This is an Indian-inspired recipe for a basic tandoori paste and how to turn that paste into a Tandoori marinade. Here I am giving the ingredients for 1 batch of paste, enough for 1 batch of marinade. I always like starting from whole spices which are toasted prior to use, as this yields much better flavour.
The Kashmiri chilli powder is crucial, as this yields the deep red colour of proper tandoori paste, without having to resort to food colouring.
Go to the printable version of the recipe
2 tsp coriander seeds
1 tsp garam masala
1 tsp fennel seeds
1 tsp Kashmiri chilli powder
1/2 tsp black peppercorns
3-4 tsp paprika
Juice of one medium-sized lemon
1 tsp dried fenugreek leaves (kasuri methi)
2 tbsp oil
Salt to taste
1 tsp ginger paste
4 tbsp yoghurt
Once the toasted spices are cool turn into a spice or coffee grinder and combine with the ground turmeric, garam masala, Kashmiri chilli powder, paprika, dried fenugreek and salt. Render to a fine powder then turn into a small bowl.
Combine the spice powder with the oil and lemon juice then mix to a paste. If the paste is a little stiff you can add water.
To convert the tandoori paste into a tandoori marinade, simply combine with the garlic paste, ginger paste and yoghurt. To use as a marinade scrape into a plastic bag, add your choice of meat (or vegetables). Seal and shake to coat then set aside to marinate for at least 40 minutes (this can be left over night).
This makes for a fantastic roast chicken, simply slather the tandoori marinade all over an oven-ready chicken, allow to marinate in the refrigerator for 40 minutes, then transfer to an oven and roast as normal.
This is a key ingredient in this site's recipes for Tandoori Turkey Cutlets with Brown Lentils and Tandoori Beef Curry.
The Kashmiri chilli powder is crucial, as this yields the deep red colour of proper tandoori paste, without having to resort to food colouring.
Go to the printable version of the recipe
Tandoori Paste
Ingredients:
For the Tandoori Paste:
1 tsp ground turmeric2 tsp coriander seeds
1 tsp garam masala
1 tsp fennel seeds
1 tsp Kashmiri chilli powder
1/2 tsp black peppercorns
3-4 tsp paprika
Juice of one medium-sized lemon
1 tsp dried fenugreek leaves (kasuri methi)
2 tbsp oil
Salt to taste
To Make the Tandoori Marinade:
1 tsp garlic paste1 tsp ginger paste
4 tbsp yoghurt
Method:
Heat a dry frying pan over medium-dry heat. Add the coriander seeds, fennel seeds and black peppercorns. Tast, tossing frequently for about 2 minutes, until aromatic. Turn onto a plate and allow to cool.Once the toasted spices are cool turn into a spice or coffee grinder and combine with the ground turmeric, garam masala, Kashmiri chilli powder, paprika, dried fenugreek and salt. Render to a fine powder then turn into a small bowl.
Combine the spice powder with the oil and lemon juice then mix to a paste. If the paste is a little stiff you can add water.
To convert the tandoori paste into a tandoori marinade, simply combine with the garlic paste, ginger paste and yoghurt. To use as a marinade scrape into a plastic bag, add your choice of meat (or vegetables). Seal and shake to coat then set aside to marinate for at least 40 minutes (this can be left over night).
Printable version of the Recipe
fusion, meat, duck, frying, sauce
Sauce
India
Tandoori Paste
https://fabulousfusionfood.blogspot.com/2019/05/tandoori-paste.html
Tandoori Paste. This is an Indian-inspired recipe for a basic tandoori paste and how to turn that paste into a Tandoori marinade.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-G_z7dhyphenhyphenpsuUgr-wO9efrCo9tY06XI5z7jAke6bcSutrrYJeHqjD0FwRrBsNQRIvaPc9vu7FoPFoP0UPWKCPDwspsceBTH7J0jhbGct_RyKOQKJcnymGndYmKg3Lny01aF1n9T3XkmuM/s1600/tandoori-paste.png
2019-05-04
Yield: 4
Tandoori Paste
Tandoori Paste. This is an Indian-inspired recipe for a basic tandoori paste and how to turn that paste into a Tandoori marinade.
prep time: 10 mins
cook time: 10 mins
total time: 20 mins
Ingredients:
- 1 tsp ground turmeric
- 2 tsp coriander seeds
- 1 tsp garam masala
- 1 tsp fennel seeds
- 1 tsp Kashmiri chilli powder
- 1/2 tsp black peppercorns
- 3-4 tsp paprika
- Juice of one medium-sized lemon
- 1 tsp dried fenugreek leaves (kasuri methi)
- 2 tbsp oil
- Salt to taste
- 1 tsp garlic paste
- 1 tsp ginger paste
- 4 tbsp thick or set yoghurt
For the Tandoori Paste:
To Make the Tandoori Marinade:
Method:
- Heat a dry frying pan over medium-dry heat. Add the coriander seeds, fennel seeds and black peppercorns. Tast, tossing frequently for about 2 minutes, until aromatic. Turn onto a plate and allow to cool.
- Once the toasted spices are cool turn into a spice or coffee grinder and combine with the ground turmeric, garam masala, Kashmiri chilli powder, paprika, dried fenugreek and salt. Render to a fine powder then turn into a small bowl.
- Combine the spice powder with the oil and lemon juice then mix to a paste. If the paste is a little stiff you can add water.
- To convert the tandoori paste into a tandoori marinade, simply combine with the garlic paste, ginger paste and yoghurt. To use as a marinade scrape into a plastic bag, add your choice of meat (or vegetables). Seal and shake to coat then set aside to marinate for at least 40 minutes (this can be left over night).
© Dyfed Lloyd Evans
This makes for a fantastic roast chicken, simply slather the tandoori marinade all over an oven-ready chicken, allow to marinate in the refrigerator for 40 minutes, then transfer to an oven and roast as normal.
This is a key ingredient in this site's recipes for Tandoori Turkey Cutlets with Brown Lentils and Tandoori Beef Curry.
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