Tandoori Paste

23 January 2009
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My version of tandoori paste is inspired by the tandoori paste recipe on this page, but of course, modified for my use. I omitted the cloves (cloves and I do not get along, after all ;)) and food colourings (I really don’t get the point of adding miscellaneous chemicals just for a colour effect) and upped the garlic, red chilli pepper powder, and green chillies.

Tandoori Paste

Preparation time: 15 minutes.
Cooking time: 5 minutes.
Makes: ½ cup.

  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon cardamom seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoon black pepper powder
  • 1 tablespoon red chilli powder
  • 6 cloves garlic, minced
  • 1″ piece fresh ginger (10g), minced
  • 4-5 green chillies, minced
  • ¼ cup (60ml) lime juice
  • ½ cup firmly packed fresh cilantro (coriander leaves)

Dry-fry seeds in small frying pan over medium heat, stirring until fragrant.

Blend or process seeds with remaining ingredients until smooth.

Marinade chicken or other meat in the paste for several hours or overnight.

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One Response

  1. […] We bought a mullet fillet at the grocery store, not knowing what it tasted like since neither of us had had it before. Adventures and all that. Turns out it’s a white fish with a nice delicate flavour that goes very well with tandoori paste. […]

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About LMAshton

Howdy and welcome to my site! I'm Laurie and I'll be your, er, hostess today. :)

I'm a Canadian expat currently living in Singapore. I'm married to a Sri Lankan and lived in Sri Lanka for nearly a decade. We also lived in New Zealand for half a year.

I cook Sri Lankan curries, sambols, and mallungs. I bake bread using wild yeast (sourdough that isn't sour). I bake on the stove. I experiment with Indian / Malaysian / Indonesian / Thai / whatever cuisines interest me. And I experiment wildly.

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