Butter King Prawns is a star dish. Its buttery, creamy and spicy and the perfect comfort dish! The silky smooth sauce is made from butter, spiced tomato and cream resulting in a drool worthy velvety sauce.
This month we are celebrating a different cuisine every week at Chilli & Life. The first two weeks of the April saw us cooking and celebrating Nigerian Cuisine and French Cuisine due to my heritage and where I live. This week it is all about Indian Food!
I love Indian food because I am a sauce girl! Anything that has sauce that I can drench my carb of choice in is alway going to peak my interest!
Indian food is spicy, aromatic and saucy! It is perfect for sharing and just what you want on a rainy Friday night in! Let me know what your favourite Indian dish is in the comments!
Butter Chicken or Butter Prawns?
Butter Chicken known traditionally as murgh makhani, is a popular Indian curry of chicken cooked in butter and a spiced tomato sauce. It is known for its rich silky smooth texture. The curry originated in India and is very similar to chicken tikka masala which uses tomato paste.
It is a simple, quick and easy recipe often cooked in Indian homes as the perfect comforting treat meal.
The chicken is marinated in yogurt, lemon juice, garlic, ginger, kasmiri chilli powder and garam masala. Traditionally the chicken is then cooked in a tandoor, a traditional clay oven. But you can also grill, roast or fry the chicken.
The sauce is made with tomato, garlic, ginger and spices which is simmered until smooth. It is also sometime sieved to make the sauce velvety smooth.
I love a good butter chicken but love Butter prawns even more! The recipe is exactly the same except I use prawns and there is no need to marinate them so its even quicker and easier to make!
What Do I Need?
The fresh ingredients are pantry staples and you probably already have them in your fridge!
King Prawns – Its best to use king prawns which will stay nice and juicy and are perfect to coat in the sauce!
Garlic & Ginger – The classic Indian combination added to almost every dish.
Onion – I use brown onions which are not too sweet.
Passata – Use passata instead of fresh or chopped tomato for a really smooth sauce with no need to sieve.
Butter – The key ingredient in this recipe, be sure to use unsalted and don’t be shy!
Garam Masala – A classic Indian spice mix of whole spices cinnamon, mace, peppercorns, coriander seeds, cumin seeds and cardamon pods.
Chilli Powder – Indian chilli powder is made with hotter chillies than cayenne. Usually packing a bigger punch.
Cumin, Ground Coriander & Turmeric – Are the other spices I like to add to this curry, a fabulous trio that work very well in unison.
Single Cream – Cream up your curry with some fresh single or liquid cream for a velvety smooth sauce.
Fresh Coriander – Finish off the curry by stirring in this fragrant herb.
Tips & Tricks
If you want to make the chicken version be sure to marinate the chicken in yogurt, lemon juice, garam masala and chilli powder for at least 2 hours or better still 24 hours!
Leave the shell on the prawns for even more flavour in your sauce.
Flash fry the prawns for 2 minutes. Then remove to a plate to add back at the end.
Be generous with the butter! If you think it needs more add more. This is an indulgent dish and we care not for calories!
For a super smooth sauce and true fakeaway experience use a fine sieve and silicone spatula to sieve the sauce before adding the cream.
Butter Prawns Serving Suggestions –
Butter Prawns is an indulgent curry and every curry needs a side of Fluffy Garlic Rice to smoother in sauce!
Be sure to buy or make your own Naan bread or Kulcha to dip into the leftover sauce – this is a must!
Butter King Prawns
My Seafood take on the Classic Indian Curry Butter Chicken!
Prep Time 5 minutesmins
Cook Time 25 minutesmins
Total Time 30 minutesmins
Large Lidded Frying Pan
3large garlic cloves
1thumb size ginger
Wash and remove the head and feet of the prawns and dry with kitchen roll. Season generously with salt and pepper and set aside.
Dice the onion and mince the garlic and ginger
Heat 20 grams of butter in a pan and flash fry the prawns for 2 minutes then remove and set aside.
Heat another 20 grams of butter in the same pan and add the diced onion and sauté until soft and slightly browned then add the garlic and ginger. Fry for 2 more minutes. Careful not to burn
Now add the spices and fry for a minute or so before adding the passata. Cover and leave on high heat to come to a bubble.
Once bubbling turn to low and cook for about 5 to 10 minutes then add the remaining butter and more if needed or wanted! Add the cream stir in well and turn the heat to medium to get a little bubble.
Once bubbling add back in the prawns and any juices together with the chopped coriander and leave heat on for a couple more minutes before removing from the heat and serving!
The dish is called butter prawns for a reason indulge yourself and do not shy on the butter. Taste as you go and if you think it needs more it probably does.
Leave the shell on the prawns for flavour but remove the legs and head if squeamish.
If you want a completely smooth sauce then sieve with a fine sieve before adding the cream.
Got any questions? Ask away! I’m here to help! If you loved this recipe, I hope you’ll leave a comment and rating below! Let me know how it turned out for you and share it on social media. Don’t forget to tag us at @chilliandlife and hashtag it #chilliandlife ! I’ll be sure to share it!