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Tandoori Marinade

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Tandoori Marinade

Cuisine:Indian

Course:Sauce

15m prep 0s cook 15m ready

In Indian cooking, chicken and lamb are marinated in this aromatic mixture of yogurt and spices before they are cooked in the extremely high heat of a tandoor. The marinade is often tinted with a natural dye, which gives tandoori chicken its characteristic orange-yellow color. About 1 cup; enough for 3 to 4 pounds of meat Our friend Kusuma Rao insists that coating the meat with salt, citrus, and spices first is crucial: It changes the texture of the meat, improves the color, and helps the spices adhere better. If you would rather skip this step, use version II.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 ½ to 2 teaspoons salt (½ teaspoon per pound of meat)
  • 1 teaspoon Kashmiri chili powder or cayenne pepper
  • Finely grated zest of 3 lemons
  • ⅓ cup lemon juice
  • ¾ cup plain whole-milk Greek yogurt
  • 2 tablespoons dried fenugreek leaves, ground or finely crumbled with your fingers
  • 1
    • ¼ cup green or black cardamom pods
    • 1 tablespoon plus 1 teaspoon cardamom seeds
    • 2 tablespoons cumin or black cumin seeds
    • 2 tablespoons black peppercorns
    • Two 2 ½- to 3-inch cinnamon sticks, broken into shards
    • 1 tablespoon whole cloves
    • (2 mace blades)
    • 1 teaspoon grated or ground nutmeg
    • Two 2 ½- to 3-inch cinnamon sticks
    • ½ whole nutmeg
    • 2 tablespoons coriander seeds
    • 1 tablespoon cumin seeds
    • 8 green cardamom pods
    • 1 teaspoon whole cloves
    • 1 teaspoon black peppercorns
    • 1 teaspoon fennel seeds
    • 2 teaspoons ground ginger
    • 2 bay leaves, crumbled
    Sub-recipe steps
    1. Place inside a thin, folded kitchen towel and smash with a rolling pin or a heavy skillet until lightly crushed: ¼ cup green or black cardamom pods
    2. Collect the cardamom seeds and discard the pods. Alternatively, use: 1 tablespoon plus 1 teaspoon cardamom seeds
    3. Combine the seeds in a spice grinder with: 2 tablespoons cumin or black cumin seeds; 2 tablespoons black peppercorns; Two 2 ½- to 3-inch cinnamon sticks, broken into shards; 1 tablespoon whole cloves; (2 mace blades); 1 teaspoon grated or ground nutmeg
    4. Grind the mixture to a powder. Store in an airtight container.
    5. About ⅓ cup
    6. This blend is heavier on warm spices: cinnamon, cloves, and ginger. Add ½ teaspoon or so to dishes like Chana Masala, Palak Paneer, or Spinach Pakoras.
    7. Place inside a thin, folded kitchen towel and crack into pieces with a rolling pin or a heavy skillet: Two 2 ½- to 3-inch cinnamon sticks; ½ whole nutmeg
    8. Place a large skillet over medium heat and add the cinnamon and nutmeg pieces along with: 2 tablespoons coriander seeds; 1 tablespoon cumin seeds; 8 green cardamom pods; 1 teaspoon whole cloves; 1 teaspoon black peppercorns; 1 teaspoon fennel seeds
    9. Toast, stirring frequently, until the spices are fragrant and browned. Transfer to a plate to cool completely. Fish out the cardamom pods, crack them open by pounding them under the side of a knife. Collect the seeds within, and discard the pods. Place the seeds in a spice grinder along with all the other toasted spices. Add: 2 teaspoons ground ginger; 2 bay leaves, crumbled
    10. Grind into a powder.
  • 1 ½ teaspoons ground turmeric
  • (½ to 1 teaspoon Kashmiri chili powder or cayenne pepper)
  • 1 cup whole-milk plain yogurt
  • Finely grated zest of 1 lemon
  • ¼ cup lemon juice
  • 1
    • ¼ cup green or black cardamom pods
    • 1 tablespoon plus 1 teaspoon cardamom seeds
    • 2 tablespoons cumin or black cumin seeds
    • 2 tablespoons black peppercorns
    • Two 2 ½- to 3-inch cinnamon sticks, broken into shards
    • 1 tablespoon whole cloves
    • (2 mace blades)
    • 1 teaspoon grated or ground nutmeg
    • Two 2 ½- to 3-inch cinnamon sticks
    • ½ whole nutmeg
    • 2 tablespoons coriander seeds
    • 1 tablespoon cumin seeds
    • 8 green cardamom pods
    • 1 teaspoon whole cloves
    • 1 teaspoon black peppercorns
    • 1 teaspoon fennel seeds
    • 2 teaspoons ground ginger
    • 2 bay leaves, crumbled
    Sub-recipe steps
    1. Place inside a thin, folded kitchen towel and smash with a rolling pin or a heavy skillet until lightly crushed: ¼ cup green or black cardamom pods
    2. Collect the cardamom seeds and discard the pods. Alternatively, use: 1 tablespoon plus 1 teaspoon cardamom seeds
    3. Combine the seeds in a spice grinder with: 2 tablespoons cumin or black cumin seeds; 2 tablespoons black peppercorns; Two 2 ½- to 3-inch cinnamon sticks, broken into shards; 1 tablespoon whole cloves; (2 mace blades); 1 teaspoon grated or ground nutmeg
    4. Grind the mixture to a powder. Store in an airtight container.
    5. About ⅓ cup
    6. This blend is heavier on warm spices: cinnamon, cloves, and ginger. Add ½ teaspoon or so to dishes like Chana Masala, Palak Paneer, or Spinach Pakoras.
    7. Place inside a thin, folded kitchen towel and crack into pieces with a rolling pin or a heavy skillet: Two 2 ½- to 3-inch cinnamon sticks; ½ whole nutmeg
    8. Place a large skillet over medium heat and add the cinnamon and nutmeg pieces along with: 2 tablespoons coriander seeds; 1 tablespoon cumin seeds; 8 green cardamom pods; 1 teaspoon whole cloves; 1 teaspoon black peppercorns; 1 teaspoon fennel seeds
    9. Toast, stirring frequently, until the spices are fragrant and browned. Transfer to a plate to cool completely. Fish out the cardamom pods, crack them open by pounding them under the side of a knife. Collect the seeds within, and discard the pods. Place the seeds in a spice grinder along with all the other toasted spices. Add: 2 teaspoons ground ginger; 2 bay leaves, crumbled
    10. Grind into a powder.
  • 6 garlic cloves, minced or grated on a rasp grater
  • One 2-inch piece ginger, peeled and minced or grated on a rasp grater
  • 2 tablespoons sweet paprika
  • 1 tablespoon ground turmeric
  • 2 teaspoons salt
  • (1 teaspoon ground fenugreek leaves)
  • 1 teaspoon cayenne pepper

