The yoghurt in a tandoori marinade tenderises the meat while the spices permeate deeply. Using Greek yoghurt provides the right balance of creaminess and acidity to break down proteins gently, resulting in a tender, juicy finish. The blend of cumin, coriander seed, paprika, turmeric, garam masala and a touch of cayenne pepper creates a layered, aromatic profile that’s both vibrant and balanced without overpowering the natural flavours.

Cooking over charcoal replicates the high, dry heat of a traditional tandoor oven, giving the meat a characteristic charred, smoky edge that’s difficult to achieve by other means. This method allows the marinade to caramelise beautifully, locking in moisture and intensifying the spices while imparting that unmistakable BBQ depth.

This tandoori paste is straightforward to prepare and versatile enough for everyday BBQs. It’s about using good, seasonal ingredients and simple techniques to elevate your cooking, whether you’re working with chicken, lamb or vegetables. The paste is a reminder that BBQ is a craft—rooted in technique and respect for ingredients—rather than an occasion, making it a reliable staple for any home cook’s repertoire.