Marinate the prawns with lemon juice, little salt and black pepper powder for 30 minutes

In a pan heat half of the butter, add prawns and sauté till its light pink, remove and keep it aside

In a same pan heat remaining butter, add cinnamon and cardamom, fry for a minute

Add cashew paste and coconut paste, sauté for a minute

Lower the flame and gradually add whisked curd and stir till mixed well

Add prawns, garam masala powder, white pepper powder, salt, cook for few minutes

Finally add sugar and simmer for 2-3 minutes till gravy is thick

Makhani  Jhinga is ready to be served…Enjoy