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Marinades for tandoori or kebabs Recipe

Indian · Condiment · 10 min total

This versatile yogurt-based marinade is perfect for tandoori chicken, paneer tikka, or any kebab. It infuses meat or vegetables with a rich, tangy flavor and ensures a tender, charred finish.

Ingredients

• 1 cup plain yogurt (full-fat preferred)
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 1 tablespoon ginger-garlic paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika (or Kashmiri red chili powder for color)
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional, for heat)

Instructions

1. In a medium bowl, whisk together yogurt, lemon juice, and oil until smooth.
2. Add ginger-garlic paste, cumin, coriander, paprika, turmeric, garam masala, salt, and cayenne (if using). Mix well.
3. Taste and adjust seasoning. The marinade should be tangy and well-spiced.
4. Use immediately or refrigerate in an airtight container for up to 3 days.
5. To use: Coat meat, seafood, or vegetables generously and marinate for at least 1 hour (or overnight for deeper flavor) before grilling or baking.

Tips

• For extra tender meat, add 1 tablespoon of raw papaya paste or 1 teaspoon of meat tenderizer.
• This marinade works well with chicken, lamb, fish, shrimp, paneer, or mixed vegetables.
• If using for tandoori cooking, thread marinated pieces onto skewers and cook in a preheated oven at 450°F (230°C) for 15-20 minutes, or until charred.
• Leftover marinade can be boiled and used as a sauce.

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