Tandoori marinade
A fiery red yoghurt marinade for tandoori chicken, fish and vegetables, built for oven or barbecue.
Make this once, then cook it into 19 different dishes.
- Time10 mins
- LevelEasy
- Costabout £0.24 a head
- Makesabout 320 g, enough for 2 batches for 4 people
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the yoghurt in a bowl and stir in the lemon juice, garlic and ginger until smooth.
- 2
Add the chilli powder, paprika, cumin, coriander, garam masala and salt. Crush the dried fenugreek leaves between your palms and add.
- 3
Pour in the oil and stir until the marinade is thick, evenly red and glossy.
- 4
Taste a tiny bit. It should taste sharp, salty and warmly spiced. Add more salt or lemon if it is flat.
- 5
Use straight away, or cover and chill for up to 3 days before it touches raw meat. Use about 150 g per 500 g of meat, fish or vegetables.
About tandoori marinade
Tandoori marinade is a red, tangy yoghurt and spice marinade used for tandoori chicken, fish, prawns, paneer and vegetables. It has more chilli, more garlic and more acidity than tikka marinade, and it is traditionally used in two stages: the meat is first rubbed with lemon juice and salt, then coated in the yoghurt mixture.
The deep red colour comes from Kashmiri chilli powder, which is mild, so it looks fierce but tastes warm rather than hot. The yoghurt tenderises, and in a very hot oven or on a barbecue the thin coat chars and blisters, which is what gives tandoori its character.
This recipe makes enough for roughly 1 kg of meat in two batches. It uses thick yoghurt and a little oil. For dairy free tandoori, use unsweetened coconut yoghurt.
Tips
- Rub the meat with lemon juice and a little salt for 20 minutes first. This is the traditional first step and gives a better crust.
- Slash chicken thighs or drumsticks to the bone so the marinade gets in. Skin off gives a better colour.
- Cook at the hottest your oven goes (240C) or on a hot barbecue for blistered edges. Chicken must reach 75C in the thickest part.
- Use thick Greek style yoghurt, and drain it in a sieve for 20 minutes if yours is watery.
- For dairy free tandoori, use unsweetened coconut yoghurt and add an extra tablespoon of lemon juice.
Storing and freezing
Marinade that has not touched raw meat keeps for 3 days in the fridge. Once raw meat is in it, cook within 24 hours and throw away any leftover marinade. Marinated raw meat can be frozen for 3 months; thaw in the fridge overnight.
Dishes you can make with tandoori marinade
Murgh Makhani with Tandoori Chicken Thighs
GFEFNFTandoori Cauliflower Makhani
GFEFNFTandoori Chicken Wings with Mint Yoghurt Dip
GFEFNFTandoori Paneer Skewers with Charred Peppers
GFEFNFTandoori Lamb Chops (Lamb Champ)
GFEFNFTandoori Aloo (Tandoori Spiced Potatoes)
GFEFNFTandoori Chicken Kathi Rolls
EFNFTandoori Cod Tikka (Tandoori Machli)
GFEFNFTandoori Chicken Pizza
EFNFWhole Roast Tandoori Cauliflower (Tandoori Gobi Musallam)
GFEFNFTandoori Chicken Biryani
GFEFNFCharred Tandoori Chicken in Makhani Sauce
EFNFQuestions
How long should I marinate tandoori chicken?
At least 4 hours, and ideally overnight in the fridge (up to 24 hours). Fish and prawns need only 30 minutes to 1 hour, as acid makes seafood mushy if left too long.
Is tandoori chicken meant to be bright red?
Restaurants often use red food colour. At home, Kashmiri chilli powder gives a deep brick red without it. The colour will be a little less vivid but it tastes better.
Can I cook tandoori without a tandoor?
Yes. Use a very hot oven on a rack over a tray, or a hot barbecue, or a grill. You want high heat so the edges char before the meat dries out.
Is tandoori marinade gluten free?
Yes, as long as the garam masala you use is a gluten free one. Everything else in the recipe is naturally gluten free.
How do I make it dairy free?
Swap the Greek yoghurt for unsweetened coconut yoghurt. The flavour is a bit sweeter and milder, so add a little extra lemon juice.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
