Gather Ingredients:

Start by assembling all your ingredients to ensure a smooth preparation process.

Mix Dry Spices:

In your mixing bowl, combine the dry spices—turmeric powder, garam masala, red chili powder, and a pinch of salt. Mix these together to evenly distribute the flavors.

Add Ginger-Garlic Paste:

To the dry spices, add 2 tablespoons of ginger-garlic paste. This paste is a cornerstone of Indian cooking, contributing a deep, aromatic base to the tandoori sauce.

Incorporate Yogurt:

Add 1 cup of thick yogurt to the spice mixture. Greek yogurt is recommended for its thickness and slight tang, which balances the heat of the spices.

Mix Well:

Using a whisk or a spoon, mix all the ingredients until you achieve a smooth, homogenous mixture. Ensure that no lumps remain and the spices are well incorporated into the yogurt.

Lemon Juice and Oil:

Squeeze the juice of one lemon into the mixture. The acidity of the lemon not only adds flavor but also helps in tenderizing the meat. If using, add 1-2 tablespoons of oil at this stage. Oil adds richness and helps carry the flavors into whatever you’re marinating.

Add Fenugreek Leaves:

Crush the dried fenugreek leaves (kasuri methi) between your palms to release their aroma, then stir them into the sauce. Fenugreek leaves add a subtle but distinctive flavor to the tandoori sauce.

Final Seasoning:

Taste the sauce and adjust the seasoning if necessary. Depending on your preference, you might want to add more salt or lemon juice.

Marinate:

Your tandoori sauce is now ready to use as a marinade for chicken, lamb, fish, or vegetables. Coat your choice of protein or vegetables evenly with the sauce. For the best results, allow the items to marinate in the refrigerator for at least 4 hours or, ideally, overnight.

Cook as Desired:

After marination, cook your items using your preferred method, such as grilling, roasting, or baking, until properly cooked through.