«

»

Tandoori Paste

Although a trip to your local supermarket or Indian specialty store may provide a wide choice of ready-made tandoori pastes by brands such as Pataks, we believe that for a few minutes’ extra effort, you will find yourself rewarded with the true taste of this style of Punjabi cooking.

“Tandoori” takes its name from the type of clay oven (tandoor) that is used extensively throughout India, Pakistan and the Middle East. It was introduced into India by the Moslem Moghuls, who originated in Persia.

Try using our Tandoori paste in South Asian recipes such as the Tandoori Chicken Pizza or Tandoori Chicken with Pilaf.

Tandoori Paste
Although a trip to your local supermarket or Indian specialty store may provide a wide choice of ready-made tandoori pastes by brands such as Pataks, we believe that for a few minutes' extra effort, you will find yourself rewarded with the true taste of this style of Punjabi cooking.
Prep time: 
Total time: 
Ingredients
  • juice of 2 lemons
  • 100 g fresh ginger, peeled and chopped
  • 75 g fresh coriander
  • 50 g cumin seeds, gently toasted (allow to cool before adding)
  • 40 g paprika
  • 4-6 red chillies, de-seeded (or to taste)
  • 5 cloves garlic, peeled
  • 250 g tomato puree
  • 2 teaspoon salt
  • 1 teaspoon ground black pepper
Instructions
To make Tandoori Paste
  1. Place all ingredients into a blender and blitz into a smooth paste
Using Tandoori Paste
  1. To use, mix equal quantities of paste and natural yoghurt, add your chicken, meat or fish and leave to marinate in the fridge for between 8 to 24 hours or as instructed in the recipe.
Freezing Tandoori Paste
  1. If you wish to freeze for future use, place into an ice cube tray and when frozen keep the cubes in a freezer bag to be used as required.

Comments and Feedback

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
36
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining