Tandoori marinade?!
Answers: tips and recipes please - good and spicy ones
Reading through the suggested marinades ,i would say you have a wide choice & as suggested by alienfie there is nothing to hold you back from a selection that is practical & that appeals to you. Now for tips
Blend spice paste thoroughly ,make superficial slashes for chicken breast or drumsticks ,same goes for whole fish,spread mixture evenly& rub well in.
Give at least 24 hours or overnight for marinade to seep in,turn large pieces by hand or shake the bag in which bits are marinading as often as possible,use up all marinade to baste this improves flavour & gives a good surface finish.Have the oven or coal fire really hot so as to seal in the flavours
Serve hot with usual accompanimenys,lemon wedges,onion rings sprinkled with chopped cilantro & mint & salads of choice.
Spicy Marinade
? cups Plain Yogurt
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
2 tablespoons minced garlic
3 tablespoons minced fresh ginger
1? teaspoons salt
? teaspoon pepper
1? teaspoons ground cumin
1? teaspoons ground coriander
? teaspoon turmeric
? teaspoon cinnamon
? teaspoon ground cloves
Dash cayenne pepper
In a medium glass or ceramic bowl, stir together all ingredients. Pour into a gallon freezer bag with zipper closure and use as a marinade for up to 1? pounds of chicken pieces, pork, or beef.
Place zippered bag in a bowl in refrigerator. Marinate boneless, skinless chicken breasts or pork for 4 to 6 hours; bone-in chicken pieces and beef for 6 to 8 hours. Turn occasionally to ensure all pieces get covered.
Before cooking, shake off excess marinade. Grill or broil meats as desired.
Makes about 3 cups.
Best tip: the longer you marinate, the better (48 hrs+)
For the Tandoori Marinade:
5-6 garlic cloves, finely minced
1 piece of ginger, peeled and finely minced (about 1? inches in length)
3 cups of plain yogurt
2 small green chilies, finely minced
Juice of 1 lemon
3 tbsp tandoori paste OR 4 tbsp tandoori masala powder (given below)
salt and pepper to taste
**************************************...
Tandoori Masala (Powder)
2 tbsp garam masala
2 tbsp ground cumin
1 tbsp ground coriander
4 tsp paprika
2 tsp ground dried fenugreek leaves (methi powder)
1 tsp turmeric
? tsp red chili powder
Method:
Combine all of the ingredients above and store in an airtight container for 4-6 weeks.
TANDOORI MURGH
Serves 4
Preparation and cooking time:
Overnight for marinating, plus about 1 hour
2-inch piece of resh ginger root, peeled and grated
4 garlic cloves, peeled and grated
1 tsp cumin seeds
1/2 tsp cayenne pepper
1/4 tsp salt
1 C plain yogurt
1 chicken, about 4 pounds, cut into serving pieces
2 TBS safflower oil
1/2 tsp turmeric
Combine the grated ginger, garlic, cumin seed, cayenne, salt and yogurt. Putthe chicken pieces in a foil-lined baking pan, pour over the yogurt mixture,and use your hands to coat the meat completely. Leave the chicken to marinate overnight.
Heat the oven to 350 degrees. Dribble the oil over the chicken and sprinkle the chicken with turmeric. Place pan in oven and bake about 1 hour, basting frequently with the oil and yogurt marinade at the bottom of the pan.
Buy Sharwood's Tandoori spices. The recipe is on the label.
Hope this helps.
Having the utmost respect for other respondents and their elaborate and excellent recipes, Tandoori actually refers to a method of searing hot roasting in a specialised eponymous oven. It can to some extent be replicated under the grill or an ordinary oven pre-heated and cranked all the way up to 250deg C. The actual marinade is entirely up to you-go with what you've got in terms of herbs, spices etc. ad-lib! (do not get caught up with issues of exact quantities-use your judgement, instinct and culinary 'feel')
What you do need to create an indian style (not necessarily truly authentic) marinade is plain yoghourt, lemon juice, garlic, root ginger and small red/green chillies. Tumeric (colour), coriander,and cumin, by all means but do not despair if you lack any one of them. A supermarket curry powder mix will have most of these ingredients anyway. A pestle and mortar is extremely useful for pulverising the garlic, ginger and chillies( seeds and pith out!) You are trying basically to produce a paste which will tenderise and flavour the meat. I usually marinate overnight and stab the chicken pieces or legs with bone in to allow the marinade to infuse, before grilling and serving with salad or boiled rice and side dishes of mango chutney, marinated onion rings or raita etc.
You can marinade your beef, chicken pork etc with any reasonable selection of spices and herbs and cook it in the 'tandoori manner' For example even tomato ketchup, garlic, lemon juice and mixed herbs makes an excellent marinade. Experiment!
Forget about spice mixes, been there, done that, buying all the spices necessary will end costing you a fortune.
I now use Patak's Tandoori paste, just follow the recipe on the label.
Dude dont listen to people who cant cook themselves and tell you that you are making a mockery of "our food". Dont get upset or discouraged, on the fact that people can be ignorant. Do yourself a favor get a box of tandoori bbq chicken masala by shaan and follow the instuctions. the chicken recipe is easy and more importantly so tasty you will love it.
Please do not make a mockery of our food, stick to fish and chips my friend.