Tandoori Paste

Store in an airtight container in the refrigerator. Freezing can alter the texture slightly but preserves flavor.

Use tandoori paste to marinate chicken, fish, paneer, or vegetables for at least 30 minutes, or ideally several hours, before cooking.

It's excellent grilled, baked, or pan-fried.

Adjust the amount of paste to control the spice level and color of your dish.

If the paste is too thick, thin it with a little water or lemon juice.

Naan bread

Basmati rice

Raita (yogurt-based sauce)

Fresh cilantro and mint chutney

Cucumber salad

Not marinating long enough: Insufficient marinating time results in less flavor penetration.

Overcrowding the cooking surface: This leads to steaming rather than searing, impacting the desired char and texture.