Put all the ingredients in a food
processor and blend to a smooth paste.
Marinate meat, poultry or seafood
for at least 2 hours.
Thread the meat onto skewers or,
if cooking larger pieces, put them whole under a hot grill or on a
barbecue.
Baste continually while cooking
and turning.
Red food coloring gives a more
authentic look, but I prefer the natural color.
Note :
There are many ways of making tandoori
marinade this is my well tested recipe. Cooking in a covered barbecue
will give you the closest idea of how it taste originally when cooked in
the pear shaped clay ovens.
