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.
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.