00:00Happy October everyone. Welcome back to Tim Cooks. I'm Chef Tim. This month we'll be celebrating the
00:06pavli. I'm going to share a delicious tandoori marinade recipe for you all to try at home at a
00:11fraction of the cost. This marinade can be used for chicken, fish, lamb or beef.
00:20Now I'm not Hindu. My mom was Hindu before she met my dad. Now we're Catholics but I still feast
00:25on a lot of Indian food at home. Now to get the tandoori marinade started off it's very easy.
00:31We're just going to mix everything together. We've got the yogurt here. We've got the ginger garlic
00:35paste. So the ginger garlic paste is from our previous episode. If you want to know how to make
00:39this, go back and watch the episode. We've got fine salt, a bit of chicken stock seasoning powder,
00:45a bit of chicken bouillon, cumin powder, coriander powder, chili powder, garam masala.
00:55Now to get that nice red colour you get with tandoori. This is red colouring. Traditionally
00:59the recipe doesn't call for it but we get a lot of red colour tandoori in Malaysia. So yeah,
01:05add some red colouring. We're going to juice one of these lemons, get all that juice extracted.
01:17Now that you've juiced your lemon, you want to strain it and get all the seeds out.
01:21And it's practically done. All you got to do is give it a good mix.
01:30Now that your tandoori marinade has been mixed up, it should look homogenous and thick like this.
01:37You want it thick like this so it sticks to your meat. Now I'm going to transfer this to a stainless
01:43steel container. You do not want to transfer this to a plastic container as the red colouring will stain your containers.
01:50Try it at home, by yourself and let me know how it turns out.
02:01I don't want to show you how it turns out.
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