3 Tandoori Marinades: Afghani, Hariyali & Kashundi

Step 1: Prepare Afghani Marinade Base

Add 1 cup hung curd, 1 tbsp mustard oil, and 2 tbsp fresh cream to a bowl. Whisk thoroughly until the mixture is smooth and creamy, removing any graininess from the curd.

Step 2: Add Spices and Flavorings to Afghani Marinade

To the whisked base, add 1 tbsp green chili-ginger-garlic paste, 1 tbsp cashew paste, 1 tsp kasuri methi, 1/2 tsp white pepper powder, 1/4 tsp cardamom powder, 1/2 tsp cumin powder, salt to taste, and 2 tbsp grated cheese. Mix all ingredients well until fully combined and smooth.

Step 3: Prepare Hariyali Green Paste

In a blender, combine 1 cup fresh coriander, 1/2 cup fresh mint leaves, 2-3 green chilies, 1 inch ginger piece, 4-5 garlic cloves, and 2-3 ice cubes. Blend until a smooth, vibrant green paste is formed.

Step 4: Prepare Hariyali Marinade Base

Add 1 cup hung curd and 1 tbsp mustard oil to a bowl. Whisk until smooth.

Step 5: Add Spices and Green Paste to Hariyali Marinade

To the whisked base, add salt to taste, 1 tsp cumin powder, 1/2 tsp garam masala, 1/4 tsp turmeric powder, 1/2 tsp black pepper powder, and 1 tsp kasuri methi. Mix well. Then, add the blended green paste and mix until fully incorporated. Optionally, add 1 tsp chopped green chilies for extra heat.

Step 6: Prepare Kashundi Mustard Marinade

In a bowl, add 1 cup hung curd and whisk until smooth. Then, add 2 tbsp kashundi mustard, 1 tbsp mustard oil, salt to taste, 1 tsp garam masala, 1/2 tsp white pepper powder, 1 tbsp green chili-ginger-garlic paste, and 2 tbsp besan (chickpea flour). Mix all ingredients thoroughly until a smooth, well-combined marinade is achieved.

Step 7: Heat Grill Pan

Heat a grill pan over high heat and add a drizzle of oil, ensuring it's evenly coated. It is important to start with a very hot pan for proper searing.

Step 8: Grill Marinated Paneer, Chicken, and Fish

Carefully place the marinated paneer (with Hariyali marinade), chicken (with Afghani marinade), and fish (with Kashundi marinade) onto the hot grill pan. Do not overcrowd the pan. Grill each side for 2-3 minutes on high heat until distinct grill marks appear and the protein is seared. Then, reduce the heat to low and continue cooking, flipping occasionally, until the items are cooked through and golden brown on all sides.

Step 9: Serve Grilled Items

Once cooked, remove the grilled paneer, chicken, and fish from the pan. Arrange them on a serving platter, sprinkle with chaat masala, and serve immediately with your favorite chutneys or pickled onions.

• Whisk hung curd thoroughly before adding other ingredients to ensure a silky-smooth marinade and prevent graininess.

• When making cashew paste, grind cashews with a little warm water to achieve a lump-free paste and prevent it from sticking to the grill pan.

• White pepper has more heat than black pepper; start with a smaller amount and adjust to your preference. Its flavor blooms best after resting in the marinade for at least 30 minutes.

• For the Hariyali marinade, blend the green herbs with a few ice cubes to retain their vibrant green color.

• If adding lemon juice to the Hariyali marinade, do so at the very end to prevent the curd from curdling.

• Green chilies tend to lose some of their heat after blending and grilling. For an extra kick, add some freshly chopped green chilies to the Hariyali marinade just before grilling.

• When grilling, start on high heat to sear the protein and lock in the marinade, then reduce to low heat to cook it through slowly and evenly.

• Avoid overcrowding the grill pan, as this can lead to steaming instead of grilling, resulting in a loss of char and flavor.

• Do not overcook fish or paneer, as they cook quickly and can become rubbery or chewy if left on the heat for too long.

• These marinades can be used with various proteins like paneer, tofu, chicken, fish, eggs, cauliflower, potatoes, or mushrooms.

• The marinated items can also be cooked as sauces instead of grilling.