Marinades Indian spices recipes curry

 Main ingredients used in tandoori marinades

Marinades have been used in cooking for centuries all over the world. 
The combination of lemon juice, wine, yoghurt,
garlic herbs and spices, when mixed together with meat and left to stand, will tenderise and infuse the meat with flavor, thus giving you a wide variety of tasty flavours using the same tandoori cooking method every time.

Chicken, lamb, beef and pork, sea food, even vegetables, benefit from being left in a marinade for 24 hours or more. There are no rules, have fun and experiment. Add wine, cherry, martini, liqure,spirits, and malt beer. Try dry marinades using fresh crushed spices, herbs, garlic, with a dash of citrus, or balsamic vinegar.