Tandoori Marinade

2 teaspoons coriander seeds
1 teaspoon peppercorns
1 teaspoon cumin seeds
1 teaspoon mace blades
1/2 teaspoon fennel seeds
4 cardamom pods
2 whole cloves
1 1-inch piece cinnamon stick
1/2 teaspoon saffron threads
1 tablespoon hot water
1 small onion, coarsley chopped
3 cloves garlic, coarsley chopped
6 slices (each 1/4 inch thick) peeled fresh ginger, coarsely chopped
2 jalapeno chilies, preferably red, seeded and coarsley chopped
3 tablespoons fresh lemon juice
3 tablespoons vegetable oil
2 cups plain yogurt
2 teaspoons coarse salt
2-4 drops orange food coloring (optional)

Heat a dry skillet over medium heat.  Add the coriander, peppercorns, cumin, mace, fennel, cardamom, cloves, and cinnamon, and toast, shaking the pan until fragrant, 3 minutes.  Transfer the spices to a bowl to cool.  Grind to a fine powder in a spice mill.  

Crumble the saffron threads and place in a small bowl with hot water.  Let the saffron infuse for 10 minutes.

Combine the onion, garlic, ginger, chilies, lemon juice, and oil, in a blender or small food processor and puree to a smooth paste.  You may need to add a tablespoon of water or so to obtain a paste.

Combine the yogurt, spices, onion paste, saffron mixture, salt, and food coloring, if using, in a bowl and stir to mix.  Use right away and transfer to a large jar, cover, and refrigerate.  The marinade will keep for up to 3 days.


Makes 3 cups (enough to marinate 1 cut-up chicken or 2 pounds of lamb or seafood)

From Barbecue Bible by Steven Raichlen