Home / Seafood / Grilled Tandoori Prawns Recipe

Grilled Tandoori Prawns Recipe

Grilled Tandoori Prawns Ingredients:

Grilled Tandoori Prawns Recipe
Grilled Tandoori Prawns Recipe
  • 1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
  • 1/2 cup plain yogurt
  • 2 tablespoons fresh lemon juice or malt vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon peeled and grated or crushed ginger root
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon fresh-ground black pepper
  • 2 teaspoons salt, or to taste
  • Vegetable oil, for brushing
  • Fresh cilantro sprigs for garnish
  • Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

How to make Grilled Tandoori Prawns:

  • Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.
  • In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.
  • The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.
  • Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.
  • If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.
  • Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon.
  • Yield: 4 servings
  • Per serving (without cucumber, red onion, tomato or lemon, for garnish): 303 calories, 33 percent calories from fat, 45 grams protein, 3 grams carbohydrates, .54 gram total fiber, 11 grams total fat, 124 milligrams cholesterol, 707 milligrams sodium.
  • Source: Savoring India by Julie Sahni (Williams-Sonoma/Oxmoor)
  • Reprinted with permission.

Leave a Reply