Recipe
Smoky Tandoori Marinade
A bold, smoky yogurt marinade for paneer, chicken or vegetables that gives them that signature tandoori-red colour and restaurant char — all from pure red chilli, no synthetic colour.
Watch how
See it come together in under a minute
A quick, real-kitchen reel of smoky tandoori marinade — no edits to hide behind, just tap, simmer and serve. Tap play to follow along, then scroll down for the full method.
Made with this DharthiSe jar
Red Chilli Powder – 100g
₹89.00
₹149.00
40% OFFAvailable on Amazon & Flipkart — reorder your jar in a tap and keep this recipe on repeat.
Ingredients
- 1 cup thick hung curd (yogurt)
- 2 tsp DharthiSe Red Chilli Powder
- 1 tsp DharthiSe Coriander Powder
- 1 tsp DharthiSe Dehydrated Garlic Powder
- 1 tbsp lemon juice and 1 tbsp oil
- 1/2 tsp garam masala and salt to taste
- 300g paneer, chicken or mixed vegetables
Method
- 1
Whisk the hung curd with chilli powder, coriander powder, garlic powder, garam masala, lemon, oil and salt.
- 2
Fold in the paneer, chicken or vegetables until evenly coated.
- 3
Cover and marinate for at least 30 minutes (overnight for chicken).
- 4
Thread onto skewers and grill, air-fry or pan-sear on high until charred at the edges.
- 5
Finish with a squeeze of lemon and serve hot with mint chutney.
Chef tip
Use hung curd (drained of whey) so the marinade clings to the pieces instead of sliding off.
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