Reserve 2 tablespoons lemon juice and mix the rest with the ginger and garlic pastes.
Add salt, chick-pea flour, carom seeds, yogurt, yellow chilli powder, garam masala and turmeric.
Marinade the prawns for 2 hours.
Arrange on skewers and cook in a tandoor till half done, about 15 minutes.
Remove and set aside for 10 minutes.
Cook again in the tandoor for 2 minutes.
Baste with butter and replace in the tandoor for approximately 3 more minutes.
Remove from skewers and arrange on a platter.
Sprinkle with chaat masala and the reserved lemon juice.
Serve with a green salad.
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