In a bowl, combine all ingredients for the marinade and whisk to mix well.
Cut open ITC Master Chef Jumbo+ Frozen prawns and soak into the marinade. Leave the marinade in the refrigerator for at least an hour (or overnight if time allows).
In a skillet or pan over medium-high heat, add 1 tablespoon butter and 1 tablespoon ghee.
When it sizzles, fry the onions and add garlic, ginger and sauté for 1 minute until fragrant.
Next, add ground coriander, red chilli powder and garam masala.
Add chopped tomatoes and cook everything till the tomatoes are cooked half way through.
Now add the tomato paste and cook everything till soft and mushy.
Grind this mix to a smooth paste. Strain it with a sieve and keep it aside. Straining is optional but makes the makhani gravy smoother.
Now heat another tablespoon of ghee and butter, and add marinated prawns along with the marinade.
Sauté them for a minute or two and add the makhani gravy.
Add ½ cup of hot water and bring the gravy to a boil which takes approximately 2-3 minutes.
Finish the gravy by adding fresh cream and kasturi methi.
Garnish with dried coriander leaves and a drizzle of fresh cream and serve with fresh, hot basmati rice or chapati.