My Favourite Marinades
This is my favourite tandoori paste which I sometimes also call the marinade. I am posting it because I want to find it quickly. I hope you’ll love it the way I do.
Combine the ginger, garlic, green chillies (if using), coriander leaves, lemon rind, yoghurt and food colour in a small blender and blend until smooth. Add the spices and enough salt and pepper to taste and blend to combine.
Preparation time: 20 minutes; Makes: ½ cup Tandoori Paste
Tandoori Paste Ingredients
- 1½ inch root ginger, peeled and grated
- 2-3 cloves garlic, chopped
- 1 fresh green chilli, finely chopped (optional)- you can also use dried chilli flakes
- 2 tablespoons finely chopped coriander leaves (cilantro)
- 1 tablespoon finely grated lemon rind (zest)
- 90ml (6 tablespoons) plain yoghurt
- 1/8 teaspoon red food colour
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin (freshly roasted and ground is better)
- 1 teaspoon garam masala
- Freshly ground black pepper and salt to taste
- Combine the ginger, garlic, green chillies (if using), coriander leaves, lemon rind, yoghurt and food colour in a small blender and blend until smooth. Add the spices and enough salt and pepper to taste and blend to combine.
I have used this marinade to make the following:
Looks wonderful Liz! I’ve never tried making my own. How easy is that! Thanks for the recipe. You are a very good teacher. I guess, speaking personally, things that look complicated or are new, we tend to pass over simply because we are unsure of the process. I know that applies to me. I see the next recipe is for Tandoori chicken legs etc. So I’m going to skip over to that one and then I will know! Grin!
Oh I was making some tandoori paste for dinner so I needed it posted. The other one doesn’t even have photos yet. Will update it in time. Have a lovely evening!