Prawn Tikka
Lunch • India
How to Make Prawn Tikka (Traditional & Healthy Version)
Prawn Tikka is a celebrated North Indian delicacy, renowned for its succulent prawns marinated in aromatic spices and hung curd, then grilled to smoky perfection on a tandoor or tawa. This dish is a highlight at many Indian gatherings and often graces the table during festivals like Lohri and Holi, where vibrant flavors are cherished. The use of everyday Indian spices like jeera, dhania, and kasuri methi gives Prawn Tikka its signature taste and fragrance. Packed with protein and low in carbohydrates, Prawn Tikka is a smart choice for health-conscious food lovers. The marination process not only infuses the prawns with deep flavors but also tenderizes them, making each bite juicy and satisfying. Served with green chutney and lemon wedges, this dish is perfect for lunch or as a starter, offering a delightful blend of zesty, spicy, and smoky notes. Its quick preparation and wholesome ingredients make it an ideal addition to your regular Indian cuisine repertoire.
Ingredients(for 6-8 medium prawns per serving)
- 200 grams Medium-sized prawns (peeled and deveined) (jhinga)
- 1/2 cup Hung curd (dahi)
- 1 tablespoon Ginger-garlic paste (adrak-lahsun)
- 1 teaspoon Red chilli powder (lal mirch)
- 1/4 teaspoon Turmeric powder (haldi)
- 1 teaspoon Coriander powder (dhania powder)
- 1/2 teaspoon Cumin powder (jeera powder)
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 2 teaspoons Lemon juice (nimbu ras)
- 1 tablespoon Mustard oil (sarson ka tel)
- as per taste Salt (namak)
- 1 tablespoon Chopped coriander leaves (hara dhania) - optional
Instructions
- 1
Wash and pat dry the prawns thoroughly. Place them in a mixing bowl.
2 minutes
Ensure prawns are completely dry for better marinade absorption.
- 2
In a large bowl, combine hung curd, ginger-garlic paste, red chilli powder, turmeric, coriander powder, cumin powder, kasuri methi, lemon juice, mustard oil, and salt. Mix well to form a smooth marinade.
5 minutes
Whisk the hung curd until creamy before adding spices to avoid lumps.
- 3
Add the prawns to the marinade and coat evenly. Cover and refrigerate for at least 30 minutes to allow flavors to infuse.
30 minutes (marination)
Longer marination (up to 2 hours) deepens the flavor.
- 4
Thread the marinated prawns onto skewers. Preheat a tawa or grill pan on medium-high heat and brush lightly with oil.
3 minutes
If using wooden skewers, soak them in water for 20 minutes to prevent burning.
Why This Dish is Healthy
This dish is a healthy choice because it avoids deep frying and uses hung curd instead of cream, reducing overall fat content. The protein-rich prawns help with muscle recovery and satiety, and the fresh spices boost metabolism. It’s also gluten-free and can be adapted for various dietary needs, making it suitable for health-conscious individuals and those tracking their macros.
Prawn Tikka is rich in high-quality protein, low in saturated fats, and contains minimal carbohydrates, making it a balanced option for lunch. Prawns are a natural source of vitamin B12, zinc, and selenium, supporting metabolism and immune function. The use of hung curd adds probiotics and calcium, while Indian spices like turmeric and cumin contribute anti-inflammatory properties. Minimal oil ensures the dish remains heart-friendly.
Pro Tips
- 💡Tip 1: Always use fresh, deveined prawns for best texture and flavor.
- 💡Tip 2: Marinate the prawns for at least 30 minutes to allow flavors to penetrate.
- 💡Tip 3: Use mustard oil for authentic Punjabi aroma and taste.
Storage & Serving
Store leftover Prawn Tikka in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa to retain texture. Avoid microwaving to prevent rubbery texture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
