Homemade spiced tandoori paste, to use as marination sauce with chicken, vegetables, mushroom, soy chunks, tofu, and paneer cheese. Use about 3 Tablespoon to marinate 1 pound/ 450 grams chicken.
Add the yogurt to the mixing bowl with the spices, ginger garlic paste, salt, chopped fresh cilantro and oil. Mix to a smooth paste.
1 Cup Yogurt, 1 Teaspoon Turmeric Ground, 1 Teaspoon Red Chili Pepper, ½ Teaspoon Black Pepper Ground, 1 ½ Teaspoons Coriander Seeds Ground, 1 ½ Teaspoons Cumin Seeds Ground, ¼ Teaspoon Cinnamon Ground, ¼ Teaspoon Green Cardamom Ground, 1 Teaspoon Garam Masala, ½ Teaspoon Chaat Masala, ¼ Teaspoon Clove Ground, ½ Teaspoon Salt, 1 Tablespoon Ginger + Garlic, 1-2 Tablespoons Cilantro Fresh, 1 Teaspoon Oil
Use directly to marinate chicken, vegetables, mushroom, seafood, fish, soya etc or freeze for another day.
Video
Notes
Use Kashmiri Chili peppers for less heat and more red color. That's what they use in India too.
The Tandoori Paste makes a medium-sized batch.
Use how much ever needed to marinate chicken, vegetables, fish, seafood, soy or mushrooms and freeze the rest for another day.
If you can't get Chaat Masala for the paste, just leave it out as it is optional. Chaat Masala can give a very authentic Indian flavor to the Tandoori Paste. You can also use black salt as a substitute.