Tandoori Marinade

Tandoori Marinade is such a simple recipe that you will use it again and again. I make this marinade a day in advance to make sure the flavours are totally absorbed. Also, this marinade can be used on all parts of a chicken and other meats.

Tandoori Marinade

An easy recipe that gives a lovely colour and warmth to the meat.

4.55 from 62 votes

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Course: Marinade

Cuisine: Indian

Keyword: Dairy, Indian, Marinade, Spice, Yoghurt

Prep Time: 20 minutes minutes

Marinating: 1 day day

Total Time: 1 day day 20 minutes minutes

Servings: 6 People

Calories: 435kcal

Equipment

• Pestle and Mortar
• Mixing Bowl

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Ingredients

 

MetricImperial

• 570 ml natural yoghurt
• 1 tsp ground cloves
• 1 tsp ground turmeric
• 2 tsp ground ginger
• 2 tsp ground cumin
• 2 tsp ground coriander
• ¾ tsp salt
• 1 tsp fenugreek
• 2 tsp onion powder
• 1 tsp black pepper
• ½ tsp cayenne pepper chili powder

Instructions

• Using a pestle and mortar or whatever you have to hand, crush the fenugreek leaves.
• Add the remaining spices and stir to combine.
• Add the spice mixture to the yoghurt.
• Add the chicken to the mixture making sure that all sides are fully covered.
• If you are having kebabs, dice the chicken first. This marinade works well with drumsticks, thighs, wings, legs and breasts.
• Cover the mixing bowl with cling film.
• For the full effect, leave them in the fridge overnight.

Nutrition

Calories: 435kcal | Carbohydrates: 43g | Protein: 23g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 2028mg | Potassium: 1247mg | Fiber: 6g | Sugar: 27g | Vitamin A: 1049IU | Vitamin C: 6mg | Calcium: 810mg | Iron: 7mg