Having had such luck with Steve Raichlen’s methods to grill tandoori salmon, I tried my hand at other recipes of his. See my experience with his green tandoori spice paste. For this Indian tandoori marinade, I modified a recipe published in his book “Barbecue Sauces, Rubs, and Marinades-Bastes, Butters & Glazes, Too.” The Kindle version of this book tends to go on sale for $1.99 often.
I actually enjoyed making this recipe. It reminded me of how my mom would toast and grind spices. In this recipe grinding the toasted spices resulted in a typical “garam masala.”
My recommendation: Similar to my prior recommendations, if you’re looking for a Indian/tandoori recipe with fewer steps and more robust flavors, check out our other tandoori chicken recipes: “Karachi Bam Chicken,”“Momma’s Tandoori Chicken,” or “Juice’d Chicken Tikka.”Karachi Bam Chicken is probably the best of these and much easier to prep.
Indian Tandoori Marinade Recipe
- 2 teaspoons coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon allspice (or 1 teaspoon of mace blades if you can find them….I couldn’t)
- ½ teaspoon fennel seeds
- 4 cardamom pods
- 2 whole cloves
- ½ cinnamon stick (about 1 inch)
- ½ teaspoon saffron threads
- 1 tablespoon hot water
- 1 small onion, peeled and coarsely chopped
- 4 tablespoons of garlic ginger paste
- 2 jalapeño peppers – chopped
- 3 tablespoons fresh lemon juice
- 3 tablespoons vegetable oil
- 2 cups plain yogurt
- 2 teaspoons Kosher salt
- Toast coriander, peppercorns, cumin, mace, fennel, cardamom, cloves, and cinnamon in a stove top pan.
- After spices cool, grind to a fine powder in a spice mill.
- Place Saffron in a small bowl with hot water. Let the saffron infuse for 10 minutes.
- Combine the onion, allspice, garlic-ginger paste, jalapenos, lemon juice, oil, yogurt, toasted spices, saffron mixture, and salt in a blender and purée to a smooth paste.
- Marinade meat accordingly.