Make the best tikka at home with this homemade tandoori marinade or tandoori sauce recipe. Use this paste for paneer, veggies, tofu, chicken, burgers and even pizza!
- Ingredients
- How to use tandoori sauce
- Other Indian sauce recipes
Tandoori refers to a style of cooking that originates from India, particularly from the Punjab region. It involves cooking food in a tandoor (tandoor oven), which is a cylindrical clay oven. The cooked food has a distinct smoky and charred finish.
Tandoori Chicken is one of the most famous tandoori dishes, but vegetarian versions such as Tandoori Paneer Tikka are equally popular. Tandoori Tofu (the vegan version) is coming onto the scene too!
We can all collectively agree that homemade sauces are a million times better than jarred. The freshness of the ingredients just makes all the flavours pop so much more, just like this Balti Sauce , Basic Indian Curry Sauce , Indian Curry Paste and Makhani Sauce .
You could argue the convenience of a jar of sauce or going directly to a takeaway is easier, but I argue you’re spending your well earned money and still not getting quality taste!
This tandoori sauce recipe is pretty straightforward, simply mix together the ground spices with yogurt, ginger-garlic paste and oil until you get a smooth paste.
Your marinade is then ready to use, be it paneer, cauliflower, tofu or meat dishes such as chicken.
I love it for these Tandoori Cauliflower and Chickpea Tacos , Paneer Tikka Masala and Tandoori Halloumi Tikka and Mushroom Skewers .
When I was at uni and I had minimal storage space, I’d speed things up by using a packet tandoori spice mix and then all I’d have to add in is the yogurt, oil and lemon juice. You could also prepare a jar of this homemade tandoori masala spice blend and use it directly in this recipe – we love all things easy!
Ingredients
A successful tandoori sauce is all about the Indian spices.
Chilli powder – gives a vibrant red colour without having to add red food dye. Alternatively use sweet or hot paprika.
Cumin and coriander powder
Chaat masala
Garam masala
Black pepper
Ginger and garlic paste – I stick to using fresh ginger and garlic. Garlic powder isn’t really going to cut it.
Lemon juice – or lime juice. Fresh is best but bottled works too
Yogurt – any plain yogurt works well. Make it vegan by using a plant-based alternative – something like soy which will not impart too much of its own flavour
Kasoori methi – the key to food tasting like Indian restaurants is to use kasuri methi, or dried fenugreek leaves
Besan – aka gram flour. This is optional but I find it helps give thickness to the marinade, especially if you have a runny sauce. You can also use rice flour which will give a crispier coating.
Oil – avoid using stron flavoured oil such as extra virgin olive oil, mustard oil or toasted sesame oil.
Salt to taste
How to use tandoori sauce
Use tandoori sauce to make tikka, tikka masala or add to wraps!
It is best to marinate to allow the flavour to seep deep into your ingredients.
Avoid the yogurt and lemon juice and use it as a dry rub on the BBQ.
Other Indian sauce recipes
Tamarind Sauce
Indian Mint Yogurt Sauce
Schezwan Sauce
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Tandoori Sauce
Equipment
- 1 Bowl
- 1 Spoon or Whisk
Ingredients
- ¼ cup plain yogurt
- 2 tablespoon chilli powder
- 1 teaspoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- 1 tablespoon ginger-garlic paste
- 1 teaspoon chat masala
- ½ teaspoon black pepper
- 1 teaspoon dry fenugreek leaves kasoori methi
- 1 tablespoon gram flour or rice flour
- 3 tablespoon oil
- 1 teaspoon salt
- 2 tablespoon lemon juice
Instructions
- Place all the ingredients in a mixing bowl.
- Mix well using a spoon or whisk.
- Use in your recipe.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Tandoori Sauce
Equipment
- 1 Bowl
- 1 Spoon or Whisk
Ingredients
- ¼ cup plain yogurt
- 2 tablespoon chilli powder
- 1 teaspoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- 1 tablespoon ginger-garlic paste
- 1 teaspoon chat masala
- ½ teaspoon black pepper
- 1 teaspoon dry fenugreek leaves kasoori methi
- 1 tablespoon gram flour or rice flour
- 3 tablespoon oil
- 1 teaspoon salt
- 2 tablespoon lemon juice
Instructions
- Place all the ingredients in a mixing bowl.
- Mix well using a spoon or whisk.
- Use in your recipe.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Tandoori Halloumi and Mushroom Skewers – a delightful fusion of smoky, spiced goodness perfect for BBQ season. Marinated in a rich blend of yogurt and aromatic spices, these skewers are grilled to perfection.
- Ingredients
- Serving Suggestion
- Other BBQ recipes
Hello BBQ season! Honestly, nothing beats it! Warm evenings, music on loud and good company.
When I was much younger, I didn’t help my Mum out as much in the kitchen but come BBQ time, I was eager to be as involved as possible!
When you’re British Indian, BBQs tend to look a little bit different. Sure we still had the usual burgers, corn on the cob etc, but we also had tandoori mogo, potatoes with tamarind sauce and tandoori paneer tikka !
My Mum would also do variations of paneer tikka on my request and one summer she did these halloumi skewers with mushroom, tomatoes and peppers. She went for a basic chilli lime marinade and it was SO. GOOD.
However, I actually love the idea of a tandoori marinade on halloumi so this is the new recipe I’ve got for you.
Halloumi, mushrooms and other veggies are marinated in tandoori sauce then grilled until charred. They’re best served with a zingy chutney, lots of salad and optionally with some flatbreads.
If you like halloumi, you’ve got to try these Air Fryer Salt and Pepper Halloumi Fries and Vegetable Paella with Halloumi .
Ingredients
Halloumi
Veggies – button mushrooms, capsicum, red onion petals, cherry tomatoes.
I’ve made these before with courgette (zucchini) too!
You want to chop everything to roughly the same size so that all the ingredients can touch the griddle.
Tandoori paste marinade
If you’re vegan or avoiding cheese for whatever reason, sub in the halloumi for tofu – it is just as good!
Serving Suggestion
Flatbreads, pittas, naans or tortilla wraps
Indian onion salad
Fresh salad leaves or Indian Kachumber
Green mint and coriander chutney – for dunking the succulent pieces of tandoori halloumi into.
Other BBQ recipes
Pesto Potato Salad
Grilled Nectarine, Corn and Bean Salad
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Tandoori Halloumi Tikka and Mushroom Skewers
Ingredients
- 3 cup halloumi cubes
- 2 cup button mushrooms
- 1 cup cherry tomatoes
- 1 cup bell peppers any colour
- ½ cup red onion
- 1 cup tandoori sauce marinade
- ¼ cup oil
- salt to taste
- 4-5 lemon/lime wedges
Instructions
- In a bowl, mix the halloumi, mushrooms, tomatoes, red onion and peppers with tandoori sauce and extra oil. Add salt to taste.
- Leave to marinate for 1 hour or longer if possible.
- Thread onto skewers.
- Heat a griddle pan.
- Char the skewers on all 4 sides.
- Serve immediately for the best texture.
Grilling/BBQ
- Grill cheese and vegetable skewers until lightly charred on the barbecue turning skewers occasionally.
- Transfers the skewers on the plate and remove it from the skewers.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe was first published in July 2017. This post has since been updated with helpful content and new images.
