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Tandoori Marinade



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Tandoori Marinade

  • 1 heaped teaspoon cumin seeds
  • Small bunch of mint (so you have about 1 tablespoon when chopped)
  • Small bunch of coriander (so you have about 1 tablespoon when chopped)
  • 2.5 cm piece fresh root ginger
  • 1 clove garlic
  • 75 grams natural yogurt
  • 75 grams Milk
  • 2 tablespoons tandoori masala (see my other recipes)
  • 1 tablespoon mild curry powder or paste (see my other recipes)
  • 2 teaspoons garam masala
  • 1/2-4 teaspoons chilli powder (optional)
  • 2 tablespoons lemon juice
  • 6
    Preparation 5min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

    Tandoori Marinade
  1. Place cumin seeds in TM bowl and dry roast for 2 minutes 100 degrees speed 1

    Mill for 2 minutes speed 9.  Set aside

    Place coriander, mint, garlic and fresh ginger in TM bowl and chop for 3 seconds on speed 7.  Scrape down.

    Add all the remaining ingredients including the reserved cumin seeds and mix for 5 seconds on speed 5.




This is a great marinade for making chicken tikka.  Once you have made the marinade you can just add the chicken and mix for 5 seconds, reverse, speed 3.  Refrigerate for a minimum of 6 hours, preferably 24. 


Recipe converted by Nicky Parsons from Sainsburys Curry book by Pat Chapman

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