Tandoori Blend-Recipes
                 Indian style grilled meats

Global Palate Tandoori blend is my recipe for a delicious Indian spice experience. I love to grill whenever the weather permits and Tandoori-style grilled meats are especially flavorful, delicious and easy to prepare. I usually like to combine the Tandoori mixture with some of Global Palate Garam Masala mix for additional flavor. You may use chicken or lamb for equally delicious results. The yogurt in the marinade works as a tenderizer for the meats. 

Tandoori Grilled Chicken

By Mark Sanne

Serves 4-6


1 whole chicken cut into eighths, cut the breasts in half if they are very large.

1C of low fat or whole milk Greek yogurt

2T “Global Palate”Tandoori Blend spice mixture

1t  “Global Palate” Garam Masala spice mixture

2t salt

1t ground black pepper

1-1”piece of grated fresh ginger

2 cloves of garlic, crushed

1T lemon juice

1T canola oil


            In a large non-reactive bowl, add all of the ingredients except for the chicken. Mix well to combine then add the chicken tossing to coat thoroughly. Let the chicken marinate for at least an hour in the refrigerator or up to 4 hrs.

            Preheat a grill to med. high heat and brush the grates with a bit of oil. Remove the chicken from the marinade and place on the grill. Cover the grill and let cook for about 10-15 min per side, checking frequently to make sure the heat is not too high and the meat is burning. Cook until the internal temperature reaches 165 degrees F. then remove to a platter and cover loosely with some foil and allow to rest for 15 min. or so. If you are using lamb, cook to about 125 degrees or to desired degree of doneness.

Garnish the platter with some fresh coriander and lemon wedges and serve with a cucumber-mint raïta.


Cucumber-Mint Raïta:makes 2 cups

1 hothouse cucumber ,peeled split lengthwise and seeded

1C of fresh mint leaves, minced

1C of yogurt

1t of salt

1t ground white pepper


After peeling and seeding the cucumber, use a mandoline to very thinly slice the cucumber and place into a bowl. Add the mint, salt, pepper and yogurt and stir well. Allow to sit in the refrigerator for 1 hour or so and serve with the Tandoori grill.




Indian Spiced Pork Tenderloin

Serves 4-6

Mark Sanné


1 package of pork tenderloins (usually contains 2)

1C yogurt, preferable Greek yogurt

2T Global Palate Tandoori Spice Mix

1/2t Global Palate Garum Masala spice mix

2t kosher salt

2 cloves of garlic, finely minced

1”piece of fresh ginger, peeled and grated


          Mix well together all of the ingredients except for the tenderloins. Spread the mixture over the tenderloins and place into a non-reactive bowl.

Marinate covered for 1-3 hrs. in the refrigerator

          Preheat the oven to 450 degrees F.  or a grill to med. high. Remove the tenderloins from the bowl and shake off the excess marinade. If roasting, place the tenderloins into a hot non-stick sauté pan that has been coated with 2 T of canola oil. Sear on all sides and until golden brown then place into the preheated oven. Roast for about 10-15 min or until the internal temperature is 140 degrees F. Remove from the oven and place onto a platter and loosely cover with foil. Allow to rest for 10-15 min. then slice thinly and serve with chutney.

          If you are grilling the tenderloin, place on an oiled, preheated grill and cook turning every few minutes until the tenderloin is nicely colored on the exterior and registers 140-145 degrees F on an insta-read thermometer. Remove the meat from the grill and allow to rest for 10-15 min. before slicing.