We have Indian marinades for chicken, pork and fish that are sure to spice things up! Find traditional tandoori marinades, Indian masala marinades and more - all especially perfect for barbecuing or grilling.
A chicken vindaloo from Goa. It's made with chicken legs which absorb the flavours better but you could use chicken breasts. Cubes of potatoes are deep fried and added to the curry near the end. Serve with hot rice.
This recipe started out from a demonstration of curry making that I gave to a meeting of Yorkshire Ladies many years ago. It was inspired by recipe ideas from Pat Chapman of The Curry Club and has evolved out of that. It is essentially a two stage recipe that involves making spiced chicken and then a mildly curried tomato sauce. Also, do not be daunted by the long list of spices as you can short cut them out by using prepared curry powders per the first tip at the end of the recipe.
These make a lovely change for a summer barbecue party and can be marinated in advance. Serve with lemon wedges and steamed basmati rice.
Tandoori chicken, a perfect dinner when served with salad and rice.....! The marinade is easy, using shop bought tandoori spice.
Tandoori style lamb chops, marinated in a curry spiced yoghurt sauce, and then baked in the oven. Use an additional 100g yoghurt and mix it with mint sauce for a lovely dip.
Succulent chunks of pork, coated in a spicy yoghurt marinade, are baked then simmered in a light, lemony coconut broth. Try serving with plain boiled rice.
This chicken korma recipe is a lovely chicken curry made with yoghurt, coconut and spices. Great for those that like milder curries. You can use chicken breasts or whatever pieces of chicken you want to use.
Tandoori dishes are one of the healthiest options in most Indian restaurants because the food is cooked in a tandoor oven without fat. At home, using a hot grill gives similar results. These lean chicken breasts are served with creamy raita. All that is needed to complete the meal is some boiled basmati rice or naan bread.
Tandoori chicken is a lovely Indian chicken recipe which is characterised by the red colouring of the marinade and the creamy yet tangy flavouring of the yogurt. Although I got this recipe from my mum, I would like to credit Madhur Jaffrey (TV cook) with some of these tips as I watched her make this on a show once. Tandoori chicken is best prepared the night before to give the marinade the fullest chance of flavouring the meat prior to cooking.
This is an Indian dish, similar to tandoori chicken but not as spicy. Marinate the chicken for at least 2 to 3 hours, giving the flavours a chance to meld - it will definitely be tastier.