Mrs Balbir Singh's | Tandoori King Prawns

Mrs Balbir Singh's Tandoori Prawns Recipe

Tandoori King Prawns | Tandoori Jhinga

Spicy, smoky, and sensationally succulent! Packed with the robust flavours of India's North-West Frontier, we'd be surprised if these fabulous tandoori prawns don't encourage you to make grilling season a year-round thing. They are easily made with a quick marinade using our award-winning Tandoori Rub blend. 

Imagine sitting at the Delhi Gymkhana Club with a tall gin and tonic, or on the beach in Goa with an ice cold beer in hand and a platter of these being brought to your table, need we say more? Traditionally cooked in a clay tandoor oven but can be made on an open coal fire, your bbq, and under the grill (or broiler).

Category: Recipes for Mrs Balbir Singh's Spice Blends


  • 500-600g Large King Prawns (Jumbo Shrimp)

Ingredients for the marinade

  • 4 tsp (15g) Mrs Balbir Singh's Tandoori Rub
  • 4 tbsp Natural or Greek-Style Yoghurt
  • 1 tbsp Garlic Paste
  • 1 tbsp Ginger Paste 
  • 1 tbsp Fresh Lime Juice or Lemon Juice
  • 1 tsp Ghee (or preferred oil) 
  • tsp Salt, or to taste

For sprinkling on the prawns

  • 2 tsp Chopped Fresh Coriander (Cilantro Leaves)

Step 1:  prepare the prawns

If not already prepared when bought, wash and devein the prawns. Dab dry with kitchen roll or paper towel.

Step 2:  marinate the prawns

Mix all the above-mentioned marinade ingredients well in a large bowl. Add the prawns into the marinade and gently mix well again making sure all the prawns are coated. Leave to marinate in the fridge for between half an hour and two hours.  

Step 3: grilling and finishing

Place the prawns (directly or on skewers*) on parchment paper or non-stick foil on an oven or grill tray, and grill for 10-15 minutes under the grill if cooking indoors. Alternatively, you can cook this over an indoor or outdoor bbq grill. If cooking in an oven, preheat it to 220 degrees C and then place the tray in the centre of the oven and cook for approximately 15 minutes. In all cases ensure that the prawns achieve some good charring but do not burn. 

*if using wooden skewers soak the skewers first to avoid them burning during cooking. 

Step 4: serving suggestion

Serve with fresh mint and coriander chutney, or mint and yoghurt chutney and a salad of onion rings, chopped mint leaves, and chopped deseeded green chillies (optional), a dash of white pepper, salt and lime juice. 

Alternative Finishing

Mix 1/4 tsp garam masala into two teaspoons of melted ghee and drizzle this over the prawns five minutes before finishing the cooking, and if using the oven method finish off under the grill to get the trademark charring. 

Mrs Balbir Singh 
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)