It can be used to marinate just about anything; typically meats, fish, poultry, vegetables and tofu. Cooked using BBQ, spit, oven, pan and of course a tandoor etc.

Extend the sauce to create curries and spiced rice (biryani).

• 2-3 tlsp fresh masala (garlic, ginger, chili paste)
• 2 tsp turmeric powder
• 2 tsp sweet paprika
• 2 tsp coriander powder
• 1 tsp salt
• 1-2 cups natural yogurt (sour cream)
• 1 lemon or lime Juice
• chili powder to taste (optional)
• something red – pinch of tandoori color, red food coloring. beet root powder or juice (optional)

Garnish

• coriander (cilantro) leaves
• lemon or lime wedges
• onions – sliced

For best results marinate for 2 – 24 hours.

Take the paste to the next level – Add spices and herbs that you enjoy to create new flavors, some suggestions are:

Add fresh herbs to the paste – curry leave, fresh coriander, kaffir lime leaves

Additional spice options – garam masala/Chinese five spice, curry leave/kaffir lime leaves powder, cardamon, cloves, black pepper

Marinate for 2 – 24 hours

Cook in the oven or a spit

Refer to “spicy lamb roast” page for details.

Tandoori paste without red color

Marinate for up to 2 hours

Mushrooms and cauliflower

Tandoori paste with red color.

• Fry in a little oil with chopped onions until moisture has reduce and onions are soft
• Add vegetables or chicken pieces and stir fry
• Add a chopped tomato and a splash of water, coconut water or stock
• Stir until cooked
• Refer to spinach and paneer page for a new recipe