Creative Tandoori Recipes to Try in Your Tandoor Oven

Tandoori cooking is a rich tradition of Indian cuisine that imparts a unique smoky flavor and charred texture to dishes, thanks to the high heat of a clay oven known as a tandoor. While traditional tandoori recipes often feature marinated meats like chicken or lamb, the possibilities with a tandoor oven go far beyond the familiar classics. From innovative vegetarian options to flavorful seafood dishes and even baked goods, there’s a whole world of tandoori cooking waiting to be explored.

In this article, we'll explore creative and diverse tandoori recipes that you can try at home, using your tandoor oven. These recipes will add exciting twists to your meals and elevate your cooking game.

1. Tandoori Chicken Wings with Mango-Chili Glaze

Ingredients:

• 12 chicken wings
• 1 cup plain yogurt
• 2 tbsp tandoori masala
• 1 tsp turmeric powder
• 1 tbsp garam masala
• 1 tbsp ground cumin
• 2 tbsp lemon juice
• Salt to taste

For the Mango-Chili Glaze:

• ½ cup mango puree
• 1 tbsp red chili paste
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp ginger, grated

Directions:

1. Marinate the Chicken: In a bowl, mix yogurt, tandoori masala, turmeric, garam masala, cumin, lemon juice, and salt. Coat the chicken wings thoroughly and refrigerate for at least 2 hours, or preferably overnight for more intense flavor.

2. Prepare the Glaze: In a saucepan, combine mango puree, chili paste, honey, lime juice, and grated ginger. Simmer for 5–7 minutes until it thickens into a glaze consistency.

3. Cook the Wings: Preheat your tandoor oven to 450°F (230°C). Thread the marinated chicken wings onto skewers and cook them for 20–25 minutes, turning halfway through.

4. Glaze the Wings: Once the wings are cooked, brush them with the mango-chili glaze and return them to the oven for an additional 2–3 minutes to caramelize the glaze.

2. Tandoori Grilled Paneer Tikka

Ingredients:

• 300g paneer (Indian cottage cheese), cut into cubes
• 1 cup yogurt
• 1 tbsp ginger-garlic paste
• 1 tbsp tandoori masala
• ½ tsp turmeric powder
• 1 tbsp lemon juice
• 1 tbsp ground coriander
• Salt to taste

Directions:

1. Prepare the Marinade: Mix yogurt, ginger-garlic paste, tandoori masala, turmeric, coriander, lemon juice, and salt in a bowl. Add the paneer cubes to the mixture and coat them evenly. Let the paneer marinate for 30–60 minutes.

2. Preheat the Tandoor: Preheat your tandoor oven to around 400°F (200°C).

3. Grill the Paneer: Thread the marinated paneer cubes onto skewers. Place them in the tandoor oven for about 12–15 minutes, or until golden brown and slightly charred.

4. Serve: Serve the tandoori paneer tikka with a side of mint chutney and freshly sliced onions.

3. Tandoori Salmon with Cucumber Raita

Ingredients:

• 2 salmon fillets (skin-on)
• 2 tbsp tandoori masala
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp ground cumin
• ½ tsp red chili powder
• Salt to taste

For the Cucumber Raita:

• 1 cup plain yogurt
• ½ cucumber, grated
• 1 tbsp mint leaves, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

Directions:

1. Marinate the Salmon: In a bowl, combine tandoori masala, olive oil, lemon juice, ground cumin, red chili powder, and salt. Coat the salmon fillets in the mixture and let them marinate for at least 30 minutes.

2. Make the Raita: In a small bowl, mix yogurt, grated cucumber, mint leaves, lemon juice, and salt. Set aside.

3. Cook the Salmon: Preheat the tandoor oven to 400°F (200°C). Place the marinated salmon fillets on skewers and cook for 10–12 minutes, or until the fish is cooked through and slightly charred.

4. Serve: Serve the tandoori salmon with a side of refreshing cucumber raita and a squeeze of lemon juice.

4. Tandoori Naan Bread with Garlic and Herbs

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp instant yeast
• 1 tsp sugar
• 1 tbsp olive oil
• ¾ cup warm water
• 1 tsp salt
• ¼ cup yogurt
• 2 tbsp melted butter
• 3 cloves garlic, minced
• Fresh parsley or cilantro, chopped (for garnish)

Directions:

1. Prepare the Dough: In a bowl, combine flour, yeast, sugar, and salt. Add yogurt, olive oil, and warm water, then knead into a soft dough. Cover with a cloth and let it rise for about 1–1.5 hours or until doubled in size.

2. Shape the Naan: Once the dough has risen, divide it into small balls and roll each one into a flat round shape.

3. Preheat the Tandoor: Heat the tandoor oven to around 500°F (260°C).

4. Cook the Naan: Place the naan in the tandoor and cook for 2–3 minutes, or until it puffs up and has a nice char.

5. Add the Garlic Butter: In a small pan, melt butter and sauté the minced garlic until fragrant. Brush the cooked naan with the garlic butter and sprinkle with fresh herbs.

5. Tandoori Stuffed Bell Peppers

Ingredients:

• 4 bell peppers (any color)
• 1 cup cooked quinoa or rice
• 1 cup cooked chickpeas (or ground lamb/chicken)
• 2 tbsp tandoori masala
• ½ tsp ground cumin
• 1 tbsp fresh coriander, chopped
• Salt to taste
• 1 tbsp olive oil

Directions:

1. Prepare the Filling: In a large bowl, mix cooked quinoa (or rice), chickpeas (or meat), tandoori masala, cumin, coriander, and salt. Add a tablespoon of olive oil and mix well.

2. Stuff the Peppers: Slice the tops off the bell peppers and remove the seeds. Stuff each pepper with the tandoori-flavored filling.

3. Cook the Peppers: Preheat your tandoor oven to 400°F (200°C). Place the stuffed peppers on skewers or directly on the grill and cook for 15–20 minutes, or until the peppers are tender and the filling is hot.

4. Serve: Serve the tandoori-stuffed bell peppers with a side of yogurt or raita.

6. Tandoori Roasted Vegetables with Lemon and Mint

Ingredients:

• 1 cup cauliflower florets
• 1 cup carrot slices
• 1 cup bell pepper chunks
• 1 tbsp tandoori masala
• 2 tbsp olive oil
• 1 tsp cumin powder
• Salt and pepper to taste
• Fresh lemon juice
• Fresh mint leaves, chopped

Directions:

1. Prepare the Vegetables: In a bowl, toss cauliflower, carrots, and bell peppers with tandoori masala, olive oil, cumin powder, salt, and pepper.

2. Cook the Vegetables: Preheat the tandoor oven to 400°F (200°C). Place the vegetables on skewers or a grill tray and cook for 15–20 minutes, turning occasionally, until they are charred and cooked through.

3. Garnish and Serve: After removing the vegetables from the tandoor, drizzle them with fresh lemon juice and garnish with chopped mint leaves.

Conclusion

The tandoor oven offers an extraordinary way to elevate both traditional and creative dishes, infusing them with a smoky, charred flavor that's hard to replicate with other cooking methods. Whether you're making chicken wings, paneer tikka, or even roasted vegetables, the versatility of the tandoor lets you explore countless flavor combinations. These recipes will not only bring variety to your meals but also help you master the art of tandoori cooking.

So, fire up your tandoor, try out some of these creative recipes, and enjoy the smoky goodness of tandoori-style dishes right from your own kitchen.