Tandoori paste; also known as tikka paste or tikka masala is used as a marinade on chicken that is then baked in a tandoor oven. A tandoor oven is a traditional Indian earthenware cooking pot made from clay. This recipe for this tandoori paste can be used for any form of cooking and marinating. You will find our recipe Chicken Tikka Masala and Tandoori Chicken is a great way to use it.
Making your own tandoori paste is so easy. I know so many of us just grab a jar of Pataks Tandoori Paste at Woolworths or similar, but once you make your own, you won’t go back. This is not just a tandoori paste substitute it is more authentic and in my opinion the best tandoori paste.
Related Recipes Tandoori Chicken / Easy Keto Red Curry Chicken
Why We Love This Recipe
Flavour-packed! The best part of making your own tandoori paste is being able to adjust the flavour. Make it spicier or as mild as you like.
Low in carbs – at only 2g net carbs this keto-friendly Indian Tikka Paste recipe is low carb and keto-friendly.
Family Friendly – tandoori sauce recipe is very family friendly. Not too hot or spicy. Add as much or as little as you like to flavour your favourite curry recipes.
Freezer Friendly -make ahead, and freeze in portions for easy healthy freezer meals.
Scroll to the bottom of this post for the quantity of each ingredient used in our low carb recipe for tandoori spice paste.
Garlic – I use fresh garlic cloves but you can use any store-bought or homemade garlic paste.
Ginger – I use fresh ginger. In fact, I used frozen fresh ginger I purchased on special. Ginger paste can be used as well.
Kashmiri chili powder – is a mild chili powder that can be found in Asian markets. If you have none and cannot easily purchase it use a mild (or hot) chili powder.
Curry powder – I used my homemade Meat Curry Powder but you can use any curry powder you enjoy.
Fenugreek leaves – also known as kasoori methi, dried fenugreek leaves is one of my favourite dried herbs for Indian cooking. Available at most Asian markets or online. You can use a little ground fenugreek powder as a substitute.
Spices – I always use fresh spices. Check the best-before dates of all the spices you use. The older they are, the less flavour they have. Add more or less salt flakes and black pepper to taste.
How to Make It
Step 1. Homemade tandoori paste is very simple to make. It is as easy as blending in a food processor until it forms a paste.
To make tandoori paste in a Thermomix add all the ingredients to the mixer; mix 20 sec/speed 5. Scrape and repeat until finely chopped into a paste. You can use whole cumin seeds and coriander seeds if you prefer. I would recommend blending them first for 10 sec/speed 10 before adding the remaining ingredients.
How to Use Tandoori Curry Paste
To use the tandoori marinade paste is very simple. You can use it as a dry marinade by just rubbing into chicken, beef, lamb or pork.
Mix with Greek yogurt for a tandoori sauce or marinade. This can be used to flavour meat or vegetables or used as a simple tandoori dip.
Use in place of spices for chicken korma, chicken tikka, or tikka masala.
Hot Tips and FAQs
They are all much of a muchness some spices and quantities might vary a little from recipe to recipe. The real difference is in the cooking style and method. Tikka and tikka masala is usually cooked in a pot in the sauce or with diced chicken, vegetables or other protein. Tandoori is mostly used on whole pieces of chicken and cooked in a tandoor oven.
Yes, you can. Spoon any leftovers (or double the recipe) into a silicone ice cube tray. Freeze it. Transfer to a ziplock bag. Use straight from frozen as needed or defrost to use as a marinade.
- ½ small onion
- 6 cloves garlic
- 3 tablespoons grated ginger
- 2 tablespoons paprika
- 1 tablespoon Kashmiri chilli powder
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 2 teaspoons curry powder optional
- 2 teaspoons fenugreek leaves optional
- 2 teaspoons salt flakes
- 2 tablespoons apple cider vinegar or lemon juice
- 2 tablespoons olive oil optional
Place all ingredients into a food processor or blender. Scrape and repeat until smooth.
Place ingredients into mixer; chop 20 sec/speed 5. Scrape and repeat until smooth.
Kashmiri chilli powder is a mild chilli powder. Substitute any preferred level of heat chilli powder or paprika for an even milder version.
Fenugreek leaves, also known as Kasoori Methi is amazing stuff. It is available in most Asian markets. You can substitute 1 teaspoon of ground fenugreek or leave it out altogether.
Curry powder is optional, but I love the extra flavour it adds to everything I use the tandoori paste with.
The paste will store in the fridge for up to 14 days. Alternatively, spoon it into a silicone ice cube tray. Freeze, then transfer to a ziplock bag and keep frozen. This way, you can add the paste mix to any dish from frozen, or defrost it to use in a tandoori marinade.
WAYS TO USE TANDOORI MASALA PASTE
To make authentic chicken tandoori, use whole chicken or chicken cut into potions but still on the bone. Marinate and grill, bake, air fry, barbecue or if you are lucky enough cook in a tandoor oven.
To make chicken tikka masala use skinless chicken cut into cubes. Firstly, brown then cook in the sauce until tender and melts in your mouth.
Tandoori paste can be used with beef, lamb, pork, seafood and vegan and plant-based dishes.
This recipe yields approximately 6 serves. The actual number of servings will depend on your preferred portion sizes.
SERVING SIZE BY WEIGHT
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 6. The result will be the weight of one serving.
Nutritional values shown are guidelines only. Actual macros may vary slightly depending on the brands and types of ingredients used.
The recipe card instructions contain the most basic steps and ingredients list. If you have any queries, or questions or are unsure of substitutions, please scroll up to the blog post for more information.