Tandoori Marinade


  • 1 kg red meat, poultry or seafood of your choice (Chicken/Lamb/Pork /Prawns)
  • 3 tablespoons Goan Cuisine Tandoori Paste
  • 2 tablespoons Yoghurt
  • Juice of a Lemon
  • 2 tablespoons cooking oil
  • Salt to taste


Mix all ingredients in a bowl. Add the chicken/lamb/pork/prawns and refrigerate covered overnight or minimum 30 minutes.

Oven-roast in single layer or cook on bbq hotplate or grill.

  • Chicken boneless/skinless thighs can be cut into bite sized pieces and threaded on skewers.
  • French trimmed lamb cutlets are ideal. After marinating lamb chops wrap bone in foil
  • Devein prawns and leave tail on
  • Chicken wings scored through and baked
  • Chicken Marylands scored and baked
  • Quails halved and baked skin side up
  • Duck Breasts skin on sealed off folded through marinade and baked

Serving Suggestion

Serve with steamed vegetables or green salad, and Goan Cuisine Spicy Mango Chutney or Green Chilli Jam. Boil potatoes separately, peel and toss in leftover marinade in bowl, then bake till golden-brown.