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Tandoori Marinade
An easy recipe that gives a lovely colour and warmth to the meat.
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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:
435
kcal
Equipment
Pestle and Mortar
Mixing Bowl
Cook Mode
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Ingredients
Metric
Imperial
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:
435
kcal
|
Carbohydrates:
43
g
|
Protein:
23
g
|
Fat:
21
g
|
Saturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
74
mg
|
Sodium:
2028
mg
|
Potassium:
1247
mg
|
Fiber:
6
g
|
Sugar:
27
g
|
Vitamin A:
1049
IU
|
Vitamin C:
6
mg
|
Calcium:
810
mg
|
Iron:
7
mg