Tandoori Masala
Tandoori masala is the spiced yogurt marinade behind the pink, savory chicken of Punjabi and Pakistani tandoor cooking. This version toasts fenugreek and onion seeds before grinding, which gives the paste a deeper, slightly bitter backbone. Fresh ginger, garlic, jalapeños and cilantro are blended in with lemon juice for brightness. Hanging the yogurt in cheesecloth first keeps the marinade thick enough to cling, and it works on fish, paneer and vegetables too.
Instructions
Heat the fenugreek and onion seeds in a sauté pan for several minutes, tossing them often so they toast evenly. Grind them together in a mortar and pestle or a spice grinder.
Put the ground seeds in a food processor with the salt, garam masala, turmeric, curry powder, coriander, cumin, chile powder, paprika, garlic, oil, ginger, jalapeños, cilantro and lemon juice. Blend until the mixture is a smooth paste.
Scrape the paste into a large mixing bowl and stir in the yogurt until evenly combined.
Add meat or fish and marinate for 8 hours. For a shorter marinade, soak the meat first in white distilled vinegar. Tofu, vegetables or paneer can go into the marinade just before grilling.
Grill the marinated food, basting it with the leftover marinade as it cooks.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
