Classic Tandoori Marinade Recipe
Make Classic Tandoori Marinade Recipe in just 7h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tandoori Marinade
For Protein or Vegetables
Finishing
Method
Tandoori Marinade
Prepare yogurt base
Place the plain yogurt in a medium bowl. Whisk vigorously until smooth and slightly loosened in texture—this helps coat the protein evenly.
Add acid and oil
Mix in the lemon juice and vegetable oil. The acid tenderizes and oil helps carry flavors and retain moisture during cooking.
Spice blend
Add ground cumin, ground coriander, sweet paprika, Kashmiri chili powder (or mild paprika), ground turmeric, garam masala, kosher salt, and black pepper. Mix thoroughly so spices disperse evenly through the yogurt.
Optional color
If desired for the classic red tandoori hue, add up to 1 teaspoon red food coloring and stir until uniform. This is optional and for appearance only.
Taste a small amount of the marinade and adjust salt, lemon, or chili to preference. The flavors should be bright, slightly tangy, and well seasoned.
Marinating Protein or Vegetables
Prepare protein/veg
If using chicken, make 1/2-inch deep diagonal slashes across each piece so the marinade penetrates. For paneer, cube into 1-inch pieces. For cauliflower, break into medium florets. Pat items dry with paper towel before marinating.
Coat thoroughly
Place the chicken, paneer, or cauliflower in a large bowl or resealable bag. Pour the marinade over, using all of it for 2 lbs chicken or proportionally less for smaller quantities. Massage marinade into slashes and all surfaces so each piece is well coated.
Rest time
Cover bowl or seal bag and refrigerate. Marinate for at least 2 hours for paneer/vegetables, 4–6 hours for chicken, or ideally overnight (8–12 hours) for best flavor and tenderness. Do not marinate chicken more than 24 hours as the acid can change texture.
Cooking and Finishing
Preheat and prepare
Remove marinated pieces from fridge 20–30 minutes before cooking to bring closer to room temperature. Preheat your grill to medium-high (450–500°F / 230–260°C), or preheat oven to 425°F (220°C) with a rack positioned near the top for charred edges. Line a baking sheet with foil and place a wire rack on top if baking.
Grilling method
Thread pieces onto skewers if desired. Grill chicken 5–7 minutes per side until charred at edges and internal temperature reaches 165°F (74°C). Paneer or cauliflower need less time—about 3–4 minutes per side—watch for browning without burning. Baste once with a little oil during cooking if needed.
Oven method
Arrange marinated pieces on the prepared rack, leaving space between pieces. Roast 18–25 minutes for chicken (turn once midway), or 12–16 minutes for paneer/cauliflower, finishing under the broiler for 1–2 minutes to mimic char if desired. Verify chicken reaches 165°F (74°C).
Finish and serve
Transfer cooked items to a serving platter. Sprinkle chopped cilantro over the top and serve with lemon wedges for squeezing. Serve hot with naan, rice, or salad.