Step 1

To begin, marinate the prawns with salt, Kashmiri red chilli powder, and ginger garlic paste.

Step 2

Heat 1 tsp of oil in a pan. Add the prawns and cook until they begin to curl. Remove and keep aside.

Step 3

In the same pan, heat 1 tbsp of oil. Add in the butter and allow it to melt.

Step 4

Add in the onions and green chillies. Saute until the onions are translucent.

Step 5

Add the ginger garlic paste. Mix well and saute for a minute or two.

Step 6

Add in the freshly pureed tomatoes and the tomato puree for color. Saute until the tomatoes are cooked.

Step 7

Next, add in salt, Kashmiri red chilli powder, cumin powder, and coriander powder. Mix well and saute until you can see the oil appearing on the sides.

Step 8

Add in the cream. Mix well.

Step 9

Add the prawns and mix until they are well coated. Add the crushed kasoori methi and the garam masala. Mix well.

Step 10

Cover it with a lid and simmer for a few minutes until the oil appears on the top.

Step 11

Prawn Butter Masala is ready to serve. Garnish it with chopped coriander and serve with lachcha paranthas or naans.