Butter Prawns - Creamy Prawn Makhani Curry

Butter Prawns - Creamy Prawn Makhani Curry - This is the Prawn version of Butter Chicken - a popular Indian chicken curry that is rich, velvety, creamy and delicious. This version has juicy, plum Prawns in it instead and is a much easier and quicker recipe but is equally as delicious. The best part of this recipe is mopping up all the bold flavours from that delicious makhani gravy/butter prawns sauce with naan.

Butter Prawns

Butter Chicken originated in Delhi. The recipe is known for its rich texture and is usually served with Garlic Butter Naan.

In this recipe onions are cooked until golden brown, before Garlic, Ginger and Green Chilli are added. 

These are sautéed to bring out their flavour before Tomatoes are added and reduced. Then the Ground Spices are added and cooked till aromatic. We then add the Prawns.

The prawns remain juicy and they absorb all the flavour of the curry sauce from around them taking on all the flavour of the masala from around it. We use shell off large raw King Prawns. I love Argentinian ones but any large prawns work well.

We then add Cream and Lemon to create a luscious and silky Prawn Curry.

Ingredients in Butter Prawns

Full recipe measurements can be found in the recipe card at the bottom of the page:

Prawns

You can use fresh or frozen. I used fresh in this recipe and cleaned and deveined them. I like Argenitinian Prawns which are Pink in colour when raw.

Ginger Garlic Paste 

Use store brought versions or make your own by blending Garlic and Ginger separately in a ratio of 1:1 to form a paste.

Green Chilli Paste 

You can add pierced Green Chillies or Green Chilli Paste. Make your own by blending Green Chillies with a little water  to form a paste or use frozen Chilli blocks. These are available to buy from major supermarkets and South Asian superstores.

Butter or Ghee and Oil

Any oil with a high smoke point works in all curries. Veg Oil/Sunflower Oil or Avocado Oil are good options. Butter or Ghee add flavour but if you use Butter, you have to use Oil to stop the butter from burning. 

Onions – These form the base of any thick curry. Cooking them till they are golden brown enhances the sweetness and flavour. You can use White or Red Onions.

Tomatoes

We use pureed tinned plum tomatoes. You can also use fresh chopped whole Tomatoes if you prefer. 

Lemon Juice

Adds flavour and some tang and brings the ingredients together.

Ground Spices 

Ground Turmeric, Ground Cumin, Ground Coriander, Ground Garam Masala, and Kashmiri Chili Powder or Red Chilli Powder.
Kashmiri Chilli Powder doesn’t add much heat but adds colour. If you are using Red Chilli Powder, reduce the quantity by half. 

Salt and Black Pepper

This balances the dish.

Tandoori Spice Powder

Just a tablespoon adds flavour, colour, warmth and plenty of aroma. As this famous recipe is based on leftover Tandoori Chicken, this is the most important element of the marinade. 

Double Cream/Heavy cream 

Fresh Cream makes for a rich, creamy more-ish sauce.

How to make creamy Prawn Curry 

Melt Butter in a large pot over medium high heat. Once it begins to foam, add the Oil.

Add the Onions and cook till golden brown. About 10 minutes.

Stir in Ginger paste, Garlic paste and Green Chilli paste. Saute for 1 minute.

Pour in the Tomato. Then bring to a simmer over high heat. Lower the heat, cover the pot and cook for 8 - 10 minutes.

NOTE - At this stage, the Butter/Oil will begin to separate at the edges and the sauce will thicken.

Add Tandoori Masala Powder, Coriander Powder, Kashmiri Chilli Powder, Cumin Powder, Turmeric Powder, Salt, Black Pepper and Garam Masala and saute for a minute.

Cook for 5 minutes on medium high.

Add Prawns and cook for 3-4 minutes. You may need to cook them a little longer, depending on the prawns you are using.

Stir in Double Cream. Stir in the Lemon Juice. Simmer for 1 minute and remove from the heat.

Garnish the Butter Prawns with Coriander.

How to serve

This creamy prawn curry recipe is delicious served as a starter, main or side alongside any Curry, Dal or Biryani. Serve with Garlic Butter Naan, Roti or Paratha.

For sides:

Great sides include Papadums, a simple Vegetable Raita, Kachumber Salad or Onion Raita and Pickles/Achaars/Chutneys. It is also lovely served with Mango Chutney.

Storage

Fridge

Prawn recipes are always best eaten on the day they are made but they will last in an airtight container in the fridge for up to 2 days.

Reheating Prawns – If you need to reheat leftovers. you can add a splash of water to a pan and reheat them slowly until warmed through. They can also be reheated in the microwave too.

Freezer

Butter Prawns can be frozen in an airtight container for up to 1 month.
To reheat, defrost overnight in the fridge and simply place on the hob with a splash of water until piping hot all the way through.

Make ahead instructions

To make ahead, make the marinaded Prawns and place in the fridge overnight.

You can also cook the marinaded Prawns and Butter Chicken Sauce separately and store in the fridge up to 2 days ahead.

Tips for making Prawn Makhani

Cook Prawns quickly

Prawns require hardly any cooking. Over cooking them makes them rubbery and tough. Don't be tempted to cook them any longer then 5 minutes.

You can use Tiger Prawns, King Prawns or smaller ones. Just adjust cooking time accordingly. For smaller prawns you need to cook them for 1  - 2 minutes max.

Smooth Curry

You can blend the masala to make for a smoother curry.

Garam Masala

Store brought Garam Masala varies a lot between brands in strength and flavour.
So use a little and taste before adding more. You can also add a good Curry Powder instead such as Madras.

Variations

Use Fish - This recipe works really well with fish too. Try it with cod or tilapia.. 

Add Fenugreek -  Add kasuri methi or dry fenugreek leaves. This adds an earthy flavour and is commonly added to Butter Chicken.

Add Cashew paste - You can add Cashew Paste with the tomato puree by soaking ¼ cup cashews in ¼ cup water and blending before adding to the pot.

Use Red Chilli powder instead - If you use Red Chilli Powder, adjust the amount as it is usually much spicer then Kashmiri Chilli Powder. You can also use Cayenne Pepper.

Add Whole spices - Cook whole Indian spices in Butter and Oil at the beginning if you like. I used to do this and whilst it does add aroma and flavour, I don't feel it is necessary. Ground Garam Masala adds plenty of flavour if it is fresh and potent.

more seafood recipes you may like:

Prawn Puri

Prawn and Spinach Curry

Prawn Biryani

Prawn Chow Mein

Fish Pakora