Jhinga Makhani (Prawns in Makhani Sauce)
Plump king prawns warmed through in a creamy, tangy tomato sauce. On the table in 25 minutes.
Made with Makhani (butter masala) base and Ginger and garlic paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £2.44 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pat the prawns dry. Toss with the ginger and garlic paste (see the base recipe), the chilli powder, turmeric and a pinch of salt. Leave for 10 minutes.
10 min - 2
Cook the rice to the packet instructions while you make the sauce.
- 3
Warm your ready made makhani base (see the base recipe) in a wide pan over a medium heat until it just bubbles, about 4 minutes.
4 min - 4
In a separate frying pan, melt the butter and fry the prawns for 2 minutes on each side until pink and just curled.
4 min - 5
Tip the prawns and their buttery juices into the sauce. Stir in the cream and cook for 2 minutes, no more.
2 min - 6
Finish with the lime juice and coriander. Serve straight away with the rice.
Tips
- Add the prawns to the sauce at the end only. Cooking them for long makes them tough and rubbery.
- If you use frozen raw prawns, thaw them overnight in the fridge and dry them well, otherwise they water down the sauce.
- Cooked prawns also work. Just warm them through in the sauce for 1 minute.
Storing and freezing
Best eaten fresh. Keeps 1 day in the fridge, and reheat only once until steaming hot all the way through. Do not freeze the finished dish.
Questions
Can I use cooked prawns?
Yes. Skip the frying step and stir them into the hot sauce for about 1 minute, just to warm them through. Longer than that makes them rubbery.
Is this dish gluten free?
Yes, as long as your base uses a gluten free garam masala. Prawns are naturally gluten free, but shellfish is a major allergen, so keep it away from anyone allergic.
What goes well with it?
Plain basmati rice or warm flatbreads. A simple cucumber and tomato salad cools the heat.
More made with makhani (butter masala) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
