Tandoori Marinade

also called tandoori masala · tandoori paste · tikka marinade

The table

1 TbsKashmiri chile powderwhisk to a pastegrate inwhisk inbeat in, marinate 4 to 8 hr
1/2 tspground turmeric
1 tspground cumin
1 tspground coriander
1 tspgaram masala
2 Tbs(30 mL)lemon juice
4 clovesgarlic
1 Tbsfresh ginger
1 cup(240 g; Greek or hung curd)thick yogurt
2 tspkosher salt
2 Tbs(30 mL)mustard oil
1 tsp(kasuri methi, crushed)dried fenugreek leaves
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.

1whisk to a paste

2grate in

goes in with what step 1 made

3whisk in

goes in with what step 2 made

4beat in, marinate 4 to 8 hr

goes in with what step 3 made

Cooking it

Not one step here is timed, so there is no clock to keep — only the order things happen in.

Tap a step when it is done; the next one lights up.

The clock

This one never puts a number on anything — not one of its 4 steps is timed, so how long it takes is honestly unknown. The recipe itself says 15 min altogether, but it does not say where that time goes.

  1. whisk to a paste

    not timedfrom the start

  2. grate in

    not timedfrom the start

  3. whisk in

    not timedfrom the start

  4. beat in, marinate 4 to 8 hr

    not timedfrom the start

Goes with

See how it is written
>> title: Tandoori Marinade
>> category: Spice Blends & Marinades
>> tags: indian, yogurt, chicken, marinade, grill
>> counters: Curry House
>> aka: tandoori masala, tandoori paste, tikka marinade
>> pairs-with: naan
>> servings: 6
>> time: 15 min
>> step.1: whisk to a paste
>> step.2: grate in
>> step.3: whisk in
>> step.4: beat in, marinate 4 to 8 hr

Whisk @Kashmiri chile powder{1%Tbs}, @ground turmeric{1/2%tsp}, @ground cumin{1%tsp}, @ground coriander{1%tsp}, and @garam masala{1%tsp} with @lemon juice{2%Tbs}(30 mL) to a loose paste.

Grate @garlic{4%cloves} and @fresh ginger{1%Tbs} into @&(~1)spice paste{}.

Whisk @&(~1)paste{} into @thick yogurt{1%cup}(240 g; Greek or hung curd) with @kosher salt{2%tsp}.

Beat @mustard oil{2%Tbs}(30 mL) and @dried fenugreek leaves{1%tsp}(kasuri methi, crushed) into @&(~1)marinade{}, then coat 2 lb of slashed chicken and chill it 4 to 8 hours.