Basic Tandoori Marinades

In this section , we will be dealing with all the basic marinades in tandoori marinades. It is noted that all meats are given an initial marination with salt, ginger garlic paste, vinegar or lemon juice.

Red Marinade

Used for tandoori chicken, chicken tikka, tangdi kebabs

It is marinated with hung curd, garlic & ginger pastes, red chili paste, cashew paste, tandoori garam masala & mustard Oil.

White Marinade

Used for safed tikkas, ajwaini machlli, mild tandoori chicken, aachari tikkas

Hung curds with garlic paste, cashew paste, garam masala, oil & salt.

Optional flavoring ingredients include ajwaiin, coriander, mint, aachari spices etc.

Malai Marinade

Used for Malai Tikka & Makhmali Kebabs.

Finely grated cheese is mixed with cheese spread, tandoori garam masala & salt. Beaten curds are whisked in & eggs & cream are added.

Green Marinade

Used for Pudhina Tikka, Haryali Jheengha, Machli Pudinawali.

Made with chopped ginger, garlic & green chillies, curds, tandoori garam masala, mustard oil, salt, a paste of coriander mint, spinach along with grated cheese & cheese spread. Beaten eggs are added for binding & glaze.

NOTE: From these basic marinades a number of other derivatives can be made.

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