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
- 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)
Step-by-step instructions
Step 1 · Wash and pat dry the prawns thoroughly
Wash and pat dry the prawns thoroughly. Place them in a mixing bowl.
Step 2 · In a large bowl
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.
Step 3 · Add the prawns to the marinade and coat evenly
Add the prawns to the marinade and coat evenly. Cover and refrigerate for at least 30 minutes to allow flavors to infuse.
Step 4 · Thread the marinated prawns onto skewers
Thread the marinated prawns onto skewers. Preheat a tawa or grill pan on medium-high heat and brush lightly with oil.
Step 5 · Place skewers on the hot tawa
Place skewers on the hot tawa. Grill for 3-4 minutes on each side until prawns turn pink and lightly charred.
Step 6 · Garnish with chopped coriander leaves
Garnish with chopped coriander leaves. Serve hot with green chutney and lemon wedges.
Why this recipe 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.
A note on tradition
Prawn Tikka is a popular North Indian starter, especially in Punjab, where tandoori cooking is a culinary tradition. It is often served during family feasts, festive occasions like Lohri, or as a prized snack during weddings and celebrations. The use of local spices and the grilling method reflects the influence of Punjabi tandoori cuisine, now enjoyed across India.