Let's Cook

  1. Step 1.

    Place the meat to be marinated in a bowl and sprinkle evenly with: 1 ½ to 2 teaspoons salt (½ teaspoon per pound of meat)

  2. Step 2.

    Add and thoroughly combine with: 1 teaspoon Kashmiri chili powder or cayenne pepper; Finely grated zest of 3 lemons; ⅓ cup lemon juice

  3. Step 3.

    Add and toss to coat with: ¾ cup plain whole-milk Greek yogurt; 2 tablespoons dried fenugreek leaves, ground or finely crumbled with your fingers; 1 tablespoon Garam Masala; 1 ½ teaspoons ground turmeric; (½ to 1 teaspoon Kashmiri chili powder or cayenne pepper)

  4. Step 4.

    Cover and marinate, refrigerated, for at least 2 hours and up to overnight (or as directed in individual recipes). Before cooking the meat, use your fingers to wipe off excess marinade.

  5. Step 5.

    About 1 ¼ cups

  6. Step 6.

    When roasting and broiling indoors, we use smoked paprika in place of the sweet paprika to make up for the lack of grilled flavors.

  7. Step 7.

    Whisk together in a large bowl: 1 cup whole-milk plain yogurt; Finely grated zest of 1 lemon; ¼ cup lemon juice; 2 tablespoons Garam Masala or curry powder; 6 garlic cloves, minced or grated on a rasp grater; One 2-inch piece ginger, peeled and minced or grated on a rasp grater; 2 tablespoons sweet paprika; 1 tablespoon ground turmeric; 2 teaspoons salt; (1 teaspoon ground fenugreek leaves); 1 teaspoon cayenne pepper

  8. Step 8.

    Use to marinate as directed in version I.

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