Indian
Indian - Tandoori and Kebabs
Tandoori Spice Marinade Paste
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 70 ml Rapeseed Oil
- • 3 tablespoons Ginger Powder
- • 1 tablespoon Coriander Powder
- • 2 teaspoons Cumin Powder
- • 2 teaspoons Paprika Powder
- • 2 teaspoons Salt
- • 2 teaspoons Garlic Powder
- • 1 Cloves
- • 2 teaspoons Tamarind Paste
- • 1 teaspoon Vinegar
- • 2 tablespoons Lemon Juice
- • 1 teaspoon Red Food Colouring Powder
Preparation Steps
1
Phase 1
combine all the dry powders in a clean dish or bowl
2
Phase 2
mix the vinegar and tamarind and lemon together and add to the mixed powders. Stir through then add and mix in the oil
3
Phase 3
finally stir in the red colouring powder, mix thoroughly, transfer to a clean jar or pot and allow to infuse for a couple of days
4
Phase 4
alternatively you can add all the ingredients to a pan on a VERY low heat to gently infuse the spices into the oil. Ensure you don't burn them and then allow to cool slightly before storing in an airtight jar or container.