After testing many variations, this is our preferred tandoori marinade. It works well for tandoori chicken, roasted vegetables, or paneer, creating a flavorful, well-coated finish.
The key ingredient is gram flour (atta). It helps the marinade cling to the food and creates a light crust during cooking, so the spices remain attached and the texture turns out beautifully.
Like all marinades, the longer you let it sit with the ingredients, the more flavor will penetrate. For best results, refrigerate the marinated food for at least overnight.
Tandoori Marinade Ingredients
- 450 g natural yogurt
- 2 tablespoons gram flour (atta)
- 2 teaspoons red chilli powder
- 1 ground bird’s eye chilli (optional, for heat)
- 2 teaspoons turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- Salt to taste
This is a flexible recipe, so feel free to adjust the spices to match your preferences or to suit what you have on hand. If you prefer milder heat, reduce or omit the bird’s eye chilli and chilli powder. To make the marinade richer, use thicker yogurt or strain regular yogurt to remove excess whey.
Basic method: combine all ingredients in a bowl until smooth, then coat your protein or vegetables evenly. For best results, refrigerate for several hours or overnight. When cooking, use a hot grill, oven, or skillet to develop color and a slight char while keeping the inside juicy.