butter : 1-1/2 cube

Oil : 4 tbsp

PS: I have used shallots, you can also use onions 2 big.

Method :

1. Devein, wash and marinate the prawns with kashmiri chilli powder. ginger garlic paste, coconut vinegar and salt. mix and keep aside for 30 minutes.

2. Heat a pan, add butter and later add the marinated prawns. Keep stirring till the water dries and the prawns are soft. Keep aside.

3. Heat a deep bottomed pan, add oil to it. When hot add the finely chopped shallots, stir till it turns golden brown.

4. Add the ginger garlic paste to it, keep stirring, after 2 minutes add the chilli powder, turmeric powder and garam masala, continue stirring till the raw smell goes and also stops the masala from sticiking to the bottom of the pan.

5. Add the whipped curds to the masala, mix it well. Keep cooking on low flame for 2-3 minutes.

6. Add the cream, mix well and continue cooking on low flame, when it starts to bubble, add the kasuri methi and salt. Mix well

7. Cook stirring for 4-5 minutes and the flavors of the kasuri methi gels with the masala. 

8. Add the prawns to the masala and mix well, cook for 3-4 minutes stirring till the masala gets well coated on the prawns. put off the flame.

9. Transfer to a serving bowl, garnish with finely chopped coriander leaves. 

10. Serve hot with roti, chappatis or naan.