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. 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.
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!
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