Butter Chicken
Indian
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500g raw prawns, de-headed
5 cloves garlic, minced
1 ½ tsp cumin
100g butter, unsalted
Handful of chopped parsley
Fresh lemon for garnish
Pinch of salt
Heat the butter in a large pan over a medium heat.
Once melted, add the garlic and cumin, frying for around 1 minute.
Add the prawns and cook for around 3 minutes until they’ve turned pink.
Add a pinch of salt to taste, toss in the parsley and a squeeze of lemon juice.
Serve with crusty bread.