Neera’s Tandoori Indian Grilling Paste

Neera's Tandoori Indian Grilling Paste

Make wonderfully authentic tasting Tandoori in your home!
Neera’s Tandoori Indian Grilling Paste is a richly aromatic and authentic marinade base for poultry, seafood, and vegetables. It makes your home-cooked meals taste like a Northern Indian restaurant. If you are looking for a classic tandoori flavor, mix the paste with plain yogurt and marinate your poultry, seafood, or vegetables for several hours before grilling.

Some other ideas for using Neera’s Tandoori Indian Grilling Paste include spreading it on a warmed tortilla that has been sprinkled with cheese, green onion, and cilantro. Then broil, fold, and cut for tandoori quesadillas. You can also use it as the spice component for stovetop curries (both meat and vegetable). Or blend it with yogurt and marinate a roasting chicken or Cornish game hen (recipe below). You can mix it with oil or yogurt for basting grilled foods of all kinds.

Neera’s list of ingredients made up of real food—things that could be found in your pantry: Lemon juice, garlic, malt vinegar, expeller pressed corn oil, chili peppers, spices, coriander, salt, cumin, onion, fennel seed, and black cardamom. No artificial anything.

Neera began making Mango Chutney in her home kitchen from family recipes. And, her business has grown to include an extensive assortment of delicious North Indian products.

Grilled Tandoori Rock Cornish Hens
Recipe courtesy of Cinnabar Specialty Foods
Yields 2 Servings

2 rock Cornish hens
4 tablespoons Neera’s Tandoori Indian Grilling Paste
1 cup plain yogurt
2 tablespoons melted butter (optional for final baste)
1/2 teaspoon paprika (optional for final baste)

For the serving platter
1 medium red onion, sliced into very thin rounds
2 tomatoes, sliced
1/2 bunch cilantro sprigs

Mix the Tandoori Paste and the yogurt. Skin and quarter the hens. Cut deep slashes in the meat to help the marinade penetrate. Spoon the marinade over the hens, rubbing it in well. Refrigerate for 4 to 6 hours.

Grill slowly over a medium charcoal fire for 30-45 minutes, turning and basting often with the marinade to create a moist coating.

Serve the hen pieces on the sliced vegetables. Accompany with warmed Indian bread like naan, tandoori paratha, urad dal, and raita.

Variations and Notes: The final basting with the butter/paprika mixture is optional. It will make the hens taste even richer. The hens may be baked rather than grilled.

Comments are closed.