10 Tandoori Recipes - Phoran Tandoor Masala BBQ Magic!
Deepa ShahShare
By Deepa Shah | Stone-ground spice expert & founder of Phoran Masala
The Tandoori Tradition: 10 Recipes for Every Occasion
Tandoori cooking is one of India's greatest culinary traditions — high heat, yogurt-based marinades, and the characteristic char that no other cooking method replicates. The clay tandoor oven reaches 480°C, but with Phoran Tandoori Masala and the right technique, you can achieve authentic tandoori results in a home oven, on a tawa, or in an air fryer. Here are 10 recipes that cover the full range of tandoori cooking.
For the no-tandoor cooking methods in detail, see our tandoori chicken without a tandoor guide.
The Universal Tandoori Marinade Base
Most tandoori recipes share a common marinade structure. Master this, and you can adapt it for any protein or vegetable:
- 1 cup thick hung curd
- 2 tbsp Phoran Tandoori Masala
- 1 tsp Phoran Kashmiri Red Chilli Powder
- 1 tsp Phoran Turmeric Powder
- 1 tbsp ginger-garlic paste
- 2 tbsp mustard oil, lemon juice, salt
Marinate proteins for minimum 4 hours (overnight for meat). Vegetables and paneer need 1–2 hours minimum.
1. Classic Tandoori Chicken
The original. Bone-in chicken pieces, deeply scored, marinated overnight, cooked at maximum heat. The benchmark against which all other tandoori dishes are measured. Full recipe here.
2. Paneer Tikka
Large paneer cubes marinated in the base marinade with extra cardamom and a pinch of garam masala. Thread with bell peppers and onion. Cook at 200°C for 12–15 minutes until charred at the edges. The paneer should be golden-brown outside and soft inside. Serve with mint chutney and chaat masala.
3. Tandoori Fish
Firm fish (surmai, pomfret, or salmon) marinated with the base marinade plus 1 tsp ajwain (which pairs particularly well with fish). Marinate 1 hour only — fish marinates faster than meat. Cook at 220°C for 10–12 minutes. The ajwain adds a distinctive flavor that's traditional in tandoori fish preparations.
4. Tandoori Prawns
Large prawns, shell on, marinated for 30 minutes in the base marinade. Cook at 220°C for 6–8 minutes only — prawns overcook quickly. They should be just pink and slightly charred at the edges. Serve immediately with lemon and mint chutney.
5. Tandoori Mushrooms
Large button or portobello mushrooms marinated in the base marinade. The mushrooms absorb the marinade beautifully and char well at high heat. Cook at 200°C for 10–12 minutes. Excellent as a vegetarian starter or side dish.
6. Tandoori Cauliflower (Gobi Tikka)
Large cauliflower florets, blanched briefly, then marinated in the base marinade. The blanching ensures the cauliflower cooks through in the short high-heat cooking time. Cook at 200°C for 15–18 minutes until charred at the edges. One of the best vegetarian tandoori dishes.
7. Seekh Kebab
Minced lamb or chicken mixed with finely chopped onion, green chilli, coriander, garam masala, Kashmiri chilli powder, and tandoori masala. Shape around skewers and cook at 220°C for 12–15 minutes, turning halfway. The key is keeping the mince mixture cold and not overworking it.
8. Tandoori Aloo
Baby potatoes, parboiled, then marinated in the base marinade. Cook at 200°C for 20–25 minutes until crispy and charred. Finish with a sprinkle of chaat masala and lemon. Simple, satisfying, and excellent as a party snack.
9. Chicken Tikka
Boneless chicken breast or thigh, cut into large cubes, marinated in the base marinade. Shorter cooking time than bone-in tandoori chicken — 10–12 minutes at 220°C. The foundation of butter chicken — leftover chicken tikka makes excellent butter chicken the next day. See our butter chicken recipe.
10. Tandoori Roti
Whole wheat roti cooked directly on the highest flame of a gas burner, held with tongs. The direct flame creates char spots and a smoky flavor that approximates tandoor roti. Brush with ghee immediately after cooking. Serve with any of the above tandoori dishes.
The Spice That Makes It All Work
Every recipe above depends on Phoran Tandoori Masala — a blend specifically formulated for high-heat cooking. The spice ratios are designed to hold up under intense heat and deliver authentic tandoori flavor. Pure, fresh spices are essential here — the short cooking time means there's no room for stale masala to compensate.
