Tandoori Masala Paste Recipe

Tandoori Masala Paste Recipe

A general-purpose masala is used for creating dishes such as tandoori chicken.

A small amount however can transform many dishes and add deep colour and extra flavour. Use sparingly as it can overpower a dish.


1 teaspoon salt
1 teaspoon Coriander powder
1 teaspoon Cumin powder
1 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon methi
2 gloves fresh garlic
1-inch fresh ginger
1 teaspoon turmeric powder
1 teaspoon fennel
1 teaspoon paprika
1 tablespoon vegetable oil
2 tablespoons lime juice

red food colouring (enough to produce a deep red colour)

for a marinade add:
1/2 cup yoghurt


Place all the spices, lime juice and oil into a blender and blitz until mixed producing a smooth thick masala paste. If it does not form a paste add a little more oil so it all holds together (it should not run) This can be stored in an air-tight container in the fridge until required.
If you wish to use this paste for a marinade add 1/2 cup of yoghurt to a portion of the masala and marinade your meat overnight. The lime juice helps tenderise the meat so if time permits this is an important stage.