The Times Magazine 31adjust the seasoning with salt. Simmer until
thick and smooth, or for about 20 minutes.
6 To serve, add the cooked chicken tikka
to the sauce and simmer until warmed
through. Add the cream and garnish with
chopped coriander and ginger juliennes.
LASOONI WILD TIGER PRAWNS,
RED PEPPER CHUTNEY
Serves 4
This has been on our menu since day one.
Unlike most tandoor marinades, which are
dairy-based, this one has no milk products.
It’s garlicky, hot and packs a punch.
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tbsp salt
- 2 tbsp Kashmiri chilli powder
- 600g king prawns, peeled and deveined
- 1 tbsp lemon juice
- 1 tbsp chopped coriander
For the garlic marinade
- 1 tbsp cooking oil
- 30g chopped garlic
- 3 tbsp Kashmiri chilli powder
- 1 tsp garam masala
- 2 tbsp tomato paste
- Salt to taste
- 2 tsp sugar
- Juice of 2 lemons
For the red pepper chutney
- 200g Greek yoghurt, strained
- 3 roasted red peppers, skins removed
- Salt to taste
- 2 tsp sugar
- ½ tsp cinnamon powder
- 2 tbsp Kashmiri chilli powder
- 5 tbsp corn oil
1 Mix together the ginger and garlic pastes,
salt and chilli powder in a large bowl, then
add the prawns and mix until they are fully
coated. Set aside for 30 minutes.
2 Now make the garlic marinade. Heat the
oil in a pan, add the chopped garlic and
sauté until golden. Add the chilli powder,
garam masala and tomato paste and cook
until the oil separates, stirring regularly
so that it doesn’t stick to the bottom.
Add the salt, sugar and lemon juice and
set aside to cool.
3 To the marinated prawns, add 3 tbsp
cooked garlic marinade mix, the lemon
juice and chopped coriander. Thread the
prawns onto skewers and cook them under
a hot grill for 8-10 minutes, turning halfway.
4 To make the red pepper chutney, blitz all
the ingredients in a food processor until
smooth. Serve alongside the prawns.
Eat!
GYMKHANA