Tandoori Marinade

    1 hour 10 minutes

    This popular mix of spices from North India is usually associated with chicken but it is equally good rubbed on a leg of lamb or a whole fish before barbecuing.

    2 people made this

    Serves: 4 

    • 250ml natural yoghurt
    • 2 tablespoons vegetable oil
    • 3 cloves garlic, crushed
    • 3 teaspoons freshly grated ginger
    • 90ml lemon juice
    • 1 tablespoon ground coriander
    • 2 teaspoons ground cumin
    • 1/2 teaspoon paprika
    • 1/2 teaspoon garum masala
    • 1/2 teaspoon turmeric
    • 1/4 teaspoon chilli powder
    • salt
    • red food colouring (optional)

    Preparation:10min  ›  Extra time:1hour marinating  ›  Ready in:1hour10min 

    1. Mix all of the ingredients together until well combined. Spoon marinade over a whole chicken and leave in the fridge 1 hour.
    2. Remove the chook from the fridge and let come up to room temperature. Roast the chicken, basting with any marinade left.

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