Delhi’s Tandoor Ban Ruining Festive Plans? Try These Easy Home-Style Tandoori Recipes Instead

3. 6 Easy Tandoori Recipes Without Tandoor for New Year

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1. Fish Tikka

Why It Works

Fish tikka cooks quickly and absorbs marinade beautifully. Even without coal, it turns juicy, soft and flavourful.

Ingredients

• 400 g boneless fish cubes
• 1 cup hung curd
• 2 tbsp mustard oil
• 1 tbsp lemon juice
• 1 tsp ginger-garlic paste
• 1 tsp turmeric
• 2 tsp Kashmiri chilli
• 1 tsp cumin powder
• 1 tsp garam masala
• Salt
• Fresh coriander

How to Make

1. Pat the fish dry so the marinade sticks.
2. Mix curd, mustard oil, lemon juice, ginger-garlic and spices.
3. Add the fish gently and refrigerate for one hour.
4. Preheat oven to 220°C and line a tray with foil.
5. Grill the fish for 12–15 minutes, turning once.
6. Add coal smoke if you want deeper flavour.
7. Serve with mint chutney and lemon.

2. Cheesy Paneer Tikka

Why It Works

This variation uses mozzarella for extra creaminess. It melts slightly during grilling and gives a rich, indulgent taste.

Ingredients

• 400 g paneer cubes
• 1 cup hung curd
• ½ cup grated mozzarella
• 2 tbsp fresh cream
• 1 tbsp ginger-garlic paste
• 1 tsp chaat masala
• 1 tsp Kashmiri chilli
• ½ tsp turmeric
• 1 tsp cumin
• 1 tsp kasuri methi
• Salt
• Oil

How to Make

1. Mix hung curd, cream, mozzarella, ginger-garlic and spices.
2. Coat paneer cubes gently.
3. Refrigerate for 1–2 hours.
4. Preheat oven to 230°C and grease a tray.
5. Grill for 15–18 minutes until slightly charred.
6. Add a short smoke if desired.
7. Serve with onion rings and lemon.

3. Smoky Tandoori Mushrooms

Why It Works

Mushrooms naturally hold moisture and flavour. They cook fast and give a juicy yet smoky result.

Ingredients

• 300 g button mushrooms
• ¾ cup hung curd
• 1 tbsp roasted gram flour
• 1 tsp ginger-garlic paste
• 1 tsp chilli powder
• ½ tsp turmeric
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp lemon juice
• Oil
• Salt

How to Make

1. Clean mushrooms and dry them well.
2. Mix curd, besan, spices and oil into a smooth marinade.
3. Toss mushrooms and marinate for at least one hour.
4. Preheat oven to 220°C.
5. Grill for 12–14 minutes until golden.
6. Add smoke if you prefer stronger flavour.
7. Serve with green chutney.

4. Murgh Malai Tikka

Why It Works

This dish is mild, creamy and rich. White pepper and cardamom add delicate flavour, making it great for children and spice-sensitive guests.

Ingredients

• 500 g chicken pieces
• ½ cup hung curd
• 3 tbsp cream
• 3 tbsp cheese
• 1 tbsp ginger-garlic paste
• Green chillies
• 1 tsp white pepper
• 1 tsp garam masala
• ½ tsp cardamom
• Lemon juice
• Salt
• Oil

How to Make

1. Dry chicken pieces well.
2. Mix curd, cream, cheese and all spices.
3. Add chicken and marinate for 2–3 hours.
4. Preheat oven to 230°C.
5. Grill for 20 minutes, turning once.
6. Add coal smoke if desired.
7. Serve with fresh lime.

5. Tandoori-Style Stuffed Bell Peppers

Why It Works

Stuffed peppers are colourful and hearty. They offer a mix of crunch, creamy filling and light charring.

Ingredients

• 3 bell peppers
• 1 cup paneer crumble or potato mash
• ½ cup corn
• 1 onion
• ½ cup hung curd
• 1 tsp chaat masala
• 1 tsp chilli powder
• 1 tsp garam masala
• Salt
• Oil

How to Make

1. Cut tops off peppers and remove seeds.
2. Mix paneer or potato, corn, onion, curd and spices.
3. Fill peppers tightly.
4. Brush them with oil.
5. Preheat oven to 200°C.
6. Grill for 20–25 minutes until lightly charred.
7. Add a short smoke if you prefer.
8. Serve hot.

6. Tandoori Prawns

Why It Works

Prawns cook quickly, making them perfect for last-minute party starters. They turn golden and juicy in minutes.

Ingredients

• 400 g cleaned prawns
• ½ cup hung curd
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric
• 2 tsp Kashmiri chilli
• 1 tsp coriander powder
• 1 tsp garam masala
• Salt
• Oil

How to Make

1. Dry prawns completely.
2. Mix curd, lemon juice, ginger-garlic and spices.
3. Marinate prawns for 30–40 minutes.
4. Preheat oven to 220°C.
5. Grill for 10–12 minutes.
6. Do not overcook, as prawns turn rubbery.
7. Serve immediately with lemon wedges.