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Tandoori Jhinga Recipe

Tandoori Jhinga Ingredients

  • Tandoori Jhinga Recipe
    Tandoori Jhinga Recipe

    Dahi yogurt: 2 Cups

  • Fresh Serrano peppers (Hari Mirch): 2
  • Fresh Ginger: 2 teaspoons
  • Garlic cloves: 3
  • Shell-on Prawns: 2 pounds
  • Salt: 1½ teaspoon
  • Cayenne powder: 1 teaspoon
  • Cumin powder: 1 teaspoon
  • Cinnamon powder: ¼ teaspoon
  • White vinegar: 2 teaspoon
  • Canola Oil: 2 Tablespoon cooking oil
  • Turmeric powder: ½ teaspoon
  • Degi Mirch Paprika: ½ teaspoon

How to make Tandoori Jhinga

  • Prepare Food
  • Cut Serrano peppers and remove seeds to reduce the heat
  • Peel and cut ginger
  • Peel Garlic cloves
  • With a sharp knife, remove head, shell and vein.
  • Marinate
  • Combine all ingredients except the prawns and puree in the electric blender. This is the marinate.
  • Marinate the prawns for about 15 minutes.
  • The Prawns are baked same as the Kebabs. Pre-heat oven to 450º F. Bake kebabs in the oven ( How to bake Kebab Tikka in the oven ) for a total of 8 minutes, 4 minutes each side.
  • Sizzle the Prawns same as the Kebabs
  • Tandoori Jhinga is ready to serve.