In a bowl, combine lemon juice, red chilli powder, salt, and ginger garlic paste.

Add prawns to the mixture and coat thoroughly.

Marinate for 15-20 minutes.

Heat butter in a pan and add the marinated prawns.

Cook for 4-5 minutes until slightly tender.

Set prawns aside.

In the same pan, add sunflower oil and cumin seeds.

Add chopped onions and saute until golden brown.

Add ginger garlic paste, Kashmiri red chilli powder, turmeric powder, and salt; fry for one minute.

Add pureed tomatoes and cook until the mixture thickens.

Add fresh cream, hung curd, and garam masala; mix well and simmer.

Add cooked prawns, tandoori masala powder (optional), and salt to taste.

Serve hot, garnished with onion rings and coriander leaves.