Recipes

Can't wait to start cooking in your TandooriQ oven?  Then take a look through our recipes below, designed to get your taste buds tingling with the unique taste that can only be achieved by cooking in a clay oven over charcoal.

Our recipes include a couple of kebab dishes for both meat lovers and vegetarians, as well as recipes for naan breads and accompanying dips.

Watch our videos too for top tips on getting expert results!

Marinades

Marinades have been used for centuries all over the world.  The combination of lemon juice, wine, yogurt, garlic, herbs and spices etc.. some of these mixed together with you’re your chosen meat or fish and left to marinate, will tenderize and infuse the meat will flavour, thus giving you a wide variety of options to produce tender succulent tasty food in your TandooriQ.

All traditional meats like chicken, lamb, beef and pork, even vegetables, benefit from being left in a marinade for a few hours. Take some time, break some rules and experiment. Try wines, liqures like Cointreau with chicken, try dry marinades using fresh crushed spices, herbs, garlic, using just enough citrus juices, or balsamic vinegar to be absorbed by the food.  Here's some marinades below to get you started.

Red Marinade

Ingredients

200g natural yoghurt

6 large garlic cloves crushed

1 Tablespoon of garam masala

1 Tablespoon ground coriander seeds

 1/2 Teaspoon of turmeric

2 Tablespoons of lemon Juice

1/2 Teaspoon of salt

1 Tablespoon of tandoori paste

1/4 Teaspoon of red powder (OPTIONAL)

Method

Place all the ingredients in a bowl and mix together.  Add your chosen meat/fish and leave in a refrigerator for at least 3 hours, preferably over night.  Bring to room temperature before cooking.

Always check the meat/fish is cooked through before serving.

 

Green Marinade

Ingredients

200g natural yoghurt

6 large garlic cloves crushed

1 tablespoon of garam masala

1/2 teaspoon of turmeric

Juice of 1/2 lemon

2 mild green chillies

1/2 Teaspoon of salt

1 tablespoon ground coriander seeds

220g fresh coriander leaves, chopped

1 green pepper liquidised in the yogurt

 

Method

Place all the ingredients in a bowl and mix together.  Add your chosen meat/fish and leave in a refrigerator for at least 3 hours, preferably over night.  Bring to room temperature before cooking.

Always check the meat/fish is cooked through before serving.

 

Coriander Marinade

Ingredients

200g natural yoghurt

Bunch of fresh coriander

1 tablespoon of coriander seeds crushed

 6 large garlic cloves crushed

2 tablespoons of lemon juice

1/2 tablespoon of salt

Method

Place the yogurt and coriander in  bowl and liquidise, add the rest of the ingredients and mix together.  

Add your chosen meat/fish and leave in a refrigerator for at least 3 hours, preferably over night.  Bring to room temperature before cooking.

Always check the meat/fish is cooked through before serving.

 

Italian Marinade

Ingredients

1 tablespoon of Italian Marsala Duovo

1 tablespoon basil

1 tablespoon oregano

6 large garlic cloves crushed

Juice of 1/2 lemon

1/2 tablespoon of salt

1 tablespoons of olive oil

1 tablespoon of tomato puri

 

Method

Place all the ingredients in a bowl and mix together.  Add your chosen meat/fish and leave in a refrigerator for at least 3 hours, preferably over night.  Bring to room temperature before cooking.

Always check the meat/fish is cooked through before serving.

 

 

 

 

 

 

 

AUTHENTIC INDIAN FOOD WITH A MODERN TWIST!