Name: Tandoori Jhinga
Cook time: 27 min
Total time: 27 min
Yield: 33 servings
Cuisine: Indian
Ingredients: 2.5 KG Medium Prawn Tails (Peeled, deveined tail on); 10 GRAM Salt; 5 GRAM White Pepper; 8 EACH Lemon (Juice); 3 GRAM Ajwain; 100 GRAM Ginger (Paste); 100 GRAM Garlic (Paste); 150 GRAM Curd (Hung); 20 GRAM Red Chilli (Powder); 25 GRAM Jeera Powder; 5 GRAM Turmeric Powder; 20 GRAM Red Chilli (Boil to a paste); 20 GRAM Garam Masala; 100 GRAM Butter; 50 GRAM Vegetable Oil (Refined)

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Tandoori Jhinga — Formulation & Method | CuliNect