If you’ve been craving mouth-watering, spicy BBQ, anything “Tandoori” is your best bet. Whether it’s Chicken Tandoori Tikka or Grilled Tandoori Chicken, these delicious BBQ recipes are super simple to make – the better the marinade, the tastier the BBQ. That’s exactly what we’ll dive into today at Top Grills!
These Southeast Asian delicacies have all the palatable traditional flavors you typically find in desi cuisines. While there are many ways Indians and Pakistanis enjoy marinating their tandoori meat, we’re sharing 4 tandoori marinade recipes inspired by India’s top chef, Sanjeev Kapoor.
So, put on that apron and let’s get cooking!
1st Recipe: The Red Marinade
- ½ cup hung yogurt
- 1 ½ tablespoons red chili paste
- 2 tablespoons ginger-garlic paste
- Salt to taste
- 1 ½ tablespoons red chili powder
- ¼ tablespoon black salt
- 1 tablespoon garam masala powder
- ½ tablespoon roasted dried fenugreek leaves powder
- ½ tablespoon chaat masala
- 1 tablespoon roasted gram flour
- ½ lemon
- 1 tablespoon mustard oil
What's Special About It?
With a rich balance of fiery hot spices and deep aromatic herbs, the red marinade delivers a bold, tangy, and creamy flavor. It’s a blend of red chili paste and powder with mustard oil, lemon, and yogurt that gives you a flamin’ hot chicken
2nd Recipe: The Yellow Marinade
- ½ cup hung yogurt
- 1 ½ tablespoons ginger-garlic paste
- ½ tablespoon turmeric powder
- Salt to taste
- ¼ tablespoon yellow chili powder
- ¼ tablespoon black salt
- 1 tablespoon kasundi mustard paste
- ½ tablespoon chaat masala
- ½ tablespoon garam masala
- ½ tablespoon roasted dried fenugreek leaves powder
- ½ lemon
- 2 tablespoons mustard oil
- 1 tablespoon roasted gram flour
What's Special About It?
The yellow marinade offers a mild yet tangy flavor, ideal for those who prefer a gentler spice level. The kasundi mustard and turmeric powder give it its unique yellow color and zesty taste. Yellow chili powder and garam masala add a hint of gentle heat and spice to the meat.
3rd Recipe: The Green Marinade
- ½ cup hung yogurt
- 1 ½ tablespoons ginger-garlic paste
- 1 tablespoon green chili paste
- Salt to taste
- ¼ tablespoon black salt
- 1/3 cup blanched spinach puree
- 1 tablespoon fresh coriander paste
- ½ tablespoon garam masala powder
- ¼ tablespoon roasted dried fenugreek leaves powder
- 1 ½ tablespoon roasted dried flour
- ½ lemon
- 2 tablespoons mustard oil
- ½ tablespoon chaat masala
What's Special About It?
The green marinade boasts a fresh, herbaceous flavor featuring delicious spinach puree, coriander, and chili paste. While this dish is bursting with spices and herbs, it maintains a balanced flavor even those with milder palates can enjoy. The subtle nuttiness of the roasted gram flavor further enhances its richness.
4th Recipe: The White Marinade
- ½ cup hung yogurt
- 1 tablespoon ginger-garlic paste
- ½ tablespoon green chili paste
- Salt to taste
- ¼ tablespoon black salt
- ¼ tablespoon white pepper powder
- ¼ tablespoon mace powder
- ¼ tablespoon green cardamom powder
- ¼ tablespoon garam masala powder
- ¼ tablespoon roasted dried fenugreek leaves powder
- 1/3 cup fresh cream
- 2 tablespoons roasted fried flour
- 40 grams of processed cheese
- 2 tablespoon butter
- ½ lemon
What's Special About It?
The white marinade, made with fresh cream, cheese, and butter, offers a uniquely creamy and rich option. It gives the tandoori chicken a melt-in-the-mouth texture, unlike the usual fiery mixes.
However, there’s no shortage of spices and flavor. The green chili paste, white pepper, mace, and green cardamom powders add a bold, aromatic kick that elevates the taste of this rich, creamy marinade.
How Do I Prepare the Marinade?
Prepping these mouth-watering marinades is super easy! No fancy tools are needed— just a bowl to mix all the ingredients into a flavorful delight. Use a spoon or a whisk to blend the spices. Once done, add your choice of meat and let it marinate for a couple of hours.
When you take the chicken out, it’ll be perfectly ready for grilling and enjoying!
FAQs
There’s no better way to cook Tandoori tikka than grilling! Start by placing the chicken tikka legs or beef botis on skewers while the grill preheats to medium-high flame. Remember to coat the grill with 1-2 tablespoons of butter to enhance the rich flavors of the marinade.
Once the grill is sizzling, cook the chicken over high heat for 3 to 4 minutes, then reduce to medium-high heat and grill for an additional 6 to 8 minutes. Be sure to flip the Tandoori chicken frequently to get a tender, soft, and juicy texture!
Serve the mouth-watering, tender Tandoori chicken hot off the grill with fresh mint chutney, grilled vegetables, and a soft butter naan or crispy paratha. For those who love creamy, buttery flavors, a yogurt-based raita or mayo garlic sauce can be the perfect complement!
Enjoy this chicken with Indian-style rice and a refreshing mango shake for a more fulfilling meal.