Tandoori Marinade


by: Vicky

This marinade is great with chicken or chicken on skewers. It can be used in the fry pan or on a grill or BBQ You can marinate for 30 minutes or use straight away. Should be adequate marinade to coat 8-10 chicken skewers/kebabs. To make the marinade as gluten free-ensure the yogurt and spices used are gluten-free.


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serves: 1

1 cup plain yogurt

1 tablespoon grated fresh ginger

1 tablespoon paprika

1 tablespoon vegetable oil

2 teaspoons minced garlic

2 teaspoons kosher salt

1 1/2 teaspoons ground cumin

1 teaspoon ground turmeric

1/2 teaspoon ground cayenne pepper

Nutrition Facts
Tandoori Marinade

Servings Per Recipe: 1

Amount per Serving

Calories: 326

  • Total Fat: 19.4 g
  •     Saturated Fat: 13.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 14.7 mg
  • Sodium: 4937.3 mg
  • Total Carbs: 27.2 g
  •     Dietary Fiber: 3.6 g
  •     Sugars: 18.3 g
  • Protein: 15.1 g

how is this calculated?

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1.  In a blender or food processor, process the ingredients until smooth.

Cooks' note:
Actually, there is one rule about marinades. When they include an acid, be sure to use non-reactive containers. These are dishes and bowls made of glass, plastic, or ceramic. Containers made of aluminum or other metals react with acids and add a metallic flavor to food. My favorite container is a resealable plastic bag. I set the bag in a bowl so the liquid comes up the sides of the food and covers it evenly. If there is not enough liquid, I turn the bag over every hour or so.

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