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.
- 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
- Place all ingredients into a blender and blitz into a smooth paste
- 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.
- 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.