Tandoori Paste: What It Is, How It Works, and What to Use Instead

When you think of tandoori paste, a bold, spicy marinade used to coat meats and vegetables before cooking in a clay oven. Also known as tandoori marinade, it’s what turns plain chicken into that smoky, vibrant red dish you can’t stop eating. It’s not just a mix of spices—it’s a science. The base is usually plain yogurt, which tenderizes the meat while letting the spices cling tight. Then come the big hitters: ground cumin, coriander, garam masala, garlic, ginger, and red chili powder. A splash of lemon or vinegar adds brightness, and a touch of oil keeps everything from drying out in the high heat of a tandoor oven.

This paste doesn’t just flavor food—it transforms it. The yogurt breaks down proteins just enough so the spices sink in deep, while the heat of the oven caramelizes the sugars in the paste, giving that signature char. You’ll find this same paste used on paneer, shrimp, even cauliflower. It’s the backbone of tandoori chicken, a classic Indian dish where chicken is marinated in tandoori paste and cooked in a tandoor oven, but it’s also the reason why yogurt marinade, a foundational technique in Indian cooking that uses yogurt to tenderize and flavor proteins works so well across so many dishes. If you’ve ever wondered why your grilled chicken at home never tastes like restaurant tandoori, the paste is probably the missing piece—not just the spices, but how they’re balanced with the yogurt and time.

You don’t need a clay oven to make it work. A grill, broiler, or even a hot skillet can get you close. The key is letting the paste sit on the meat for at least 4 hours—overnight is better. If you’re out of lemon, vinegar or even lime juice can step in. No yogurt? Coconut milk or even buttermilk can work in a pinch. And if you’re avoiding dairy, you can still get that depth with plant-based yogurt and a little extra spice. This paste is flexible, forgiving, and full of flavor. What you’ll find below are real, tested posts that break down how to make it from scratch, why it sticks so well, what happens when you skip the yogurt, and how to fix common mistakes. No fluff. Just the facts, swaps, and tricks that actually matter in your kitchen.